Plate Tendon Steak and Sirloin Steak which is good

Plate Tendon Steak and Sirloin Steak which is good, you can see a variety of foods in our lives, each food will have different nutrient composition, food is the main way we get nutrients, the following to understand the plate tendon steak and sirloin steak which is good.

Plate tendon steak and sirloin steak which is good 1

Sirloin's taste in the filet mignon sirloin these three steak top parts belong to the toughest, especially grass-fed sirloin, so foreigners love it because they want to practice teeth? Normally, given our national preference for meat, sirloin shouldn't be such a big seller in China. But it can't help that it's the cheapest of the steak trio, and it's well known.

Sirloin is second only to eye meat in terms of richness, and if you can get a very high grade sirloin, then you can ignore the chewiness, because the oil has replaced the original meaty texture, giving the sirloin a taste that is not inferior to eye meat of the same grade.

Slab tendon steak meat tenderness is more moderate, personally I think it is a little more tender than sirloin. Plate tendon is more suitable for 5 minutes cooked, because it has a fine tendon in the middle, not too cooked or too cooked are not good, either tendon did not burn hot bite or tendon is too hot to curl up the meat whole deformed. In order to avoid the center of the thin tendon to make steak deformation, there is a way to use a knife before frying the tendon to poke a few small mouths before the pan, so you can reduce the degree of deformation.

The taste of some common steaks

Different parts of the steak taste different, there are filet mignon, sirloin, sirloin, plate tendon steak, each with its own flavor.

1, filet mignon selected from the tenderloin, lean meat-based, tender meat.

2, sirloin steak selection of beef spine, the edge of the white meat with tendons, the overall taste is relatively hard, chewy.

3, sirloin steak with oil flower and tender tendon in the middle, chewy and tender and juicy, more flavorful than filet mignon.

4, plate tendon steak with a tendon in the center, chewy, suitable for grilling.

Expanded:

Steak buying tips: Beef cutting diagram is very professional on the cattle body every part of the detailed description and distinction. As a beef eater, you don't need to figure it all out, you just need to understand your preferred texture and master a few typical terms to pick it out comfortably.

For example, filet is a piece of beef loin taken from the rump and loin muscle, the softest part of the cow, best suited for frying or charcoal grilling.T-bone after boning and cutting filet is New Yorker meat is very soft. And the rib eye cut into 1.5 centimeters thick, frying and grilling is the most suitable.

Not necessarily the most expensive parts of the most suitable for you to choose what kind of parts also depends on the cooking method, such as tender shoulder of beef, the meat is strong and elastic, thick and thin taste is very good, in addition to doing steak, you can also do hot pot piece, or roast meat, fried meat, especially after the mid-end part of the most oil flower, if handled properly, the taste will not even lose to the rib eye.

The original cut of the steak has a characteristic of tenderness and flavor can not be both, chewy steak meat flavor is also the more adequate, and vice versa, you can according to their own taste to weigh the steak you want to buy.

A piece of beef cooked in a pan-roasted way to the outside cooked inside raw to eat, you can taste different from other meat cooking original flavor, which is said to be the steak. This is the simplest way to maximize the nutritional value of beef.

Beef is divided into three, six, nine, and customarily the smaller the cow, the higher the grade of beef, the more popular the cut of steak. Different parts of the beef have different names, such as the most popular filet mignon, which is the softest and has a well-known delicate flavor.

In fact, there are many other reasons that affect the taste of steak old and tender, in addition to the age of the cow, but also the distribution of oil flower, feeding methods, the type of cattle, cooking techniques, cutting reverse grain, to go to the tendon or tendon and other factors. Many domestic 'Western' restaurants even use special processing techniques such as tenderizing powder or soda to concoct steaks, which can have a certain effect on the taste of the steak.

plate tendon steak and sirloin steak which is better2

Knowledge of steak.

Filet mignon

Filet mignon, also known as tenderloin. Filet mignon is considered the softest, most tender part of the cow, almost melting in your mouth, except that each cow produces very little filet mignon, which is why it's the most expensive steak.

The term filet mignon is derived from the French word for the back half of the tenderloin. Since this part of the steak is rarely active, it is very tender. Filet mignon is therefore more suitable for the elderly and children.

Filet mignon is lower in fat and less oily, so it's not easy to overcook filet mignon when you cook it yourself at home. Generally 3 minutes cooked, 5 minutes cooked more can reflect the tenderness of the filet mignon. If cooked too well-done, the meat will become dry.

Since filet has less oil flower, the flavor is not rich enough. It usually needs to be seasoned with condiments to make the filet exude more flavor.

Sirloin Steak

Sirloin steak, also known as sirloin steak, is also known as New Yorker abroad. The name of sirloin steak comes from the British people's favorite, so sirloin steak became Sir Loin, meaning "Sir Loin"

From the name we can not see, sirloin steak from the waist, located in the top of the filet mignon, that is, the lower loin meat. This is the part of the steak where, unlike the filet, the flavor of the sirloin is at its richest. The most obvious sign of this is the edge with a white oiled tendon.

The meat of the sirloin steak is tougher, chewy and tough to eat. This part of the steak has meat, oil and tendon, and after cooking, the three textures intertwine with each other to bring rich flavor. Therefore sirloin steak is more suitable for young people and people with good teeth.

Sirloin steak is generally more suitable for 5 and 7 minutes rare, too cooked is likely to chew.

Rib eye steak

Rib eye steak, also known as eye steak, rib eye steak. It is called Rib Eye Steak because it has a ring of white fat inside the cut, plus an oily blossom texture that looks like an eye.

Rib eye steaks are taken from the rib spine of the cow, roughly 6-12 ribs in length. This part of the beef has more fat and is more evenly distributed, fat and lean, tender and juicy, with a fairly rich meat flavor, mixed with some tender tendons, and a very rich taste. It is best cooked 5 or 7 minutes.

Most of the time, ribeye steaks are served without a rib, but there are times when they are served with a rib. One of the more famous tomahawk steaks is the rib-eye with a rib.

Rib eye steak is one of the most popular steaks, along with sirloin steak.

T-bone steak

The origin of the name T-bone, also known as butchers bone steak, is well understood by looking at the shape. In the center is a T-shaped bone, and on both sides is the steak.

T-bone steak is taken from the front loin of the cow, and on both sides of the bone, one side is filet, and the other side is sirloin, which is both tender and smooth, and tender and oily double experience. It is recommended that the bone be removed and then cut into pieces to savor the individual flavors.

If you want to try a variety of steak flavors, then T-bone steak is definitely a good choice. It's usually best served rare or medium rare.

Short Rib

Short Rib is the same part of meat as cowboy bone. Those with bones are generally called cowboy bones, while those without bones are known as beef short ribs.

Short Ribs are taken from the rib section of the breast of the cow, located between the 6th and 12th ribs with oil tendons of meat. This part is rich in grease, high in fat and rich in marbling.

Veal chops are generally long, with a tendon in the center, and in the process of thawing and cooking, the meat is likely to be scattered along the tendon into two pieces, which are normal phenomena, not spliced steak.

Between the bone and the meat of the veal chop is the fat layer, the meat is firm, rich in fat, fat distribution is uniform, the meat tendons are densely intertwined, and it is quite chewy to eat, preferably seven or nine minutes cooked. A better way to eat it is to grill it over charcoal.

Oyster Blade

Oyster Blade is also known as oyster steak. Very similar in appearance to the beef short rib, the biggest difference between the plate tendon steak and the beef short rib is that it is much shorter than the beef short rib, and the plate tendon is usually oval in shape.

The tendon is taken from the shoulder blade of the cow, and although it has the word "tendon" in it, it is not the tendon of the cow, and its tenderness is similar to that of the rib eye steak, as it is a less athletic part of the steak.

The plate tendon steak has more lean meat, less fat, and tender meat, but because it contains meat tendons, it tastes more Q-bomb. Slab tendon steak is better suited for 5-minute rare.

Since the plate tendon steak is not a classic part, it is not too expensive and is very good value for money.

ChuckRoll Steak

The ChuckRoll steak, although called a chuck, is not a part of the cow's brain. The ChuckRoll is taken from the back of the neck of the cow, which is interspersed with fat and tendons.

This part of the meat is more athletic and has more tendons, so it's not as tender, so if you want to try a ChuckRoll steak, it's best to choose a grain-fed ChuckRoll steak. Generally 5 minutes rare is more appropriate.

Because of the high rate of meat production, the price of the top brain steak is also more favorable.

1, how to eat steak

1, grilled steak

Ingredients:

Steak (M7) a piece of black pepper a little bit of sea salt a little bit of butter or olive oil a little bit of rosemary (can be omitted) a

Steps:

(1) Preheat oven to 200 degrees (with cast iron skillet). The pan is very hot (slightly smoking) and then put a little oil, high heat frying?

(2): Fry quickly on both sides for color (about a minute and a half over high heat).

(3): Transfer to a preheated oven at 200 degrees for 10 minutes to 12 minutes (more cooked), more or less time.

(4), bake at 200 degrees for 10 minutes. Suitable for those who do not eat raw meat, but the meat is not old, the internal juice of the steak is also retained. If the steak is very thick, you can bake it for two or three minutes more depending on the situation.

2, filet mignon

Ingredients: coarse salt, black pepper, olive oil, filet mignon about 200g a piece of flat-leafed parsley, sour buds, lemon, thyme, bay leaf, garlic

Steps:

(1), steak steak 1-1.5h back to room temperature, the surface of the sprinkling of coarse salt and black pepper slightly kneaded, put five minutes. Five minutes, pour olive oil.

(2), finely chopped parsley, shavings of zest of half a lemon. A spoonful of sour buds, mix well and gremolata is complete.

(3), prepare the thyme bay leaves garlic pressed in both ends.

(4) Throw directly into a boiling pan for a minute and a half. Turn over for a minute and a half. Add the stock.

(5), thyme, garlic and bay leaf, high heat, two minutes. Remove from heat.

(6), rest in the pan for two or three minutes, pouring on the stock from time to time, resting well and cutting horizontally.

(7): Pile on a layer of gremolata and pour a little of the broth in which the steak was cooked and eat.

Second, the efficacy of steak

1, beef is rich in carnosine

Beef in the carnosine content is higher than any other food, which makes it particularly effective for muscle growth and strength. In the first few seconds of training, creatine is the source of muscle fuel, and it effectively replenishes adenosine triphosphate, which allows training to last longer.

2, beef contains vitamin B6

The greater the protein demand, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6 to help you boost your immune system and promote protein metabolism and synthesis, which in turn helps your body recover after intense training.

3. Beef contains carnitine

Chicken and fish are low in carnitine and sarcosine, while beef is high. Carnitine is mainly used to support fat metabolism and produce branched-chain amino acids, an amino acid that plays an important role in muscle growth for bodybuilders.

4. Beef contains potassium and protein

Potassium is a mineral that is relatively absent from most athletes' diets. Low levels of potassium inhibit protein synthesis and the production of growth hormone, which affects muscle growth. Beef is rich in protein: 4 ounces of lean tenderloin yields 22 grams of first-rate protein.

5. Beef is a low-fat source of linoleic acid

Beef is very low in fat but rich in bound linoleic acid, potential antioxidants that can be effective in combating tissue damage caused by exercise such as weight lifting. In addition, linoleic acid acts as an antioxidant to maintain muscle mass.

6. Beef contains zinc and magnesium

Zinc is another antioxidant that helps synthesize protein and promotes muscle growth. Zinc works with glutamate and vitamin B6*** to boost the immune system. Magnesium, on the other hand, supports protein synthesis, builds muscle strength, and more importantly, increases the efficiency of insulin anabolism.

7, beef with iron

Iron is a blood mineral. In contrast to the much lesser iron content in chicken, fish and turkey, beef is rich in iron.

8. Beef contains propionic acid

The role of propionic acid is to produce sugar from dietary protein. If your intake of carbohydrates is insufficient, propionic acid is able to supply your muscles with the energy they need to alleviate the deficiency, thus allowing you to continue training. The great thing about this amino acid is that it frees the muscles from the heavy burden of supplying energy.

9, beef with vitamin B12

Vitamin B12 is essential for the production of cells, and the role of red blood cells is to bring oxygen to muscle tissue. Vitamin B12 boosts the metabolism of branched-chain amino acids, thus supplying the body with the energy it needs for intense training.

10, beef consumption diversity

If eaten day in and day out for weeks or even months on end, chicken breasts seem tiresome. Beef is different, hind leg meat, flank meat, upper loin meat and fine meat slices in the taste and texture are different, and monotonous boring chicken breast is indeed incomparable. So it is not fattening.

3, steak contraindications

1, infectious diseases, liver disease, kidney disease people eat with caution.

2, suffering from scabies and eczema, pimples, itching people should eat.

3, suffering from high cholesterol, high fat, the elderly, children, weak digestion is not advisable to eat more steak.

Four, steak notes

1, wine

Some people eat steak with wine, some steak itself with a pre-dinner wine, in drinking wine, usually with three fingers to hold the wine cup, hold a good gently after the wine cup, slowly put the wine, the wine cup, the wine cup, the wine cup, the wine cup, the wine cup, the wine cup, the wine cup, the wine cup, the wine cup, the wine cup, the wine cup, the wine cup, the wine cup. Shake the glass and drink the wine slowly. If it's an aperitif, drink it before you eat the steak, and if it's an accompaniment, drink it with food in your mouth and don't drink it until you've swallowed the food.

2, the use of knife and fork

Some stores are prepared to eat steak when a knife, fork and spoon, then the general situation is the left hand to take the fork, the right hand to take the knife. Some stores have prepared several kinds of knives and forks, then from the smallest knife, the smallest knife is generally used to smear jam, ordinary knife is used to cut with vegetables, serrated knife is used to cut the steak, cut to pay attention to the size of a bite can swallow the size of the more appropriate.

3, knife and fork placement

In the middle of eating steak, you may need to put down the knife and fork, drink some drinks or other, then put the knife and fork into a "eight" shape, the knife inward, which represents the steak is not eaten, and continue to consume, do not put away. The first thing you need to do is to take away the steak, and then you have to take away the steak.

If you're finished, you can put your knife and fork side by side, with the cutter pointing inward, which means you can take it away. If you're waiting for a second steak, put the knife horizontally and the fork vertically in a "cross" shape. If you think the steak tastes better, place the knife and fork side by side, with the knife on the bottom and the fork on top. If you don't like the steak, you can put the knife and fork in the shape of an eight, with the knife inserted into the gap between the forks.

4, spaghetti

Now eat steak when a lot of steak will be accompanied by pasta, then eat spaghetti recommended method is to use a fork to roll a few spaghetti, balled up into a ball placed on a spoon to a bite to be able to eat the size of the appropriate, and then eat the pasta through the spoon, so that the noodles will not be issued to eat the "bared", "bare", "bare", "bare", "bare", "bare".

5, fruit dessert

After eating a steak there will generally be dessert, can be a cake, fruit and other food, then in the eating of these after-dinner food, if it is a fruit, there is a fruit skin or kernel, do not spit it out, you can use your hand to take it out, put it on a plate, if you don't want to get dirty, you can use a paper towel pad in the hand. hand.