Steak classification: fillet, sirloin, rib eye, New Yorker, T-bone, red house, ribs, short ribs...these common words on the menus of Western restaurants all refer to steaks The classification of steaks is also based on the parts of meat used in steaks. The following is a detailed description of several common steak varieties: 1. Fillet steak material: Fillet steak is taken from the inner muscle of the cow (i.e., loin meat). It requires less exercise, is the tenderest meat, and is oily. There are few flowers, because each cow only has a small flower, which makes it appear that "things are rare but valuable". Characteristic flavor: Fillet steak is tender and lean, but it also lacks juicy and chewy texture. It tastes good but not chewy, and it looks astringent when overcooked. Therefore, it is mostly recommended to the elderly or people with bad teeth and weak digestion. For children to eat. Recommended heat: medium to medium rare 2. Sirloin steak materials: Sirloin steak generally refers to beef with fresh and tender meat and oily tendons. It is basically taken from the tenderest beef along the back of the beef. The specific location varies. The flavors also vary. The more authentic sirloin is taken from the "loin", but special varieties such as New Yorker are taken from the front loin similar to filet. Special flavor: Sirloin steak is tender, sweet and juicy, rich in taste, and is preferred by entry-level steak connoisseurs. For example, authentic sirloin is a part of the cow that receives very little exercise. The meat is tender and full of oil, and is as beautiful as marble. Compared to filet, which is lean, a good sirloin is so tender and juicy that it melts in your mouth. To the point where diners are amazed by the extreme sweetness of the beef at the first bite. The meat fiber of New Yorker is thicker, slightly with tender tendons, and the oil distribution is not so uniform and beautiful, but it is the standard "tender and plump", "sweet and juicy", chewing is full of meat, quite enjoyable, and its bold and bold The unique flavor is endlessly memorable. Recommended heat: medium to medium rare 3. Rib eye steak Part of the source: Rib eye (Rib Eye), as the name suggests, is taken from the rib part of the beef, that is, the meat on the side of the beef bone. Special flavor: Rib-eye steak may not be as tender as loin steak, but the "bone-edge meat" is always delicious, and rib-eye has this kind of flavor, with strong and strong oily tendons sandwiched between the oily and tender shredded meat. , chewier than sirloin, more flavorful than fillet, and rich in oil. It is a steak that is constantly praised by young male diners and recognized by experts. Recommended heat: medium to medium rare 4. T-bone steak (T Bone) Ingredients: Special flavor: T-bone or Porter House steak, a large steak with a T-shaped bone sandwiched in the middle, and filet on one side. On one side is the New Yorker. The meat ranges from tender to rough, oily or juicy. You can eat them all with just one order. Recommended heat: medium rare to medium rare 5. Beef short ribs: Beef short ribs are taken from the left and right sides of the chest cavity of the cow, including the ribs. Featured flavor: The bone-in and tendon beef short ribs are plump and delicious, juicy and chewy, with marble patterns. Especially the "Formosa Beef Short Ribs" made from the sixth and seventh ribs of the cow are tender and tender. The fully cooked meat is not astringent and has a rich meat content. Even the diners who are afraid of raw materials can enjoy it happily, and it also creates the alternative charm of beef short ribs. Recommended heat: well-done. In addition to the above-mentioned varieties, other common dishes on the table include beef shoulder tendon meat, upper shoulder rib eye fillet, tripe flank meat, upper hind leg meat, etc. Although these parts are fibrous, It is thicker and cannot compete with the above varieties. So choose the type of meat according to your own taste. The heat of steak. When you hear medium rare, you think of bloody steak, which means you still have misunderstandings about steak. There is no blood in the authentic medium-rare steak. All you can see is the same beautiful burnt brown color, with sweet gravy floating on the surface. It is tender and absolutely tempting.

After cutting it open with a knife, what you see will not be the frightening bright red color, but a dark red color like ham sausage. When you taste it, you only need to chew it gently and it will melt in the mouth, leaving a mouthful of freshness. Sweet and fragrant, this is "medium rare"! Note: The identification of beef doneness: 3 minutes rare: indicates dark red blood oozing out. 5 minutes rare: light red blood oozing out. 7 minutes rare: pink blood oozing out. Fully cooked: transparent juice oozing out. Terminology used when ordering steak. , in Chinese it means how rare it is, while in English it is the following terms: Raw almost raw (but never completely raw, but cooked outside and warm inside) Rare medium-rare medium-rare three to four minutes Cooked Medium Medium-well Medium-well Well-done Well-done