What types of steaks are there?
Filet mignon (FILET) is also called beef tenderloin, loin meat. It is characterized by more lean meat, high protein, and low fat. It is more suitable for people who like to lose weight and maintain their figure.
SIRLOIN, also called sirloin steak, is the loin of the beef. It contains a certain amount of fat, especially a ring of white tendons on the outside, which is very tasty. It is tougher and chewier than filet mignon, suitable for young people and people with good teeth.
T-Bone steak (T-BONE) is the backbone meat on the back of the beef. It is shaped like a T, with filet on one side and sirloin on the other. You can taste both filet mignon and filet mignon. It's tender and you can feel the aroma of the sirloin steak, killing two birds with one stone.
Dry-aged steak:
Generally, top rib-eye steaks are stored for at least 7 to 24 days to air-dry. This process makes the color of the beef darker and the skeletal tissue of the beef softens. Part of the water evaporates, making the beef taste more mellow.
The constant temperature chamber adopts a slope design. When drying, the oily part is placed at the top. After the fat melts, it flows into the beef along the slope, ensuring that all the precious gravy is sealed in the beef.
When making steaks, the beef selected is grain-fed beef that is about 120-140 days old. Only the ribeye, sirloin, and filet are selected. The weight of these parts is usually less than ten percent of a cow. one part.
It is often a gourmet delicacy favored by politicians from various countries. For example, Buffett loves the dry-aged steak in a restaurant in New York. He once said jokingly while dining: "If I can't eat it on Friday, maybe I won't be able to predict the future direction of the economy.