畜产（Livestock products）.docVIP

畜产（Livestock products） 1. Which part of the steak is the meat of the western-style food? Answer: different from steak cattle in different parts of the meat such as: from a long filet steak waist meat, equivalent to the pig muscle, is a movement of cattle in the least amount of the tender, so the texture did not say, also have very few relatively lean oil. Just like pork with a little fat will be delicious steak, expert preference, but is a little oil tender rib parts, commonly referred to as Sharon, basically from the cattle back along the most tender beef, but each one has its own merits. For example, Philip are Qianyao loin New York, its thick fleshy fibers, with a slightly soft rib, then the uniform distribution of oil slick is not beautiful, but it is the standard tender with delicious, sweet and juicy, fleshy chewing mouth, very enjoyable, bold personality of the flavor. Is the favorite of many connoisseurs. Another cheap bowl, but also by the taste of steak is certainly an expert rib eye (Rib Eye), as the name suggests, it is taken from the rib ridge site, perhaps less than that of spinal meat tender, but the bone edge meat has always been good, rib eye have this taste, oil tender shredded meat clip the Q and the strong gluten oil, than sirloin and chewy, orientvest force gouwei, and oil is very rich. Authentic sirloin is taken from lumbar loin, is also a very small amount of cattle moving parts, tender meat was also covered with Youhua like marble like glamorous; relative to Philips lean, good sirloin is tender fresh delicious to the entrance of the point, let diners first on the stunning for the beef in the extreme fresh and sweet. As for the cattle from the left chest on both sides of the Niu Xiaopai, its bone with a rib and enough fertile meat, originally very juicy chewy, especially made of sixth, seventh ribs cooked cow Formosa beef, but not astringent tender, the amount of meat rich cooked meat, even shy local diners can enjoy happy, create more offbeat