Along with the cow's back, most of the tendons, a huge horn, and a lot of bones were brought back.

How else to say that the buffalo is full of treasures...... Xu Le inspected his harvest, picked out a few pieces of meat from it, and set them aside.

"I eat it at night, and cut the meat from here and eat it. ”

Meng Yiyi's eyes flashed: "Wow! Silon! Filip! Tomahawk!"

Sure enough, it was a big family, and I didn't open the meat yet, so I recognized the part at a glance......

After delivering the meat, the wolves got Xu Le's consent and dispersed back into the woods.

There are still young and old in the wolf's den, waiting for them to bring back food.

The point is that Xu Le doesn't have any extra space to leave them here......

Wolves are uninhibited and love freedom, so I won't leave you for dinner......

He laid out the selected beef on a stone platform, and the fresh beef was still hot.

"That's right, Xu Le......"

Lin Xihan reminded him, "Your iron pot hasn't been washed out...... The rubber is so hard to pick up!"

"It's okay...... Xu Le shrugged his shoulders disappretently, "Just hit one more, and it won't be troublesome." ”

It's not troublesome...... Lin Xihan felt that the groove he had vomited in the past few days was about to catch up with the past years.

"Cut the meat!"

Xu Le Cen Ran took out a hundred forging horizontal knives and said to the camera, "Our dinner tonight is fried steak!"

"No iron pots. ”

Barrage in the live broadcast room——

"But shouldn't steak be a special breed of cattle? what Angus, Wagyu, buffalo...... Does it fry steak delicious?"

"All breeds of beef can make steaks, but the taste is different!"

"Buffalo steak, I haven't tried it yet. I don't know what the difference between Bermuda's buffalo and the outside is there. ”

"My takeout is ready, let's watch Xu Le start making dinner!"

"I want to lose weight! I want to lose weight! I must be strong!"

Phew!

The sharp hundred-forged horizontal knife flashed.

The beef in front of Xu Le was cut in half vertically from the middle.

The bright red flesh is evenly distributed, giving it a marble-like texture.

Barrage –

"Is this a buffalo?!

"The quality of this piece of sirloin, at least M9! The cow chosen by Xu Le is deeply hidden!"

"It's over...... Tonight's weight loss business is going to be ruined......"

The sirloin part cut out with one size fits all, and the distribution of oil flowers is quite good...... As far as the buffalo is concerned, it is already considered a good performance.

Xu Le continued to walk the knife, cut out a three-centimeter thick piece, and lay it flat next to it to rest.

In exchange for a beef tenderloin, the knife falls!

A mid-section of filet at the back left, five centimeters thick, is separated from the loin strip.

"Not bad, either. The beef loin should be a pure and lean part, but the loin of this buffalo still has some delicate fat lines. ”

"Filet is a part that doesn't exercise a lot and has delicate muscle fibers. With these fat lines, the taste is not bad. ”

"Let's cut another section of the tendon and see. ”

It is also a knife down, a tendon three fingers wide and one finger thick, showing a more attractive snowflake pattern than Sileug.

Barrage in the live broadcast room——

"Hold a grass, this cow is absolutely mutated!How can a buffalo have such a great fat distribution?!"

"If you buy a steak of this quality on top of other breeds, it will cost thousands of dollars a piece per minute!"

"Oh, it's fine. Mr. Xu Le has eaten more expensive black and white truffles, and there is also a net abalone...... This steak is already very close to the people. ”

"It's killing me! I haven't eaten yet!"

"Hehe, I have already reminded you that when Boss Xu Le prepares dinner, he should prepare what he should eat. ”

"Otherwise, you can only be poisoned!"

"Boss Xu Le, do you want to continue cutting?"

It's not just sirloin filet and tendons!

The eye meat is cut into a heart and a meat cap, and the rump meat is covered in a long strip with a tight texture.

The oval-shaped tender shoulder meat is lean and fatty, and a tendon runs through the meat, thinly cut into small pieces of two or three millimeters.

The same thin cut is the brain and heart on the snowflakes, and the fat lines are staggered, like a river that has begun to flood the cracked earth.

The belly and heart are like shells, and the thickness of the slice is about one centimeter.

The breast, which is scattered with snowflakes, is not very regular, and is as wide as two fingers, showing a narrow and long shape.

The ribs that are peeled from between the ribs are mostly fat, and they look greasy but deadly allure.

The beef tongue is cut into three millimeters thick and less than one millimeter thin, and is placed on top of each other, each with its own merits.

Barrage in the live broadcast room——

"Cutting meat with a knife...... I don't know if it's overkill or overkill!"

"Looking at the proficiency of the big guy Xu Le in cutting beef, I think the big guy must have worked in the meat factory. ”

"At first glance, he is an old butcher, and he has not decomposed a hundred or ten whole cows under his hands, so he can't practice such a natural skill!"

"And you look at the meat cut out by Big Brother Xu Le, although each slice only moves one or two knives, but the meat is all refined, and there is no excess oil left!"

"Let's not talk about how to eat it, just looking at the meat cutting skills of Xu Le, it is definitely a pleasure. ”

"How do you say that?

"Heh, underestimate Xu Le's boss. The lord who can cut off the neck of the wolf king with a knife, cut a steak, isn't that a hand-to-hand capture?"

"Warning! Warning! The audience in the live broadcast room who has not yet filled their stomachs, you still have one last chance to prepare early!"

"Once Big Guy Xu Le starts cooking, after being greedy, he will bear the consequences!"

“......”

In the end, Xu Le put out half of the beef ribs that had not been removed!

A knife!

Click!

On the ribs of the cow, he cut out a thick piece like an axe!

"Tomahawk steak, named because of its shape. Whether it's the appearance or the amount of meat, it's extremely domineering!"

Xu Le held the ribs of the cow and picked up the thick-cut tomahawk, which was nearly five centimeters long.

"It feels pretty good. ”

"We bake the Tomahawk steak at a low temperature for twelve hours, so we won't be able to eat it tonight. ”

"We'll deal with the rest of the steaks later, let's do some preparation work for the tomahawk steak first, and then slowly clean up the other steaks. ”

"Knead in some rock salt first. ”

While explaining, Xu Le mashed the remaining small piece of rock salt, and the coarse salt grains were directly smeared on the surface of the Tomahawk steak.

Then start gently massaging the steak to allow the meat to fully absorb the salt grains.

The snow-white salt quickly melted into the meat, and Xu Le laid the Tomahawk steak flat on a stone slab to keep the meat awake.

"Done, the preparations are complete, let's start the barbecue!"

He erected a stone pier directly around the campfire, and covered it with a flat stone block on top of it, and the fire burned it!

There was also a protruding stone platform next to the stone pier, and he put a thick rod skeleton on top of the stone platform and baked it over the fire.

On the surface of the stone, wisps of white smoke began to rise at this time.

Xu Le drew a knife and cut off a piece of fatty meat, and wiped the stone with wooden chopsticks-

Woola!

The sound of the grease being heated burst instantly, and the fine sound was connected, and a milky fragrance wafted up with the white smoke.

As Xu Le wiped it, the surface of the stone was gradually covered with a smoky oil film, and the grease itself turned yellow-brown and the texture was burnt and brittle.

"What do you want to eat first?"

Xu Le moved the fat block aside, and several large plates of various steaks and beef slices were dazzling.

"Sirloin!" Meng Yiyi ordered unceremoniously.

"Done. ”

Thickly cut sirloin, placed directly on the stone, the dense sound of pulling sounded again!

The burnt aroma produced by the Maillard reaction bursts even more violently, coming entirely from the steak in the natural environment, with hidden notes of nuts and branches.

"Let's fry on one side for forty seconds and count our heartbeats. ”

Wait for a moment, turn the meat—

Woola!

The side that had just been baked downwards had completely turned a dark brown with a hint of black.

On the surface of the dark brown meat pieces, there are oil bubbles that are constantly vibrating and bursting.

"This side is also forty seconds ......"

"One, two...... Thirty-three...... Thirty-nine, forty ......"

"Next, edge banding. ”

Use chopsticks to pick up the sirloin lengthwise, stick the oil edge on the slate and continue to heat, after more than ten seconds, turn the meat pieces to let the edges heat evenly and chart.

"Fry the last two sides for another 20 seconds each to lock in the gravy. ”

“...... Out of the pot!"