1. Ordinary beef generally cannot be used to make steak.

2. The parts of the steak have a huge impact on its tenderness and juiciness. Cows are animals with extremely developed muscles. The developed muscles make the pure muscle parts taste boring, hard and woody when chewed, such as Beef tendon, beef tendon can only be boiled for a long time before it reaches the level that people can chew, and this still needs to be cut into thin slices; steak is usually fried or grilled, so that it can be tender and juicy. , so parts with very developed muscles are not suitable for making steaks, and pure butter cannot naturally make steaks. Therefore, Western chefs have selected a variety of selected steaks that have muscles but do not exercise much, such as common Good steak sirloin, filet, and ribeye are all concentrated on the back of the cow. The back muscles are only used when the cow turns, and the amount of exercise is very low, so this part of the meat is very suitable for making steak.

3. Ordinary beef generally cannot be used to make steaks, because steaks are focused on being tender and juicy, and parts with underdeveloped muscles are generally chosen. Steaks made from ordinary beef have a boring and chewy texture. It is hard and woody, so it is not suitable for making steak.