Eat steak
Choosing the right location is important!
Want to melt in the mouth, or chewy?
Prefer lean meat, or prefer fat?
It's all about the location of the steak
This time XiaoOu will share with you the basic knowledge of a wave of steak, whether you want to add some "talking" to the dinner table or plan to engage in the Western food industry, it is necessary to understand.
In the Middle Ages, pigs and mutton were the edible meat of the common people, and beef was the exclusive property of the princes and nobles. The noble beef is cooked with rare pepper and spices to show the noble status of the owner.
Among them, there are many types of steaks, and the following four are common and a special top steak breed.
1. Filet Steak
Filiptonium is the tenderest meat on a beef loin and contains almost no fat. Because the meat is tender, it is very popular with friends who love to eat lean meat, no matter how mature it is, it is very nice.
2. Eye steak
It is the meat on the beef ribs, lean meat and fat meat at the same time, because of the certain fat, this meat fried roast taste is more fragrant. Don't over-fry the meat-eye steak, 3 ripe is best.
3. Sirloin Steak/Sirloin Steak
The meat on the outer spine of the beef contains a certain amount of fat oil, and the extension of the meat is a circle of white tendons, the overall taste is strong, the meat is hard, and there is a chewy head, which is suitable for young people and people with good teeth.
4. T-bone steak
T-bone steak can also be called t-bone steak, the bone is T-shaped, is the backbone of the cow's back. On both sides of the T type, the amount is more and the amount is less, the amount is simmeric, and the smaller amount is Philip, which is separated by ribs in the middle.
T-bone steaks are more common in American restaurants and less common in more elaborate French restaurants.
5. Dry-cooked steak
There is also a steak, which is not common, but even Buffett is a big fan of it. He once jokingly said during a meal: "If I can't eat it on Friday, maybe I can't predict the direction of the future economy." ”
It is a dry-cooked steak, and the beef selected when making steak is grain-fed beef for about 120-140 days, and only the parts of the naked eye, sirloin and filip are selected.
These sections are usually less than one-tenth the size of a cow, and are exquisitely crafted and are a delicacy that only high-end people can enjoy.
Filey steaks, eye steaks, sirloin steaks, T-bone steaks... The classification of steaks is roughly these, these names are translated from English, and the taste has its own characteristics.
Sixth, about the ripeness of the steak
Unlike most other cooked dishes, steaks are usually not cooked until fully cooked, and can be adjusted to personal preference.
The degree of raw and mature is divided into odd numbers, mainly divided into: one point, three points, five points, seven points and full ripe. So the next time you go for a steak, don't order six minutes to cook.
Of course, a small piece of steak is also very exquisite. What affects the taste of the steak is not only the age of the cow, but also the factors.