Second, the naked eye is the part of cattle, and the mainland is called salon. Taiwan Province province calls it the naked eye. Naked eye steak is called naked eye steak because it is naturally embedded with white fat. Named naked-eye steak because of its shape. The texture of steak with naked eyes is very clear, fat and thin, and it is selected from the back. The meat is tender and suitable for all ages.
Three, steak can also choose the following parts of cattle for cooking, including:
(1) FILET, also known as beef tenderloin and tenderloin, is characterized by lean meat, high protein and low fat, which is more suitable for women who like to lose weight and keep fit.
(2) Sirloin steak, also called sirloin steak, is the tenderloin of cattle, which contains a certain amount of fat and grease, especially with a circle of white tendons. Compared with filet mignon, sirloin steak is more tough and chewy, suitable for young people and people with good teeth.
(3) T-bone steak, the backbone meat on the back of cattle, is T-shaped, with filet mignon on one side and sirloin steak on the other. You can taste the tender and smooth filet mignon and feel the aroma of sirloin steak, killing two birds with one stone.
Extended data
Four methods to identify restored steaks:
Look at the price first. Recombined steaks are cheaper and often cheaper.
Second, look at the ingredients. In the ingredient list of the original cut steak, there is generally only "beef", while in the ingredient list of the reconstructed steak, besides beef, there are seasonings and various food additives.
Third, look at the appearance. The original cut steak kept the natural fiber texture of beef, but the reconstructed steak texture was not clear.
Fourth, look at storage. The bacteria content of recombinant steak is higher than that of original cut steak, so it usually needs to be frozen, and it is more likely to sell original cut steak in fresh meat area.
References:
People's Health Network-Four Ways to Identify Recombined Steaks