1. Eye steak

Eye steak, also known as rib-eye steak, is named after it is cut like an eye. It is the sixth to twelfth rib of a cow. The upper part of the longus dorsi muscle is located.

We can see that the requirements for parts are very high, and real eye flesh cannot be bought in a certain store

I recommend a Mers eye flesh, which can be found in Yintai West You can buy it if you choose. Mercer will soon enter the green space. They are all high-end supermarkets that specialize in imports. You don’t have to worry about fakes and the prices are very affordable.

Back to the topic, the flesh of the eyes is oily. The distribution is even and fine, and the tenderness of the meat is also very good. It is also slightly sinewy and has a particularly strong beef fat aroma.

The top steak among steaks - Tomahawk steak, is actually bone-in eye fillet, with the meat quality of Tomahawk steak. Known as "golden meat quality", the tenderness, elasticity, and fat-to-lean ratio are all excellent.

Real Tomahawk steak is commercially available but not priceless, and you may not be able to buy it even if you have money. Merles currently does not have tomahawk steak

Because the output is very low, tomahawk steak, although a cow has 13 pairs of ribs, but the ribs in the tail section are too short and the meat is not fat enough. Cut into an ax shape, so a cow can only produce 9 to 10 tomahawk steaks at most.

I have eaten it several times. The beef bones lock in the original juice of the beef. The meat is thick, tender and very delicious.

Steak customers who have enjoyed Tomahawk steak. Put it this way: "Only when you eat Tomahawk steak, you feel like you are eating steak. When you eat other steaks, you feel like you are just eating beef..."

Of course, each part has its own unique taste

2. Sirloin steak

Sirloin steak is also called sirloin steak. It is taken from the outer spine of the beef. The most easily distinguishable mark is a white meat tendon.

We can tell from the name that the tenderness of sirloin is relatively low, and it is also the toughest part among the three parts. It tastes very chewy.

Frying sirloin steak is a very enjoyable process, because the beef fat aroma when frying sirloin is particularly strong

The lower the grade of beef, the harder the beef, and the higher the grade of beef. The meat is more tender. Mers' sirloin is made from pure-blood Angus beef and has a very good taste.

In terms of price, sirloin from low-grade beef cattle is cheaper than eye-cut, sirloin from mid-grade beef cattle is the same price as eye-cut, and sirloin from high-grade beef cattle is more expensive than eye-cut. , because the high-grade ribeye will be fatter and not as good as the tender and moderately fragrant sirloin.

Sirloin is the favorite of most men. Not only does it not make you fat, but it also has a great muscle-building effect.

3. Filet

Filet is the least used muscle in the whole cow, so it is very tender. In terms of tenderness, it is the top part of the steak. .

The tenderness of the filet lies in the fineness of the muscle fibers, not the fat, and the meat is very lean. Very suitable for children to eat.