Filet mignon, rib eye steak, rib eye steak, etc. are all good choices, you can choose according to your preference.

1. Filet mignon 1. Ingredients: Use beef tenderloin of a certain thickness. This piece of meat is called "eye filet." The meat is tender and less oily.

2. Flavor characteristics: Although the meat of this steak is tender and lean, it lacks gravy and chewiness due to lack of exercise. In other words, although it tastes good, it has no chewy texture. If it is overcooked, it will appear astringent and the taste will become unpleasant.

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It is generally suitable for people who are growing and developing, undergoing surgery, recovering from illness, and those who suffer from weak Qi, shortness of breath, weak bones, anemia, long-term illness, and those with yellowish and dizzy complexions.

3. Recommended doneness: medium to medium rare.

2. Sirloin Steak 1. Part of the material: Mainly the outer rib of the beef. Sirloin steak can be divided into small pieces of sirloin steak (entrecte) and large pieces of sirloin steak (sirloin steak) according to different qualities. The outer edge of the meat is

With a ring of white tendons.

2. Flavor characteristics: The meat is juicy and juicy, with a fresh and tender taste.

The texture of the meat is strong and tough, and the meat is hard and chewy. When cutting the meat, cut the meat with the tendons and do not overcook it, so it is suitable for young people.

3. Recommended doneness: five to medium rare.

3. Rib-eye steak 1. Part of the steak: This steak is taken from the rib muscle between the 6th and 12th ribs of the beef ribs, that is, the meat on the side of the beef bone.

The so-called frost beef refers to this place.

2. Flavor characteristics: Rib-eye steak may not be as tender as sirloin, but bone-edge meat is always delicious. The oily and tender shredded meat is sandwiched with elastic tendons, which is chewier than sirloin and better than beef ribs.

It is strong and tasty, and the oil is very rich. It is deeply loved by young male and female diners.

3. Recommended doneness: medium rare.

4. Ribeye steak 1. Part of the material: Ribeye steak is cut from a small part near the end of the ribs. The meat here is tender and juicy (with snowflake patterns) and has endless flavor.

Generally refers to the boneless part taken from the middle of the cow. [Eye] refers to the circular cross-section of the muscle. Since the muscles in this part do not move frequently, the meat is very soft and juicy, and is evenly covered with snowflake fat.

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2. Flavor characteristics: Ribeye steak has a combination of fat and lean meat, and the meat is tender and chewy. At the same time, the butter flavor emitted during the frying process is also very delicious.

3. Recommended doneness: five to medium rare.

5. T-bone steak 1. Part of the source: Generally located on the upper waist of the cow, it is a large piece of steak composed of spine, backbone and tenderloin.

American T-bone steak (porterhouse steak) is shaped like a T-bone steak, but is larger than a T-bone steak. It is generally about 3 cm thick and weighs about 450 grams.

T-bone steak is generally about 2 centimeters thick and weighs about 300 grams. The smaller ones are 200 grams and 1.7 centimeters thick.

2. Flavor characteristics: The meat is tender and not easy to loosen. The meat around the beef bones has a strong aroma. You can taste the tender filet and the aroma of sirloin in the next bite.

3. Recommended doneness: five to medium rare.

Extended information on purchasing tips. The beef cutting diagram is very professional, describing and distinguishing every part of the cow in detail.

As a beef eater, you don’t need to understand everything. You just need to understand your preferred taste and master a few typical terms to make your choice calmly.

For example, filet is a piece of beef tenderloin removed from the hip and loin muscles. It is the softest part of the beef and is most suitable for frying or grilling.

After the T-bone is deboned and the filet is cut off, the meat of the New Yorker is very soft.

The rib eye is cut into 1.5 cm thick, which is best for grilling.

The most expensive cut is not necessarily the most suitable for you. The cut you choose also depends on the cooking method. For example, tender shoulder meat is firm and elastic, and tastes good in both thickness and thickness. In addition to steak, it can also be used as hot pot slices.

, or roast or stir-fry the meat, especially the part after the middle end that has the most oil. If handled well, the taste will not even lose to the rib eye.

One characteristic of raw-cut steak is that it is both tender and fragrant. A chewy steak will have more meaty flavor, and vice versa. You can weigh the steak you want to buy according to your own taste.

A piece of beef is cooked by frying and grilling until it is cooked on the outside and raw on the inside. You can taste the original flavor that is different from other meats. This is called steak.

This simplest method can highlight the highest nutritional value of beef.

Beef is divided into three, six or nine grades. By convention, the smaller the cow, the higher the grade of beef, and the more popular the cut of steak is.

Different parts of beef have different names. For example, the most popular filet is the softest and has a delicate taste.

In fact, there are many factors that affect the taste of steak. In addition to the age of the cow, there are also factors such as the distribution of oil, the way of raising the cow, the type of cow, cooking techniques, cutting against the grain, and removing or breaking the tendons.

Many domestic Western restaurants even use special processing techniques such as tender powder or soda to prepare steaks, which will have a certain impact on the taste of the steak.

People's Daily Online - How cooked is the steak? Common misunderstandings about eating steak - Baidu Encyclopedia for filet mignon - Baidu Encyclopedia for rib eye steak - Baidu Encyclopedia for sirloin steak - Baidu Encyclopedia for ribeye steak - T-bone steak