Which part of the beef is a rib eye steak is a brief introduction to the naked eye

1. Naked eye steak generally refers to the boneless part taken from the middle of the cow's body, and [eye] refers to the round cross-section of the muscle, because the muscles of this part will not move often, the meat is very soft, juicy, and evenly covered with snowflake fat.

2. The naked eye is the part of the cow, and the mainland is called sirloin. The naked eye is the Taiwanese name. The reason why the rib-eye steak is called the rib-eye steak is mainly because the steak is naturally embedded with eye-shaped white fat, which is named the naked-eye steak because of its shape.

Depending on the type of steak made, it is generally taken as the meat inside the loin of the cow, the tender meat of the beef loin, the meat between the 6th to 12th ribs of the cow, the meat with bones behind the loin, and the meat between the ribs of the beef breast.

Steak is a Western dish, its unique taste, popular with many diners, these diners also want to make their own when they return home, but they don't know which parts of the beef should be used to make steak, let's find out together.

Details: Filet mignon: Take the meat inside the loin of the cow, which is commonly known as beef tenderloin and beef tenderloin. Because this part of the meat has less movement, the meat will be more tender, the meat is tender and lean, and the fat content is low, which is suitable for the elderly and children who are not very good at the teeth, or those who love to eat lean and tender meat.

Filet will be more expensive because there are only two small strips on a cow.

Please click Enter a description.

Sirloin Steak: Tender meat from the back of a cow, but the meat of the New Yorker is similar to filet mignon in that it is taken from the loin of a cow, and the meat of sirloin steak is thicker than filet mignon, but there is fat and tender tendon in the meat, so the taste is quite juicy and chewy. The general recommended ripening of sirloin is 3 ripe and 5 ripe.

Please click Enter a description.

Ribeye steak: Taken from the meat between the 6th to 12th ribs of the cow, it is also commonly known as "bone edge meat", and the generally referred to as frosted beef refers to this place. The main feature of this part of the beef is that it is rich in oil, fat and tender in taste, and it is very smooth and juicy with chewy oil tendons.

Please click Enter a description.

T-bone steak: Taken from the meat with bones at the back of the beef loin, the T-shaped bones divide the steak into two, with the meaty side being a rough and juicy sirloin steak and the meaty side being a tender and lean filet mignon. Because you can eat two flavors of steak at the same time, it is also more expensive.

Many steak fans who eat a lot of food will order T-bones.

Please click Enter a description.

Beef short ribs: Mainly taken from the meat between the ribs of the beef breast, this part of the meat is bone-related, tender and delicious, juicy and chewy. On top of that, the beef short ribs can be fully cooked, so even those who are afraid of eating raw food can enjoy it.

Please click Enter a description.