What's the difference between a good steak and an ordinary steak?

Good steaks are firmer in texture, while ordinary steaks are softer in texture.

1. Most of the good steaks are vacuum-packed steaks, and most of them are purple.

Steak parts: Different steak portions have different tastes.

The best texture is Filipino steak, but ribs are also common.

Steak origin: The flavor of steak is different in different places.

The more common ones include river beef steak and Angus steak.

The quality of beef mainly includes the color, tenderness, flavor, water power and juiciness of the beef.

The color of meat is affected by factors such as age, sanitary conditions of slaughtering and processing, storage and processing conditions, muscle location, and exposure time to air.

Regular beef is bright red.

The older the cow, the darker the color, ranging from light white to red to deep red.

When beef is exposed to oxygen in the air, its color changes.

2. After a good steak is thawed, it is not much different from a fresh steak. There will be red blood flowing out.

A bad steak will be black when thawed and look stale.

Steak is usually fried or grilled, which means it is tender and juicy.

Therefore, very muscular parts are not suitable for steak, and pure butter is naturally not suitable for steak.

Therefore, Western chefs choose a variety of choice steaks, which are muscles that are rarely exercised.

For example, common cold, filet mignon, and ribeye are all concentrated on the back of the cow. The back muscles are only used when the cow turns, and the amount of exercise is very low, so this part of the meat is very suitable for steak.

3. A good raw-cut steak has tender and shiny meat, clean white or milky yellow fat, and will not feel sticky to the touch.

Press lightly and the meat will rebound immediately. Press lightly and the meat will stop rebounding.

When choosing a steak, the most important thing is to choose the part.

The beef carving diagram is very professional, describing and distinguishing every part of the cow in detail.

As a beef eater, you don't need to know everything.

You just need to know your good taste and you can easily choose some typical nouns.

For example, filet mignon is a beef tenderloin cut from the tenderest rump and loin muscles of the cow and is best suited to frying or grilling.