Which part of the steak has the best meat, and which part of the steak has the best meat

1. [Ribeye Steak]: This part is taken from the muscles of the rib ridge of the cow close to the back ridge, the tenderness of the meat is second only to filet, the marbling oil is more and evenly distributed, the ribeye steak will generally have a significant piece of fat in the center, it is recommended to grill to 5-7 minutes cooked, burn the fat thoroughly, exude the fragrance of butter to eat is the best, the meat is fresh and chewy, like to eat beef is recommended.

First echelon: Filet, Eyemeat, Sirloin.

Among them, the eye flesh will also derive the eye flesh cover, the eye flesh core, and the battle axe, and the sirloin and filet will derive the T-bone part.

The second echelon: upper brain, tendon, beef chops.

Contains more difficult tendons or fascia, which will slightly affect the taste, and the meat quality is not bad, and it is very tender.

The third echelon: hip waist, abdominal heart, front chest, neck meat, Mi Long, Pernod shoulder, Niu Lin, back chest, inner skirt, thin skirt, thick skirt, triangle shoulder, ......Even though they can be cut into steaks, they are not really steak parts.

It depends on the individual's preference.

For example, filet mignon is made from the tenderloin part of the beef, which is the most tender part of the beef.

Sirloin steak is made of beef tenderloin, which is the lumbar vertebrae of the cow, and the beef in this part is fat.

Beef short ribs, the ribs of the beef breast are selected, and the fat is more and the meat is relatively firm.

Each has its own strengths and characteristics, and each person's preferences will be different.

The three classic steaks are: filet, eye meat, and sirloin. The eye meat, also known as rib steak, is named after being cut to resemble the shape of an eye, and is located in the upper part of the long dorsal muscle at the sixth to twelfth rib positions of the head cow. Sirloin steak is taken from the outer loin of the cow. Filet is located in the loin position of the cow.

Steak. Steak, or steak, is flaked beef and is one of the common foods in Western cuisine. The cooking method of steak is mainly frying and grilling.

Steaks, unlike other cooked foods, are not usually cooked until fully cooked. The degree of raw and cooked is distinguished by odd numbers, which are mainly divided into: whole raw, medium rare, medium cooked, medium cooked, medium cooked, and fully cooked.

There are many reasons that affect the taste of steak, in addition to the age of the cow, there are also factors such as the distribution of oil flowers, feeding methods, types of cattle, cooking techniques, cutting back lines, removing tendons, and breaking tendons.

Beef loin and rump, rump meat, rump tip meat. Because the meat in this place is more tender and chewy. Most of the meat is the meat of the beef leg and the meat near the ribs, because the meat of these parts has been exercised by the cow for a long time, it is relatively fibrous, and it does not produce a very raw feeling when eating.

Therefore, this part of the meat is very suitable for everyone, and when choosing, try to choose some relatively firm meat, so that it feels very good to eat. And after choosing beef, you must choose the right ingredients, because beef and ingredients can only produce the corresponding effect when they are matched with each other, and if the match is not good, the effect may be very poor.

Which part of the beef is the steak?

Steak, or steak, is a chunk of beef that is one of the most common foods in Western cuisine. Steaks are mainly cooked by frying and grilling.

The meat used for steak is found in all parts of the beef, and the taste of the beef varies greatly between different parts. Under the condition that the steak is cooked in accordance with the basic law, the steak taste is referenced.

Extended information: 1. [Ribeye Steak]: This part is taken from the muscles of the rib spine of the cow close to the backbone, the tenderness of the meat is second only to filet, the marbling oil is more and evenly distributed, the ribeye steak will generally have a significant piece of fat in the center, it is recommended to grill to 5-7 minutes cooked, burn the fat thoroughly, exude the butter fragrance to eat is the best, the meat is fresh and chewy, like to eat beef is recommended.

2. [Gluttonous Steak Covered Meat Steak]: Gluttonous steak is the upper cover meat cut along the fascia of ribeye beef, which is the essence of ribeye steak, the quantity is sparse, its marble grease markings are evenly dispersed, and the maturity is 5-7 medium cooked.

3. [filet mignon]: filet mignon is taken from the meat part of the beef loin, and a thousand pounds of beef on each head can only cut out a few pounds of filet, which is the most tender part of the beef, and generally the most valuable steak. There is very little movement in this part, so the meat is creamy and has very little fat, making it a steak that can be tasted elegantly.

Filet mignon advocates eating 3 medium rare.

Fourth, [beef short ribs]: taken from the rib part of the cow's chest, can be bone-in or bone-free method, the meat of this part is robust and has a lot of oil tendons and fat, suitable for the barbecue method to take care of, the barbecue process will be overflowed with high temperature, the beef flavor is excellent, and the edible doneness is advocated 7 points - fully cooked. When grilled until fully cooked, the beef shrinks and separates from the ribs, which is the best way to express the crispy tendons and chewiness of the beef short ribs.

Directions: Suitable for food people.

It is suitable for people who grow and develop, postoperatively, and recuperate after illness, and people with weak breath, muscle and bone soreness, anemia, long-term illness, and yellow and dizzy face.

People who should avoid eating. People with infectious diseases, liver diseases, and kidney diseases should eat with caution; Yellow beef is a hair product, and people suffering from scabies, eczema, acne, and itching should use with caution.

People with high cholesterol, high fat, the elderly, children, and people with weak digestion should not eat more.

Beef ribeye, beef loin, beef short ribs, beef tenderloin, upper brain, and tendon parts are used to make steaks.

1. Rib eye

Also known as eye steak, it is considered one of the most common and classic steak parts, and is the upper dorsal long muscle at the sixth to twelfth rib points of the cow.

This part is actually a very balanced position in all aspects, so it is a classic part of steak, the tenderness of the meat is very good, the oil flowers are evenly distributed and fine, and at the same time, there are some tendon flowers, so it is more fatty than filet.

And if you are new to steak, I recommend that you start with the eye meat, which is around the m3 level. The reason is very simple, the first is tender, if you accidentally fry the old, 7-8 ripe can still maintain a very good tenderness. The second is that the pricing is moderate, compared with Filip, this part only needs 6-7 percent of the ** to win.

And if you pay attention to steak, you should have heard of a steak called "Tomahawk", which is actually a ribeye steak with bones, the same part, with a handle.

Generally, unless it is for the sake of good looks, I don't recommend you to buy a tomahawk, because the weight of the bones is too heavy, and it is counted in the average price, and the cost performance is really not high. Besides, if you don't use it for barbecue, or if you have a large oven at home, it is not easy to use it for frying.

2. Sirloin. Sirloin, the outer loin of the cow, is clearly marked by a white tendon.

The toughness is slightly greater than that of the ribeye, it is chewy, and the tendons have a strong tallow flavor after frying, so it is also a very good part of the steak.

However, this part is slightly more difficult to cook, and it is recommended to cook it with a little thickness. Conventional thickness or acacia thinly cut, but also try to control below 7 maturity, otherwise I am afraid that you will not be able to bite, unless the beef level is particularly high, then say otherwise.

In addition, because sirloin is more chewy, it is not recommended to buy grass-fed or grain-fed days that are too low, and it is better to buy M3 or M5 or above, and the tenderness of M5 sirloin is probably equivalent to the eye meat of about M3 of Yanxiaoyou.

Suitable parts for steak:

1. Ribeye steak.

The rib eye, also known as the eye steak, is one of the most classic steak parts of the rib and is located in the upper part of the long dorsal muscle at the sixth to twelfth rib points of the cow.

This part is a well-balanced position in all aspects, with a moderate tenderness of meat, an even distribution of oily flowers, and a little bit of tendon, and the meat is tender and juicy.

2. Sirloin steak.

The most obvious sign of sirloin steak is a white tendon. The toughness is greater than the ribeye, but it is chewy, and the tendons will exude a very strong aroma after frying, which is a very good part of the steak.

Palate: Chewy, juicy;

Suitable for: young people, people with good teeth.

3. Filet mignon

Filet mignon is the tenderloin of a cow, and it is a very rare part. Although a cow looks huge, the weight of the loin cut out of an adult bull is only 4kg!

Not all of these 4kg filet can be cut, because the thickness and thickness of the ends do not meet the finished product standard, only the middle section can be cut out of filet mignon, which only accounts for about 60% of the whole tenderloin, and the real filet that can be sold is there!.

Steak buying tips

1. High-quality steak: the taste is Q-elastic, there is a normal beef flavor, the muscle fiber is chewy, and it is easy to get old after being fully cooked (indicating that this steak does not add tender meat powder.) is a whole cut steak).

Inferior steak: no matter how you fry it, it will not be too old, the taste is more slagty, inelastic, and even melts in your mouth.

2. Fry the steak until it is about 5 years old, cut the steak and look at the color of the meat in the middle. A normal steak with a meat-brown edge after cooking. If there are other bad additives added to the steak, the color will be a little brighter.

3. Shape: combination splicing steak: too round and regular.

Whole cut steak: not too rounded and regular.

4. Muscle texture:

Synthetic spliced steak: The texture is scattered and there is no consistent direction.

Whole cut steak: The muscle texture is natural, and each set of muscle fibers moves in the same direction.