T-bone steak is also divided into two pieces, the upper and lower loins, and the best is generally located in the upper loin of the cow because it is a large steak composed of a whole piece of loin, backbone, and loin.

American-style T-bone steak is generally about 3 centimeters thick and weighs about 450 grams. Italian T-bone steak is generally about 2 cm thick and weighs about 300 grams, and the small 200 grams are 1.7 cm thick.

Some people may think that eating T-bone steak is not cost-effective because it carries a bone, but in fact, this bone of the spine of the cow is not heavy, so the portion size of the whole steak is not high.

In the Middle Ages in Europe, pork and mutton were the common people's edible meat, and beef was the high-end meat of the princes and nobles.

Steak is a traditional Western diet, and the biggest difference between China and the West is that there is a fundamental difference in meat quality due to the different breeds of Chinese and Western cattle.

The main reason for using domestic beef to make steak is that the beef used in European and American steak is a special variety, very delicate, and can be very tender without pretreatment, so most of the steak practices circulated in many restaurants in China actually have fundamental mistakes, because they not only ignore the difference in meat quality. And I don't know much about the principle of steak processing.

Steaks can be pan-fried or grilled, but the most effective way to make them tender on the inside and fragrant on the meat is to divide them into two sections.

Taking frying as an example, the steak must be fried on high heat for the first time, when the surface of the beef is dehydrated and hardened, a Maillard reaction occurs, the color becomes dark brown, and the aroma of frying is exuded, and the beef is turned over before it is browned. Fry the other side until dark brown as well. This stage is to create the flavor of the steak.

The second stage is to mature internally. Try not to make the temperature outside the meat too high before hardening, resulting in a large difference in temperature between the surface and the inside of the meat. At this time, there are two methods, one is to change the original pan to low heat and continue frying, but you need to turn it frequently. 1 time in about 1 minute. Allow the heat to slowly enter the beef. The second is to bake it in the oven at low temperature. In this way, the heat heats the meat steadily from all directions, and at this stage, the internal temperature of the meat becomes higher and the juices seep out. Only some high-end restaurants will put the effort to serve this kind of food to their customers, so it is impossible to taste the taste of a truly delicious steak in an ordinary public Western restaurant.

The time of steak frying varies according to the height of the beef, the cooking utensils, and the size of the stove.

As for tenderness, if the meat itself is not good, it needs to be marinated, using acidic liquids such as yogurt or vinegar, and brine is also an option, and the inferior choice of tender meat powder can soften the meat.

But in Italy, any Western chef will tell you that real steak doesn't need to be processed at all, because the beef itself is already sour when it leaves the factory.

Acid excretion is a unique slaughtering process in Italy, but after the cattle are slaughtered, the body cells lose the oxygen supply to the blood and carry out anaerobic respiration, thus producing a harmful substance to the human body, lactic acid.

Acid excretion is according to the time when the carcass enters the acid depot, it drops to 0 °C - 4 °C within 24 hours, maintains a certain humidity and wind speed, decomposes lactic acid into carbon dioxide, water and alcohol and then volatilizes it, and at the same time, the macromolecular adenosine triphosphate in beef cells is decomposed into fresh substances under the action of enzymes, which is the base glycoside, that is, IMP, is the main component of monosodium glutamate, so the pH of the meat is changed, and the metabolites are decomposed and discharged to the greatest extent.

The nutritional value of sour beef is very high, mainly three highs and three lows.

The three highs refer to high protein, high energy, and high nutrition, while the three lows are low sugar, low cholesterol, and low fat.

The Italian acid removal process not only changes the fiber structure of the meat, making it easier to chew and digest, but also the nutrients such as vitamin B12 minerals rich in beef are more conducive to human absorption and have a better taste.

The cattle slaughtered by the sour beef are all high-quality breeds of beef cattle that are extremely fattened, and even if they are seven ripe, the gravy can still have the fullness of six maturity.

The nutritional value of sour beef is higher than that of ordinary beef, and it is soft and juicy, delicious, soft in color, fat but not greasy, lean but not firewood, easy to chew, easy to digest, even if it is eaten raw, the absorption and utilization rate of nutrients by the human body has been very high. After artificial processing, part of the protein in the beef is converted into amino acids before people eat it, and only part of the transformation is completed in advance.

Sikong Yao specifically begged Eric to let him visit the kitchen of the farm, and Eric readily agreed.

I felt that the flesh of sour beef was soft and elastic, and it looked that the meat quality was relatively delicate, and there was no obvious difference in color and meat quality from hot fresh meat and frozen meat, but it had a special feeling.

Eric proudly said: "The acid removal process of sour beef can reduce the content of harmful substances in the meat; The low-temperature production process of sour meat can avoid microbial contamination of meat quality. ”

Sikong Yao immediately responded: "The farm has a meat storage room, right?" ”

Sikong Yao thought that a huge manor should be equipped with a similar cooking room in order to supply the Medici family with the best quality meat, and sure enough, Eric nodded and said, "What, do you want to visit?" ”

This is the first time that Eric has been so enthusiastic about the two young people, and Sikong Yao smiled and said, "It's best if you can." ”

Eric pondered for a moment and said, "It's okay, the cook is still busy marinating steak at this time, not so fast, let's take you around." ”

First of all, before deboning and dividing, the carcass should be pre-cooled and deacidified, and the beef should be cooled for 48-72 hours after entering the 0~4 °C warehouse, and then the carcass center temperature drops below 7 °C.

The cutting workshop should control the room temperature to keep at 10-12 °C, and the deboned beef should be divided according to the parts in principle, and if it needs to be finely divided, it will be carried out according to the requirements of the supply contract.

Beef is frozen in a -23 °C warehouse for 20 hours, and when the core temperature of the meat reaches -18 °C, the packaging is changed and then moved to the -18 °C refrigerator for refrigeration.

Sikong Yao pondered at this moment, if the technology of molecular cooking was introduced, would it be possible to reduce the cost of this acid removal process? With this doubt, Sikong Yao was a lot quieter along the way.

Seeing that Sikong Yao seemed to lose interest, after all, no one would whet the appetite of refrigerated raw meat, so Eric proposed: "Why don't you go and see our pasture, where there are the best quinine cattle in Italy." ”

When it comes to Italian steaks, it is natural to mention Florentine T-bone steak, and even LonelyPlanet, which has long been regarded as the "bible" by travel industry insiders, describes Florentine T-bone steak as follows: A real T-bone steak must come from the precious Chianina cow, and the steak should be grilled over charcoal, with only salt and pepper added after cooking. You'll be feasted on this thick, delicious steak with a crispy crust on the outside, crimson and juicy on the inside, and a T-bone in the middle. Who can't be moved by such a description?

Among the four famous cattle in the world, the quinine cow is famous.

The first is the Japanese Kobe beef, and those who like steak will not know about Kobe, and those who don't like it will definitely not have heard of the name of Kobe beef. In order to meet the standard of Kobe beef, the most basic condition is that the cow was born and raised in Hyogo Prefecture and has pure Tajima beef blood. Its flesh is elastic and soft, with a magical snowflake marble vein; After entering the mouth, it seems to melt on the tip of the tongue.

The second is the Italian quinine cattle, which is a good pasture in the mountains and hills of Umbria, where the world-famous beef cattle Chianina are raised. Newborn calves are light brown in color, and it takes 4 months for them to turn snow-white throughout. The quinine is currently the largest breed of beef cattle in the world, with an average weight of 500 to 700 kg for cows and 800 to 1,300 kg for bulls. Bulls are mainly used for breeding and breeding, and cows are mostly used for food.

The French Charolie beef is also not weak, the source of Burgundy red wine roast beef is derived from Charolie beef, Burgundy region is located in the northeast of France, is the oldest wine region in France. In Burgundy, beef occupies an important place on the menu, as it is also the origin of Charoli cattle. Charolais beef is pure white and is said to be one of the finest in France.

Australia's grain-fed Angus cattle are the best beef cattle, and there are generally two ways to raise beef cattle, pasture-fed and grain-fed. Grain-fed Angus beef has a more delicate taste than grass-fed beef.

In addition to being a wine estate, the Tuscan Farm is also one of the world's top restaurants, and in Italy, nearly 10% of Western restaurants buy beef here, if nothing else, because it has the best quality quantic thorn beef. (To be continued......)