What exactly does Philip, Sirloan, the naked eye mean?
The same steak, why the name, price is different, what is the difference?
Steak, also known as steak, is one of the most important foods in Western restaurants as a noble symbol of status.
The "steak Steak" we eat every day is actually only a small part of the cow. A cow can be cut into more than 200 pieces of different pieces of meat.
Fillet Steak.
It comes from a small piece of tenderloin tenderloin in the loin of the cow.
Meat characteristics: The softest and tender steak in the meat.
Moreover, according to the different meat quality and shape, it is called "whirlwind steak, post-cut beef heart, beef fillet steak".
(This piece of meat basically does not contain fat meat)
Sirloin Steak.
It is also translated as a sharon steak.
Mainly taken from the most tender beef in the beef back ridge area, the specific location is different, the flavor is also different.
In the United States, sirloin refers to beef in the posterior buttock area.
In other countries, such as the United Kingdom, the range of Selang is much larger.
(Beef with tender meat and tender tendons, with a certain amount of fat)
New York Steak New York Steak.
It's actually the front waist spinal Steak Ready Strip Loin.
Tender lean meat with tendons, mostly used in steaks.
This muscle exercise is more than the other pieces, so the meat is not so tender, but it is very chewy, and friends who like to bite in the mouth may wish to try it.
Rib Eye Steak
Stored in the center of the ribs, the flesh is lighter and tenderer.
Contains fat grain, more surface fat.
Although this piece of meat is not as tender as Filet, the bone edge meat has always been delicious, oily, chewy, suitable for young diners, especially the love of male diners, it is recommended to cook 4 to 6 minutes.
In the same way, there are also philippies, simulon and naked eye in lamb, and the audience is very wide.
(Tender beef fillet, lamb tenderloin), also known as FILLET (filipin), is the most tender meat on the lamb's loin, and it contains almost no fat.
Friends who love lean meat will love it.
Sheep's eye meat is fat and lean, suitable for shabu, roasting, stir-frying, frying, burning, stewing, grilling and so on. Full lamb all-rounder.
Sheep sirloin, between the lower back and hips, with fat and tendons, but the fat content is moderate, can be achieved in the mouth of the point of melting.
Although good parts sell for a good price, but also vary from person to person, it is difficult to adjust, but also depends on the cooking techniques of the eater, and the mood state when eating meat, good food should be tasted carefully.