What are the differences between the parts of the steak and what are the parts of the steak?

The three major parts - filet, eye meat, and sirloin, which are the most classic parts and the three parts with the highest average price, among which the eye meat will also derive the eye meat cover, eye meat core and tomahawk, and sirloin and filet will derive the T-bone part.

Next, there is the upper brain, tendon, and beef short ribs, these parts, the meat quality is not bad, they are all very tender, like beef short ribs and even the pattern is against the sky, because these parts have a common feature, that is, they contain more difficult tendons or fascia, which will slightly affect the taste.

So I personally think that it can only be regarded as the second echelon of steak, and in the eyes of some people, I even think that these cannot be considered steaks. Among them, beef short ribs and cowboy bones are actually the same parts, the difference is deboning.

Further down, hip waist, abdomen, front chest, neck meat, Mi Long, Pernod shoulder, Niu Lin, back chest, inner skirt, thin skirt, thick skirt, triangle shoulder, even if they can be cut into steak slices, but they can not be regarded as steak parts in the real sense, the reason is that they are usually relatively large parts, when cutting thickly, you will obviously feel that the meat is relatively rough.

Therefore, these parts can be thinly sliced and grilled, but they are not suitable for thick slicing and frying as steaks. We often see a variety of stores or supermarkets sell particularly beautiful patterns, but ** is not very expensive cut into pieces of "steak" shape, most likely are the above parts.

Back, abdomen, etc.

In fact, in general, the meat used in steak is found in all parts of the cow. Generally speaking, the biggest difference between different parts is actually the taste, and each part has a unique taste. Steak is actually different from most other cooked foods, steak is usually not cooked until fully cooked, because if the steak is cooked to full cooked, in fact, its meat will be very old, will be relatively hard, not very tasty, so the general steak is not cooked until fully cooked.

What are the types of steaks.

1. Filet mignon.

Filet mignon is actually the most tender meat on the sloin and is almost fat-free. The meat of filet mignon is very tender and does not contain fat, so it is very popular with those who like to eat lean meat. In fact, when making filet mignon, it is recommended to fry it to 3, 5, or 7, and this is actually the best taste.

2. Ribeye steak.

Ribeye steak uses meat from the ribs, and it is also a type of steak. The meat on the beef ribs, it is a combination of lean and fatty meat, and for those who like to eat fat and lean meat together, ribeye steak is a better choice. Since it contains a certain amount of fat, this steak tastes better and fragrant when it is fried.

3. Black pepper steak.

Black pepper steak is also a type of steak type. Black pepper steak is suitable for frying, so it will taste particularly fragrant. At the same time, black pepper steak is actually rich in nutrients, and eating a little bit usually is still good for the body.

Sirloin, Naked Eye, and Filet Mignon are all more common cuts of beef, and their difference is in the Tong pie:

Sirloin: Also known as tenderloin or spine meat, it is the muscle tissue near the vertebrae of the back of the cow, the meat is relatively tender, but not as tender as filet mignon and not as flavorful as the naked eye, ** relatively cheap.

Naked eye: also known as rib eye meat or eye meat, is the muscle tissue of the cow's breast close to the spine, because this part of the muscle exercise is more, so the meat is more chewy, but also more original taste of beef, is a more popular steak part.

Filet mignon: also known as tenderloin or tender meat, is the muscle tissue at the end of the spine of the cow, that is, the long piece of meat next to the spine, the most tender meat, the most delicate taste, is a relatively high-end steak part, ** is also more expensive.

Therefore, these three steak parts are different in taste, tenderness and **, and consumers can choose the right steak part according to their personal taste and budget.

Filet mignon looks like only lean meat, no fat, no bones, and no fascia.

Sirloin steak, judging from the dust code on the outside, the biggest feature is that there is a white fascia on the outside of the meat, and there is also a bit of fat in the lean meat.

Sirloin, naked eye, and filet are three common steak cuts that differ in location, meat quality, and texture.

1.Sirloin: Sirloin is located at the sirloin and is one of the leaner parts of the steak. The sirloin meat is delicate, has a certain chewy section, and has a soft taste, which is suitable for people who like to be overcooked or medium-cooked.

2.Naked eye: The naked eye is located in the ** position of the back of the cow, the meat is slightly rougher, but it contains richer fat than Min Burn, so the taste is more delicious, and the bridge is more suitable for people who like to eat partial raw or medium rare.

3.Filet: Filet is located in the most tender part of the back of the cow, the meat is delicate and soft, almost no fascia and fat, so the taste is the most tender, suitable for those who like to eat partial raw or completely raw beef.

Overall, the three steak cuts have different textures and suitability for cooking. The choice of different parts of the steak is also based on personal taste preferences and cooking style.

Sirloin, rib's eye, and filet mignon are three different parts that have different textures and textures.

1.Sirloin steak: Also known as tenderloin, it is one of the most tender parts of the beef.

This piece of meat doesn't have much fascia or ligaments, so it's very soft. Sirloin steaks are usually lean and don't have noticeable oil splashes. Due to its high softness, Xinji is suitable for quick heat processing such as frying and roasting.

2.Ribeye steak: Also known as eye or "New Yorker," it's one of the largest and most flavorful parts of the whole cow.

This piece of meat contains a lot of oil, and the crust and inner fascia need to be removed during processing. Because it is rich in oils and natural flavorings such as blood, it has a richer and more delicious taste.

3.Filet mignon: Also known as tenderloin eye or "wicker", it is one of the most tender and delicate parts of the entire cow that does not have any fascia or ligaments.

Filet only occupies about 1% of the whole cow's body, so it is relatively high. Due to its high softness, it is suitable for making raw food dishes (such as raw food) and stewing and other low-temperature and slow-fire treatments.

In summary: Sirloin: high softness, suitable for rapid heat processing.

Naked eye: Rich in oil flowers and natural flavorings, the taste is rich and delicious.

Fili: Extremely tender, muscleless and boneless, and relatively high, you need to pay attention to the low-temperature and slow-fire treatment method when making.

Filet mignon (fillet) is a tender beef tenderloin, beef tenderloin, and the bend is the most tender meat on the beef loin, with almost no fat.

Rib eye steak is the meat on the ribs, lean and fat, because it contains a certain amount of fat, the fat in the middle is like an eye.

Sir loin, also known as sirloin steak or New Yorker steak, refers to beef with tender meat and tender tendons.

Chuck steak, a type of beef rib meat, is taken from a piece of net meat between the neck of the cow and the sixth rib.

Short rib is the meat with oil tendons between the 6th and 8th ribs, which is generally divided into boneless and boneless.

Oyster Blade, which can be simply understood as "beef shoulder", is selected from the tender part of the beef shoulder blade.

<> sirloin, rib eye, and filet mignon are all premium cuts in beef, but they differ in their porting, texture, and cooking methods. Sirloin steak: Sirloin steak is located in the back half of the spine, near the loin, and is one of the more common steak parts.

Sirloin steak has a delicate meat texture and a solid texture, which is suitable for frying, grilling and cooking until it is medium-cooked or partially ripe. Ribeye steak: Located in the front half of the spine, near the loin, ribeye steak is one of the most common steak parts.

Ribeye steak is tender, juicy, and has a pronounced fat texture, resulting in a rich taste that is suitable for pan-frying, grilling, and cooking to medium or partial rare. Filet mignon: Filet mignon is located at the waist of the cow's backbone, and is one of the most tender parts of beef, without the obvious hunger fat texture of naked eye steak and sirloin steak.

Filet mignon meat is tender and soft, making it suitable for light cooking methods such as pan-frying, grilling, and cooking until medium-cooked or slightly lightly cooked. Overall, all three types of steaks are very tasty, but each has its own characteristics, and you can choose different parts of the steak according to your taste.