Suitable for steak parts:

1, rib eye steak

Rib eye (Rib Eye), also known as eye meat steak, taken from the rib back part of the cow, is one of the most classic steak parts, is located in the cow's sixth to twelve ribs position of the back of the long muscle on the upper section.

This part is a well-balanced position in all aspects, with moderate tenderness, even distribution of oil, and a bit of sinewy, tender and juicy meat.

2, sirloin steak

The most obvious sign of sirloin steak is a white meat tendon. Toughness is greater than rib eye, but chewy, and the tendon will give off a very strong flavor after frying, is a very good part of the steak, good teeth also like flavor, you can consider this part.

Taste: chewy, juicy;

Suitable for the crowd: young people, good teeth

3, filet mignon

Filet mignon is the tenderloin of the cow, is very rare parts. Although a cow seems to be very large, but an adult bull cut out of the weight of the tenderloin, only 4Kg!

This 4kg is not all can be cut out of the filet to, because the thick and thin ends do not meet the finished product standards, only the middle section can be cut out of the filet mignon, only accounted for the entire tenderloin of about 60%, the real can be sold filet is also in the 2.4kg!

Steak buying tips

1, high-quality steak: the taste of Q-bouncing, normal beef flavor, muscle fiber chewy good, fried fully cooked easy to get old (indicating that this steak did not add tenderizing powder. (It is a whole cut steak).

Inferior steak: how to fry will not be too old, the taste is more crumbly, no elasticity, or worse, melt in the mouth.

2, fried steak to about 5 mature, cut the steak, look at the color of the meat in the middle. Normal steak, after cooking the edge of the color is meat brown. If there are other bad additives added to the steak, the color will be a little brighter.

3, shape:

Combination/spliced steak: too round and regular.

Whole cut steak: not too round and regular.

4. Muscle texture:

Combination/spliced steak: the texture is scattered and has no consistent direction.

Whole cut steak: natural muscle texture, the direction of each group of muscle fibers are consistent.