Fillet steak price
Fillet steak is also a level of points, depending on where to eat, in some chain join the western restaurant to eat words, a point of fillet steak price is generally not easy to exceed 100. the actual still need to look at where, ultimately, each area price level is not the same.
The steak is actually which of the cow's position?
One, the production of rib eye steak vaccine: this position originates from cattle only rib spine close to the back of the muscle, meat tenderness second only to Philip, marbled oil beads more and spread evenly, rib eye steak general management center there will be a piece of obvious vegetable fats, it is recommended that the skewer to 5 to 7 minutes cooked to burn through the vegetable fats to release the aroma of butter to eat is the best, the meat texture of the fresh and chewy, can be said to be the most desired of the people, and the most important thing is that the meat is the best. It can be said that it is the most hoped for and most familiar steak parts, Chinese Taiwan generally referred to as "sirloin steak" that is the location.
Two, the production of taoki steak / top meat steak vaccine: taoki steak along the rib-eye beef and lamb muscle fascia cut off the top meat, rib-eye steak for the essence of the position, the total number of rare, its natural marble plant fat pattern spread evenly, the meat taste soft and tender and very juicy and full of juice, that raw and cooked 5 to 7 minutes cooked.
Three, the production of filet mignon vaccine: filet mignon is derived from the position of the meat inside the loin of the cow only, each head of the top thousand pounds of cattle only cut out a few pounds of filet mignon, is the most flavorful position of beef and lamb, and generally is the most valuable beef steak. This position of the intensity of movement is very little, so the meat texture is as tender as fresh cream and vegetable fat content is very low, it is a steak that can be elegant to taste. Filet mignon is considered to be eaten 3 minutes cooked way, overcooked meat is hard, you can not taste the freshness of the filet mignon juicy, as well as each other exquisite flavor.
Four, the production of beef chops vaccine: from the front of the cow's rib position, can be boned or boned way, this position of the meat is robust and oil tendons and vegetable fats are very much suitable for kebabs to take care of, kebabs during the whole process of oil will follow the high temperature outflow of the beef and mutton flavor is excellent, that take raw and cooked 7 points ~ fully cooked. In the case of kebabs to fully cooked, beef and mutton close will be separated from the rib position natural, this time the main performance of beef chops crispy muscles and chewy.
Fifth, the production of the New Yorker vaccine: from the left side of the cattle spine meat position, because this position is a little more intensity of movement, so the meat texture is too firm, its oil beads spread evenly, vegetable fat composition close to the rib eye and Philly middle, with colorful beef and lamb taste for the taste of the bold, chewing with a sense of meat is very comfortable, that the 3 ~ 5 minutes of degree of ripeness. In foreign countries this position is in the steakhouse, Club common steak application position, also known as ClubSteak.
Sixth, the production of Ding bone steak / red house steak vaccine: from the cattle only the left front ridge position, the Ding bone steak management center of the Ding bone dismantling, respectively, a piece of fillet steak and a piece of the New Yorker steak, the characteristics of these two pieces of the position of the difference between the Fillet steak is classified as lean fresh, while the New Yorker has chewy and chewy, and the New Yorker is a very comfortable taste. While the New Yorker is chewy and oil beads, but bone steak just in addition to satisfy the two needs, its portion is generally a large portion, think raw and cooked 3 to 5 minutes cooked. However, the loin meat cut into slices in different directions, its Philip and New Yorker size and market share will be different, if cut into slices of the position close to the tail, Philip's part of the diameter is very large, then the ding bone called Porterhouse, if cut into slices close to the head, part of the Philip will be more and more smaller, and even the remaining thin piece of the composition of most of the New Yorker, which is the typicality of the T-bone.
Seven, the production of waist spine / hip beef steak / sirloin steak vaccine: for cattle only waist spine on both sides of the spine waist spine, meat tenderness moderately, less oil beads, but the spread of proportionality, the taste of beef and mutton good, the location of this close to the feet of the fitness exercise muscles, so slightly chewy. This location is close to the fitness muscles of the feet, so it is slightly chewy. The meat quality of the loin spine is the best in this segmentation location, and it can be cut out to be a special top grade rump beef steak. This position of beef and mutton in China and Taiwan steakhouse or restaurant less seen, part of the broadman door window sirloin way to provide, generally more often to a whole piece of rump meat kebabs and then cut into slices of the way in the restaurant cafeteria to see. Sharon in foreign countries refers to the loin spine, and in Taiwan, the word "Sharon" generally refers to "rib eye steak".