Eye meat refers to a piece of meat located on the shoulder, in front of the upper side of the back, between the seventh and tenth ribs of the back, and between the upper brain meat and the outer loin meat.
It is called bull's eye meat mainly because it looks like eyes. Bull's-eye meat belongs to high-grade meat, which is tender and suitable for cooking methods such as rinsing, roasting and frying, especially for steak. Cattle eye meat is high in fat, inlaid with red and white, and mixed with fat and lean meat into marble patterns, which tastes sweet and juicy and not dry.
How long does the eye steak need to be fried?
If you like your steak rare, you can fry it on both sides for 30 seconds. If you want to eat medium rare, you need to fry the steak on both sides for 60 seconds, so there will be a lot of gravy oozing out; If you want to eat it well, you can try medium-rare steak, which needs to be fried on both sides for about two minutes, so that the steak will suck back some of the gravy before, so that the meat will not be too dry and the taste will not be old.
Why is bull's eye meat expensive?
Bull's eye meat looks like eyes and belongs to high-grade meat. Its meat is fresh and tender, suitable for cooking methods such as rinsing, roasting and frying, especially for making steak. Cattle eye meat is high in fat, inlaid with red and white, and mixed with fat and lean meat into marble patterns, which tastes sweet and juicy and not dry. Second, because there is little beef eye meat, it is much more expensive than other meats.