The eye meat is between the upper brain and the outer spine of the cow.

Eye meat refers to the part located on the shoulder of the cow, on the front of both sides of the cow's back, between the seventh and tenth ribs of the cow's back, and between the upper brain meat and the outer tenderloin. piece of meat.

The reason why it is called beef eye meat is mainly because its shape resembles an eye. Beef eye is a high-grade meat. Its meat is very tender and suitable for cooking methods such as shabu-shabu, grilling, and pan-frying, and is especially suitable for making steak. Beef eye fillet has a high fat content and is inlaid with red and white. The fat and lean meat are mixed to form a marble pattern. It tastes sweet and juicy, not dry.

How long does it take to fry eye steak?

If you like a rarer steak, you can fry both sides of the steak for 30 seconds each; if you want to eat medium rare, fry both sides of the steak. It needs to be fried for sixty seconds on each side, so that a lot of gravy will leak out; if you want to eat a more cooked steak, you can try a medium-rare steak. The medium-rare steak needs to be fried for about two minutes on each side, so that the steak will soak up the previous gravy. Suck part of it back, so the meat will not be too dry and the taste will not be old.

Why is beef eye meat expensive?

Beef eye meat looks like an eye and is a high-grade meat. Its meat is very tender and suitable for cooking methods such as shabu-shabu, roasting, and frying, especially for making steak. Beef eye fillet has a high fat content and is inlaid with red and white. The fat and lean meat are mixed to form a marble pattern. It tastes sweet and juicy, not dry. Second, because there are only a few pieces of beef eye meat, it is much more expensive than other cuts of meat.