Most of them can't be done. Domestic beef has many tendons and high lactic acid content. If it is directly used to make steak, the taste will be very poor. Generally, there are two kinds of steaks made from domestic beef: one is fake steaks made by black-hearted businessmen with "chemical technology". There is also a high-grade steak house that uses domestic beef to make filet mignon, but that kind of steak has to go through many processes, but the taste is not good to tell the truth, generally it costs 200 pieces 100 g.

There are many kinds of steaks, such as filet mignon, snowflake steak, T-bone steak and sirloin steak. The taste of each steak is also different. Some people like fat, some like thin, some like tender and some like chewy. But the steak made from the beef I bought at the market is not delicious. Even if it is very tender, it still won't bite. Because the steak in the restaurant is specially treated.

Most of the steaks used in restaurants are treated by acid drainage and ripening, except for warm beef slaughtered on the same day, but I believe that few domestic markets can buy them, so fresh beef is really not delicious and difficult to chew. Moreover, acid discharge mainly excludes blood and lymph, which will exclude some toxins and is relatively healthy. Maturity is a degradation process of decomposing protease, which will make meat more tender. Therefore, the meat slaughtered on the same day without acid discharge is not recommended.

If you have to go to the market to buy it, buy the beef tenderloin. The meat itself is very tender. Cut the beef tenderloin flat, say it in your mouth, and hammer it slowly like a wooden fish. Be pious or it won't taste good. Don't blame me. The steak made by knocking it soft and destroying the fibrous tissue is still good.