2. The second kind is sirloin steak, which is located in the front waist of cattle and contains a small amount of fat. This piece of meat is the most tough in the cow, with tendons around the muscles, which is more suitable for frying in a big fire until it is well done, and the seasoning is heavier. People who like grinding their teeth should be the first choice.
3. The third kind is called rib eye steak, which is located in the middle of the waist of the cow and is the meat between the ribs. Because there is fat in the muscle, it looks like frost. This distribution is called steak first frost, with high fat content and high degree of first frost. The distribution of the first frost also determines the grade of steak. A steak with beautiful distribution and proper proportion will be one grade higher than other steaks. There may be little difference in taste, but it tastes good. Rib-eye steak can be fried because it contains natural fat. The pork rinse used in Japanese sushi pots is made of rib-eye steak slices.
4. The fourth kind is steak, with beef tendon at the front, high fat content and soft meat, which is very suitable for charcoal roasting. Charcoal barbecue can burn oil and lubricate meat at the same time. When frying steak, the oil overflows, which makes people have an appetite.
5. There is also a special T-shaped steak. It's a T-shaped piece of flesh and blood, with filet mignon and beef tenderloin on both sides, so a T-shaped steak can eat two kinds of beef, and the price is more expensive than other parts. Different kinds of beef bring different tastes, not as simple as "overcooked" or "undercooked". Choose correctly according to your own needs.