A, rib-eye steak this part from the cow only rib spine near the back of the muscle, meat tenderness second only to Philip, marbled oil flower more and spread evenly, rib-eye steak general center there will be a piece of significant fat, it is recommended that the grill to 5 ~ 7 minutes cooked to the grease burn through, emitting butter flavor to eat is the best, fresh meat with chewy, can be said to be the most expected and the most well-known steak parts, Taiwan, the most important part of the steak, the most important part of the steak is the meat. The meat is fresh and chewy, and it is the most desired and well known part of the steak, which is commonly known as "sirloin steak" in Taiwan.
Second, the gourmand steak / cover meat steak gourmand steak along the rib eye beef tendon cut down the cover meat, rib eye steak for the essence of the part, the number of sparse, the marble grease mottled uniformity, the meat texture is very tender very sweet and full of juice, the proposition that the degree of ripeness of 5 to 7 minutes cooked.
Three, filet mignon filet mignon is taken from the cattle only waist meat parts, each head of a thousand pounds of cattle can only cut out a few pounds of filet mignon, is the most tender parts of beef, is generally the most expensive steak. This is the most tender part of the beef and generally the most expensive steak. This part of the beef has very little exercise, so the meat is creamy and tender with very little fat, making it a steak that can be savored with elegance. Filet mignon advocate eating 3 minutes cooked method, overcooked meat becomes hard, you can not taste the freshness of the filet mignon juicy, and its subtle exquisite flavor.
Four, beef short ribs taken from the front of the rib part of the chest of the cow, can be bone or bone method, this part of the meat is robust and oil tendons and grease is very much, suitable for barbecue method to take care of the grill, grilling process will be followed by high temperature overflow of the juice, the beef flavor is excellent, the consumption of cooked degree of 7 points ~ fully cooked. In the barbecue to fully cooked state, beef contraction and rib parts of the natural separation, at this time the best performance of beef chops crispy tendons and chewy.
Five, New Yorker taken from the front loin spine part of the cow, because this part of the movement is a little more, and therefore the meat is more compact, the oil flower spread evenly, the fat content between the rib-eye and the Philly, with a rich beef flavor suitable for the taste of bold, chewing up the meat with a sense of very addictive, the proposition of the 3 ~ 5 points of degree of ripeness. In the United States, this part is in the steakhouse, Club steak parts, also known as Club Steak.
Six, Ding bone steak / red house steak from the front of the cattle only the waist spine parts, Ding bone steak center Ding bone split, respectively, is a piece of filet mignon and a piece of New Yorker steak, the two parts of the nature of the difference between the big, filet mignon belongs to the lean and fresh, while the New Yorker is chewy and oil flower. and oil flower, but bone steak just at the same time to satisfy the two needs, its portion is generally larger portion, the advocate degree of cooked 3 ~ 5 minutes cooked.
Seven, haunch spine / rump steak / sirloin steak: for cattle only the haunch spine on both sides of the spinal column of the haunch spine, the meat tenderness moderate, less oil flower but spread evenly, beef flavor, this part is close to the legs of the sports muscles, so slightly chewy. This part is close to the leg muscles, so it is slightly chewy. The meat quality of the back loin spine above this part is the best, and it can be cut into a special top grade rump steak. This part of the beef in Taiwan steakhouse or restaurant less seen, part of the veal sirloin method of supply, generally more often to the whole piece of rump meat grilled and then sliced method in the hotel buffet to see. Sharon in the United States refers to the back of the spine, and in Taiwan, the word "Sharon" generally refers to "rib eye steak".