How to Buy Steak: A Complete Guide from Variety to Cooking
As a representative of high-end ingredients, steak needs to be considered when purchasing multiple factors, including variety, location, grade and cooking methods. This article will combine recent hot topics and hot content to provide you with a structured purchasing guide.
1. Recent hot topics related to steak
According to the data analysis of the entire network for the past 10 days, the following are popular discussion points related to steak:
| Hot Topics | Discussion hot topic | Main focus |
|---|---|---|
| Australian steak import prices rise | high | Reasons and alternatives for price fluctuations |
| New plant-based "steak" product released | Medium-high | Vegetarian alternatives |
| Home Steak Cooking Tips | high | How to fry in a pan |
| Dry mature steak trend | middle | High-end steak processing technology |
2. Core elements of steak purchase
When purchasing high-quality steak, you need to pay attention to the following key elements:
| Elements | illustrate | Purchase suggestions |
|---|---|---|
| Cow breed | Different meat quality differences in different beef species | Angus cows and wagyu beefs are the first choice |
| Part | Determine the taste and price | The tenderest fili, the fragrant rib eyes |
| grade | Marble pattern distribution | Australian M4+, Japanese A3+ |
| Feeding method | Affect flavor | Grain feeding for more than 150 days is best |
| Processing process | Wet/dry mature | Dry mature flavor |
3. Comparison of steaks in different parts
The choice of steak parts directly affects the cooking method and eating experience:
| Part | Features | Suitable for cooking | Recommended mature |
|---|---|---|---|
| Fili | The softest, less fat | Fried and roasted | Three-point mature |
| Xileng | Chewy, with oily edges | Fry | Five points mature |
| Rib eyes | Rich marble | barbecue | Five points mature |
| T bone | Different tastes on both sides | Charcoal grill | Five points mature |
4. Recent market price reference
According to recent market data, the price range of mainstream steak is as follows (per 100 grams):
| variety | Normal level | High-end grade | Remark |
|---|---|---|---|
| Australian Valley Feed Angus | RMB 25-35 | RMB 40-60 | M3-M5 grade |
| Japanese Wagyu | RMB 80-120 | RMB 150-300 | A3-A5 grade |
| US Prime | RMB 45-65 | 70-100 yuan | Wet maturation |
5. Purchase tips
1.Look at the color: Fresh steaks should be bright red, vacuum packaging is dark red.
2.Touch elasticity: The fingers should be elastic and can rebound quickly
3.Smell the smell: Fresh steak has only a light meaty smell and should not have a sour and rotten smell
4.Check the tags: Pay attention to information such as origin, grade, shelf life, etc.
5.Consider thickness: It is recommended to choose a thickness of 2-3 cm for home cooking. It is too thin and easy to overcook
6. Cooking Suggestions
Based on recent hot cooking topics, the following suggestions are provided:
1.Thawing method: The best way to refrigerate and thaw 12 hours in advance to avoid room temperature thawing
2.Seasoning timing: Sprinkle salt 15 minutes before cooking, which will dry out the meat too early
3.Cookware selection: Cast iron pots can provide uniform high temperatures and are ideal for fried steaks
4.Flip frequency: Flip over every 30 seconds to obtain a more even maturity
5.Staying time: Fry and let sit for 5 minutes before cutting, retaining the gravy
Through the above structured guide, I believe that you can buy high-quality steaks that suit your taste and budget and master basic cooking skills. Whether it is a family dinner or a special occasion, a good steak can bring an extraordinary dining experience.
en
