The method of steak with knife and fork is as follows:
Put the fork on the left side of the plate and the knife on the right side. When cutting the food in the plate, pick up the knife with your right hand, with your forefinger almost straight, the knife with its blunt face facing upward, and the other four fingers holding the handle.
hold the fork in your left hand, with the fork facing outwards and downwards. Put your forefinger straight on the back of the handle. Get close to the fork, but not too close, so as not to touch the food with your fingers. Hold the fork handle with the other four fingers. The wrist bends naturally, with the index finger pointing down to the plate, and the end of the knife and fork pointing to the plate. When cutting food, the knife moves back and forth near the fork. Pasta is easy to cut, while tough food is difficult to cut. Only 1-2 bites of food are cut at a time. Use a fork to feed the food with a small mouth, with the fork down and the back of the handle raised when eating.
classification and grade of steaks
steaks are classified into filet mignon, naked eye steak, sirloin steak and T-bone steak. Australian steaks are divided into 9 grades, from M1 to M9, with M9 being the highest grade; Japanese steaks are classified into A1 to A5 (the highest level is A5).
Australian steaks are classified into M1-M12 grades (mainly M4-M12 grades) according to meat color and fat distribution. The higher the grade of beef, the higher the ratio of fat to meat, and the more evenly distributed. The ratio of meat to fat in M12 is as high as 5%, and only less than 5% of beef can reach this grade. Most Australian and cattle in the market belong to M8 to 1 (equivalent to A3 in Japan), and the fat ratio is about 3-35%.
Japanese beef is the most famous beef, and it is also graded according to the distribution of oil flowers. The grades are A1, A2, A3, A4 and A5, and each grade is further subdivided into three grades. A5 is the highest grade, and it is named first frost Beef because of its fine oil flower.