Philip, Sirloan, Rib Eye... Do you know how to choose a steak?

(National Senior Western Chef Xin Hongjun) often eat steak in restaurants, do you know what part of the meat is different steak? The common types of steaks in restaurants are filet, new yorker, t-bone, rib-eye, and short rib, and the meat is eaten differently in different parts.

Philip: is a fat-free waist muscle, located in the inner posterior muscle of the back of the cow's waist, a cow only has two, due to less exercise, so it is the softest meat steak part, does not contain fat, the first choice in steak. Fry into three ripe, five ripe, seven ripe and both.

Sirloin Steak: The front loin, which contains a little fat, is the most suitable steak for decoction, commonly known in the United States as the New Yorker .D. In the epitaxial belt of the meat with a circle of white tendons, the overall taste is strong, the meat is hard, there is a chewy head, suitable for young people, good teeth and mouth to eat.

Ding bone: the front lumbar spine with bone, because of the T-shaped ribs and its name, on both sides of the bone is philip, on the other side is the sharon, because you can eat two parts of the meat at the same time, so the price is more expensive. The so-called large butadian steak refers to the part with the largest meat content in the steak.

Rib eye: rib eye roll refers to the rib muscles between the 6th to 12th ribs of cattle, rich in fat lines, generally we call frosted beef refers to the meat of this place. Rib-eye steaks are perfect for frying or charcoal grilling, the inter-meat grease adds a smoother texture, and the thinly sliced rib eye roll is the best slice of meat for sukiyaki or shabu-shabu.