Western steaks are only distinguished by odd numbers. The 6-rare steak is evolved from the Chinese style. Generally, Chinese people can eat 7-minus. It is too tender and many people are not used to it. If it is less than 5-rare with blood, it will be 7. Sometimes you may still see some bloodshot streaks.

Extended information:

1. Raw steak. The inside of the steak is blood red and the temperature is not high. The middle of the steak is almost raw and bloody. A raw steak with blood is juicy. It also has the real original taste of beef, but it may be intimidating to first-time eaters.

2. Medium-rare steak, the interior of the steak is blood red and maintains a certain temperature throughout the interior. Medium-rare steak, the interior is pink and has considerable heat.

3. Medium-rare steak. The inside of the steak is pink and mixed with light gray and brown. The whole steak is very hot.

4. Medium-rare steak, the interior of the steak is mainly light gray brown, mixed with pink, fully cooked steak, the interior of the steak is brown.

5. Tender beef tenderloin, beef tenderloin, also called filet, is the tenderest meat on the beef spine and contains almost no fat, so it is very popular among friends who love lean meat. Because the meat is tender , fry until 3 mature, 5 mature and 7 mature are suitable.

6. Ribeye steak, which is both lean and fatty. Because it contains a certain amount of fat, this kind of meat tastes more fragrant when grilled. Tips for eating: Don’t overcook, 3 is best. .

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

Reference materials:

Baidu Encyclopedia-Steak