This content comes from @ What is worth buying APP, the views only represent the author himself | author: Masked Meat Brother
Today I want to give you some foreign dry goods, the following picture is the original steak English introduction, the original picture is particularly unclear, my eyes are almost blind.
For my eyes, everyone must like the collection a lot hahahahaha. I went abroad after graduating from junior high school, so the English level can be assured, coupled with my own achievements in the steak industry, the readability of this article is quite high!
Original image in English
The article began with this passage: NOT ALL STEAKS ARE CREATED EQUAL, not all steaks are born equal. I think this sentence is particularly felt, very consistent with my point of view, which means that each steak is different, their taste, price, recipe, pattern are not the same, even if they come from the same level of the same cow. The authors divide steaks into three broad categories: grilling steaks (steaks that can be fried directly), marinating steaks (steaks that need to be marinated), and simmering steaks (steaks that need to be stewed). These three categories correspond to different parts, this article we will only talk about the first kind of groping steaks, a total of five parts, are often eaten by foreigners can be simply fried steak.
<h2 class="pgc-h-arrow-right" > TEANDERLOIN Filet</h2>
Also known as: filet mignon, fillet steak, beef fillet, chateaubriand, eye fillet, tenderloin
Price Index: 4 stars (4 highest, 1 lowest)
Text translation: Filet has a very soft and tender taste and a faint fragrance, and is leaner (less fat) than most tender enough parts. Be careful not to over-fry, Filet is the most suitable for 5 minutes of cooking or lower maturity (this I do not agree with, after my long experience, Filey is because of tenderness, so it is one of the few parts that can be cooked for 7 minutes). Filiptonium is commonly used in some dishes that require raw beef, such as tartare tartare steak, carpaccio raw beef salad.
Filey steak
The following is the most suitable Filet steak in China that I know to be cooked for 7 minutes, because it is 2cm thick. Most brands do not cut this thickness, so that they can't fry it at home. Because it can be fried for 7 minutes, it is also a good choice for children to eat, cooked enough and tender enough.
Kamisawa New Zealand M5 Filet Steak 200g 2-3 pieces
<h2 class="pgc-h-arrow-right" > RIB EYE eye flesh</h2>
Also known as: entrecote, rib fillet, rib steak, cowboy steak (with bone eye flesh, which is actually a tomahawk), cube roll, scotch fillet, rib eye, naked eye
Price Index: 4 stars
Text translation: Eye flesh is a particularly recognizable part, and the middle of the two layers of red meat is separated by a fat band, which is professionally called the plug. At the same time, eye meat has an unusually rich snowflake pattern, these intermuscular fats make it very juicy to eat, and the taste and aroma are very characteristic (eye meat is a beef grade assessment part, so the quality of a bull's eye meat determines the quality of all parts of the whole cow).
Eye meat steak
Friends who are not bad money, it is recommended to try this M7-grade eye meat steak, the fat distribution has two levels to be full. M7+ grade eye meat can be almost fully cooked, because it is mainly eating fat, not meat, but the fat is hotter and more fragrant.
Tender Plus Heavenly Score Musical Food Australian Black Hair and Beef M7+ Eye Meat Steak
<h2 class="pgc-h-arrow-right" > STRIPLOIN Sirloin</h2>
Also known as: New York strip, strip steak, sirloin, outer ridge, New Yorker, sharon
Price index: 3 stars
Text translation: Sirlom is famous for its distinctive taste and excellent snowflake pattern (the modifiers in English are really scarce, there are only a few words back and forth, and the meaning is still very close). Sirloin is not as tender as the eye flesh, and the pattern is not as rich as the eye meat, but it has a more "beefy" taste (the eye meat of the same cow generally looks half or one level higher than the pattern of sirloin).
Sirloin steak
This ABERDEEN BLACK series of sirloin steaks is relatively cost-effective. In the case of short-term grain feeding, this is most likely to buy meat with a little pattern, which is better than short-term grain feeding at the same price, because most of those can not see the pattern.
Kyomi ABERDEEN BLACK Sirloin Steak 1kg
<h2 class="pgc-h-arrow-right">T-BONE T骨</h2>
Also known as: club steak, porterhouse (the name of the larger head of Philip)
Translation: The origin of the T bone cow ranking word is because of the T-shaped bone (this bone is the spine), which connects the small head Philip and the big head sirloin. Because it is a two-in-one steak, it is especially suitable for people to share, or people with choice phobia who do not know whether they want to eat a more tender filet or a more beefy sirloin (it is really refreshing to be able to eat two steak parts with very different tastes at the same time).
T-bone steak
I bought steak only on Jingdong self-operated basic, but the self-operated original cut T bone steak is only this one, fortunately, the level is not low, or wagyu beef. Friends who want to try T-bone, buy it and you're done.
Tender Plus Heavenly Music Food Australian M5 Wagyu Beef T Bone Steak
<h2 class="pgc-h-arrow-right" > TOP SIRLOIN hip and waist meat heart</h2>
Also known as: baseball steak (thick cut, so name), culotte, centre-cut sirloin, cap steak
Price Index: 2 stars
Text translation: The hip and waist meat heart is much cheaper than the three major steak parts of the felice eye meat sirloin, but it is more tender and more flavorful than many steaks of the same price, and it is a very cost-effective part (this part is next to sirloin, the taste is close to sirloin, and the domestic is very niche).
Hip-waist meat heart steak
This part is the same as the T bone steak, Jingdong self-operated is very difficult to find, and the product names are from the merchants themselves, there is no part name at all, I also have to turn the evaluation to see the raw material name in the product label... This price is not expensive, you can try this niche part, after all, foreigners are still quite recommended.
Sheffield Australia Angus Japanese Light Cut Steak
<h2 class="pgc-h-arrow-right" > flatiron plate</h2> tendon
Also known as: top blade flatiron, oyster blade, oyster meat, shoulder blade oyster
Translation: Plate tendon is now a good substitute for Filet, and this tender steak has become more and more popular (plate tendon should be said to be a part of the price-performance explosion). However, when buying, you must pay attention to the name of the plate tendon, do not buy steaks for other shoulders such as tender shoulders or Perola shoulders (some countries have close English names for these parts, and some domestic brands confuse the plate tendons with tender shoulders, and also pay attention to them).
Plate tendon steak
Plate tendon has always been the most cost-effective steak in its class, and this one is no exception. Especially for the plate tendons below the M6 level, the gap between the wholesale price and the Selang will not be as large as that of the M6 level or above, but the retail price gap is very large, and it is worth a try.
Kamzawa M5 plate tendon steak
I am a masked meat brother, I speak for eating meat, long live eating meat!