Ribeye or Cube roll comes from the rib of the cattle. It is tender, flavorful, and has some marbling.
Rib eye are marbled with tiny veins of fat that can melt during the cooking process and give a completely delicious, rich and juicy flavor to the beef. Some said it has the beefiest taste of all the other steaks because the muscle had a lot of exercise during its life. Rib eye is great to be grilled, fried or slow roasted to release all of the juicy flavors.
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Steak Grill
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This cut comes from the upper middle of the backbone. Another delicious cut of steak that is tender and pretty lean. Less tender from tenderloin because it has slightly more muscle tissue, but Sirloin has more flavor, juicy, and versatile. Sirloin is covered with some layer of fat that if cooked properly, the fat will melt into the meat and making it even more juicy, tender and delicious. Have some Sirloin Steaks or slice them thin and grill for a few seconds. The juicy flavor will melts in your mouth.
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Called Tender-loin because of its exceptional tenderness, the most flexible cut, has little fat marbling, less robust beefy flavor but absorb flavor really well so it just needs a little salt, pepper and some herbs to give you one of the best beef experience!
It sits beneath the ribs next to the backbone. The long tubular beef tenderloin tapers from a thick end to a thin end. There are three main parts including the “thick end”, the “center cut” (middle), and the “tail” (thinnest). The center cut is often separated as Fillet Mignon in French Cuisine, the best and most precious cut from all of the beef cut.
Cut it in fillet or have it the whole strip, enjoy the tenderness from its every bite! Remember not to overcook it, because Tenderloin is best served rare or medium rare.
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