Youdaoplaceholder0 Steak is a representative ingredient of Western cuisine mainly made of beef. It is usually cooked by frying or grilling and has a rich variety of choices and nutritional value. Youdaoplaceholder0 can be classified into more than ten classic types based on different parts of the cow, such as filet, sirloin, and ribeye. It has a protein content of over 20% and a balanced amino acid composition, making it particularly suitable for fitness enthusiasts and those recovering from surgery.
Youdaoplaceholder0 Core Classification and characteristics
Youdaoplaceholder0 filet mignon :
It is taken from beef tenderloin, with a lean meat content of over 95% and the lowest fat content.
It is suitable for medium doneness of 3 to 5 degrees, with extremely high tenderness but lacking a fibrous texture.
Youdaoplaceholder0 sirloin steak :
It has white tendons on the outside and a fat content of 15% to 20%.
It is recommended to be medium-rare with a unique chewiness and a strong beef flavor.
Youdaoplaceholder0 ribeye steak :
The snow patterns between the 6th and 12th ribs are the densest.
The fat content exceeds 25%, and medium-rare cooking can best bring out the aroma of the oil.
