When it comes to Western food, you will definitely think of steaks at a time. When it comes to steak, you think of the taste of steak, and the taste is closely related to the taste of steaks.Mature steaks can perfectly interpret the value and flavor of beef.
Steak use skills
The Augfen steak refused to marinate, only selling fresh original steaks, and good steak dare to face.Directly for major merchants, imported food stores, physical stores support the strict quality control of quality control
Types of steak
If Fili wants to get the most delicate taste, it is necessary to choose Feili. This is the tenderer of the beef ridge.In terms of taste, you can enjoy the tender feeling.
West cold and west cold have the strongest toughness. West cold is a bulls ridge, containing a certain amount of fertilizer oil. There will be a circle of white meat bands in the extension of the meat. The overall taste is super strong.More chewy.This kind of meat must not be fried, and the cookedness between five cents to seven cooked can best show the cold and deliciousness of the west.
Xiliang is the favorite of the old steak old ladies. Because of its natural and rich flavor, do not add any sauce when enjoying. It tastes a little sweet bloodshot. Each piece of meat is cut. Pay attention to bring some white ones.When chewing, you can experience the beauty of delicious gravy in your mouth.
Even if the rib eye appetite is not good, you can choose a steak suitable for opening appetite.The rib eye has such a wonderful effect. This beef is selected from the rib muscle near the cows closer to the chest. Because this part is rarely exercised, the meat is tender and marble.In this way, this steak is very suitable for frying into a fully cooked state. The beef is cooked and contracted, which will be separated from the bone part. At this time, the bulls small rows of crispy muscles and chewing taste are the most fragrant.People are open -minded.
However, people who like fat are not suitable for eating this steak. It is recommended not to add any sauce when eating.
T -bone T bone is a very popular steak that Americans. It is composed of West Leng and a small part of Feili. There is a bone -shaped bone in the middle. At the same time, it can enjoy the characteristics of the steak in two different parts.
Barbecue is the best way to cook this steak. It is best not to add any sauce when enjoying. Even if you add, add less.
What mature and delicious beef
There are many types of steaks.
1. Tender beef willow, beef spine, also known as Feili, is the tenderer on the spine, almost without fat. Therefore, it is very popular with lean meat friends. Due to tender meat, fried into 3 mature, 5Mature and 7 mature are suitable.
2. The naked eye steak: Lean and fat are both. Because it contains a certain amount of fat, this kind of meat is more fragrant.Consumption skills: Dont fry too much, 3 mature best.
3. West -cold steak, beef spine: contains a certain amount of fertilizer oil, because it is a beef spine, a circle of white meat bands on the extension of the meat.Eat with people with good teeth.Edible skills: Cut the muscles with meat together when cutting the meat, and dont fry too much.
4. T -bone steak: It is T -shaped, the spine on the back of the beef.The amount of one side on both sides of the T -shaped side is large, and the amount is small, and the amount is western cold. The smaller amount is Fili.Note: This kind of steak is more common in American restaurants. Due to the exquisite production of French food, T -bone steaks with large quantities and rough quality are less adopted.
5. Dry cooked steak: Generally, top -grade meat steak storage is stored for at least 7 to 24 days. This process makes the beef darker and softened by the beef nesting tissue.EssenceThe constant temperature room is designed with a slope. When the air is air -dried, the part of the oil is placed on the top. After the grease is melted, it flows into the beef along the slope to ensure that all the valuable gravy is sealed in beef.The beef selected when making steaks is about 120-140 days of valley-fed beef. Only the naked eye, West Leng, and Fili are selected. These parts are usually less than one tenth of the cow.
How to distinguish the ripening of steak
The cooked steak is almost born in the middle, with blood.The raw blood steak, with a lot of juice and real beef, but the first eater is unavoidable.Full cooked steaks are brown and almost familiar.But the more familiar, the more delicious. In fact, when the steak is half a life, the pink gravy seen with a knife is not blood, but the seasoning juice infiltrated during barbecue. Only the half -life beef has wonderful beef original.The longer the juice, the longer the grilling time, the gravy gradually evaporates, the meat quality becomes tough, and the freshness disappears, so the old lady does not eat old steaks.But beginners may wish to start with seven maturity.The surface is yellowish, and those who are familiar with seven or eight points are the so -called seven mature.

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