1, rib eye
It is taken from the rib muscle between the 6th ~12nd rib in the rib ridge of cattle, that is, the meat on the side of bovine bone. Generally speaking, the first frost beef refers to this place.
Rib-eye steak may not be as tender as sirloin steak, but the meat beside the bone has always been delicious. Tender shredded pork is more chewy than brisket, more delicious than tenderloin and more oily, which is very popular among young male and female diners. ?
This kind of steak is very suitable for frying well-done. When beef is cooked, it will shrink and naturally separate from the bone. At this time, it can best show the crispy tendons and chewiness of steak, which is more fragrant and appetizing enough. ?
Suggested temperature: medium to well done.
Taste: Gluten is crisp.
2. West Cold
This kind of steak, also called sirloin steak, is the favorite of steak gourmets. Contains a certain amount of fatty oil, and there will be a circle of white meat tendons in the extension of the meat. The overall taste is super tough, the meat is hard, but it is chewy.
Don't add any sauce when you enjoy it. It tastes a little sweet and bloodshot. When you chew, you can experience the beauty of delicious gravy overflowing in your mouth. Tender and smooth, sweet and juicy, full of meat flavor, very enjoyable, heroic and personalized flavor, is the favorite of many experts. ?
Recommended heat: note that the meat of this material must not be fried, and the medium-to-medium maturity can best express the deliciousness of the brisket.
Taste: Super toughness.
3. Philip
Also known as tenderloin and beef tenderloin, it is the most tender meat on the tenderloin, located in the muscles in the back section of the tenderloin. There are only two pieces in a cow, which is the most tender steak part because of less exercise. ?
The reason why filet mignon is so expensive is that rare things are more expensive. This meat tastes good, but it lacks chewiness. If overcooked, it will look old and astringent. Therefore, it is recommended for the elderly or children with poor oral cavity and weak digestive ability. ?
Recommended temperature: medium rare to medium rare.
Taste: the most delicate.
Is the steak rare?
Blue (/Blue Rare): All my life. The outer layer is burnt, and all the meat wrapped in the burnt layer is red, and the temperature is 10~29℃.
Medium rare, burnt outside, 75% of the meat inside is red, and the temperature is 30~5 1℃. ?
Medium-rare: Medium-rare, the outside is burnt, 50% of the meat inside is red, and the temperature is 57~63℃. ?
Medium-rare: Medium-rare, the outside is burnt, 25% of the meat inside is red, and the temperature is 63~68℃. ?
Medium rare: Medium rare, the meat is a little pink, and the temperature is 72~77℃. ?
Well-done: 100% brown cooked meat is considered a waste of high-quality steak.
Baidu encyclopedia. beefsteak