If beef is used for steak, it is more suitable for medium rare. Although the appearance is ripe, there is no obstacle in the mouth, and the juice inside will be soaked in the tongue, slightly sweet and not greasy, and it will be chewed without any effort, and it will be full of meat. It's a bit like the pleasure of eating salmon sushi and squeezing caviar.
Extended information
Other parts
The upper brain of cattle is translated into bovine eye meat, which is also my personal favorite part. It's not only steak, but also the traditional hot pot in China. Cattle on the brain is also the best material to brush the pot! The meat is soft and delicate, and it is suitable for fat and thin. If it is sliced raw, it can be regarded as the feeling of slowly melting in the mouth.
ribs must be ribs. Like pork, the taste of ribs is not delicate enough, but the bite is very good and chewy, and there will be no feeling that the beef tendon is broken and chewy. The most important thing is that ribs are generally cheaper and larger, and the big ribs < P > non-force steak, which is often 35G or 5G in restaurants, is the top part of the steak. The loin part of the sirloin, which is cut out at the most tender place, is the meat on the beef ridge. It has a big head, a small tail and low fat content. It is suitable for medium-rare, sucking sweet gravy, and the meat is tender. The filet mignon is wrapped in the abdominal cavity of the beef, so the muscles are not moving, so the muscle fibers are not thick.
filet filet is the best and most expensive part of steak except veal, which is the specialty of all steak houses.
It is close to the sirloin of filet steak, and its taste is similar to that of filet steak, but its tenderness is lower, its elasticity is better and its meat quality is slightly hard, but it won't make people feel difficult to chew.
These two parts are called differently in the United States, Britain and other places, and translated into sirloin steak or sirloin steak.
sirloin steak in the United States refers to the meat on both sides of the back spine of cattle, which is tender and expensive. Among them, the top sirloin has the best meat quality and the highest price, which is generally marked.
Sirloin of sirloin steak refers to the tenderloin of beef breast in Britain, Hong Kong and other places. Its meat quality is less tender than that of filet mignon, and its price is lower. Sirloin steak at the upper part is tender and slightly higher.
ONGLET is diaphragmatic muscle, so you can make steak, but you must avoid over-frying. Because the muscle fiber is long, if it is fully cooked, it will make the steak too hard to cut, let alone eat it.
HAMPE is the belly meat near the inner thigh, which is usually not directly fried into steak, because the muscle fiber is too long and looks obvious. But this part can be made into the best steakhoch é minced steak, and the beef will not lose its elasticity after chopping because the meat is too soft. Chopped meat steak is the steak that ordinary hamburgers will use. Whether it's a high-end hamburger depends on whether the steak is made by HAMPE.