A little bit! The meat itself is relatively old. If the heat is too high when cooking, it will be like chewing betel nut. Therefore, it is best for the steak to be medium-rare. Of course, depending on personal preference, it can be a little older, but it is best not to exceed six-rare, otherwise it will not be chewable!

The degree of rareness of steak is called "how ripe" in Western food.

Three mature, only two surfaces after cutting are mature gray-brown, 70% of the meat is red with a lot of blood.

50% of the meat of medium-rare steak is red, but there is less blood in the meat.

After cutting the seven-mature steak, there is only a line of red in the middle, and the blood in the meat has dried.

Well done. A well-cooked steak is brown in color or even browned. Generally speaking, almost no one would order this kind of steak when eating Western food. It is said that a famous chef would even ask guests who order well-done steak to leave his restaurant. Only at Chinese food is the beef fully cooked.