The last issue shared the process from the birth of cattle to the slaughter, and in this issue we will talk about why the cows are so expensive after being on the table!!! (Of course there are also cheap ones, and there is time to talk about why it is so cheap!)
Information sharing in the previous issue
Generally speaking, cattle have to be graded after they enter the slaughter, and the classification is also a technical term, so in my world, it can be simplified.
One criterion for grading is fat! Fat distribution piece by piece then is fat tendons, fat distribution is very even is the oil flower, the more oil flower distribution the higher the grade.
Well, now that we know the measure of rank, let's take a deeper look at the grades of each country!
Australia's hierarchy: there is a division of MB0-MB9, and there is a division of M0-M12. The division of MB0-MB9 belongs to the government action, M1-M12 belongs to the behavior of private manufacturers (can be seen as the division of a certain association). The breeding of beef in the later period and the introduction of breeding of Wagyu beef make the oil flower distribution of beef higher than MB9, so there is a private M10-M12. And sometimes we will directly refer to MB9 as M9.
American hierarchy: The United States division is still relatively rude and violent, prime excellent level, choice special level, select optional level, and other (other these do not need to know too much, directly can not log into the elegant hall, maybe some of the fast food steak you eat on the market may be other types, uh, order to the end!). After all, others have to do business too! In general, there are more special grades and excellent grades on the table!
Japanese hierarchy: This xiao Japan is indeed one of the gastronomic paradises, and eating whales at grand feasts is basically a home-cooked meal. Therefore, the pursuit of food is also the ultimate. The grades of Japanese Wagyu cattle are divided into C1-C5, B1-B5, A1-A5, and these grades are known as A1-A5.
Summary: In the previous article, I told everyone that the best taste and the best price-performance ratio is M5-M9. So, stop pursuing that little bit of perfection to get what you think is a premium taste! (I feel like I'm going to be scolded by merchants) Western restaurants on the market will hardly sell steaks above M9! If you find it and sell it, ignore my sentence. Ha ha. So eating outside and playing Wagyu beef M9 self-help, you officials still have to look at it!!
The oil flower determines the grade
Comparison of grades by country
Now that the grade of the cattle is known, the price of the steak corresponds to the grade of the steak. So what parts of the same grade of steak are more affordable and more worthy of our consumption?
Similarly, the beef part is also a lot of difficult words: shoulder blade meat, outer ridge meat, tenderloin, rib meat front breast meat, etc., so we still open the way ———— steak on the table
< h1 class="pgc-h-center-line" > filet steak</h1>
It belongs to tenderloin, which, as the name suggests, is definitely a lean steak. This steak is considered the tastiest part by most of the self-media. (I don't agree, I'm a thoughtful coaxer) The best maturity of Filet beef is 5 points cooked. 7 minutes of cooked can also be done, very much recommended to make a full cooked!
<h1 class = "pgc-h-center-line" > eye steak</h1>
It is also called the eye flesh heart, because there is a circle of fat tendons like eyes in the middle, hence the name. Naked eye is one of the most fragrant steaks. The meat is soft, the juice is rich, the best maturity is 5 points cooked, and it can be cooked for 7 minutes, but it is not recommended to make it fully cooked! (An extension of the eye steak is tomahawk steak) The meat eye steak is a category that I find very tasty
Steak with the naked eye
< h1 class = "pgc-h-center-line" > sirloin steak</h1>
Some are called sharon steaks. The flesh is relatively tight and chewy, with half a circle of fat tendons around it! The best recommended mature is 3-5 points, not 7 points and full cooked.
MB8-9 Sirloin Steak
M3 sirloin steak
< h1 class= "pgc-h-center-line" > steak</h1>
The meat in the ribs, to put it bluntly, is the rib meat, the meat here is very fragrant, and it is more chewy, the best maturity is also 3-5 points, it is not recommended to do 7- fully cooked Oh!
Beef steak
The rest such as upper brain meat, shoulder blade meat (plate tendon), etc. are all cost-effective beef that we can purchase at home, and the taste will not be bad! Buy a higher grade at a lower price, why not!
(The above maturity recommendations are all original cut non-pickled steaks!!!! ）
Note: The better taste and the more tender are due to the fullness of the juice! Therefore, foodies who pursue full cooking should be mentally prepared for the old steak! (If you subjectively think that full ripeness is also tender, uh [I want to be quiet]... Respect your own heart)
Picture display of general maturity:
Steak maturity picture
If you have any comments, you can communicate with operational marketing in the comments! [Teeth] [Teeth] [Teeth]