Identification method:

The quality of beef mainly includes the color, tenderness, flavor, water-binding ability and juiciness of the beef. The color of meat is affected by factors such as age, sanitary conditions of slaughtering and processing, storage and processing conditions, muscle location, and time exposed to air. Normal beef is bright red in color. The older the cow, the darker the color, ranging from light white to red and dark red.

The color of beef will change when it comes into contact with oxygen in the air. When fresh meat is placed in the air, it will be bright red at first. After about 30 minutes, the color of the meat will deepen and turn purple. As time goes by, the color of the meat will turn brown again. This change will reverse in a short period of time, that is, The flesh color will also turn red. But if the time is too long, the surface of the meat will deteriorate and the color of the meat will turn brown. Tenderloin is not the best. Its meat is thicker than rib meat, but the meat tastes fresh and sweet, so it is very suitable for steak.

To ensure safety, it is better to eat steak that is eighty-nine years old. If you want to pursue the taste, it should be at least seventy-nine years old while ensuring the safety of the procurement and processing process. When buying beef, do not buy beef that has not been inspected. When cutting beef, be sure to wash the cutting board and knives with boiling water. It is best to freeze the beef for 24 hours before eating.

Steaks are generally divided into medium-rare, medium-rare, medium-rare, and medium-rare. Considering the taste, domestic western restaurants will have a fully cooked option. The interior of the medium-rare steak is blood red and the interior is kept at a certain temperature. The interior of the medium-rare steak is pink with considerable heat. The interior of the medium-rare steak is pink and mixed with light gray and brown. The whole steak is very Blanch, medium rare steak. The interior of the steak is mainly light gray and brown, mixed with pink.