TENDERLOIN (beef tenderloin), also called filet, is the most tender meat in beef tenderloin, and it contains almost no fat, so it is very popular with friends who like to eat lean meat. Because the meat is tender, it is suitable for frying until it is 3, 5 and 7 ripe.

Rib eye (naked eye steak) has both lean meat and fat meat. Because it contains a certain amount of fat, this kind of meat tastes better when fried and roasted. Don't overcook it when eating, three is the best.

Sirloin (sirloin steak, beef tenderloin) contains some fat. Because it is beef tenderloin, there is a circle of white muscle on the extension of the meat. The overall taste is tough, the meat is hard and chewy, and it is suitable for young people and people with good teeth. When eating, cut the meat and tendons together, and don't overcook it.

T-bone (T-bone steak), T-shaped, is the back of cattle. On both sides of the T-shape, one side measures more and the other side measures less. It is the naked eye that measures more, and Philip that measures less. This kind of steak is more common in American restaurants. Because French cuisine is exquisite, T-shaped steaks with large quantity and rough quality are rarely used.

Extended data:

Steak is different from most other cooked foods. Steaks are usually not well-done, but they can be adjusted to a more rare degree according to personal preference. The degree of raw and cooked is distinguished by odd numbers, which are mainly divided into:

Raw steak: Raw beef completely uncooked, only used in certain dishes, such as beef tartar, Kitfo (Ethiopian cuisine) or raw beef salad.

Blue Steak: The front and back sides are respectively heated on a high-temperature iron plate for 30-60 seconds, so that the humidity inside the steak is locked, so that the taste of the external meat and the internal raw meat mouth is poor, the outer layer is easy to hang juice, and the original meat taste of the internal raw meat is maintained, and the visual effect will not be as hard as eating raw meat.

Medium-rare steak: the inside of the steak is blood red, with a certain temperature inside and a raw and cooked part.

Medium rare: most of the meat is permeated into the center by heat, but it doesn't change much. After cutting, the cooked meat on the upper and lower sides is brown, turns pink towards the center, and then the center is fresh meat color, accompanied by blood oozing from the knife. The layers of fresh beef and thick steak will be obvious, while frozen beef and thin steak are difficult to achieve this effect. )

Medium steak: the inside of the steak is pink and visible, with light gray and full brown mixed with cooked meat. The temperature and taste of the whole steak are well balanced.

Medium rare: the steak is mainly light gray brown with a little pink, which is thick and chewy.

Well-done: the steak is brown with cooked meat. The whole beef is cooked and tastes heavy.

Westerners like to eat raw steak because it is moderately oily, slightly gravy and very delicious. Orientals prefer 7 ripe, because they are afraid to see blood in the meat, so they think the less blood, the better.

There are many factors that affect the taste of steak, such as the speed of eating. When the steak is served, the speed of enjoyment can determine whether the steak is delicious or not. Because steak contains butter and juice at the same time, if the temperature is slightly lower, the freshness of steak will be reduced.