Where is the beef steak?

Question 1: Which part of the beef ribs is taken from the ribs of the cow's chest, with or without bone removal? This part of the meat is tight and rich in oil, which is suitable for barbecue cooking. When barbecuing, the oil juice will overflow with the high temperature, and the beef flavor is excellent. It is recommended to eat for 7 minutes until it is fully cooked. When the barbecue is fully cooked, the contraction of the beef will naturally separate from the ribs, which can best show the crisp tendon and chewiness of the steak.

Question 2: Which part of the cow is the western steak? Every steak is different. The tenderloin is the beef tenderloin.

Rib eye steak is a kind of beef rib.

Sirloin (sirloin steak, sirloin steak) is a kind of beef tenderloin.

-Bone (T-shaped steak) is the backbone meat on the back of cattle.

Question 3: What do all parts of the cow's body represent? Classification of steaks: filet mignon, sirloin steak, rib eye steak, New Yorker steak, T-bone steak, red house steak, rib steak ... These common words on the menu of western restaurants all refer to the place where steaks are made, and the classification of steaks is also based on the place where steaks are made. The following is a detailed introduction of several common steak varieties: 1, filet mignon: filet mignon is taken from the inner muscle of cattle (that is, tenderloin), with less exercise, the most tender meat and less oily flowers, so it seems that "rare things are more expensive" because each cow has only one piece. Special flavor: Philip steak is tender and lean, but it also lacks gravy and bite, which means it tastes good even if it is not chewed. It looks old and astringent if it is cooked too much. It is recommended for the elderly or children with poor oral cavity and weak digestive ability. Recommended temperature: medium rare to medium rare. 2. Material selection of sirloin steak: sirloin steak generally refers to beef with tender meat and tender oil, which is basically taken from the tender beef on the back of cattle, with different settings and different flavors. The more authentic beef tenderloin is taken from the "tenderloin", but special varieties, such as the New Yorker, are taken from the filet mignon-like tenderloin. Characteristic flavor: Sirloin steak is tender, sweet and juicy, and full of taste, which is favored by entry-level steak experts. For example, the authentic sirloin is the part where cows seldom exercise. The meat is tender and oily, as beautiful as marble. Compared with Philip's lean meat, a good beef brisket is super tender and fresh, so that diners will marvel at the extreme sweetness of beef at first sight. The New Yorker, on the other hand, has thick meat fiber, slightly tender and smooth, and the distribution of oil flowers is not so uniform and beautiful, but it is a standard "tender with fragrance" and "sweet with juice", which is quite enjoyable to chew, and its heroic and unique flavor is memorable. Suggested temperature: medium to well done. 3. Rib-eye steak: As the name implies, it is taken from the rib ridge of the cow, that is, the meat on the side of the cow bone. Special flavor: Rib-eye steak may not be as tender as tenderloin, but "bone-side meat" has always been delicious, and rib-eye steak has this taste. Tender and oily shredded pork is more chewy than brisket, more delicious than filet mignon and rich in oil, which is highly praised by young male diners and affirmed by experts. Suggested temperature: medium to well done. 4.T-bone steak: Special flavor: T-bone or Porthouse steak, with a T-bone in the middle of a big steak, filet mignon on one side and New Yorker steak on the other. The meat is tender, smooth and rough, or oily and refreshing, and you can eat it all by ordering. Recommended calories: medium to medium. 5. Beef chops are taken from the left and right sides of the cow's chest, including ribs. Characteristic flavor: The steak with bones and tendons is delicious and juicy, chewy and marbles, especially the "Formosa Plastic Steak" cooked with the sixth and seventh ribs of cattle, which is tender but not astringent, cooked but not greasy, and full of meat, which can be enjoyed by even shy diners, creating a unique charm of steak. Recommended temperature: fully cooked. In addition to the above varieties, there are also common meats on the dining table, such as the plate muscle at the scapula, the rib eye center meat at the upper scapula, the ventral meat of the calf, the upper hind leg meat and so on. Although these parts are thick in fiber, they are not as good as the above varieties. So choose the kind of meat according to your own taste. When you hear that the steak is rare, you will think of bloody steak, which shows that there is still misunderstanding about steak. Authentic medium-rare steak, no blood juice, only beautiful brown, covered with sweet gravy, absolutely attractive. After the knife is cut, you won't see the trembling bright red, but the dark red like ham sausage. When tasting, just chew it gently, and it will be moist and melt, leaving a sweet aftertaste. In this way, it is "half-cooked"! Note: Maturity mark of beef: medium-rare: it means crimson blood, medium-rare, light red blood, medium-rare, pink blood, well-done and transparent juice. In Chinese, the term used to order steak is medium rare, while in English, the following term is used: Raw is almost raw (but by no means raw, but cooked at external and internal temperatures).

Question 4: which part of the thigh muscle is beef tendon stew, which is wrapped in a meat film and contains tendons, moderate hardness and regular grain, and is most suitable for braised taste.

Beef brisket is the belly of a cow. Fat and thin, full of gluten, stew is the best.

Steak and ribs are the most authentic steaks.

You need cow bones to make soup, and they are cow knees.

Beef tenderloin, steak, beef tongue and beef loin are the most authentic barbecues.

If you are professional, you can use beef brisket.

The latter said that the stew method of beef brisket with tomato and radish can change the taste to hot and sour, put some spicy and fresh tomato sauce appropriately, and put the cooked radish at the bottom, which is fresh, tender, salty, sour, spicy and soft.

The best meat for stewed brisket is pork belly. Generally, it can be cut into pieces without sieving teeth for 40 minutes. You can stew waxy tomatoes, radishes, potatoes and yuba.

The middle lumbar fossa is located at the back of the spine (including the row of lumbar fossa), with beef tenderloin at the bottom and a stick at the back. The meat is thick, wide and wide.

Fat and tender, suitable for frying, slicing and baking, H.

Willow meat. There are two pieces of willow meat in the pit, which are the most tender parts of the whole cow, and the meat lines are smooth.

The meat is delicious and fresh, suitable for cutting, slicing and drawing, and is very suitable for making better dishes.

Potato chips (including white, broken and pitted). Chopped internal organs are chopped beef. The pit is continuous.

Bone cavity, so pit shape. The pit can be used as an umbrella, with eight shakes and eight feeds (5). It is suitable for funerals.

Cooking and umbrella feeding EG is yellow and white, like butter, cool but not tough, suitable for steaming, frying and frying.

Question 5: Which parts of cattle are steak, beef offal and brisket? Beef brisket refers to a piece of meat with tendons, meat and oil flowers. This is just a general statement. If divided by parts, the meat in many parts of cattle can be called brisket. Beef offal is a kind of food made by boiling beef and other internal organs of cattle for several hours. There are many ways to eat it, such as beef offal hot pot, beef offal seafood, beef offal skewers, beef offal and so on. Let's talk about the take-away part of steak first: the take-away part of steak is different, so there are different names and cooking methods: the left and right sides of the cow's chest, including the ribs. The meat is delicious and marbled. Suitable for roasting, frying, frying and stewing. Boneless sirloin: the rib of a cow. Small amount of exercise, tender meat and even oil. It can be made into steak, steamed beef, hot pot slices or teppanyaki. Beef loin: Beef loin is tender and oily, suitable for steak. Philip: Beef tenderloin (that is, tenderloin) has less exercise and the most tender meat. It can be used to make steak or teppanyaki. T-bone and New York Steak: Beef loin.

Question 6: Which part of the cow is filet mignon? Let me tell you where the steak is. Each steak is in a different position and tastes different. According to different materials, the nutritional composition of steak is also different. The material of steak is shown in the picture.

Consult me for more details!

Question 7: Where is the naked eye steak? Hello, the answer you want is: 1. fillet

Tenderloin, also known as tenderloin, is the most tender meat in beef tenderloin and contains almost no fat. So it is very popular with friends who like lean meat. Because of its tender meat, it is suitable for frying at 3, 5 and 7 degrees.

2. Rib eye steak (naked eye steak)

There are both lean meat and fat meat. Because it contains a certain amount of fat, this kind of meat tastes better when fried and roasted.

Cooking tip: Don't overcook it, but it's best to cook it well.

3. sirloin (sirloin steak, sirloin)

It contains a certain amount of fatty oil. Because it is the outer ridge of cattle, there is a circle of white muscle on the extension of meat. The overall taste is tough, the meat is hard and chewy, and it is suitable for young people and people with good teeth.

Cooking skills: when cutting meat, cut it with tendons and don't fry it too well.

4. T-shaped steak

T-shaped, it is the back of cattle. On both sides of the T-shape, one side measures more and the other side measures less. It is the naked eye that measures more, and Philip that measures less. Note: This kind of steak is more common in American restaurants. Because French cuisine is exquisite, it is rarely used for large and rough T-shaped steaks.

Question 8: Beef ribs and beef ribs are different names for the same thing, but then again, there are many technical terms called beef ribs. Such as sweet potatoes and sweet potatoes.

Question 9: Where does the steak come from? What part of beef is steak? There are many kinds of steaks, and the following four are more common:

TENDERLOIN (beef tenderloin), also called filet, is the most tender meat in beef tenderloin, and it contains almost no fat, so it is very popular with friends who like to eat lean meat. Because the meat is tender, it is suitable for frying until it is 3, 5 and 7 ripe.

Rib eye (naked eye steak) has both lean meat and fat meat. Because it contains a certain amount of fat, this kind of meat tastes better when fried and roasted. Don't overcook it when eating, three is the best.

Sirloin (sirloin steak, beef tenderloin) contains some fat. Because it is beef tenderloin, there is a circle of white muscle on the extension of the meat. The overall taste is tough, the meat is hard and chewy, and it is suitable for young people and people with good teeth. When eating, cut the meat and tendons together, and don't overcook it.

T-bone (T-bone steak), T-shaped, is the back of cattle. On both sides of the T-shape, one side measures more and the other side measures less. It is the naked eye that measures more, and Philip that measures less. This kind of steak is more common in American restaurants. Because French cuisine is exquisite, T-shaped steaks with large quantity and rough quality are rarely used.

Question 10: Which part of beef is Formosa Plastic Steak of Wang Pin Steak? Is it veal steak? It takes kung fu and skill to fry steak. Generally, the marinated Kuke 100 steak is fried in a pot with high fire, then turned over the other side and added with black pepper sauce, which is more delicious.