Introduction of steak parts and taste examples:

1 Rib-eye steak

Part: middle of the rib muscle section near the chest, rib meat.

Taste: tender, juicy, chewy and rich in oil splashes.

Suggested doneness: 5-7 mature.

2 Filet Mignon

Part: The inside of the loin, a thousand-pound cow can only cut out a few pounds of filet, the most expensive piece of meat on the cow.

Taste: the most tender part of the beef, with very low fat content.

Suggested doneness: 3 mature.

3Sharon steak (sirloin steak)

Part: the back of the cow on both sides of the backbone.

Taste: the meat is moderately tender, with less grease evenly distributed and slightly chewy.

Suggested doneness: 7%.

4T-Bone Steak

Part: Upper loin of the cow, consisting of spine, backbone and tenderloin.

Taste: T-bone on one side of the filet and on the other side of the New Yorker, the meat is one tender and one rough, either oily or crisp.

Suggested doneness: 5-8 mature.

5Beef Short Ribs

Parts: Left and right sides of the breast cavity of the cow, including the rib section.

Taste: Bone-in and sinewy, fatty and flavorful meat, juicy and chewy.

Suggested doneness: fully cooked.

What part of the cow is suitable for steak

The tenderloin, loin, front loin, back loin and other parts of the cow are suitable for steak.

Steak is chunks of beef and is one of the most common foods in Western cuisine. Steaks are cooked by frying and grilling. There are also many types of steak, different steak taste flavor also has a certain difference, even the cooking method is also different, you can according to their own preferences to specifically choose the type of steak.