What you don't necessarily know about steaks Let me explain to you the different flavors of each different part of beef. Did you ever make a joke when you were young and ignorant because of the familiarity of steak?

A good steak requires a lot of processes, and different beef parts will become the first choice for different types of steaks.

Generally speaking, it is first marinated with natural spices for 48 hours to retain the natural flavor of beef. The fascia of the beef is also removed, making the steak tender and juicy, which is more suitable for Chinese taste.

Sirloin Steak: Taken from the outer ridge of the cow, there is a circle of white meat tendons. The entrance is more tough and chewy compared to it.

Eye meat steak: the shape resembles the eyes, the meat is fat and lean, the fat content is high, sweet and juicy, fat but not greasy.

Filet Steak: Taken from beef tenderloin, it has an oval shape, low fat content, tender and juicy, suitable for those who like to eat lean meat.

Sharon Steak: The meat is lean, with fascia, beef flavor, slight bite has been full of meat aroma.

Snowflake Steak: Full of marbling, bright red flesh, delicious beef, layered and juicy.

3 Mature (rare): Cut the steak to see only two layers of gray-brown color, 70% of the meat is red with a lot of blood.

5 Medium: Cut the steak to see the center of the section 50% of the meat is red, with a small amount of blood.

7 Mature to fully ripe (welldone): Cut the steak to see only a narrow red line in the center of the section, and the blood in the meat is nearly dry.