First of all, the steak out of the part: steak out of different parts, there are not the name and cooking methods Beef chops: the left and right sides of the chest cavity of the cow, including the rib part. The meat is delicious and marbled. Suitable for grilling, pan-frying, deep-frying and braising. Bone-in sirloin: the spine of the rib of the cow. With little movement, tender meat and even oil, it is quite suitable for steak, steamed beef, hot pot slices or teppanyaki. Sirloin: the back loin spine of the cow, the meat is tender and contains oil flower, suitable for steak. Filet mignon: beef loin spine (i.e. inner loin meat), with less movement and the most tender meat, can be used to make steak or teppanyaki. Tine bone and New Yorker steak: the front loin spine part of the cow. Rareness of Beef Rare: dark red blood 5: light red blood 7: pink blood Fully cooked: clear juices Barbecued Beef Short Ribs with Orange and Black Pepper Sauce Ingredients: 3 slices of Beef Short Ribs Sauce: 200 ml of Orange Juice, 2 tbsp of Black Pepper Sauce, 1 tsp of Fructose, 1 tbsp of Ketchup. Add black pepper sauce, fructose and ketchup and mix well. When cooled, marinate the veal chops for about 1 hour. 2. Grill the veal chop in the oven at 220 degrees Celsius until the juices ooze pink and the bone and meat are precisely combined. Brush the marinade on the surface of the veal chops periodically during the grilling period. 3. Heat the marinade and pour it over the veal chop. Tips 1. The fruit acids in the juice help to soften the meat, or jam can be used instead. 2. Do not grill the steak at too high a temperature. Charcoal Grilled Rib Eye Steak with Mushroom and Tomato Sauce Ingredients: One rack of beef. Sauce: 1. Pepper, allspice, a little red wine. 2. 2. Onion, celery, carrot, garlic cloves, tomato sauce, Method: 1. Sprinkle the steak with salt and pepper, then brown in a frying pan. 2. Chop all ingredients of Sauce 2, add tomato paste and sauté, then fill with boiling water, add Sauce 1, then add the beef chops and cook for about 80 minutes. 3. Strain all the residue from the boiled juice and cook over low heat until the juice is concentrated. When serving, pour over the beef chops.