1. Chuck Shurou. From here you can cut out:

Blade steak, also known as tenderloin, is boneless beef in the center of the shoulder, and its meat quality is harder than that of steaks in other parts.

Flat iron steak "wing steak/flat iron steak", also known as top edge steak and top chuck steak, is the only soft part of beef shoulder.

2. ribs. ribs. You can see from here:

The first-class ribs, the meat between the sixth and eighth ribs, is compact, oily and beautiful, which is very suitable for charcoal roasting.

Ribeier steak refers to the steak with obvious grease in the center after the ribs of cattle are removed.

Short rib steak, located between ribs and shoulders, is fresh and tender.

3. Short waist and front waist. From here you can cut out:

New york New Yorker Steak has no bones, but Kansas City has bones.

Porthouse Steak "Red House Steak" has a T-bone in the middle, a New Yorker on the left and a filet mignon on the right. The tenderloin near the front end is larger, which is called "red house steak", and the tenderloin at the back end is smaller, which is called "T-shaped steak".

4. sirloin, that is, sirloin steak.

5. tenderloin tenderloin, also known as filet mignon, is the most tender part of the whole cow, especially the filet mignon at the front and rear ends, with the best meat quality.

6. Top sirloin is boneless and can be sold. It is located below the loin, and its meat quality is softer than that of sirloin.

7. Sirloin is the largest piece of sirloin, and the meat is very hard.

8. Round buttock, hind leg meat, very thin and hard, only suitable for stew and beef jerky.

9. Breast meat, that is, breast meat. The meat is hard and not suitable for steak. Smoked beef and salted beef are commonly used in this part.

10. Plate breast and abdomen meat. Can be cut out:

. Plate refers to "rib"

. Hangersteak's "meat in the center of diaphragm" is rich in meat flavor and tender, which is the part that the butcher secretly hides and takes home.

Skirt steak "steak with transverse abdominal muscles", the periphery of diaphragm, is often used to make fajitas in Mexican cuisine.

1 1. The flank is also the most popular part of Mexican cuisine.

12. Achyranthes bidentata

Beef grading

USDA The USDA divides beef into eight grades, and the following three grades are common in general restaurants and supermarkets:

American prime beef is the best grade beef, accounting for only 2.9% of all beef.

American Choice ordinary steak belongs to this grade.

Select in the United States is generally used to cut pork.

Cooked beef

Dry cooked beef

Dry cooking is the use of beef's own enzymes to soften muscle fibers and make the meat more tender. Refrigeration at about 0℃ 15 to 28 days makes the meat taste more saturated. But the evaporated water makes beef lighter, which is not conducive to meat sold by weight. It is rarely seen in the general market and is only available in high-end steakhouses.

Wet cooked beef

The wet and aged beef can be cooked in a few days with a vacuum bag, and the weight will not be reduced at all. It is the mainstream cooking method at present.

Beef variety

Angus cattle is a precocious beef breed, and black Angus cattle is more common in the United States.

Cattle and cattle are the general names of four kinds of beef cattle in Japan. Because of its special variety and feeding method, unique flavor and meat quality, fine oil flower, uniform distribution and high price.

Grain-fed Niu Niu fattened up with corn and other grains only a few months before entering the slaughterhouse.

Herbivorous Niu Niu mainly eats grass.