When it comes to western food, I believe that many people think of steak and red wine first. When gourmets see steak, they think of seeing stars. Looking at the delicious food they have eaten and have not eaten on the western menu, people will inevitably have a question. Isn't steak and steak the same thing? What's the difference between them? Today, let's briefly introduce the difference between steak and steak. Come and have a look if you don't understand!

In fact, there is not much difference between steak and steak in a big concept. They are all fried with large pieces of beef, which can be divided into three-five-seven-nine kinds. They are very mature, and their foreign names are all the same phrase. But on a small scale, there are still some differences between steak and steak.

First of all, steak and steak are made of different materials. Steak is made from the skeleton of cattle, usually with some fascia, and it will try to avoid large pieces of fat when processing. Steak is made from the boneless part of cattle, and steak generally has no fat, which is the first difference between steak and steak.

In addition to the different materials, the taste of steak and steak will be slightly different. As mentioned just now, steak is made from the skeleton of cattle, so the meat quality of steak will be compact, with a little bone flavor, and it will be chewy to eat. It takes a long time to fry until it tastes better, but if it takes too long, it will turn the meat into firewood. Steak is taken from the skeleton, so the meat quality of steak will be tender, not as tight as steak, and it is more suitable for light maturity, so many people like medium-rare or medium-rare, which will taste good.

As far as steak is concerned, it can be divided into four categories. The first is the tenderloin. Friends who like to eat lean meat can choose this steak. Compared with other kinds, its meat is tender and fat-free, but it has low oil content and is easier to fry.

The second is naked eye steak. This kind of steak is fat and thin, which is more suitable for frying for three to five minutes. It tastes fat but not greasy, and it tastes good.

The third kind is sirloin steak. This kind of steak contains a certain amount of fat, high in oil content and gluten. It tastes crisp and chewy, and is suitable for frying until half-cooked.

The last one is bone steak, which is rare, because it is made of the backbone of cattle, so the meat quality of this steak is relatively rough, and many restaurants do not offer this steak.