Which is better, the tenderloin steak or the sirloin steak

We can see all kinds of foods in our life, and each food has different nutritional components. Food is the main way for us to obtain nutrients. Let's learn which is better. Which is better, the tenderloin steak or the sirloin steak? 1

The taste of sirloin steak is the most tough among the top three steaks, especially the grass-fed sirloin steak, so foreigners love it because they want to practice their teeth. Normally, with our Chinese people's preference for meat, Xileng should not be so popular in China. But I can't stand it. It's the cheapest in the steak Sanjieli, and it's well-known.

the richness of oil flower in sirloin is second only to that of eye meat. If you can buy a very high-grade sirloin, you can ignore its chewiness, because the oil flower overflowing has replaced the original meat feeling, which makes sirloin have a taste that does not lose the same level of eye meat.

Tendon steak is moderately tender. Personally, it is more tender than sirloin steak. Plate tendon is more suitable for medium-cooked, because it has thin tendons in the middle, and it is not good to be undercooked or overcooked, either the tendons are not too hot to bite or the tendons are too hot to curl up and deform the meat. In order to prevent the thin ribs in the middle from deforming the steak, one way is to poke a few small holes in the ribs with a knife before frying, which can reduce the degree of deformation.

Taste of several common steaks

Different parts of steaks have different tastes, such as filet mignon, sirloin steak, sirloin steak and tenderloin steak, each with its own taste.

1. filet mignon is selected from tenderloin, which is mainly lean and tender.

2. sirloin steak is made of beef tenderloin, with white meat tendon at the edge, and the overall taste is hard and chewy.

3. The sirloin steak has oil flowers and tender ribs in the middle, which is chewy, tender and juicy, and more delicious than filet mignon.

4. The tenderloin steak is chewy and suitable for barbecue.

Extended information:

Tips for steak selection: The beef cutting chart is very professional and describes and distinguishes every part of the cow in detail. As a beef eater, you don't need to know all about it, you just need to know your preferred taste, and you can choose a few typical nouns calmly.

For example, filet mignon is a piece of beef tenderloin removed from hip and waist muscles, which is the softest part of a cow and is most suitable for frying or charcoal roasting. T-bone is a New Yorker after boneless and filet-cut, and the meat is very soft. The rib eye is cut into 1.5 cm thick, which is the most suitable for frying.

The most expensive part is not necessarily the most suitable part for you to choose, but also depends on the cooking method. For example, beef tenderloin is firm and elastic, with good thickness and taste. In addition to steak, you can also make hot pot slices, roast meat or stir-fried meat, especially after the middle end, some oil flowers are the most. If handled well, the taste will not even be lost to the ribs.

One of the characteristics of the original cut steak is that you can't have both tenderness and fragrance, and the chewy steak is more fragrant, and vice versa. You can weigh the steak you want to buy according to your own taste.

When a piece of beef is cooked by frying and roasting, it can be eaten internally, and it can taste the original flavor different from other meat cooking, that is, steak. This simplest method can highlight the highest nutritional value of beef.

beef is divided into three grades. According to the convention, the smaller the beef is, the higher the grade of beef is, and the more popular the steak is. Different parts of beef have different names, such as the most popular filet mignon, which is the softest and has a well-known and delicate taste.

In fact, there are many factors that affect the taste of steak, besides the age of cattle, there are also factors such as the distribution of oil flowers, feeding methods, types of cattle, cooking techniques, reverse grain cutting, tendon removal or broken tendons. Many domestic western restaurants even use special processing methods such as tender powder or soda to process steak, which will have a certain impact on the taste of steak. 2

The knowledge of which steak is better, Bantendo steak or Sirloin steak.

filet mignon

filet mignon, also called tenderloin. Filet mignon is the softest and most tender part of a cow, which can almost melt in your mouth. Besides, each cow produces little filet mignon, so it is also the most expensive steak.

the word Filet mignon comes from French and comes from the second half of beef tenderloin. Because this part of the steak has little activity, it tastes very tender. Therefore, filet mignon is more suitable for the elderly and children.

The fat content of filet mignon is relatively low, and there are fewer oily flowers, so it is not easy to overcook filet mignon when cooking at home. Generally, medium rare and medium rare can better reflect the tenderness of filet mignon. If cooked too well, the meat will dry up.

because there are fewer oil flowers in Philip, the taste is not rich enough. Generally, seasoning is needed to make filet give off more flavor.

Sirloin steak

sirloin steak, also called sirloin steak, is also called the New Yorker abroad. The name of Sir Loin steak comes from the love of British people, so sirloin steak is called sirloin, which means "sirloin jazz"

From the name, we can't see that sirloin steak comes from the waist, which is located above filet mignon. This part of the steak is not like filet mignon, and the western flavor is the richest. The most obvious sign is that there is a white oil bar on the edge.

sirloin steak is hard, chewy and tough to eat. This part of the steak has meat, oil and tendons. After cooking, the three textures are intertwined, bringing rich taste. Therefore, sirloin steak is more suitable for young people and people with good teeth.

Generally, medium rare and medium rare are more suitable for sirloin steak. If it is too cooked, it will probably be chewy.

naked eye steak

Rib Eye steak, also known as eye steak and rib eye steak. Because there is a circle of white fat in the section of naked-eye steak, plus oil flower texture, it looks like an eye, so it is called naked-eye steak.

naked eye steak is taken from the rib ridge of cattle, which is about 6-12 ribs. This part of the beef contains a lot of fat, and the distribution is relatively uniform. It is fat and thin, tender, juicy, quite rich in meat flavor, mixed with some tender tendons, and has a very rich taste. Preferably medium rare or medium rare.

most of the time, naked-eye steak has no ribs, but sometimes, naked-eye steak has ribs. One of the more famous tomahawk steaks is the naked eye with ribs.

naked eye steak, like sirloin steak, is one of the most popular steaks.

T-bone steak

T-bone steak, also known as T-bone steak, is easy to understand from the appearance. There is a T-shaped bone in the middle and steak on both sides.

T-bone steak is taken from the front waist and spine of cattle. On both sides of the bone, one side is filet mignon and the other side is cold in the west, which has the double experience of tenderness, smoothness and oiliness. When eating, it is recommended to remove the bones first, and then cut them into pieces to taste their own flavors.

if you want to try all kinds of steaks, T-bone steak is definitely a good choice. Generally, medium rare or medium rare is the best.

beef chops

beef Short Rib are the same meat as the cowboy bones. Those with bones are generally called cowboy bones, while those without bones are called beef chops.

beef chops are taken from the chest ribs of cattle, and are located between the 6th and 12th ribs. This part is rich in oil, high in fat and rich in marbles.

Beef chops are generally long strips with a rib in the middle. During thawing and cooking, the meat is likely to be scattered into two pieces along this rib, which is a normal phenomenon, not a spliced steak.

There is a fat layer between the bones and the meat of beef chop, which is firm in meat quality, rich in fat, evenly distributed in fat, and chewy in meat, preferably medium-rare or medium-rare. A more delicious way is to barbecue with charcoal fire.

tenderloin steak

Oyster Blade, also known as oyster steak. The shape is very similar to that of beef chops. The biggest difference between steak with plate tendon and beef chops is that it is much shorter than beef chops, and the plate tendon is generally oval.

The beef tenderloin steak is taken from the shoulder blade of cattle. Although it has the word "tendon", it is not a beef tendon, and its tenderness is similar to that of the naked-eye steak, because it is a part that does not exercise very much.

Tendon steak has more lean meat, less fat and tender meat, but because it contains muscle tendon, it tastes more elastic. Tendon steak is more suitable for medium rare.

Because the tenderloin steak is not a classic part, the price is not too high, and the cost performance is very high.

Shangnao steak

ChuckRoll, although called Shangnao, is not a part of cow brain. The upper brain steak is taken from the back neck of cattle, and this piece of meat fat and muscle tendon are staggered.

This part of the meat has a large amount of exercise and more muscle tendons, so the taste is not so tender. Therefore, if you want to try Shangnao steak, you'd better choose Shangnao steak fed by grain. Generally, medium rare is more appropriate.

because of the high meat yield of Shangnao steak, the price is also more advantageous. Which is better, tenderloin steak or sirloin steak? 3

1. How to eat steak

1. Roast steak

Material:

A steak (M7) with a little black pepper, a little salt, a little butter or olive oil and a little rosemary (omitted)

Steps:

(1) Preheat the oven at 2 degrees (together with the cast iron baking tray). The pot is very hot (slightly smoky). Add a little oil and fry it over high fire? Sprinkle black pepper and salt (pay attention to splash prevention).

(2) fry and color on both sides quickly (about one and a half minutes after the fire).

(3) Transfer to the preheated oven, 2 degrees, 1 minutes to 12 minutes (cooked), and the time will be increased or decreased by itself.

(4) Bake at 2 degrees for 1 minutes. Suitable for people who don't eat raw meat, but the meat quality is not old, and the juice inside the steak is also preserved. If the steak is very thick, it can be grilled for two or three minutes.

2. filet mignon

material: coarse salt, black pepper and olive oil. filet mignon is about 2g. Steps:

(1) After the cattle are discharged for 1-1.5h, return to room temperature, sprinkle coarse salt and black pepper on the surface, knead for five minutes, and pour with olive oil.

(2), the parsley is finely chopped, and the dander of half a lemon. A spoonful of sour buds, mix well, and gremolata is finished.

(3) Prepare thyme, laurel leaf and garlic to be squashed at both ends.

(4), directly into the boiling pot for one and a half minutes. Turn over for a minute and a half. Add the stock.

(5), thyme, garlic and laurel leaves, big fire, two minutes. Stay away from the fire.

(6), rest in the pot for two or three minutes, pour broth from time to time, and cut horizontally after rest.

(7), pile a layer of gremolata and pour a little steak stock to eat.

second, the efficacy of steak

1. Beef is rich in sarcosine

The sarcosine content in beef is higher than that in any other food, which makes it particularly effective for muscle growth and strength enhancement. In the first few seconds of training, sarcosine is the source of muscle fuel, which can effectively supplement adenosine triphosphate, thus making the training last longer.

2. Beef contains vitamin B6

The greater the demand in protein, the more vitamin B6 should be added in the diet. Beef contains enough vitamin B6, which can help you enhance your immunity, promote the metabolism and synthesis of protein, and thus contribute to the recovery of your body after intense training.

3. Beef contains carnitine

The contents of carnitine and sarcosine in chicken and fish are very low, but the content of beef is very high. Carnitine is mainly used to support fat metabolism and produce branched-chain amino acids, which plays an important role in bodybuilders' muscle growth.

4. Potassium in beef and protein

potassium are relatively deficient minerals in most athletes' diets. Low level of potassium will inhibit the synthesis of protein and the production of growth hormone, thus affecting muscle growth. Beef is rich in protein: 4 ounces of lean tenderloin can produce 22 grams of first-class protein.

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

Beef is low in fat, but rich in conjugated linoleic acid. These potential antioxidants can effectively resist tissue damage caused by weightlifting and other sports. In addition, linoleic acid can also be used as an antioxidant to maintain muscle mass.

6. Beef contains zinc and magnesium.

Zinc is another antioxidant that helps to synthesize protein and promote muscle growth. Zinc works with glutamate and vitamin B6*** to enhance the immune system. Magnesium supports the synthesis of protein, enhances muscle strength and, more importantly, improves the efficiency of insulin anabolism.

7. Beef contains iron

Iron is an essential mineral for hematopoiesis. In contrast to the poor iron content in chicken, fish and turkey, beef is rich in iron.

8. Beef contains alanine

The function of alanine is to produce sugar from protein in diet. If you don't take enough carbohydrates, alanine can supply the energy needed by muscles to alleviate the deficiency, so that you can continue training. The biggest advantage of this amino acid is that it can liberate muscles from the burden of supplying energy.

9. Beef contains vitamin B12

Vitamin B12 is very important for cell production, and the function of red blood cells is to bring oxygen to muscle tissue. Vitamin B12 can promote the metabolism of branched-chain amino acids, thus supplying the body with the energy needed for high-intensity training.

1. Variety of beef

If you eat it day after day for weeks or even months, the chicken breast looks boring. Beef, on the other hand, has different tastes and tastes, such as hind leg meat, flank meat, upper loin meat and thin meat slices, which are really different from the dull chicken breast. So I won't get fat.

Third, the taboo population of steak

1. People with infectious diseases, liver diseases and kidney diseases should eat carefully.

2. People suffering from scabies, eczema, acne and itching should eat carefully.

3. People with high cholesterol, high fat, old people, children and weak digestion should not eat more steak.

IV. Precautions for Steak

1. Drinks

Some people will accompany their steaks with drinks, and some steaks are accompanied with aperitif. When drinking drinks, they usually hold the glass with three fingers, shake it gently after holding it, and slowly drink the wine. If it is aperitif, drink it before eating steak, if it is table wine.