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Australian beef has always been loved by people all over the world, and more and more people have deliberately chosen to buy beef imported from Australia as a treat. However, if you don’t understand that Australian beef is stewed directly, it is really a "violent thing"!

Today I will post an Australian beef knowledge post for everyone!

First, let’s take a lookAustralian beef grading standards:   

Australian beef is divided into 9 levels, from M1 to M9, with M9 being the highest level.More than ten years ago, Australians introduced Japanese cows to Australia for cultivation and breeding, and they bred American Angus cattle (there are also 100% purebred Wagyu), so they cultivated the "Australian Wagyu". . The taste is very delicious, far exceeding the current M9 grade beef, so M9, M10 and M11 grades are added above M12. Determined from the three aspects of oil flower, flavor, and fragrance, the oil flower of Australian beef is divided into 4 levels from 12 to 9, with an average of 6 levels. Above level 9 is a very high-level meat. The higher the number, the higher the number. The texture is more like marble, so level 12 is the top level. And M12 grade beef is equivalent to Japanese A5 grade beef. The extremely black beef or wagyu that is eaten in China now comes from Australia.

Then, the overall structure of beef (meat) is like this:

In Australia, a cow's usually eaten part is divided into 9 parts, namely Chuck, Rib, Short Loin, Sirloin, Round, Brisket, Fore Shank, Short Plate and Flank.

Australians love steaks, but they still have to listen to the French when it comes to making steaks. This is because the names of all the parts of the cow are directly quoting French words and replaced with English pronunciation.

Each part of the meat has different cooking methods and characteristics:

Chuck (scapula)  
The beef in the scapula is fat or lean, and the meat is relatively dry. Because of the greater amount of exercise in this part, the meat is thinner, and it is suitable for simmering, roasting or braising.
Rib (rib ridge)
The meat is tender, fat and lean, and evenly proportioned. It is the superior part of beef. This is a classic part of a fried steak, the texture is chewy, and there is no such thing as a bite for a long time. Especially the beef in this part is good and cheap, which is very suitable for friends who like to eat meat without meat!
Short Rib (Beef ribs)
The beef in this part has mixed fat, marbled pattern, and tender meat, suitable for shabu and frying.
Short Lion (front lumbar spine)
The meat is fresh and tender, with marbled oil flowers inside, belonging to the back segment of the Dali muscle. The beef in this part is very suitable for grilling steak, not only that, but also for shabu-shabu, steaming meat, etc.
Sirloin (outer ridge) 
Also called sirloin or sirloin, the meat is extremely high-quality in beef and is often made into steak.
Tenderlion (Tenderlion)
Most of the tenderest parts of beef are refined meat with low fat content. Fillet steak is taken from the tenderloin near the inside of the loin. Since each cow has only one strip, this piece of meat is also expensive.
Flank (beef belly) 
This part of the meat is the meat with the most fat accumulation on the beef. It is difficult to cook a steak. It will be greasy when fried, and the meat will be too old when it is cooked. Therefore, most people rarely use this part to make steak. But the meat is fragrant, and it can be used for barbecue, stir-fry beef, shabu-shabu, etc.
Round (Hind/Rump)
The exercise part has strong muscles, thick fiber and low fat content, suitable for long-term stewing.
Shank (Tendon Meat)
Because of frequent exercise, the meat contains more gums, tendons, and is harder, so it is suitable for long-term stewing and cooking. The taste is fragrant and full of bite. This is the perfect part of braised beef. The sliced ​​beef shows a perfect pattern.

The names and textures of each part of beef are arranged from top to bottom, from tender to old.

Each part can be divided into different categories,That is the common name in supermarkets!

Never be confused by a row of beef again!

Different parts of the meat also have different cooking methods, and of course they taste different! As soon as many people enter the western restaurant, they are stunned when they see the menu, what are the filet, sirloin, rib eye, T-bone... In fact, as I have briefly introduced before, all the names of these dishes refer to the parts of the steak.

Next, I will explain to you, a detailed introduction to the steak and how to make each part to be delicious!

Filet Filet

Heat: 3-7 minutes

Features: delicate and soft, tender and juicy

The legendary Philippine steak, the top fighter in the steak! Filet mignon steak is taken from the tenderest part of the sirloin. A bite is tender and juicy, with almost no fat. Because the meat is the most tender, the taste is the best when it is three to seven minutes old and melts in the mouth.

Sirloin steak Rumpsteak

Heat: 5-7 minutesFeatures: Chewy

Rumpsteak steak is commonly known as sirloin. It is a piece of beef with oil and tender tendons, like a marble pattern, and the meat is tender and strong. Sirloin steak refers to the meat on both sides of the spine of the back of the beef. The top sirloin has the best meat quality, so the price is also the highest. One thing to note is that the sirloin steak must not be fully cooked, otherwise you will not be able to taste the most authentic sirloin.

T-bone steak

Heat: 3-7 minutesFeatures: kill two birds with one stone

T-bone steak is two sides of meat separated by bones. One side is filet and the other side is sirloin. This type of steak is loved by many Australians because you can taste soft filet and sirloin at the same time. It is recommended It can be cooked or grilled for 3-7 minutes! But if you can’t accept it, it’s also very fragrant when cooked.

Both T-bone steak and porterhouse steak are taken from the loin of a cow. T-bone cattle rank as they are, with a T-shaped bone on it. The porterhouse steak is taken from the back of the loin than the T-bone steak. Unlike the Porterhouse steak shown in the picture, most of the Porterhouse steaks we buy in supermarkets have no bones.

Rib's Eye Steak

Heat: 3-5 minutesFeatures: crispy and delicious

Rib Eye steak (Rib Eye) is taken from the rib muscles between the 6th to 12th ribs of the beef rib spine. This meat may not be as tender as the loin, but because the rib eye is located, it is full The fragrant "bone-side meat" taste is chewier than sirloin, more fragrant than filet, and there is a lot of fat mixed in it. The red and white are very beautiful, like a beautiful marble. It is called marbled steak.

Rib-eye steaks are not more than half-ripe, and they are still relatively tender, but the best degree of maturity is still in the middle.

There are two parts of beefTabHampeThese two pieces are rare in supermarkets, and they are usually reserved for restaurants by butcher shop owners.

Onglet is the diaphragm muscle, although it can also be used to make steak, but the editor advises those who love to cook dark dishes not to try it. Because cooking steak with Onglet is very technical, once the time and heat are not well mastered, the steak will be too hard and difficult to chew. At that time, it took a long time not to talk about it, not only could not eat the delicious food, but also had to perform the broken boulder in the chest by the way, which would be embarrassing....

Hampe is a piece of belly meat close to the inside of the beef thigh. This part is not directly used for frying steak. It is usually chopped up to make a minced meat steak, the kind that is sandwiched in a burger.

Seeing this, some people asked:

How cooked steak is suitable for Chinese taste?

This question is difficult to answer. Because everyone has different tastes, the answer varies from person to person. Some people like a soft and juicy texture, some like a chewy texture, and others like something that can be used as a tooth stick when bitten... So, you know what steak you want.

Orchid Finger Identification Method:

* Raw:Extremely raw, the cooking time should not exceed 3 minutes. There are signs of grilling on the outside, but the inside is still cold and hardly heated, and blood seeps out when it is cut.

* Rare:The cooking time should not exceed 4 minutes. There are traces of scorching on the outside and the original red meat inside, but there is heat in the mouth, the meat is extremely tender and juicy.

* Medium Rare:Medium raw, fry time for 6-8 minutes. There are signs of grilling on the outside, and the inside has been fully heated, and you can feel quite hot.

* Medium:Slightly cooked, fried for 8-10 minutes. The outside is grilled in dark brown, but inside, except for the pink in the middle part, the outer part is brown in grilling. It takes a few bites to swallow.

* Well Done:Fully cooked, the time for frying is 12 to 15 minutes. There are obvious burn marks on the outside, and the heat has penetrated into the whole piece of meat. The flesh inside is dark brown due to high heating, and the meat is hard.

After eating, let’s start English teaching:
  • Waist and abdomen Taste: tenderSuitable for fried pork, hot pot 
Tenderloin (Short loin) Porterhouse (Short loin) Tenderloin (Short loin) Porterhouse (Short loin) Tenderloin (Short loin)
T Bone… (Short loin) Tenderloin, outer spine (the back side of the chest and waist)
Strip loin (Short loin) Rib eye (Rib) Upper brain, outer spine (sirloin, chest back, slightly fat) Top Sirloin (Sirloin) Top Sirloin (Sirloin) , Near-waist rump)
Tir-tip (Sirloin) Three-way meat (pelvic anterior muscle, proximal leg) Hanger (Flank) sirloin (pectoralis abdominal muscle)
Flank, Skirt (Flank) sirloin, waist (lower abdominal muscles)

  • Hind leg partTaste: older, thinSuitable: grilled, sauced, marinated 
Rump (Round) Hind legs, zipper cover, buttocks (near buttocks)
Sirloin tip (Round) hind leg, (thigh extensor muscle)
Eye round(Round) Hind leg, hammer meat (inner core of thigh)
Top Round(Round) Hind leg, bottom plate meat (thigh)
Bottom Round (Round) Hind legs, cucumber meat, tendon meat (thigh belly near the knee)
  • Shoulder chest (front leg) part Taste: old quality, slightly fatSuitable: stewed, braised, sauce, stewed 
Blade (Chuck eye) upper brain, pre-fired (neck and back meat, tender)
7 Bone (Chuck) grilled, beef shoulder (shoulder)
Shouder(Chuck) grilled, beef shoulder (shoulder and arm)
  • Elbow, chestTaste: very oldSuitable for: stew, braised, sauce, braised 
Shank elbow, fat hoof, beef tendon (front and back calf, thin)
Plate bow buckle, beef tendon, sirloin (upper abdominal muscle, thin)
Brisket breast, breast milk, beef tendon (breast meat, fat)
Well, the beef small class is here for everyone, let's enjoy the wonderful and delicious Australian beef!


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