The waiter took the menu and asked: "Hello, sir, how cooked does the sirloin you order need to be?" "7 points," you said.

Because they eat like this in movies.

Respecting food is everyone’s responsibility.

You have to calm down like "The Lonely Gourmet" and "ask my stomach what it wants to eat." Facing a variety of steaks with different qualities, you may feel that you are an experienced driver and are familiar with the road.

As everyone knows, in a glamorous Western restaurant, not all steaks are qualified. The seven-point temperature is not suitable for the type you ordered... The biggest problem is not only not knowing how to eat, but what to eat.

Unfortunately, there is a huge possibility that you are eating junk steak in the wrong way.

Generally, medium rare corresponds to about 57℃, and medium rare corresponds to about 63℃.

A common score of 7 is nearly 70°C, which is between medium and medium well done.

In a better Western restaurant in China, if the steak can be cooked to medium rare, it means the restaurant is very good.

The Chinese saying for a long time that "steak eats seven cents" was caused by junk steak.

However, as for the meat itself, people often order: filet, T-bone, sirloin, money show, and ribeye. In fact, most of the names are just for the parts of the meat.

So, how should we eat these parts of beef correctly?

Rib Eye is the king of barbecue, with its perfectly marbled texture.

If you're grilling a rib eye, it's best to buy a cut of beef that's at least 1.5 inches thick.

Recommended heat: 1 to 3 minutes. T-bone steak (T-bonesteak): half filet and half New York steak, with a dual texture of tenderness and strength.

Needs to be grilled for at least 20 minutes.

Cut the lemon in half, remembering to cover the cut side with the grill.

Then drizzle a little bit of high-quality olive oil on the steak, squeeze a little lemon juice out of the grilled lemon, and you're ready to eat!

Recommended heat: 5 to 8 minutes cooked filet (Beef Tenderloin): common filet, also called tenderloin, the tenderest meat on the beef spine, almost no fat, pure lean meat, the best choice for children and young women

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Recommended heat: 3 to 7 minutes cooked Sirloin: Taken from the tenderest part of the beef back, it is the first choice for entry-level Westerners.

It needs to be soaked for a while for seasoning.

It contains a certain amount of fat, beef ribs, and a ring of white tendons on the outside of the meat. The overall taste is strong, hard, and chewy. It is suitable for young people and people with good teeth.

When eating, cut the meat with the tendons and bones together, and do not fry it overcooked.

When grilling sirloin steak, choose a thicker cut of meat, at least 1.5 inches thick.

Recommended heat: 4-6 points New Yorker (Club Steak): New Yorker steak is the easiest to grill. It is taken from the front waist muscle of the cow. Because this part has a little more exercise, the meat is firmer, the oil is evenly distributed, and it contains fat.

The amount is somewhere between rib eye and filet.

It tastes very meaty when chewed.

Recommended heat: 3-5 minutes is recommended for beef. Australian beef, which has soft meat and rich taste, is the best.

But in recent years, many criminals have sold junk beef in China under the banner of "high-end beef" from abroad.

Beef paste added to duck meat to disguise beef, glue to bind minced meat, and steak splicing... Although the name has been rectified by the health center, the TG enzyme and adhesive glue used to fuse the minced meat belong to the category of food additives and do not cause any serious harm to the human body.

, but it can’t help but make people panic, what exactly is the beef we eat?

However, in Australia, the real home of beef, cattle grow in a very favorable environment - endless fertile grass blades, livable temperatures, and free-range confinement.

Once the calves reach a certain weight and age, the excellent adult cattle will be raised further - eating healthy and harmless high-quality grains.

Not only that, pure Australian beef comes with an identity card.

For example, when a purebred Australian grain-fed young beef ID is GFYG, it means: People usually describe and grade the carcass based on the tooth age of the cow. In addition, they also rely on the meat color and fat color.

, and the famous marbling judgment method.

After seeing this, do you feel that the way you usually eat beef is too casual?

In fact, when you eat beef, you don’t have to go to Western restaurants to find abuse, and you don’t have to worry about buying fake meat of unknown origin in the supermarket... If you don’t feel safe eating meat, just see what you are eating with your own eyes.

At the beginning of this year, Tmall introduced a large number of live cattle from Australia, giving you an unprecedented sense of freshness.

These fresh cattle that traveled across the ocean safely arrived in China at the end of last month, officially starting their "visit to China"!

As the first batch of Australian cattle to come to China by ship, we specially collected the stories of their journey from the nutritionists who cared for these cattle.