M9 steak is the beef classification grade of Australia and cattle. The beef classification grades of Australia and cattle are divided into M 1 to M 12 (mainly M4 to M 12) according to meat color and fat distribution. M9 grade beef steak, with the most evenly distributed snowflake-like oil flowers and the best taste, is a high-grade Australian beef steak. However, the meat taste of Australian cattle is weak, and the M9 level can only reach the A3 level in Japan.

Extended data:

? More than ten years ago, Australian farmers brought Japanese cows to Australia to breed, and introduced Angus cattle from the United States to breed (there are also 100% pure-bred beef), and cultivated "Australian beef" with Japanese breeding techniques, which was far more delicious than M9 beef, so M 10 and M were added above M9.

Rare steak: The inside of the steak is blood red, with a certain temperature inside and a raw and cooked part.

Medium rare: Most of the meat is permeated by heat to the center, but it hasn't changed much. After cutting, the cooked meat on the upper and lower sides is brown, turns pink to the center, and then the center is fresh meat color, accompanied by blood oozing from the knife. (The level of fresh beef and thick steak will be obvious, but it is difficult to achieve this effect for frozen beef and thin steak.)

Medium steak: The inside of the steak is pink and visible, and mixed with light gray and comprehensive brown of cooked meat. The temperature and taste of the whole steak are balanced.

Medium well: The inside of the steak is mainly light gray brown, mixed with a little pink, with heavy texture and chewy feeling.

Well done: The steak is brown with cooked meat, and the whole beef has been cooked, with a heavy taste.

References:

How to distinguish beef at a glance-People's Health Network