1.
Fillet steak: taken from the cow's muscle, that part of the movement is less, the meat is the most tender and less greasy.
2. sirloin steak: generally refers to the tender meat and tender tendons with oil flower, basically from the back of the cow along the most tender beef, specific location is different, the flavor is also different.
3. Rib-eye steak: oil tender shredded meat sandwiched between strong oil tendons, chewy than sirloin, more flavorful than filet mignon, and the oil flower is very rich, by the majority of the people's favorite.
4. T-bone steak: large chunks of meat in the middle of the steak sandwiched
a T-shaped bone, one side of the filet, one side of the New Yorker, the meat on one side of the tender, on the other side of the rugged, some of the fat, some of the smooth, order a T-bone steak to try to two flavors.
5. Beef short ribs: bone and sinew meat fat and delicious, juicy and chewy, marbled. In particular, Formosa beef chops cooked with the sixth and seventh ribs of the cow are tender but not astringent, with rich, fully cooked meat.
The steak displays different colors at different heat levels, for example:
1.
When it is three-minute rare, the surface of the steak oozes dark red blood;
2.
When it is five-minute rare, the surface of the steak oozes light red blood;
3.
When it is seven-minute rare, the steak's surface will ooze pink blood;
4.
And when the steak is fully cooked, the surface of the steak will ooze clear-colored juice.