steak has always been loved by all kinds of people because of its juicy meat, excellent taste and rich in high-quality protein .
When we choose steak, the first thing we see is the type of steak, siren , filli , rib eye...Which part of them are they? What is the difference between them?
Filet mignon
TENDERLOIN, also known as FILLET, is the super tender meat on the ridge of beef and contains almost no fat. Because of its tender flesh, it is very popular among friends who like lean meat.
Edible tips: Fry it into three-part cooked, five-part cooked, and seven-part cooked.
eye meat steak
EYE STEAK ( eye meat steak ), is the meat on the beef ribs, with both lean meat and fat meat. Because it contains a certain amount of fat, this meat has a more fragrant taste and is loved by women, the elderly and children.
Edible tips: Don't over-fry, three-quarters of cooked to make wonderful
sirloin steak
SIRLOIN STEAK (sirloin steak), the meat on the outer spine of the beef contains a certain amount of fatty oil, and the meat is covered with a circle of white tendons in the outer extension of the meat. The overall taste is strong, the meat is hard, and chewy, suitable for young people and people with good teeth.
Edible tips: When cutting meat, cut the tendons and meat together. Do not fry it too much. It is best to cook five minutes.
Wagyu steak
BEEF STEAK (Wagyu steak), choose the back hip center part for cutting, it is nutritionally balanced, the meat is tender, juicy, rich and mellow, and the snowflake texture is evenly distributed. When you taste it carefully, you can feel a faint milky fragrance, which is very suitable for young people to eat.
Edible tips: Three or five points are better to cook.
steak is different from most other cooked foods. Steaks are usually not fried until they are cooked, but are determined based on personal preferences.
One-cent cooked steak (RARE)
is nearly all-natural, almost with blood beef, which only barbecued to the surface of the meat when cooking, and most of the others are raw beef with bright red and blood.
Three-quarter cooked steak (MEDIUM RARE)
The surface and bottom layer are light brown, and the inner meat is mostly fresh and blood red, with obvious blood ( myoglobin ).
5-minute cooked steak (MEDIUM)
like a hamburger, with two layers of roasted top and bottom, 50% of the meat in the middle is still pink raw meat, with gravy, and a small amount of blood (myosomalglobin).
7-point cooked steak (MEDIUM WELL)
Most of them are cooked thoroughly, leaving only a thin red slit in the middle, with almost no blood (myosmoglobin), and only gravy.
Full cooked steak (WELL DONE)
Nearly cooked, the outside is burnt brown, the temporal part is light brown, and there is almost no gravy
