How to buy beef in Australia

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Australian beef is well-known all over the world. For friends who like steak, it is necessary to know how to buy beef and steak.

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Beef can be divided into:

Loin: The sirloin of beef is tender and tender. If making steak, this is the first choice.

Neck meat and shoulder meat: The sports parts, the muscles are developed, the meat is firm, suitable for long-term stewing, borscht, tomato beef stew. The reference cooking time is greater than 3 hours.

Ribs: The meat is fragrant, suitable for radish stewed short rib soup, borscht, curry beef, barbecue, etc. Reference cooking time 1-2 hours.

Belly meat and brisket: The meat is coarser, but it has a good chewiness and a fragrant meat taste. It can be used for barbecues, stir-fried beef with kale, and hot pot. The reference cooking time is 10 minutes.

Tendon meat: sports parts, contains many gums, tendons, fragrant taste, full bite. This is the most perfect part of braised beef. The sliced ​​beef shows a perfect pattern. The reference cooking time is 40 minutes.

Butt meat: the exercise parts, the muscles are developed, the fat content is low, the meat is firm, suitable for long-term stewing. The reference cooking time is greater than 3 hours.

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Australian beef grade
Australian Wagyu
澳洲和牛有别于日本牛肉分A1至A5的分类法(最高级为A5),以肉色深浅和脂肪分布来划分成M1至M12级(主要为M4至M12级),越高级的和牛,脂肪和肉的比率越高,而且分布更平均,M12的肉与脂肪比例高达50%,只有少于5%的和牛可达到此级数;市面多数的澳洲和牛都属M8至10级(相等于日本的 A3级 ),脂肪比率约达30-35%。

Australian beef has a weaker meat taste, and M9 can only reach the A3 level of Japan. More than ten years ago, Australian farmers brought Japanese cows to Australia to breed, and introduced American Angus cattle for breeding, (there are also 100% purebred Wagyu), and used Japanese breeding techniques to breed and cultivate The "Australian Wagyu" is far more delicious than M9 grade beef, so M9, M10 and M11 grades are added above M12, and M12 grade beef is equivalent to Japanese A5 grade beef. The "very black beef" or "wagyu" that is often eaten in Hong Kong now comes from Australia.

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Australia's most famous wagyu brand Blackmore
The Blackmore family is well-known in Australia's cattle breeding industry. It has raised cattle for five generations. In 1988, it has introduced and cultivated Wagyu from Japan. As a farmer who requires quality, Blackmore selected the three most famous cattle breeds in Japan. The congenital conditions are good, coupled with the superior pasture environment, clear water quality, and rich pasture, make the life of Wagyu extremely growing here. Comfortable, the quality of the products is not inferior to that of Japan, the origin of Japan, and Australian wagyu has been carried forward since then. Through repeated research and breeding, he also cultivated his own native Wagyu breed. A healthier feeding method and a more careful and careful feeding make the meat of Blackmore Wagyu beef softer than similar, with stronger meat flavor, more dense fat and oil, and a sweet smell in the fat, but However, it is not as fat as the impression that Japanese beef will have, and it is more in line with the current healthy diet. In order to ensure excellent quality, Blackmore’s output is strictly controlled. Only 50 heads of cattle are slaughtered every month, half of which are ordered by local star restaurants. Therefore, if a Blackmore steak is placed in front of you, please Be sure to cherish it.

Types of steak
The types of steaks commonly found in restaurants are FILET, NEW YORKER, T-BONE, RIB-EYE, and SHORT RIB.

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Fillet: The official name is Tenderloin-fat-removed waist muscles, located in the inner back muscles of the cow's back. There are only two muscles in a cow. Because it is rarely exercised, it is the tenderest steak part. Fatty, the first choice among steaks. It can be cooked until 3 mature, 5 mature, or 7 mature.
Sirloin (Sirloin): Steak Ready Strip Loin-front loin, containing a little fat, is the most suitable steak part for grilling, commonly known as the New Yorker (NEW YORKER) in the United States. There is a circle of white muscle tendons in the extension of the meat. The overall taste is strong, hard and chewy, suitable for young people with good teeth.

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T-Bone: Bone-in front of the loin, named for its T-shaped ribs. On both sides of the bone is filet on one side and sirloin on the other side, because you can eat two parts of meat at the same time So the price is more expensive. Porter House-Red House Steak is a large T-bone steak, which refers to the largest portion of the T-bone steak.

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Rib Eye: Rib Eye Roll refers to the rib muscles between the 6th to 12th ribs of a cow. It is rich in fat lines. Generally speaking, frosted beef refers to this place. Rib eye steak is suitable for grilling or charcoal grilling. The fat between the meat makes the taste smoother. The thinly sliced ​​Rib Eye Roll is the top cutlet for sukiyaki or shabu-shabu.

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Beef Short Rib: The full name is Bone-in Short Rib-Bone-in Short Rib. It is the bone-in part that is cross-cut from the 6th to 8th ribs. It is rich in oily fat, soft and the best carbon. Baked ingredients. The well-known Formosa Plastic Beef Short Ribs are from this part.

Steak maturity

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1. Blue Rare: Very rare steak, almost all red meat, only slightly grilled on the outer layer of the steak.
2. A mature steak (Rare): 75% red meat, the inside of the steak is blood red, and the inside is kept at a certain temperature.
3. Three mature steak (Medium Rare): 50% red meat, pink inside, and quite hot.
4. Medium-rare steak (Medium): Steak only has 25% red meat (the degree of maturity accepted by most friends who just started eating steak)
5. Medium well: The steak is almost fully cooked and slightly pink.
6. Well Done: The steak is well cooked, and the inside of the steak is brown.

How to determine steak maturity

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How to tell how well the steak in the pot is now? Raise your left hand, and gently touch your food and thumb together without exerting any effort to become a gesture similar to OK. While raising your right hand, use your right index finger to press your left hand Do the muscles under the thumb feel this softness? This is 3 minutes of ripeness; when the left middle finger touches the thumb, the hardness is about 5 minutes ripe, and the ring finger is 7 minutes ripe. Do you feel that the muscles under the thumb are already hard when you reach the little finger? That is a fully cooked state. When making a steak, feel the softness and firmness of the steak with your fingers at any time while frying the second side. You can grasp the maturity of the steak.

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