The beef grade m 1 to m9 that we often say is a set of Australian beef grade scores. The official grade of Australian cattle ranges from m 1 to m9, and those exceeding m9 are called m9+. M3, m5, m7 and so on. Reference the fat value (fat content) in beef. The larger the quantity, the higher the number, indicating that the beef is more marbled and the higher the fat content.

Differences between different kinds of cooked steaks.

1, near life

The medium-rare steak only slightly heats the outside, retaining the blood-red color and taste of the original meat. This kind of steak has a distinct taste inside and outside, retains the original meat feeling and is very tender.

2. Medium rare

This kind of cooked steak tastes soft, but its surface is fried, grayish brown, the center of the meat is blood red, and the raw and cooked layers are very strong.

3. Medium rare

Medium rare is a favorite of many foreigners. The center of the meat is blood red, gradually turning into brick red and pink, and then to the outer taupe.

4. Medium rare

The center of the meat is pink, accounting for about a quarter of the area, and then it transitions to the taupe of the outer layer, and the taste is not too tender.

5. Medium rare

Medium-rare steak is mainly taupe with a small amount of pink visible inside. The meat is not tender and chewy.

6. Well done

Well-done steak is taupe inside and caramel outside. Well-done steak also requires smooth and juicy meat, which is called the most difficult steak to fry.

Shopping tips

Newcomers may not know how to choose the part, of course, the more expensive it is, the more suitable it is for you. The beef cutting map is very professional, which describes and distinguishes every part of the cow in detail. As a beef eater, you don't need to know everything, just know your favorite taste, and calmly choose a few typical nouns.

For example, filet mignon is a piece of beef tenderloin taken from the muscles of buttocks and waist, which is the softest part of cattle and is most suitable for frying or charcoal roasting. T-bone is a New Yorker with boneless loin, and its meat is very soft. The rib eye is cut into 1.5 cm thick, which is most suitable for frying.

The most expensive part is not necessarily the most suitable part for you to choose, but also depends on the cooking method. For example, beef tenderloin is firm and elastic, with good thickness and taste. In addition to steak, you can also make hot pot slices, or roast or stir-fry meat, especially after the middle end, some oil flowers are the most. If handled well, the taste will not even be lost to the ribs.