Speaking of steak, I firmly believe that everyone can undoubtedly have an endless aftertaste of steak, which is tender, smooth and juicy and melts in the mouth. As we all know, every flavor of steak is different. So, where is the steak? 1. preparation of rib eye steak vaccine: this part comes from the muscle of the rib ridge near the back of cattle, and the tenderness of meat is second only to Philip. Marble oil beads are rich and evenly distributed. The rib eye steak general management center also has an obvious vegetable oil. It is recommended that the string be cooked to 5-7 minutes, and it is best to burn the vegetable oil thoroughly to release the aroma of yellow cream. The meat is tender and chewy, which can be said to be the most desirable and well-known steak part.

2. Preparation of Gourmet Steak/Covered Steak Vaccine: Gourmet steak is the covered meat cut along the muscle fascia of rib-eye beef and mutton, which is the essence of rib-eye steak. The total number is small, and the natural marble vegetable oil pattern is evenly spread. The meat is soft and tender, very delicious and juicy. It takes 5-7 minutes to consider it raw and cooked.

Where do you want the cattle to be discharged? Where is a good place to eat steak? Where is a good place to eat steak?

Third, the production of filet mignon vaccine: filet mignon comes from the position of beef tenderloin, and only a few kilograms of filet mignon is cut from a cow with a weight of one thousand kilograms, which is the most fragrant position of beef and mutton and generally the most precious steak. The exercise intensity of this posture is very low, so the meat is as fresh and tender as fresh cream, and the vegetable oil content is extremely low, so it is a kind of steak that can be tasted. Filet mignon thinks that if it is medium-cooked, the meat will be hard if it is overcooked, so you can't taste the fresh juice of filet mignon and the delicate taste in between.

Fourth, the production of small beef vaccine: from the rib position of the cow chest, with or without bone. The meat in this position is firm, rich in oil tendon and vegetable oil, and suitable for skewering. During the whole kebab process, high temperature will overflow oil juice, and the flavor of beef and mutton is excellent. It is considered that raw and cooked for 7 minutes to fully cooked. When the kebabs are roasted to full maturity, the beef and mutton will be completely separated from the ribs, which can mainly show the crisp muscles and chewiness of the steak.