The steak, no matter how rare it is, is not a disgrace.

Chinese people have always liked to eat only cooked food, only with the development of society, some young people began to worship foreigners, think that eating a 3-minute cooked steak with a cloth around the neck and a knife and fork in the hand, can enhance part of the grade. In particular, there are such waiters and back kitchen, visible quality is very low, they think that eat fully cooked are dirtbag hillbillies.

But in fact, eat a few cooked steak, and lose no shame has nothing to do with, the reason why there will be a few cooked such a statement, is to want to let everyone find a suitable for their own taste, and is not used to ridicule the standard, so you want to eat a few cooked to eat a few cooked, their own choices in their own hands, and other people have nothing to do with, so even if it is fully cooked so what, other people can not intervene.

Steak Classification

Filet mignon

Filet mignon, French Filet mignon, is the phonetic translation of the highest price, but also the best quality of steak, fat meat is very little, especially the little girls, eaten and will not get fat, it is located in the cow's waist and ribs, a word to describe it is tender, and girlfriends dating! When, point filet mignon quasi right, recommended three cooked, anyway, bloody.

Sirloin

Sirloin, English Sirloin steak, is phonetically translated, also known as sirloin steak, belonging to the outside of the tenderloin, in the cow's upper waist position, there is a marble-like pattern, the meat is relatively hard, containing a certain amount of fat, recommended 5 minutes cooked to avoid the texture of the hard, cheaper than the filet mignon.

Meat eye

Meat eye steak part is near the chest of the rib muscle, is near the end of the ribs of a small portion of the cut down, the place of the meat is tender and juicy, with snowflake pattern. The meat is very tender and juicy and evenly covered with snowflake fat.