Types of beef: filet mignon, sirloin steak, rib eye steak, New Yorker steak, T-bone steak, red house steak, ribs steak ... These common words on the menu of steakhouse all refer to the place where the steak meat is taken. Aha, do you want to choose Philip again? In fact, the real steakhouse will choose the steak suitable for the venue according to its favorite taste and texture. Usually, it won't be Philip.
Filet mignon, sirloin steak and T-shaped steak; These names are all translated from English and have their own characteristics. The tenderloin, also known as west cold, is characterized by more lean meat, high protein and low fat, which is more suitable for women who like to lose weight and keep fit. Sirloin steak, also known as sirloin steak, is the tenderloin of cattle, which contains a certain amount of fat and grease, especially with a circle of white tendons. Compared with filet mignon, sirloin steak is more tough and stirring, which is suitable for young people and people with good teeth. T-bone steak (T-bone) is the backbone meat on the back of cattle. It's T-shaped, with filet mignon on one side and sirloin on the other. You can taste the tender and smooth filet mignon and feel the aroma of sirloin steak, killing two birds with one stone.
We often see the following steaks on the menu:
Filet mignon: It is a small tenderloin at the waist of a cow, which is equivalent to pork tenderloin. Filet mignon is French, which means "filet mignon". The larger tenderloin is called tenderloin steak. Philip is the least athletic piece in the cow, so the texture is super tender and relatively thin. Many people think filet mignon is noble and not too fat. In fact, filet mignon is "rare" because each cow has only a small piece. Too tender and thin meat also means lack of gravy and chewiness. Too much cooking makes it look old and astringent, but it is not suitable for local diners who pay attention to juicy and chewy feeling. Therefore, it is recommended for the elderly or children with poor oral cavity and weak digestive ability.
* Rib-eye steak: Another cheap big bowl steak with a taste recognized by experts is rib-eye steak. As the name implies, the ribs taken from beef may not be as tender as tenderloin, but the "bone side meat" has always been delicious, and the ribs have this taste. The tender shredded pork has Q, and the oil tendon is very strong, which is better than the beef brisket. Rib-eye steak is the meat taken from the 6th rib to the12nd rib of cattle. It is characterized by juicy and tender meat and contains a lot of fat inclusions. Red and white steaks are called (marbled steaks) like marble. Usually the rib eye steak served on the table has been boned.
* T-shaped steak: T-shaped steak is taken from the meat behind the beef loin, and a T-shaped beef bone will be preserved when it is divided, so it is called T-shaped steak. T-bone steaks are usually large. American gourmets are big enough to eat. If they know steak, they only need to order T-bone steak or Porthouse steak. A big steak with a T-bone in the middle, filet mignon on one side and New Yorker on the other, is tender, smooth and rough, oily or crisp, and all customers can eat it.
* New York Steak: New York Steak is also taken from the finest boneless rib meat, also known as top waist steak or strip steak. As for why it is called New York Steak, it is still inconclusive. There is a saying that in the early eastern United States, all cattle were sent to the butcher shop in new york for sale before being frozen, and the best tenderloin was left to new york people, believe it or not.
Sirloin steak: Just like pork needs a little fat to be delicious, steak experts prefer the part with a little tender oil, which is generally called "sirloin steak", which is basically taken from the softest beef on the back of cattle, but each has its own advantages. For example, the New Yorker, like Philip, belongs to the "tenderloin". The meat fiber is thick, the tendons are slightly tender, and the oil flowers are unevenly distributed and beautiful, but it is the standard "fresh and juicy". Chewing is full of meat, not very enjoyable, heroic and unique, and it is the favorite of many experts. Authentic brisket is taken from the "loin of the back", which is also a part where cattle rarely exercise. The meat is tender and oily, as beautiful as marble. Compared with Philip's lean meat, the best sirloin is super tender and delicious, which surprised diners at the first bite at the extreme sweetness of beef.
* Short ribs/small ribs: As for the beef ribs taken from the left and right sides of the cow's chest, they are bony, fleshy and chewy, especially the "Formosa beef ribs" cooked with the sixth and seventh ribs of the cow, which are tender but not astringent. Even local diners who are shy can enjoy them happily.
* In addition to the above items, such as beef shoulder tendon meat, upper shoulder rib eye meat, belly side belly meat, upper hind leg meat, etc. Although these parts are coarse in meat fiber, they are rich in oil flowers, either comparable to sirloin or the lean meat after degreasing tastes like filet mignon, and the price is only one-third of that of high-grade steak, which is often regarded as steak by demanding operators.