What are the types and differences of steaks?
Types and grades of steaks
The types of steaks are mainly divided into: Tenderloin, Rib-eye, Sirloin, T-bone, and dry-aged steak. The following is a detailed introduction to the identification methods and parts of various steaks.
Tenderloin: It belongs to the tender beef tenderloin and beef tenderloin. Because there is basically no fat in it, it is lean meat, and it is the most tender beef on the beef spine. It is widely loved by diners who love lean meat.
Rib-eye: Taken from the beef rib part. It is the opposite of Tenderloin. It is fat and thin, but it is precisely because it contains a certain amount of fat that the oil output during frying is higher than that of the former, and the steak after frying tastes more fragrant.
Sirloin steak: Taken from the outer spine of the beef, it is also fat and thin, but it is different from the first two. Due to its location, the meat is harder, with a circle of white tendons on the outside, and the chewing sensation is very strong. Therefore, it is recommended that young people with better teeth eat it. Fried steak is careful not to be too cooked, otherwise it will be easy to chew and difficult.
T-bone steak: The spine meat taken from the back of a cow. The name comes from its shape. It is also called Ding bone. It is located between sirloin steak and Tenderloin. Therefore, it contains two kinds of steaks. The side with a large amount of T is sirloin steak, while the side with a small amount is Tenderloin. Because of the differences in eating methods in various countries, this type of steak is more common in American restaurants.
Dry-aged steak: It is taken from the parts of Rib-eye, sirloin steak, and Tenderloin. The materials are all selected from the top steaks, and then it is air-dried and processed using a special process. Its taste is more mellow and fragrant. It is one of the top steaks, so its price is also very expensive.
In addition to the types of steaks, people usually worry about the maturity of steaks when grilling steaks. So what are the categories of steak maturity, and how should we choose the appropriate maturity?
Maturity classification
The common maturity divisions of steaks are: whole raw steaks, near-raw steaks, one-point cooked steaks, three-point cooked steaks, five-point cooked steaks, seven-point cooked steaks, and fully cooked steaks. Eat steak in Kuzubeyi.
Whole raw steak: Like its name, it is raw beef that has not been processed by any cooking method. It is relatively rare in the daily diet and is generally only seen in special dishes, such as salads, whip beef, etc.
Near-raw steak: its taste is soft and juicy, and it has the protoplasm of beef, but because of eating habits, the domestic acceptance is not high. Generally, the steak is placed on a high-temperature iron plate and heated on both sides for 30–60 seconds. It is also fried for the purpose, mainly to improve the taste and lock in the internal moisture of the beef to create a poor taste inside and outside.
One-point cooked steak: The temperature is controlled at about 125°F. When eaten, there will be a layering of raw and cooked steak and a better taste. Compared with the near-raw steak, it is slightly cooked. There is still raw steak inside, and the color is blood red, which is more juicy than the near-raw steak.
Three-quarter-cooked steak: the temperature is controlled between 130°F and 135°F, which is characterized by tender meat and delicious taste. There are certain requirements for fried steaks. Thicker steaks or fresh beef are required. During the frying process, heat is allowed to pass through the entire steak and the center of the steak, but the temperature and time of the controller are required to prevent excessive changes in the center of the beef. Ensure that when cutting, the color of the meat is layered, from the outside to the inside: brown> pink>bright red, the center of which still has the best blood oozing out.
Five-point cooked steak: The temperature is controlled between 140°F and 145°F, there is a certain sense of chewing, and it begins to feel heavy. The color of the cut steak is light gray, brown and pink, and the overall temperature is evenly controlled.
Seven-point cooked steak: the temperature is controlled between 150°F and 155°F, the taste is thicker, and the meat is elastic enough. The meat after cutting is basically light gray and tan, but the center part still contains a small amount of pink.
Fully cooked steak: The temperature is controlled at about 165℉, the chewing sensation is very strong, the elasticity is full, and the meat is solid. The color of the steak is all brown after frying. It is recommended for young people with better teeth and chewing muscles or people with low gastrointestinal acceptance of raw meat.
The above is an explanation of the difference between the types of steaks and the relevant knowledge of the division of maturity. Friends can make the best choice according to their personal needs when eating steaks in the future. Don’t be too willful and choose low-cooked steaks.
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