steaks are classified into filet mignon, naked eye steak, sirloin steak and T-bone steak. Australian steaks are divided into 9 grades, from M1 to M9, with M9 being the highest grade; Japanese steaks are classified into A1 to A5 (the highest level is A5).

Australian steaks are classified into M1-M12 grades (mainly M4-M12 grades) according to meat color and fat distribution. The higher the grade of beef, the higher the ratio of fat to meat, and the more evenly distributed. The ratio of meat to fat in M12 is as high as 5%, and only less than 5% of beef can reach this grade. Most Australian and cattle in the market belong to M8 to 1 (equivalent to A3 in Japan), and the fat ratio is about 3-35%.

Japanese beef is the most famous beef, and it is also graded according to the distribution of oil flowers. The grades are A1, A2, A3, A4 and A5, and each grade is further subdivided into three grades. A5 is the highest grade, and it is named first frost Beef because of its fine oil flower.

division of steak maturity

1. rare steak: the inside of the steak is blood red and keeps a certain temperature everywhere, and there are raw and cooked parts at the same time.

2. 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.)

3. medium steak: the inside of the steak is light gray and brown mixed with cooked meat, and the temperature and taste of the whole steak are balanced.

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

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