For steak, use rib eye, beef ribs, beef short ribs, beef tenderloin, upper brain, and tendon.

1. Rib Eye

Also known as eye steak, it is one of the most common and classic steak parts. It is the sixth to twelfth rib of the cow. The upper part of the longus dorsi muscle at the rib position.

This part is actually a well-balanced position in all aspects, so it is a classic part of steak. The tenderness of the meat is very good, the oil is evenly distributed and has a little gluten, so it is better than the steak. The power is more fragrant.

If you are new to steak, I suggest you start with the eye fillet, which is about M3 grade. The reason is very simple. The first is tenderness. If it is overcooked by accident, it can still maintain a very good tenderness when it is 7-8 mature. The second is that the price is moderate. Compared with Philip, this part can be obtained for only 60-70% of the price.

If you pay attention to steak, you may have heard of a steak called "Tomahawk" steak. This is actually a bone-in rib-eye steak, the same part, but with a handle.

Generally, unless it’s for good looks, I don’t recommend you buy a tomahawk, because the weight of the bones is too heavy, and they are included in the average price, so the price-performance ratio is really not high. Besides, if you are not using it for barbecue, or if you have a big oven at home, it is not easy to operate it for frying.

2. Sirloin

Sirloin, the outer rib of beef, the obvious sign is a white muscle.

The toughness is slightly greater than the rib eye, chewy, and the meat tendons have a very rich beef fat aroma after being grilled, so it is also a very good part of the steak.

However, this part is slightly more difficult to cook. If it is a little thicker, it is recommended to cook it with sousvide (low temperature and slow cooking). For regular thickness or thin cuts, try to keep it under 7 degrees of maturity, otherwise you may not be able to bite it. Unless the beef grade is particularly high, then that’s another story.

In addition, sirloin is chewy, so it is not recommended to buy grass-fed or grain-fed for too few days. Try to buy M3 or M5 or above. The tenderness of M5 sirloin is about the same. The eye flesh around M3.

If you have good teeth and like the scent of beef tallow, you may consider this site.