Has everyone tried Australian steak? Do you know Australian steak? Next, I will share with you the complete knowledge of Australian steak. Come and have a look!
Type of steak
Common steaks in restaurants include filet mignon, New Yorker steak, T-bone steak, rib eye steak and short rib steak.
Tenderloin: The scientific name is tenderloin-the fat-free loin muscle, which is located in the posterior muscle inside the back of cattle. There are only two cows in one cow, so it is the most tender part of steak, and there is no fat, so it is the first choice in steak. Fried it medium rare, medium rare and medium rare.
Sirloin: the striped tenderloin-tenderloin, which contains a little fat, is the most suitable part of the steak for frying and roasting. It is commonly known as The New Yorker in America. The extension of the meat has a circle of white meat tendons, which has strong overall taste, hard meat and chewy head, and is suitable for young people with good teeth.
T-bone: The boned loin is famous for its T-rib. On both sides of the bone, one side is tenderloin and the other side is sirloin, so it is more expensive, because you can eat two parts of meat at the same time. Porthouse-red house steak, that is, big T-shaped steak, refers to the part with the largest meat area in T-shaped steak.
Rib eye): Rib eye roll refers to the rib muscle between the 6th to 12 ribs of cattle, which is rich in fat lines. Generally, the first frosted beef refers to this place. Whether fried or grilled, rib eye steak is suitable. The oil between meat can make the taste smoother. Sliced rib eye roll is the top meat slice of Xi Shou barbecue or shabu shabu shabu.
Steak: the full name is Bone-in Short Rib- steak with bone, which is a bone cut from the sixth to eighth ribs. Rich in oil flower fat and soft meat, it is the best barbecue food. This is where the famous Formosa Plastic Steak is located.
Australia and cattle
Australian and beef cattle are different from Japanese beef in classification from A 1 to A5 (the highest level is A5), and are divided into M 1 to M 12 (mainly M4 to M 12) according to meat color and fat distribution. The higher the beef cattle, the higher the ratio of fat to meat, and the more uniform the distribution, M 12. Most Australian and Australian cattle in the market belong to M8 to 10 (equivalent to A3 in Japan), and the fat ratio is about 30-35%.
Australian beef tastes weak, and the M9 level can only reach A3 level in Japan. More than ten years ago, Australian farmers brought Japanese cows to Australia for breeding, and introduced Angus cattle from the United States for breeding (there were also 100% pure Holstein cattle), and cultivated "Australian Holstein cattle" with Japanese breeding technology, which was far more delicious than M9 beef, so M 10 and M65438+ were added to M9. At present, the "extremely black cow" or "harmony cow" that Hong Kong often eats mainly comes from Australia.
Blackmore, the most famous cattle brand in Australia;
B, A, C, K, M, O, R, This family is very famous in Australian cattle industry. Cattle have been raised for five generations. 1988 cattle were introduced from Japan and cultivated. As a farmer with quality requirements, Blackmore selected the three most famous cattle breeds in Japan, with good congenital conditions, superior pasture environment, clear water and abundant pasture, which made Woniu's life and growth here extremely comfortable, and the product quality was not worse than that of its birthplace in Japan. Woniu in Australia has been carried forward since then. Through many times of research and breeding, we have also cultivated our own local cattle breeds. Healthier feeding methods and more meticulous care make the meat quality of Blackmore and cattle softer, thicker and finer, and the oil has a sweet taste, but it is not as greasy as beef, which is more in line with today's healthy diet. In order to ensure high quality, the output of Blackmore is strictly controlled, and only 50 cows are slaughtered at most every month, half of which are ordered by local star-rated restaurants. Therefore, if there is a Blackmore cow in front of you, please cherish it.
Cooked steak
1. Blue tender: Very tender steak, almost all red meat, only slightly roasted on the outer layer of the steak.
2. A medium-rare steak: 75% red meat, the inside of the steak is blood red, and the inside is kept at a certain temperature.
3. Medium rare: 50% red meat, pink inside, quite spicy.
4. Medium steak: The steak is only 25% red meat (most friends who just started eating steak accept the degree of ripeness).
5. Medium rare: The steak is almost well-done and slightly pink.
6. Well-done: The steak is well-done, and the inside of the steak is brown.
Extension: the method of frying Australian sirloin steak
Ingredients: steak 1, onion 1.
Seasoning: salt 1 tsp, whipped cream 1 tsp, red wine 1 tsp, butter 1 tsp, black pepper 1 tsp.
Deep frying method of Australian sirloin steak
1, add butter to the pot and heat; Sprinkle salt on sirloin steak, grind black pepper and put it in the pot.
2. Fry both sides with medium heat and quickly lock the gravy.
3. Then turn to medium and small fire for frying.
4. Insert a chopstick into the steak and see that the inside of the meat is mainly light brown, and it is half-cooked when mixed with a little pink. Put it on the plate and leave the butter in the pot for later use.
5. Stir-fry shredded onion until fragrant, and pour in appropriate amount of red wine and brown juice.
6. After boiling, add a little whipped cream, season with salt and freshly ground black pepper, make onion juice, and pour it into sirloin steak.
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