10.5 inch-about 26.5CM in diameter is suitable for steak dishes (recommended by professional western restaurants).
Types of steaks:
1- veal tenderloin: the most tender taste.
Philip refers to the tenderloin, a cow has only two pieces. Because you exercise less, it is the most tender part of the meat. Because the filet mignon is wrapped in the abdominal cavity of cattle, the muscles are not exercised at all, so the fiber is refined and the taste is extremely fresh and tender, but there is not much fat and the meat quality is thin. (medium rare is appropriate)
2- Rib-eye steak: crispy.
Rib-eye steak refers to the rib muscle between the 6th to12nd ribs of cattle, which is rich in fat line. Generally, the first frosted beef refers to this place. (Medium rare is appropriate)
3- Sirloin steak: super tough.
Sirloin steak belongs to the back section of tenderloin and contains some fat and white muscle. Generally speaking, the taste is tough, the meat is hard and the head is chewy. (Medium rare is appropriate)
4- Short ribs: Soft and rich in fat.
Steak is rich in oil flower fat and soft in meat, which is the best barbecue ingredient.
T-bone steak: tender and rich double taste.
T-shaped steak is a boneless tenderloin steak, named after its T-shaped ribs. On both sides of the bone, one side is filet mignon and the other side is sirloin. At the same time, you can enjoy the steak characteristics of two different parts. Barbecue is the best way to cook this steak, and it is best not to add any sauce.
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