• My country has developed a "barley chip"
• Basic knowledge of food safety
• Fighting the epidemic, nucleic acid testing, we are doing it
• Great news! ! ! The company won the "Li
• How can the steak be fried so that it is tender and bloodless
• How to fry steak? Pay attention to these matters,
• Qingdao Yuqing Food Co., Ltd.
• The origin of steak

Types of steak

1. Fillet:
Fillet steak, a small piece of loin fillet, is the tender part of the sirloin, the muscle fiber is very fine, and there is almost no fat. Recommend a medium rare!
2. Sirloin:
Sirloin steak, in the upper loin part, belongs to the sirloin, only has a fat on the top, and the taste is strong. Therefore, it is recommended to be half or half well, otherwise the masseter muscles will be very tired.
3. Rib-eye:
Rib-eye steak, the meat near the ribs is characterized by a fatty meat in the heart, with more marble patterns and evenly distributed. It is also recommended for less than half-cooked, the taste will be better!
4.T-bone:
T-bone steak, taken from the spine of cattle, the T-shaped bone is Sirloin on one side and Fillet on the other side, which feels more suitable for patients with syndrome. Recommend five mature!