Fillet steak

Fillet steak (FILLET) is tenderloin, beef tenderloin, is the most tender meat on the spine of the cow, almost no fat. Due to the tenderness of the meat, it is favored by friends who love to eat lean meat. The taste is good but not chewy, and overcooked to look old and astringent, so more recommended for bad teeth, digestion of the weak elderly or children to eat.

Rib eye steak

Rib eye steak (RIB EYE) is the meat on the rib of the cow, both lean and fat, due to a certain amount of fat, the fat in the middle of the fat like an eye. Perhaps not as tender as the loin meat, but the bone side of the meat has always been delicious, oil tender shredded meat sandwiched between the strong oil tendons, than the sirloin chewy, than the Philip enough flavor, and the oil flower is very rich, it is by the young male diners like.

Sirloin Steak

Sirloin Steak (SIR?LOIN), also known as sirloin steak, New Yorker steak, refers to the tender meat and tender tendons of beef, basically from the back of the cow along the most tender beef, the specific location of the different flavors are also different. Sirloin steak has a ring of white tendon on the outside of the meat, which makes the meat tender, sweet and juicy, rich in flavor, with a strong overall taste, hard and chewy, preferred by entry-level steak connoisseurs.

Superior Brain Steak

Superior Brain Steak (CHUCK STEAK), belonging to the beef rib meat, taken from the neck of the cow to the sixth rib between a piece of net meat. The meat is mainly lean, fat deposits are distributed in it, with some fascia, the overall entrance is tender and juicy, soft and rich, mellow meat flavor, the meat near the fascia is more compact, and brings a different taste experience from the tender and smooth.

SHORT RIB

Short rib is the meat between the 6th and 8th ribs with oil tendon, generally divided into bone-in and boneless, made into steak steak is generally boneless, with the bone is generally known as "cowboy bone". The fat content of the steak is relatively high, the snow is very rich, and even comparable to the steak above M9, fried taste is also very good, full of flavor, the middle of a tendon will be in the process of frying steak will be divided into two parts of the steak.

Panel Tendon Steak

Panel Tendon Steak (OYSTER BLADE), which can be simply understood as "beef shoulder meat", the plate tendon steak is selected from the tender part of the shoulder blade of the cow. Because the cut surface is shaped like an "oyster", and as tender and juicy as an oyster, the tenderness of the American Angus plate tendon is very tender, second only to the eye, but relatively speaking, it is much better than the filet mignon, the flavor is more intense, and the quality of the meat is comparable to sirloin. It has a very distinctive feature of having a tendon running through the middle of the cut. Men and women of all ages can eat it, and children and the elderly can remove the tendon in the middle to consume it for a more unique flavor.

T-Bone Steak

T-Bone steak (T-BONE) is also known as T-bone, which is the spine of the cow's back in the shape of a T. The T-shaped steak has a large amount on one side and a small amount on the other side, and the large amount is sirloin, while the small amount is filet mignon, which is separated from the center by the rib cage.

Tomahawk steak

Tomahawk steak (Tomahwak) is usually about 6 months old calves are fed for 70 days after they quit breastfeeding and then slaughtered, and a bone about 30 centimeters long is cut out of the ribcage area, as well as a bone weighing about 1 kilogram, which is shaped like an axe, and is then called "Tomahwak". Tomahawk steak is usually tender with the bone, and because it is originally eye meat with the bone, the meat is very tender. Tomahawk steak meat can be called "golden meat", tenderness, elasticity, fat and lean ratio is the best.