1, Japanese Wagyu rib eye

is Japan's most famous steak, casually a piece of beef will cost you thousands of dollars at the very least, this steak is very good, but it is not the same as ordinary steak, ordinary steak may be divided into cooked degree of rawness, this kind of steak is usually completely cooked directly after use, simply do not need to cut the knife on the food, his taste is particularly soft, and because of this characteristic makes him just so famous.

2, Kobe steak

is a very famous steak. Before watching the love apartment, there is a section that mentions "luxury" food, in which Kobe beef is honored on the list, he is also the biggest pursuit of people who like to eat steak. Anyway, I have not seen this kind of steak in real life, and I have not tasted it, but just look at the picture, I know the taste is not bad, the meat is particularly tender.

3, A5 Kobe Seiling Steak

Originally from New York. It is said to be the best steak in the world, a steak price is 350 U.S. dollars, a lot of people have money can not eat, his taste is also the best, if you use 4 words to describe, that is, the mouth is melting, anyway, eaten the landlord said it is worth it.

Steak grade

This edible meat grade specification association carries out strict grade specification management, the market according to the "A-5" "B-1" and other specifications for pricing and trading. Meat yield is categorized into three grades A, B and C using English letters, with grade A having the highest meat yield and grade C the lowest. The numerical portion at the back is divided into five grades based on four items: fat mix, meat color, meat firmness and texture, and fat color and quality.

The fat mix indicates the degree of frostiness of the beef; "meat color" is best described as "fresh salmon color", and then the shine of the beef is judged visually; "meat firmness and texture" examines the quality of the meat; and "meat color" examines the quality of the meat. "Firmness and texture" is to examine the texture of the meat and the degree of softness; "color and quality of fat" color to white or cream as the standard, but also consider the gloss and quality.

The above references? Baidu Encyclopedia - Steak