Dawn, column name: wine is like beauty.

It is also a big topic in detail.

Let's ask a question about Nice Lemon Festival, a magical town on the Great Azur.

Although the French don't like cows as much as the Spanish, and regard them as national totems (France likes roosters++), steak and beef are simply one of the driving forces for people to live in France. Therefore, when it comes to eating beef, France is the world leader in beef research. Cooking steak still depends on Chinese people, so the positioning of basic beef for cattle is based on French, and English words are all directly quoted from French words and changed into English pronunciation. I wrote some technical words directly in French.

Veau is the best raw material for steak, which is only used for steak. It is tender and juicy, and the elasticity of meat is perfect. However, the practice of beef is very complicated, and the usage is different according to the meat quality.

In the first year of my master's degree, I studied the taste and taste difference of steak and wrote a paper.

Put out the papers with pictures at that time first, and then translate them after watching tonight's: D World Cup.

After watching the World Cup, long live Italy, I won another Japanese food: D.

It is hooliganism to discuss the taste without first discussing the variety and origin of cattle. The first part of my thesis is to discuss the French cattle breeds protected by AOC and determine their respective characteristics.

These are the unique breeds of cattle protected by the European Union in France, and the last white Charolais white cattle is the most delicious, growing in a vast special pasture, and its meat quality is famous for its fine blood lipid in the meat. This is a tall beef, which is very famous and rare all over the world.

What a beautiful girl, what a click: "

Other high-quality beef are well-known Japanese beef, Australian beef and Hungarian beef. The perfect ratio of fat and muscle in some parts of these beef is the best choice, and the steak is wasted.

For example, this famous French beef dish: tartare du boeuf. It is also placed in various ranking articles and legendary foreign dishes that the stargazing school absolutely does not order, and the ranking is quite high.

Once when I was having dinner at HIPOPOTAMUS near the Paris Opera House, two tourists from China, seeing this ordered by the French, immediately got their eyes wide open and began to argue: Oh, my God, raw meat, which China can eat this! My voice did not fall, and the waiter brought me the same one. Don't say how wonderful their expressions are: P

French Tatar du boeuf is not exquisite enough, and the beef pieces are relatively large, mainly seasoned with different sauces. The Italian way is more suitable for people who want to taste the original beef rather than eat meat. The ground beef with various herbs tastes good, and it is more fleshy than the more famous Italian raw beef slices CARPACIO. (It's a bit like eating raw beef stuffing jiaozi: ")

Let's get back to the topic and discuss the taste of different parts of steak:

Cows shouldn't eat too many parts. We need to determine which parts of cattle can be used for frying steak: as can be seen from the table, 3, 4, 5, 7, 9, 20, 2 1, 22, 23 and 24 are all used for frying steak. What are the names of these parts?

The third part entrec? Te is ribs, which is the most classic part of fried steak. Ribs. Ribs must be ribs. Like pork, the taste of ribs is not delicate enough, but they are chewy when bitten, and there will be no feeling that the beef tendon is broken and chewy. The most important thing is that ribs are generally cheaper and bigger. The big ribs of 350G or 500G in restaurants are suitable for carnivores like me.

Part 567 tastes similar, but the grade is different.

The sixth part is the legendary filet mignon, which is the top part of the steak. Tenderloin, the tender part of the waist, is the tenderloin of cattle, with a big head and a small tail and low fat content. Suitable for medium-rare, sweet gravy, fresh and tender meat. The filet mignon is wrapped in the abdominal cavity of the cow, so the muscle does not move, so the muscle fiber is not thick. It's the highest unit price among steaks.

The "May 7th" and "May 7th" parts are more complicated. "Imitation filet mignon" is the part of beef brisket close to filet mignon, which tastes similar to filet mignon, but has lower tenderness, better elasticity and slightly hard meat, but it won't make people feel hard to chew.

These two parts are called differently in the United States and Britain, or translated into sirloin steak or sirloin steak.

Sirloin steak in the United States refers to the meat on both sides of the back spine of cattle, which is tender and expensive. Among them, the top beef brisket has the best meat quality and the highest price, which is generally marked.

Sirloin steak in Britain, Hong Kong and other places refers to the tenderloin of beef breast. Its meat quality is inferior to filet mignon, and its price is also lower than filet mignon. The sirloin steak at the top is tender and the price is slightly higher.

Filet mignon is the best and most expensive part of beef except veal, which is basically the specialty of every steak house.

Parts 20 and 21 are similar and are often discussed together. These two parts are the least common parts of beef. Basically, it won't be sold in big supermarkets, and butchers will leave it to friends who know the goods or are familiar with them.

ONGLET is a diaphragm, which can be used to make steak, but you must avoid overcooking it. Because muscle fiber is long, if it is fully cooked, it will make the steak too hard to cut, let alone eat.

Ham is belly meat near the inner thigh. Generally, it is not directly fried into steak, because the muscle fiber is too long and looks obvious. But this part can be made into the best steak hoch é steak, and the beef will not lose its elasticity because the meat is too soft after cutting. Chopped meat steak is the steak that ordinary hamburgers will use. Whether it's a high-end hamburger or not depends on whether the steak is made by HAMPE.

These two parts are generally considered to be the beef closest to the water, so those who are not beef gluttons will not pay attention to the taste of these two parts at all.

23, 24 bavette is beef tenderloin and abdomen, and bavette à l'échalote is a traditional French dish made of small onions.

This part of the steak is strange. The chef puts very hot hands on each end of the meat for a few minutes. The inside of the steak must be raw. Because there are too many tendons in this part, it will be too hard to bite when cooked. But if it is done well, it can be said that it is the most delicious part of the cow.

Flanchet is belly meat and is rarely used as a part of steak. Because as the fattest part of cattle, it should be said that oil can increase the flavor of steak. However, the fat content here is too high, which makes the steak greasy when fried, while the cooked steak is usually the last choice for steak and beef because it is too old and not delicious because it is cooked for too long.

2 Bassecotes' upper brain or translated into bovine eye meat is also my personal favorite part.

Not only steak, but also traditional hot pot in China. The cow's brain is also the best material to brush the pot! The meat is soft and delicate, both fat and thin. If you eat slices raw, it can be regarded as the feeling of melting slowly in your mouth.

Aix in Provence. There is a Korean barbecue in my city, which serves Hungarian beef brain barbecue. Every time I go to find a friend, the fireworks are very lively, and only I can slowly taste the feeling of my brain melting in my mouth. Every time someone jokes about eating Korean food into Japanese food:)

Next time, you can try to marinate the upper brain slices of Inner Mongolia beef with light seasoning in a high-end hot pot restaurant, and then eat them raw to enjoy the silky sexy of Spanish ham.

If beef is used for steak, it is more suitable for medium rare. Although the appearance is ripe, there are no obstacles in the mouth, and the juice inside will soak in the tongue, which is slightly sweet and not greasy, and it takes no effort to chew, and the meat is fragrant. It's a bit like eating salmon sushi and squeezing caviar.

Compared with filet mignon, the upper brain is relatively large and inexpensive, so it is a very cost-effective steak part.