No longer reminds us that a food can be eaten,

Not long ago Japan released

The world's first meat-burning movie "Meat? Trailer of ",

Once again aroused people's desire for Japanese barbecue!

However, do you really know the difference between the steaks used in barbecue?

Map of steak cutting position

Remember this picture, and let's begin to introduce each part in detail.

filet steak

Filet mignon is the most tender and thinnest steak that women like, and it is also a very precious and expensive steak.

This also makes the filet mignon the hardest hit area for counterfeiting, and it is counterfeited in various parts and the word' filet mignon' is abused. Pay attention to two words when buying-price. " Things are rare, "so rare parts can't be cheap.

Features:

The filet is taken from Tenderloin of cattle, and it is a long column with a big head and a small tail. Only a few pieces of thick filet can be cut from each cow.

Philip's fame comes from its tenderness, except for fascia, and there is nothing to cushion his teeth. Because no matter how active the cow is, the loin inside the lumbar spine will never move, so the meat is as tender as cream, with extremely low oil content, fine fiber and extremely tender meat, which is the most tender part of the whole cow.

Taste:

Philip is extremely thin, fresh and juicy, soft and delicate, and sweet, but it is also difficult to cook. The filet mignon is recommended to be medium-cooked, and if it is over-cooked, the meat will become hard, so it is impossible to taste its fresh, juicy and delicate flavor.

Sirloin steak

Sirloin Steak is a classic steak, also known as sirloin steak and New Yorker. According to legend, King Henry VIII of England is an absolute fan of sirloin steak. He loves it so much that he simply named it "Sir-Loin", which literally translates as "Sirloin Sir".

Features:

West cold is very recognizable-it is long, and the edge of red meat has a circle of white grease. Sirloin is taken from the outer ridge of cattle, which has less exercise, tender meat and oily flowers all over, suitable for fat and thin, and slightly ribbed. There is no need to add too much oil when cooking because of the outer oil edge.

Taste:

The taste is tender, juicy and chewy, which is suitable for young people or people with good teeth. Personally, I think it's best not to eat it above medium-rare, because it's tough, and if it's over-cooked, your cheeks will cramp.

T bone steak

T-BONE steak is the backbone meat on the back of cattle, because it is a boned steak with half cold and half filet, which has the taste and flavor of two steaks at the same time. And the bone adds a little bold feeling, and the weight is sufficient, which is a relatively heroic steak.

Features:

T-bone steak is located between sirloin and filet, and there is a T-shaped bone in the middle. On both sides of the bone, there is more meat on one side and less meat on the other, more sirloin and less filet, so you can eat two flavors of meat at the same time.

Taste:

T-bone steak is more common in American restaurants. Because French food is exquisite, T-bone steak with large quantity and rough quality is seldom used. T-bone steak can be medium-rare, or even well-done. If it is well-done, it tastes fragrant, conforms to the taste of China people, and is suitable for barbecue. Do not add any sauce or less when eating.

Eye steak

Rib eye steak, Chinese translation of eye steak, naked eye steak and rib eye steak. The eye meat steak got its name mainly because of its oval cross section and a white ring-shaped fat, which looks like an eye. Eye-meat steak has a high value and is known as "beauty steak", which is a steak that men like.

Features:

Eye meat and sirloin steak are both from the longissimus dorsi muscle of cattle. Eye meat is close to ribs in the front and sirloin is close to lumbar vertebrae in the back. Eye flesh is taken from the middle part of bovine ribs, strictly speaking, it is the position of the sixth to 12 ribs, and most of it is composed of the longest muscle of the back. Eye meat steak is light and tender, with fat lines and more fat on the surface.

Taste:

Eye meat is a rich part of the whole butter flower. In the process of frying and roasting, the butter flower will give off a faint milk fragrance, melt into juice to wrap the flesh, soften the meat quality and make the meat taste sweet.

Although this piece of meat is not as tender as Philip's, it has always been delicious. It is oily and chewy, which is suitable for young diners, especially male diners. It is recommended to cook it in 4~6 minutes.

Shangnao beef steak

The meat in the upper brain is tender and easy to deposit marbles. The fat in the upper brain is mixed evenly and has obvious patterns. It is suitable for rinsing, frying and roasting, and is suitable for a wide range of people and for all ages.

Some of the upper brain steaks are also taken from the shoulder blades of cattle, which are rich in fat because of the large amount of exercise and hard meat. But its flavor and the ratio of meat to fat still make it more popular.

Features:

The tenderness of Shangnao steak is close to that of tenderloin, which is second only to super filet mignon in beef grading. Directly frying and roasting is tender and juicy, and the taste can surpass that of eye meat and sirloin steak.

Compared with filet mignon, the upper brain of cattle is relatively large and inexpensive, so it is a very cost-effective steak part.

Taste:

Zhihu @ Chenxi: If beef is used to make steak, it is more suitable for medium rare. Although the appearance is ripe, there is no obstacle to the mouth, and the juice inside will soak over the tongue, which is slightly sweet and not greasy. It is not hard to chew, and it is a bit like the pleasure of eating salmon sushi to crush the roe.

Not only do you cook steak, but even the traditional hot pot in China, the beef on the brain is the best hotpot! The meat is soft and delicate, and it is suitable for fat and thin. If it is sliced raw, it will slowly melt in your mouth.

Simple summary

Of course, a real steakhouse will choose the right steak and degree of maturity according to his favorite taste and texture. Most importantly, just enjoy yourself.

How to tell the cooked degree of steak?

very simple

All you need is one hand.

(as shown below)

Press the steak with your finger.

Feel the hardness of the steak

[Steak BBQ Rice]

Ingredients: beef tenderloin 150g

Ingredients: onion 100g, Japanese barbecue sauce 60g, scallion 30g, minced garlic 10g, butter 20g, a handful of shallots and sesame seeds.

Equipment: oven, tin box and baking bowl.

1. Beef tenderloin is frozen and thawed one day in advance, and it is kept at room temperature for a while.

When the steak is thawed to room temperature, sprinkle salt and pepper on both sides and fry it upside down for color.

Remember, use salad oil, the fire should be big, don't turn it too hard! So far, it's the same as frying steak. Oh, wake up in the warm place of the fried steak for a while, and then we'll make sauce.

The barbecue sauce is Japanese, which is more in line with the public's taste. It is recommended to buy it in Mishima or Taowu, imported supermarkets and online, and it is slightly sweet.

Shred onion, mince garlic, stir-fry with butter until soft, and add barbecue sauce.

Add the basic soup or clean water, add the scallions and scallions, thicken them with low heat, and season with salt and pepper again.

Put the rice into a tin box, dig up the onion in the sauce and spread it.

Cut the steak and code it!

Pour some more sauce on it!

Into the oven ing:

100- 120 degrees preheat the oven and bake for 5 minutes until the rice absorbs gravy and sauce but the beef is not overcooked!

Take it out, pour some sauce, sprinkle with chopped green onion and sesame seeds, and eat it perfectly!