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American September PigU.S. pork export -
Currently our country's porkAs the temperature
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Filet Mignon It is taken from the inner part of the loin (loin) of cattle, commonly known as loin or tenderloin. It is located in the abdominal cavity and is covered by oil layers. A cow has only two fillets, which is the tenderest meat among beef parts. The parts, and most of them are refined meat with low fat content, so you can choose from medium rare to medium well when you eat, but it will lose the filet when it is overcooked Not only the meat becomes harder, but the chewing texture becomes too dry due to the lack of oil.。
Sirloin Steak The rib eye parts taken from the beef are a kind of high-grade meat in the beef classification. Because the amount of movement of the ribs is less, the meat is tender and the marbled oil (marbling) is evenly distributed, which is very suitable It is cooked by frying and grilling. The ripeness between five minutes (medium) to seven minutes (medium well) can best express its deliciousness. The meat is tough and because of the high fat content, the taste is "tender and tender". Sweet and juicy".
Children’s SteakIt is taken from the inner part of the loin of beef, commonly known as loin or tenderloin. It is located in the abdominal cavity and is covered by the oil layer, which is the meaty part of the beef. The most tender part, and most of it is low-fat refined meat, so you can eat from medium rare to medium well according to your personal preference. This part is the amount of cattle exercise. The least part is also the tenderest meat on the spine, which is more suitable for children and people with bad teeth.
Yongweide Steak Cooking Method
It can be eaten with broccoli, carrots, potatoes, onions, beans and other vegetables according to personal taste.
No washing, no cutting, no seasoning.
1. Defrost the product naturally (do not soak the steak directly in water).
2. Turn the pot to medium heat and put butter (in the package) on high heat.
3 Put the steak in the pot and fry for 3-5 minutes on both sides.
4. Pour the sauce (in the package) into the pot, heat it and pour it on the steak, ready to eat。
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Sirloin Steak The rib eye parts taken from the beef are a kind of high-grade meat in the beef classification. Because the amount of movement of the ribs is less, the meat is tender and the marbled oil (marbling) is evenly distributed, which is very suitable It is cooked by frying and grilling. The ripeness between five minutes (medium) to seven minutes (medium well) can best express its deliciousness. The meat is tough and because of the high fat content, the taste is "tender and tender". Sweet and juicy".
Children’s SteakIt is taken from the inner part of the loin of beef, commonly known as loin or tenderloin. It is located in the abdominal cavity and is covered by the oil layer, which is the meaty part of the beef. The most tender part, and most of it is low-fat refined meat, so you can eat from medium rare to medium well according to your personal preference. This part is the amount of cattle exercise. The least part is also the tenderest meat on the spine, which is more suitable for children and people with bad teeth.
Yongweide Steak Cooking Method
It can be eaten with broccoli, carrots, potatoes, onions, beans and other vegetables according to personal taste.
No washing, no cutting, no seasoning.
1. Defrost the product naturally (do not soak the steak directly in water).
2. Turn the pot to medium heat and put butter (in the package) on high heat.
3 Put the steak in the pot and fry for 3-5 minutes on both sides.
4. Pour the sauce (in the package) into the pot, heat it and pour it on the steak, ready to eat。
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