The twelve grades of steak are M1-M12.

1. Features of M1

M1 belongs to a lower level in China GB, and is mainly distributed in ordinary shopping malls, supermarkets and other places. The meat quality of M1 is soft, but fat, so it is suitable for stews or barbecues.

2. Features of M2

The meat quality of M2 is slightly better than that of M1, and the meat quality is more compact, which is more suitable for burning or cooking, and can also be made into some traditional Chinese delicacies such as braised pork.

3. Characteristics of M3-M6

Beef from M3 to M6 is often considered as a good beef grade with high quality. There are obvious differences in meat quality between M3 and M6, because these grades are used to distinguish different muscle parts. Beef from M3 to M4 is suitable for frying, frying and roasting, especially for cooking in Aauto Quicker. The beef from M5 to M6 can be used as steak and other delicacies, with delicious taste and delicate meat quality.

4. Characteristics of M7-M9

Beef from M7 to M9 belongs to high-grade beef grade, showing a strong beef flavor, and its meat quality is tough, which is suitable for cutting into small pieces for slow cooking such as stews.

5. Characteristics of M1-M12

M1-M12 are generally considered as the top grade beef. The meat quality in these grades is usually fleshy with naked eyes, with higher lean meat content and more delicate taste. These grades of beef are suitable for high-end restaurants, hotels and other places, and are also suitable for high-end cooking or barbecue dishes.