No matter which country, the snow grain (marble grain) of beef is the most intuitive reference coefficient, because snow grain is the mixed distribution of muscle fat texture, and a piece of beef with complex and dense snow grain will not be bad in taste and meat quality.
Simply put, the more snowflakes in the same part, the better, and the more evenly distributed, the better. Although grading has only one dimension of snow pattern, BMS grading can be said to be an international standard and has certain reference value.
Extended data
Steak is different from most other cooked foods. Steaks are usually not well-done, because well-done steaks test the chef's skill most, and can be adjusted to a more rare degree according to personal preference. The degree of raw and cooked is distinguished by odd numbers, which are mainly divided into:
1. Raw beef: uncooked raw beef at all. This practice is only used for certain dishes, such as beef tartar, Kitfo (Ethiopian cuisine) or raw beef salad.
2. Blue steak: The front and back sides are heated on a high-temperature iron plate for 30-60 seconds to lock the humidity inside the steak, so that the external meat and the internal raw meat mouth taste bad, the outer layer is convenient for hanging juice, and the internal raw meat keeps the original meat taste, and the visual effect will not be as laborious as eating raw meat.
3. Medium-rare steak: the inside of the steak is blood red, with a certain temperature inside and a raw and cooked part.
4. Medium-rare: Most of the meat is penetrated into the center by heat, but it has not changed much. After cutting, the cooked meat on the upper and lower sides is brown, turns pink towards the center, and then the center is fresh meat color, accompanied by blood oozing from the knife. The layers of fresh beef and thick steak will be obvious, but frozen beef and thin steak are difficult to achieve this effect. )
5. Medium-rare steak: the inside of the steak is pink, visible to the naked eye, mixed with light gray and full brown of cooked meat, and the temperature and taste of the whole steak are balanced.
6. Medium-rare: The steak is mainly light grayish brown with a little pink, which is thick and chewy.
7. Well-done: The steak is brown with cooked meat, and the beef has been cooked as a whole, with a heavy taste.
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