50 pounds of beef can make 160 steaks. One pound is 500 grams. According to Western food standards, you can cut into one slice of about 150 grams, and one slice is one plate. One pound of beef equals about 3-4 plates. Beef generally refers to sirloin, beef shank, rib meat, etc. Steak refers to sirloin or beef filet, which is beef outer loin and tenderloin.

Types of Steak

Steak is the rib meat of the cow. Because it is difficult to use because the meat is very thin and has large bones, it is suitable for grapes. Steak is a good raw material for making braised steak. Steak is the rib part on both sides of the cow's body. It can be cut into small pieces. Small pieces of cooking materials are used to process the shed braised steak.

This part of the rib-eye steak is taken from the muscle near the back of the ribs of the cow. The tenderness of the meat is second only to the filet. The marbled oil is abundant and evenly distributed. Rib-eye steaks generally have a center in the center. A noticeable patch of grease.

Filet mignon Filet mignon is taken from the loin part of the beef. Each thousand-pound cow can only cut a few pounds of filet. It is the tenderest part of beef and generally the most tender. Expensive steak.

Lao Tao Tao Steak is the top meat cut along the fascia of the rib-eye beef. It is the essence of the rib-eye steak. The quantity is sparse. The marble oil patterns are evenly distributed, and the meat tastes very smooth and tender. It is sweet and juicy. It is recommended to be 5 to 7 minutes done.