In medieval Europe, pork and mutton were the edible meats of the common people, and beef was the high-grade meat of the princes and nobles, and the noble beef was cooked with pepper and spices that were also honored at that time, and served on special occasions to show the noble status of the owner. And now, steak is not only one of the most common foods in Western food, but also a delicious food that we can cook at home anytime, anywhere.
A cow can be divided into more than 200 pieces of meat, whether it is braised, fried or grilled, of course, you must first choose the right steak, the meat is wrong, the taste will be greatly reduced... Filey, Sirloin and Eye Meat are also the three small flowers in the steak world ~ the same meat that fell off the cow, what is the difference between them? Which one is your favorite?
Sirloin --
Steak control certification
Sirloin is taken from the waist ridge of the cow, marked by a circle of white meat tendons extended on the side. Born lean, the fat distribution is just right, the tenderness after frying is moderate and chewy, suitable for people with good teeth. Many steaks are good for this bite, the meat is ribbed, tender but not fatty, and the taste is the richest.
Cooking tips
Perfect for pan-frying or grilling. It should not be fully cooked, and it is just right to cook it in five to seven minutes.
Filey/ tenderloin --
Tender little brute waist
The people of Tai O are called fillet mignon. Fili is made from the inside of a cow's loin, equivalent to a pig's loin. It is the smallest piece of meat in the cattle, so the texture is tender and the meat is less lean and fat. The goddesses who love meat naturally love it the most! Old people and children love it too.
Pan-fried, thick cuts (around 2cm), are recommended and are the best choice for entry-level steaks.
Rib-eye --
Healing system
Selected from the rib muscles close to the chest, it resembles an eye, fat and thin, with delicate flesh, and the marble snowflakes are obvious and evenly distributed. Although it is not as tender as the tenderness of the tenderloin, the taste of "bone edge meat" is excellent. After frying, the texture is soft and tender, and the juice fills the mouth with a mouthful, and there is a faint milk aroma. The meat tastes stronger than filet and doesn't get too fat. When you are in a bad mood, come to a piece, and the taste of happiness overflows~
Cooked in five minutes, you can taste the most delicate and silky taste. Steaks that can be easily handled by beginners.
【96128 Fresh Life】This issue brings you
Finally found the "heart meat",
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150g
Limited time price¥21.9
Eye meat steak
Sirloin steak
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