When it comes to steak, what immediately comes to mind is a Western-style restaurant, where a steak is seared to a crisp and served on the side with side dishes such as cannelloni, broccoli, carrots, asparagus and other hot pot side dishes. Or think of the famous Wellington steak, cut through the golden brown lasagna skin, the inside of the beef and lamb tender and juicy, but also with a pink gloss.

Despite the fact that the vast majority of people now feel that steak is a Western country to our country a food culture, but tracing the history of the steak, the Western steak history time is far from everyone in the Asian region to a long time. West, there are legends steak appeared in medieval Europe, there are people feel the most beginning of the account in the 18th new century, appeared in the United States of America's New Jersey, and then from New York City to spread out.

But the Asian region, in the 13th century, the famous Genghis Khan led its cavalry to sweep the Asian and European hinterland, has been beef and lamb as a meal. Because the technicalities of storing ingredients were not so well developed, people would marinate the food to increase its shelf life, or blow-dry it to remove the water.

And Genghis Khan team storage beef method is relatively simple, he will be cut into thin slices of raw beef into the appearance, stuffed into the buttocks behind the saddle under the side. When a person rides on a horse, their hips hold the saddle firmly in place, as well as holding the beef and lamb packed into the exterior surface underneath.

On the road new money Mercedes, through all the way to the pressure and squeeze friction, and its horseback ambient temperature, the human temperature and sun temperature, tender beef and was wet and hot to the semi-cooked state. To rest and eat, the cavalry took out the tender beef from under the saddle, sprinkle some salt to adjust the flavor, it can be eaten. Because Genghis Khan's cavalry traveled to many places at that time, this method of consumption was also passed down throughout the country.

However, it must be said that the history and culture of beefsteak did take shape in the United States, and a little bit of raw beef and lamb was spread from New York City in the United States. In the 18th new century 90 era to the 19th century 90 era, at the moment the United States is in the link of beef production, beef breeding cost is low, the price is low, the meat is high quality, even if the worker masters can also eat big western food.

As long as there is a large celebration, for example, a well-known person out of the institution, or a friend was promoted, or whose child was born, this kind of can be a celebration. In a variety of activities, a big mouthful of steak also becomes a top priority, in short, beef and lamb cost-effective and delicious. And the way to eat steak is to cut the beef into very thick, tender cuts, put it on toasted bread and eat it with your hands.

It was at this point that the restaurant kitchen temperature gauge was created down. Carved out the food chef found that frying steak does not have to be ten perfect, under different raw and cooked, beef and lamb can highlight the flavor of a different beautiful, so people eat things steak more and more raw, thus turning into a fashion.

Why Asians have developed so far, naturally not eat steak habitual? This is mainly related to the beef and lamb produced in our country. It is important to remember that most of our country's beef and lamb for yellow beef, air-dried beef, etc., the meat texture is not very suitable into beef steak. Suitable breeds to be made into beef steaks are with cows, Angus, Seaford, Limousin and so on.

The cattle breed has a great impact on the quality of beef steak, domestic cattle breed if made into beef steak, it will be particularly hard and old, particularly difficult to chew. One of the most notable characteristics, is the fat of beef and lamb, and cattle suitable for steak, small snowflake general fat prompted steak to eat soft and juicy, and our beef fat content is relatively low, more lean pork, so it is really not very suitable for steak made over to eat.