Snowflake rib eye steak, lean and fat both, this meat frying flavor is more fragrant, use do not fry overcooked, 3 mature best.

Steak knowledge: the English word STEAK is the collective name of the steak, its type is very much, the following four common:

1, TENDERLOIN (tender tenderloin, beef tenderloin), also known as the FILLET (Philly), is the most tender meat on the spine of the cow, almost no fat, and therefore very much favored by friends who love to eat lean meat. Because of its tenderness, it is good to be fried to 3, 5 and 7 mature.

2, RIB-EYE (rib-eye steak), lean meat and fat both, due to the fat contained in some of this meat frying flavor is more fragrant. Don't overcook it when you eat it, 3 mature is the best.

3, SIRLOIN (sirloin steak, beef spine), containing a certain amount of fat, due to beef spine, in the meat of the extension with a circle of white meat tendon, the overall taste of toughness, hard meat, chewy, suitable for young people and people with good teeth to eat. In serving, cut the meat with the tendon and meat together, in addition, do not fry overcooked.

4, T-BONE (T-bone steak), T-shaped, is the backbone of the meat on the back of the cow. T-shaped on both sides of the side of the amount of more than one side of the amount of less, the amount of more is the eye of the meat, the amount of slightly smaller is the filet mignon. This type of steak is more common in American restaurants, because the French cuisine is concerned about the delicate, for the amount of larger and rougher T-bone steak is less used.