Characteristics: Containing a certain amount of fat, because it is cattle spine, in the meat of the extension with a circle of white meat tendon, the overall taste of toughness, hard meat, chewy, up to 5 mature, suitable for young people and teeth good people to eat. In serving, cut the meat together with the tendon, and in addition do not overcook.

Snowflake steak - not a standard name:

1. New Yorker steak (Strip Steak), take the front loin of the cow (Strip Loin) part of the meat, the marble oil flower (Marbling) uniformity, the meat and the salmon close to the texture of the meat, chewy, is the favorite of the United States, so the name.

2. Rib eye steak / Scotch fillet - Rib muscle near the chest, tender meat, marbling and uniform distribution, the center has a piece of obvious oil flower, due to the tenderness and juiciness, loved by the public, the price is higher, suitable for dry-roasting method of cooking.