1 How rare is filet mignon

Three to seven minutes rare.

Filet mignon is a steak made with a certain thickness of beef tenderloin, this part of the meat of the cow less exercise, the overall lean, almost no fat, so the meat is very tender, and less fat taste very good, but this part of the meat is not chewy, so it is suitable for bad teeth or the elderly, children, generally recommended that filet mignon burned three to seven minutes ripe taste is the best.

2 Filet mignon and sirloin steak which is good

Depends on personal taste.

Filet mignon in the filet mignon refers to the beef tenderloin, such meat fat is very little, the meat is very thin and tender, family frying each side of the 3-5 minutes to eat, but the price of such meat will be more expensive.

And sirloin steak, also known as sirloin steak, mainly from the upper loin of the cow spine, the obvious sign is with a white tendon, compared to the filet mignon, sirloin steak tough strong taste more chewy, in general, the two kinds of steak which is good to look at the individual's taste habits can be selected.

3 steak too raw will have parasites

may have.

Whether the beef has parasites with the quality of beef and transportation, storage and processing, in general, if the quality of beef is not a problem, the storage and processing process is hygiene standards, then do not worry about it.

Consumers eat steak if you choose to beef after inspection and quarantine, chef operation hygiene standards of the restaurant, then the steak, although bias raw do not have to worry about parasites, but if the restaurant quality is difficult to ensure that the operation is not standardized, eat too raw steak there may be a risk of parasitic infection.

4 How to look at the quality of the steak How to look at the cold chain

Steak is mostly refrigerated or frozen products, the cold chain is an important condition to protect its quality, choose steak should try to choose the qualification is complete, good reputation, the cold chain system is more sound, large supermarkets and e-commerce platform to sell steak.

Look at the appearance

Steak to choose well-packaged, clearly labeled, and the original cut steak should also have animal inspection and quarantine certificate of conformity or proof of inspection and quarantine of goods entering the country, at the same time, a good overall cut steak muscle texture is very natural, if the steak shape is a regular round, texture scattered without consistent direction, muscle fiber short, color uniformity is poor, basically can be determined to be a reorganization of the steak.

Read the label

If the product ingredient list is only contains beef, then it is the original cut of steak, if there are spices and/or food additives and labeled "sirloin steak", "filet mignon", or "rib eye steak", etc., it is a high-quality steak. If there are spices and/or food additives and it is labeled as "sirloin steak," "filet mignon," or "rib-eye steak," etc., then it is a high-quality seasoned prime cut. If there is no part name on the label but a lot of ingredients, then it may be ground beef or low-priced parts of beef reconstituted.