You often eat steak in the restaurant. Do you know which parts of the different steaks are the meats? The restaurant's common steak types are divided into the following categories: FIRST, NEW YORKER, T-BONE, Rib Eyes. (RIB-EYE), SHORT RIB, the different parts of the meat are also different.
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West cold steak: the front waist, containing a little fat, is the most suitable steak for frying, in the United States commonly known as the New Yorker (NEW YORKER). In the meat's epitaxial belt with white meat, the overall taste toughness, meat is hard, there are chews, suitable for young people, people with good teeth mouth to eat.
Ding Bone: The bone of the front lumbar flesh, because of its T-shaped ribs and its name, on both sides of the bone is Philip, while the side is sirloin, because it can eat two parts of the meat so the price is also more expensive . The so-called T-Bone Steak is the largest portion of the meat in the T-Bone Steak.
Rib eye: Rib Eye Roll refers to the muscles in the ribs between the 6th and 12th ribs of the cow. It is rich in fat lines. Generally speaking, we refer to the meat of this place as the frosted beef. The rib eye steak is suitable either for frying or for roasting. The inter-flesh oil makes the mouth feel smoother. The sliced ​​Rib Eye Roll is the top slice of sukiyaki or shabu-shabu.
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