Steak nutrition: Beef is rich in protein and amino acids, which is closer to human needs than pork and can improve human disease resistance. It is especially suitable for people who are recuperating after surgery and illness, such as replenishing blood loss and repairing tissues. Eating beef in cold winter can also warm the stomach. Beef tendon contains high calcium phosphate and calcium carbonate, which can supplement calcium.

Introduction of steak

Or steak, that is, sliced beef, is one of the common foods in western food. The main cooking methods of steak are frying and roasting. In medieval Europe, pork and mutton were common people's edible meat, while beef was the high-grade meat of princes and nobles. Noble beef was cooked with pepper and spices, which was also very respected at that time.

There are many kinds of steaks. The following four kinds of steaks and a special top steak are usually cooked in dry conditions and eaten on special occasions to show the distinguished status of the owner. Some names are translated from English, and they have their own characteristics: filet mignon, also called beef tenderloin and tenderloin, is characterized by a lot of lean meat.

High protein and low fat are more suitable for people who like to lose weight and keep fit; Sirloin steak, also known as sirloin steak, is the loin of cattle, which contains a certain amount of fat and grease, especially a circle of white meat tendons. Compared with filet mignon, sirloin steak is more tough and chewy, suitable for young people and people with good teeth.