We often say the beef grade m1 to m9 is a set of Australia's beef grade ratings, Australia wagyu beef official rating from m1 to m9, more than m9 is called m9+. Among them m3, m5, m7, etc. refers to the fat value (fat content) in beef, the larger the amount of the latter, the higher the number, indicating that the beef fat and lean more like marbling, the higher the fat content.

The difference between various types of steaks for doneness.

1, nearly raw

Nearly raw steak is only slightly heated on the outside, retaining the blood red color and flavor of the original meat. This type of steak has a layered texture inside and outside, retaining the original meat flavor and is very tender.

2, a minute cooked

This degree of maturity of the steak taste tender, only the surface of the fried, grayish brown, the center of the meat is blood red, raw and cooked layers of feeling very strong.

3, medium rare

Three-quarter-rare is the preferred degree of doneness for many foreigners, with the center of the meat being blood-red, which gradually transitions into brick-red and pink, and then to gray-brown on the periphery.

4, medium rare

The center of the meat is pink, about a quarter of the area then transitions to the outer gray-brown, the taste is not too tender.

5, seven minutes cooked

seven minutes cooked steak internal mainly gray-brown, there is also a small amount of pink visible, the meat is not too tender, chewy.

6, fully cooked

Fully cooked steak internal gray-brown, caramel-colored exterior. Fully cooked steak also requires the meat to be lubricated and juicy, and is known as the most difficult steak to fry.

Shopping tips

First-timers may not know how to choose a part, but of course not the more expensive is necessarily the better for you. Beef cut charts are very professional describing and differentiating each part of the cow in detail. As a beef eater, you don't need to figure it all out, you just need to understand your preferred texture and master a few typical terms to pick comfortably.

For example, filet is a piece of beef tenderloin taken from the hip and loin muscles, the softest part of the cow's body, best suited for frying or charcoal grilling.T-bone in the deboned and cut off filet is the New Yorker meat is very soft. And the rib eye cut into 1.5 centimeters thick, frying and grilling is the most suitable.

Not necessarily the most expensive part of the most suitable for you to choose what part also depends on the cooking method, such as beef tender shoulder meat, meat firm and elastic, thick and thin taste is very good, in addition to do steak, but also can do hot pot piece, or roast meat, fried meat, especially after the mid-end of the part of the most oil flower, if handled properly, the texture will not even lose to the rib eye.