1, Rib Eye
There is also eye steak, which is one of the most common and classic steak parts, and it is the upper segment of the long back muscle at the sixth to twelfth ribs of cattle.
This part is actually a well-balanced position in all aspects, so it is a classic part of steak. The tenderness of the meat is very good, the oil flower is evenly distributed and fine, and at the same time, it has a little gluten, so it is more fragrant than filet mignon.
And if you are new to steak, I suggest you start with the eye meat, which is about M3. The reason is very simple. First, it's tender. If you accidentally fry it, you can still maintain a very good tenderness when it's 7-8 ripe. Second, the price is moderate. Compared with Philip, this part only needs 60-70% of the price to win.
And if you pay attention to steak, you should have heard of a steak called "Tomahawk", which is actually a rib-eye steak with bones, in the same place, with a handle.
Generally, I don't recommend you to buy a tomahawk unless it's for the sake of beauty, because the weight of bones is too heavy, which is included in the average price, and the cost performance is really not high. Besides, if you don't use it for barbecue, or if you have a big oven at home, it's not easy to use it for frying.
2. West Cold
Sirloin, the outer ridge of cattle, is clearly marked by a white meat tendon.
Toughness is slightly greater than rib eye, chewy, and the beef tendon has a very strong smell of tallow after frying, so it is also a very good part of steak.
However, the cooking in this part is slightly more difficult, and it is suggested to use sousvide (low temperature slow cooking) cooking method with a little thickness. Regular thickness or thin cut, try to control it below 7 ripe, or you will be unable to bite unless the beef grade is particularly high.
In addition, because Sirloin is chewy, it is not recommended to buy grass-fed or grain-fed days are too short. It is better to buy M3 or M5 or above as far as possible. The tenderness of M5 Sirloin is probably equivalent to M3 or so.
If you have a good mouth and like the smell of tallow, you can consider this part.