牛肉知识（Beef knowledge）.docVIP

牛肉知识（Beef knowledge） Steak The word STEAK is a English steak collectively, there are four common types: * TENDERLOIN (tender beef tenderloin), also called FILLET (Fei Li), is the most tender cow meat on the ridge, almost does not contain fat, lean meat to eat so popular with friends of all ages. The meat tender, fry 3 mature, mature and mature for 7 5. * RIB-EYE (eye steak), both lean and fat, because fat containing the meat, grilled taste of fragrant. Dont eat fried too hard, the best 3 mature. * SIRLOIN (Sirloin Steak, cattle ridge), containing some fat, because it is outside the spinal bovine meat in the extension with a ring in white meat ribs, the overall taste strong tenacity, fleshy hard, chewy, suitable for young people and good people to eat the mouth. Edible, even when slicing band meat cut together, also not fried too hard. * T-BONE (T bone steak), T form, is on the back of bull ridge line. T on each side of the amount while less, the amount of the eye, it is a smaller volume of philip. Steak cooked, in Western-style food said a few mature. * 3 mature (RARE): see section cut steak only two floors taupe, during which 70% of the meat is red with a lot of blood. 4 mature (MEDIUM RARE) * 5 mature (MEDIUM): cut steak see 50% of the central section of the meat is red, with a small amount of blood. * 7 mature until cooked (WELLDONE): cut steak see only a narrow section of the central line, bloody meat nearly dry. Westerners eat more raw taste of steak, because this oil moderate also slightly bloody steak, the taste is very delicious. Asians prefer 7 mature, for fear of seeing blood in the meat, so that the blood better. Many factors affect the taste of steak, such as eating speed, when the steak on the table, eating steak speed can be determined if it is delicious steak. Both because the steak in butter and containing blood, if the temperature will lower the degree of delicious steak decreased. The steak cut into small pieces, a few would swallow chewing is a co