看看你吃的牛排是哪个部位
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看看你吃的牛排是哪个部位
[編輯] 生熟程度有別於其他大部份熟食，牛排通常不會煮至全熟，而是可以以個人喜好調較生熟程度。生熟程度主要分為：
全生 (Bleu) ：完全未經烹煮的生肉，這種做法只會用在某些菜式例如韃靼牛肉或生牛肉沙拉上一分熟 (Rare) ：僅是牛排的表面煎熟呈灰褐色，內裡的肉微暖，呈血紅色。三分熟 (Medium-Rare）：牛排表面呈灰褐色，中間的肉溫暖並呈紅色。五分熟 (Medium）：牛排外圍呈灰褐色，內裡的肉以粉紅色為主，中心部份仍見血紅色。七分熟 (Medium-Well）：牛排內裡的肉大多是灰褐色，中心部份則為粉紅色。全熟 (Well-Done): 牛排呈現完全灰色，並稍微烤焦。多數高級餐廳在客人沒有特別指示的情況下會至少把牛排烹調至三分熟 (Medium-Rare）
[編輯] 牛排種類
煎牛排夏多布里昂牛排（Chateaubriand steak） — 牛腰肉（tenderloin），一頭牛隻有五、六磅。牛肩胛肉小排（Chuck steak） — 從頸部到肋骨（ribs）。牛小排（Short Ribs） — 取自牛的前胸肋骨部位，油脂甚多。菲力牛排（Filet mignon） — 腰內肉部分牛腰肉（tenderloin），最嫰處切出，較不美味。是牛脊上的肉，形狀頭大尾小，脂肪含量少，適合三分熟，吸吮甜美的肉汁，肉質鮮嫩，菲力牛排包裹在牛腹腔中，所以肌肉都沒運動到，故肌肉纖維不粗。側腹牛排（Flank steak） — 自腹側取得。牛肩膀牛排（Flat iron steak） — 牛肩膀部份切出。烤腹肉牛排（Hanger steak）或（法式） onglet — 從中心附近的膈肌. Flavorful, and very tender towards the edges, 但中間有點硬（sinewy）。通常被稱為"屠夫的牛腰"（butcher's tenderloin）。紐約客牛排（New York Steak），取牛前腰脊肉（Strip Loin）的部份，大理石油花（Marbling）均勻，肉質與沙朗接近，有嚼勁，是美國人的最愛，故名。肋眼牛排（Rib eye steak） — 靠近胸部的肋肌部，肉質鮮嫩，大理石紋多且分佈均勻，中心部位有一塊明顯的油花。後腿肉牛排（Rump steak）、腹腿牛排（round steak） or (French) rumsteak — A cut from the rump of the animal. 後腿近臀部部位切塊牛排，如果沒有妥善烹煮，口感可能會較堅硬。沙朗牛排（Sirloin steak） — 牛肋脊肉部分，肉質細嫩度僅次於菲力牛排，導致更高的標價。側腹橫肌牛排（Skirt steak） — 從隔膜（diaphragm）取得。非常美味，也十分難以料理。丁骨牛排（T-bone steak） and strip steak or porterhouse - 由沙朗牛排與一小部分的菲力牛排組合而成。一邊為沙朗（Sirloin），另一邊則為牛柳（菲力），中間被肋骨隔著。一些食物雖有 "steak" 之名卻非真正的牛排：
Salisbury steak — Not a steak, but rather a patty from ground beef made with onions and occasionally mushrooms. Also known as " Hamburger Steak".也被稱為" 漢堡牛排"。韃靼牛排（tartar steak） - Finely chopped fillet of beef, onion, parsley, and capers. Often this dish is uncooked with a raw egg yolk on top.
[編輯] 醬汁黑胡椒醬磨菇醬
Chinese Cuts
Beef is the culinary name for meat from bovines, especially domestic cattle (cows). Beef is one of the principal meats used in the cuisine of Australia, Europe and the Americas, and is also important in Africa, East Asia, and Southeast Asia. In the Middle East, lamb is usually preferred over beef. Consuming beef is more or less universally forbidden by Hindus as bovine are revered throughout many Hindu religious traditions. It is also discouraged among some Buddhists.
Beef muscle meat can be cut into steaks, pot roasts or short ribs, or it can be ground/minced. The blood is used in some varieties of blood sausage. Other parts which are eaten include the meaty tail, tongue, tripe from the stomach,glands—particularly the pancreas and thymus—referred to as sweetbreads, the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE), the liver, the kidneys, the tender testicles of the bull (known in the US as "calf fries", "prairie oysters", or "Rocky Mountain oysters"), intestines, and the udder. Beef bones are used for making soup stock.
The better cuts are usually obt the heifer tends to be kept for breeding. Older animals are used for beef when they are past their reproductive prime. The meat from older cows and bulls is usually tougher, so it is frequently used for mince (UK)/ground beef (US). Cattle raised for beef may be allowed to roam free on grasslands, or may be confined at some stage in pens as part of a large feeding operation called a feedlot, where they are usually fed grain.
The United States, Brazil, Japan and the People's Republic of China are the world's four largest consumers of beef.[1] The world's largest exporters of beef are Australia, Brazil, Argentina and Canada.[2] Beef production is also important to the economies of Uruguay, Nicaragua, Russia and Mexico.
Cuts of beef
Beef is first divided into primal cuts. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, t the meat becomes more tender as distance from "hoof and horn" increases. Different countries have different cuts and names.
British prime cuts
Neck & clod
Chuck & blade
Silver loin
Silverside
Thick flank
American primal cuts
American cuts of beef.The following is a list of the American primal cuts, ordered front to back, then top to bottom. The short loin and the sirloin are sometimes considered as one section.
Upper half
Chuck — one of the most common sources for hamburgers.Rib — short ribs, rib eye steak.Short loin — from which porterhouse steaks are cut.Sirloin — less tender than short loin, but more flavorful.Tenderloin — the most tender, from which filet mignon is served.Top sirloinRound — lean cut, moderately tough. Lack of fat and marbling does not allow round steak to tenderize quickly.
Lower half
Brisket — often associated with barbecue beef brisket.Shank — used primarily it is not usually served any other way due to it being the toughest of the cuts.Plate — produces types of steak such as the skirt steak [fajitas] and hanger steak. It is typically a cheap, tough, and fatty meat.Flank — Long and flat, the flank steak's best known application is London broil. One of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods such as braising.
Special beef designations
Certified Angus Beef Certified Angus Beef (CAB) is a specification-based, branded-beef program which was founded in 1978 by Angus cattle producers in order to increase demand for their breed of cattle, by promoting the impression that Angus cattle has consistent, high-quality beef with superior taste. The brand is owned by the American Angus Association and its 35,000 rancher members. The terms "Angus Beef" or "Black Angus Beef" are loosely and commonly misused and/or confused with CAB; this is especially common in the foodservice industry. The brand or name Certified Angus Beef can't be legally used by an establishment that is not licensed to do so. However Black Simmental beef may also be included in the certified angus beef program.
Certified Hereford Beef is beef certified to have come from Hereford cattle.
Grass fed beef has been raised primarily on forage rather than in a feedlot.
Kobe beef : Cattle of the Wagyu breed raised and fattened in the hills above Kobe, Hyōgo Prefecture, Japan. During the fattening period, the cattle is hand-fed (using high-energy feed, including beer and beer mash) and hand-massaged for tenderness and high fat content.
Halal beef (and other food) has been certified to have been processed in a prescribed manner in accordance with Muslim dietary laws.
Kosher beef (and other food) has been certified to have been processed in a prescribed manner in accordance with Jewish dietary laws.
Organic beef is produced without hormones, pesticides, or other chemicals though requirements for labeling something "organic" vary widely.
The European Union recognises the following Protected Designation of Origin beef brands
Spain - Carne de ávila, Carne de Cantabria, Carne de la Sierra de Guadarrama, Carne de Morucha de Salamanca, Carne de Vacuno del País o Euskal Okela
France - Taureau de Camargue, Boeuf charolais du Bourbonnais, Boeuf de Chalosse, Boeuf du Maine
Portugal - Carnalentejana, Carne rouquesa, Carne Barros?, Carne Cachena da Peneda, Carne da Charneca, Carne de Bovino Cruzado dos Lameiros do Barroso,Carne dos A?ores, Carne Marinhoa, Carne Maronesa, Carne Mertolenga, Carne Mirandesa
United Kingdom - Orkney Beef, Scotch Beef, Welsh Beef
USDA beef grades
Inspected carcasses tagged by the USDAIn the United States, the USDA operates a voluntary beef grading program. The meat processor pays for a trained USDA meat grader to grade whole carcasses at the abattoir. Users are required to comply with Food Safety and Inspection Service (FSIS) grade labeling procedures. The official USDA grade designation can appear in one or any combination of the following ways: container markings, individual bags, legible roller brand appearing on the meat itself, or by a USDA shield stamp that incorporates the quality and/or yield grade.
There are eight beef quality grades. The grades are based on two main criteria: the degree of marbling (intramuscular fat) in the beef, and the age of the animal prior to slaughter. Some meat scientists object to the current scheme of USDA grading since it does not take tenderness into account. Most other countries' beef grading systems mirror the US model. Most beef offered for sale in supermarkets is graded choice or select. Prime beef is sold to hotels and upscale restaurants. Beef that would rate as Standard or leaner is almost never offered for grading.
U.S. Prime - Highest in quality and intramuscular fat, limited supply. Currently, only two percent of cuts sold are USDA certified Prime.
U.S. Choice - High quality, widely available in foodservice industry and retail markets.
U.S. Select (formerly "Good") - Leanest grade commonly sold, acceptable quality but less juicy and tender.
U.S. Standard - Lower quality yet economical, lacking marbling.
U.S. Commercial - Low quality, lacking tenderness, produced from older animals.
U.S. Utility
U.S. Cutter
U.S. Canner
Utility, Cutter, and Canner grade are rarely used in foodservice operations and primarily obtained by processors and canners.
Traditionally, beef sold in steakhouses and supermarkets has been advertised by its USDA however, many restaurants and retailers have recently begun advertising beef on the strength of brand names and the reputation of a specific breed of cattle, such as black angus.
Cooking and preparing beef
The method of cooking beef is largely determined by the cut of beef to be cooked. For example, tender (and generally more expensive) cuts of meat benefit from fast, high-heat cooking while tough cuts benefit from a slower and longer cooking method.
Cooking with dry heat
Roast beefTender cuts of beef from the loin and rib are best cooked via dry cooking methods, such as charcoal grilling, broiling, roasting, and sautéing
Grilling is cooking the beef over or under a high radiant heat source, generally in excess of 650&°F (343&°C). This leads to searing of the surface of the beef, which creates a flavorful crust. In the U.S.A., Australia, Canada, and the UK grilling, particularly over charcoal, is sometimes known as "barbecuing", often shortened to "BBQ."Broiling is similar to grilling, but specifically with the heat source above the meat.Roasting is a particularly British way of cooking meat in a hot oven, producing roast beef. Liquid
the beef may be basted by fat on the top, or by spooning hot fat from the oven pan over the top. A gravy may be made from the cooking juices, after skimming off excess fat.Stirfrying is a Chinese and oriental way of cooking. Cooking oil with flavourings such as garlic, ginger and onions are put in a very hot wok. Then slices of meat are added, followed by ingredients which cook quicker: mixed vegetables, etc. The dish is ready when the ingredients are 'just cooked'.
Internal temperature
Main article: Temperature (meat)Grilled or roast beef can be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the approximate center of the meat, which can be measured with a meat thermometer.
Cooked: Temperature Description
Very rare 115 – 125°F (46 – 52°C) Blood-red meat, soft, very juicyRare 125 – 130°F (52 – 54°C) Red center, gray surface, soft, juicyMedium rare 130 – 140°F (54 – 60°C) Pink throughout, gray-brown surface, often remains juicyMedium 140 – 150°F (60 – 66°C) Pink center, becomes gray-brown towards surfaceMedium well 150 – 160°F (66 – 71°C) Thin line of pink, firm texture.Well done &160°F (&71°C) Gray-brown throughout, tough texture.
Cooking with moist heat
Tougher cuts of beef from the round, brisket, flank, plate, shank, shin, leg, and chuck are best cooked by moist heat cooking methods, such as braising, pot roasting, and stewing. Some of the tougher cuts may be prepared with dry heat if they are first tenderized with a marinade, or cooked for a long time at a low temperature.
Stewing is simmering meat, whole or cut into bite-size pieces, in a water-based liquid with flavourings.Braising is cooking meats, in a covered container, with small amounts of liquids (usually seasoned or flavored). Unlike stewing, braised meat is not fully immersed in liquid.Meat has usually been cooked in water whi higher temperatures make meat tougher. Since thermostatic temperature control became available, cooking at temperatures well below boiling, 65&°C (149&°F) to 90&°C (194&°F), for prolonged periods this is just hot enough to dissolve connective tissue and kill bacteria, with minimal toughening.
Sliced beef.Steak tartare is a French dish made from finely chopped or ground raw meat (often beef). It is often served with onions, capers, seasonings like fresh ground pepper and Worcestershire sauce, and sometimes raw egg. The Belgian dish filet américan is also made of finely chopped ground beef, though it is seasoned differently, and either eaten as a main dish or can be used as a dressing for a sandwich. Kibbeh nayyeh is a similar Middle-Eastern dish. And, in Ethiopia, a ground raw meat dish called Kitfo is eaten.
Carpaccio of beef is a thin slice of raw beef dressed with olive oil, lemon juice and seasoning. Often the beef is partially frozen before slicing to allow very thin slices to be cut.
Yukhoe is a variety of hoe, raw dishes in Korean cuisine which is usually made from raw ground beef seasoned with various spices or sauces. The beef part used for yukhoe is tender rump steak. For the seasoning, soy sauce, sugar, salt, sesame oil, green onion, and ground garlic, sesame seed, black pepper and juice of bae (Korean pear) are used. The yolk of a raw egg is mostly topped on the beef.
Cured or smoked beef
Bresaola is an air-dried salted beef that has been aged about 2-3 months until it becomes hard and a dark red, almost purple colour. It is lean, has a sweet, musty smell and is tender. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region. Bündnerfleisch is a similar product from neighbouring Switzerland.
Pastrami is often made from beef, the raw beef is salted, then partly dried and seasoned with various herbs and spices and smoked.
Corned beef is a cut of beef cured or pickled in a seasoned brine. The "corn" in "corned beef" refers to the "corn" or grains of coarse salts used to cure it. The term "corned beef" can denote different styles of brine-cured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered delicatessen fare.
Religious Prohibitions
As a general rule, followers of Hinduism, Theravadan Buddhism, Jainism and Sikhism do not eat Beef. Bovines are highly revered as "sacred" to mankind since the early human civilisation in the Indus Valley Civilization. Their role as a source of milk, dairy products and animal power is also appreciated. Thus, the cow is revered amongst Hindus. See also Cattle in religion, Nandi (Bull), and Kamadhenu. There is not any religious significance of cows in Sikhism, but many Sikhs are vegetarian, just in light of the Hindu friends around them.
Nutrition and health
Beef is rich in zinc, selenium, phosphorous, iron, and B vitamins. Red meat is the most significant dietary source of carnitine.
Health concerns
A study released in 2007 by the World Cancer Research Fund reported “strong evidence that red meat and processed meats are causes of bowel cancer” and recommends that people eat less than 500 grams (18 oz) of cooked red meat weekly, and as little processed meat as possible. The report also recommends that average consumption in populations should not exceed 300 grams (11 oz) per week, stating that this goal "corresponds to the level of consumption of red meat at which the risk of colorectal cancer can clearly be seen to rise." Lean beef, with its high selenium and B12 content, may actually lower the risk of colon cancer.
The Harvard School of Public Health recommends that consumers eat red meat sparingly as it has high levels of undesirable saturated fat. Like some other animal products (such as whole milk), red meat provides a rich source of the heart-healthy fat conjugated linoleic acid along with the saturated fat. Beef's high content of B6 and B12 may help lower homocysteine.
Mad cow disease"
Main article: Bovine spongiform encephalopathyIn 1984 the use of meat and bone meal in cattle feed resulted in the world's first outbreak of bovine spongiform encephalopathy (BSE or, colloquially, mad cow disease) in the United Kingdom. Eating beef from cattle with BSE is thought to have caused a variant of Creutzfeldt-Jakob disease (vCJD) in about 131 cases (2003 June data) in the United Kingdom and a few in France. BSE is an illness that cattle can contract when they are fed infected animals (especially the brains and spinal cords). The perception of beef as potentially-lethal damaged the UK beef industry. Attempts to wipe out BSE in the UK by a slaughter-and-burn campaign further damaged the beef industry.
Since then, other countries have had outbreaks of BSE: In May 2003, after a cow with BSE was discovered in Alberta, Canada, the American border was closed to live Canadian cattle in May 2003 and reopened in early 2005. Many countries stopped importing United States beef and beef products. On July 27, 2006 Japan allowed impor
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最具影响力中文军事论坛 - Most Influential Chinese Military Forum> 牛排的作用与功效有哪些
牛排的作用与功效有哪些 吃牛排有什么好处
　　牛排种类非常多，常见的有牛里脊、肉眼牛排、西冷牛排、T骨牛排。由于肉质嫩，煎成3成熟、5成熟和7成熟皆宜。除了知道好吃之外还得来了解下牛排的作用与功效，看看吃牛排有什么好处，一起来看看吧。
　　牛排的作用与功效
　　牛肉味甘，性平，归脾、胃经，有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功效，适用于中气下陷、气短体虚，筋骨酸软、贫血久病及面黄目眩之人食用。
　　牛排的营养价值
牛肉富含丰富蛋白质，氨基酸组成比猪肉更接近人体需要，能提高机体抗病能力，对生长发育及术后，病后调养的人在补充失血、修复组织等方面特别适宜，寒冬食牛肉可暖胃，是该季节的补益佳品;
　　2. 牛肉有补中益气，滋养脾胃，强健筋骨，化痰息风，止渴止涎之功效，适宜于中气下隐、气短体虚、筋骨酸软、贫血久病及面黄目眩之人食用。
　　牛排适用人群
　　1. 一般人群均可食用。适宜于生长发育、术后、病后调养的人、中气下隐、气短体虚、筋骨酸软、贫血久病及面黄目眩之人食用;
　　2. 感染性疾病、肝病、肾病的人慎食;黄牛肉为发物，患疮疥湿疹、痘痧、瘙痒者慎用。
　　3. 高胆固醇、高脂肪、老年人、儿童、消化力弱的人不宜多吃。
　　如何烹饪牛排
　　1. 烹饪时放一个山楂、一块橘皮或一点茶叶，牛肉易烂。
煮老牛肉的前一天晚上把牛肉涂上一层芥末，第二天用冷水冲洗干净后下锅煮，煮时再放点酒、醋，这样处理之后老牛肉容易煮烂，而且肉质变嫩，色佳味美，香气扑鼻。
　　3. 牛肉的纤维组织较粗，结缔组织又较多，应横切，将长纤维切断，不能顺着纤维组织切，否则不仅没法入味，还嚼不烂。
　　4. 牛肉受风吹后易变黑，进而变质，因此要注意保管。牛肉加红枣炖服，则有助肌肉生长和促伤口愈合之功效。关于牛排几成熟的问题 | 吃货研究所小组 | 果壳网 科技有意思
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大家吃牛排喜欢几成熟的呀，跟朋友去吃，人家都要8成的，我要5成，其实我想要3成的。。。感觉5成3成的口感好好啊，更有营养吧，但是国内一般西餐厅(比如什么咖啡店，什么客来的)的牛排几成熟程度跟正宗的西餐好像不一样，大家喜欢几成熟的呢
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三四成，不过还得看餐厅的厨子是否靠谱。吃过接近于九成熟的“三成熟”。
三四成，不过还得看餐厅的厨子是否靠谱。吃过接近于九成熟的“三成熟”。
3-5成，看厨子对于几成熟的认知情况决定~一般约偏向国内口味的，越容易老~~~
5或7，这个要看牛排种类和店。话说这个世界上居然有“8分熟”的牛排？我还以为只有3、5、7分呢。。。一般来讲，如果除去部分特殊品种，大部分的牛排如果是那个什么客来我一般是5分，因为他们的厨子比较手重7分熟都没血丝，跟全熟似的。。。全熟的牛排怎么吃啊。。,。喵的~如果是西堤牛排这种比较靠谱的平民店，就是7分熟。嫩滑滑的，略有血丝，看上去很舒服（5分熟的一刀下去跟凶案现场似的。。。）那种牛排按克算的坑店。。。我一般会直接喊店员推荐一下。。。
3成熟的牛排我完全下不去嘴。。。额~解剖没学好，“切开”都是个大问题。。。至今不会分辨肉的纹理方向。。。
因为吃三成的留下了心理阴影~
Very rare steak：牛排内部为血红色而且温度不高。一分熟牛排（rare）：牛排内部为血红色且内部各处保持一定温度（高于very rare steak）。三分熟牛排（medium rare）：内部为桃红且带有相当热度。五分熟牛排（medium）：牛排内部为粉红且夹杂着浅灰和综褐色，整个牛排都很烫。七分熟牛排（medium well）：牛排内部主要为浅灰综褐色，夹杂着粉红色。这个是国际上标准的叫法，去国外餐厅你跟人说个 30%熟，人家真心听不懂。
上次出差的时候，我去超市买了两块牛排自己做的，还不错，用的是黄油，话说橄榄油更加好。
的话：Very rare steak：牛排内部为血红色而且温度不高。一分熟牛排（rare）：牛排内部为血红色且内部各处保持一定温度（高于very rare steak）。三分熟牛排（medium rare）：内部为桃红且带有相当热度。五分熟牛排（medium）：牛排内部为粉红且夹杂着浅灰和综褐色，整个牛排都很烫。七分熟牛排（medium well）：牛排内部主要为浅灰综褐色，夹杂着粉红色。这个是国际上标准的叫法，去国外餐厅你跟人说个 30%熟，人家真心听不懂。还有全熟是well done，但是基本没人会点……而且well done其实也很考研厨师本事……我一般是rare或者medium rare的……当然也要看店家好坏……rare的极嫩啊……
的话：Very rare steak：牛排内部为血红色而且温度不高。一分熟牛排（rare）：牛排内部为血红色且内部各处保持一定温度（高于very rare steak）。三分熟牛排（medium rare）：内部为桃红且带有相当热度。五分熟牛排（medium）：牛排内部为粉红且夹杂着浅灰和综褐色，整个牛排都很烫。七分熟牛排（medium well）：牛排内部主要为浅灰综褐色，夹杂着粉红色。这个是国际上标准的叫法，去国外餐厅你跟人说个 30%熟，人家真心听不懂。这样啊
下次约妹子吃西餐的时候正好用得上
的话：还有全熟是well done，但是基本没人会点……而且well done其实也很考研厨师本事……我一般是rare或者medium rare的……当然也要看店家好坏……rare的极嫩啊……rare不是号称是米其林用来评价做牛排的厨师的一道菜么？有个段子说俩中国人在某家米其林看不懂菜谱点了rare，服务生大惊叫来经理，经理大惊迅速通知主厨，几分钟后主厨亲自推车到他们餐桌边现场操作……俩中国人其实是想点九成熟的，面对rare根本吃不下，尝了两口还得夸奖说verygood……主厨和经理还分别跟他们握手……后来才知道米其林评分有一种就是选择暗访这种的……
饿了……推荐看看这个长贴，能学到不少牛排知识及在家自制牛排的技巧。
如果可能，想吃3分熟以下的。最好是生的。
的话：rare不是号称是米其林用来评价做牛排的厨师的一道菜么？有个段子说俩中国人在某家米其林看不懂菜谱点了rare，服务生大惊叫来经理，经理大惊迅速通知主厨，几分钟后主厨亲自推车到他们餐桌边现场操作……俩中国人其实是想点九成熟的，面对rare根本吃不下，尝了两口还得夸奖说verygood……主厨和经理还分别跟他们握手……后来才知道米其林评分有一种就是选择暗访这种的……这个我到不知道。
的话：如果可能，想吃3分熟以下的。最好是生的。我记得哪个菜系有生牛肉拌饭，生牛肉切丝，生菜切丝，铺在饭上，打上一个生鸡蛋，然后加辣酱，也是很好吃。
的话：我记得哪个菜系有生牛肉拌饭，生牛肉切丝，生菜切丝，铺在饭上，打上一个生鸡蛋，然后加辣酱，也是很好吃。韩国料理，我第一次吃完全不适应，尤其是有热饭的时候。后来跟朋友单点过生拌牛肉，还不错。
附近的西餐厅信不过~点个五分熟的和八分没区别我也想尝试3分熟的
的话：韩国料理，我第一次吃完全不适应，尤其是有热饭的时候。后来跟朋友单点过生拌牛肉，还不错。对，想起来是在韩国馆子吃的……
的话：我记得哪个菜系有生牛肉拌饭，生牛肉切丝，生菜切丝，铺在饭上，打上一个生鸡蛋，然后加辣酱，也是很好吃。鞑靼牛排吧，棒子国料理里也有这货的
7成熟吃起来比较没有阴影
传说五六分最好，粉红色的哦，粉嫩粉嫩。。但真要点五分熟的真心不靠谱，经常还带血的。。最俱吃到还带血的，完全下不了口 啊有木有-。-
的话：上次出差的时候，我去超市买了两块牛排自己做的，还不错，用的是黄油，话说橄榄油更加好。但是我还是觉得黄有味道更好~~橄榄油虽然健康一点，但是橄榄油的味道，还是有点冲~
必须是全熟的，否则心理阴影。。。寄生虫你们懂的
的话：还有全熟是well done，但是基本没人会点……而且well done其实也很考研厨师本事……我一般是rare或者medium rare的……当然也要看店家好坏……rare的极嫩啊……我比较喜欢well done
机械工程硕士生
的话：我比较喜欢well done美国牛排店的well done是外面烤成碳的……真心不能吃……medium的类似国内七八分，已经没有血水；口略重的孩纸一般吃medium rear，中间略生
如果是卫生状况比较令人放心的地方，显然3-5成的比较好。卫生状况堪忧的，或是厨师水平不那么让人放心的，就干脆well done了
虽然很喜欢medium，但考虑到细菌、寄生虫的问题还是well done了话说在国内三分、五分、七分大多都没分别吧……曾经鼓起勇气点了三分，结果一刀下去也就稍稍见血。。。。。
的话：必须是全熟的，否则心理阴影。。。寄生虫你们懂的+10086病毒什么的
的话：美国牛排店的well done是外面烤成碳的……真心不能吃……medium的类似国内七八分，已经没有血水；口略重的孩纸一般吃medium rear，中间略生倒,碳亮了
一般都点7、8分……从来不敢吃那些生的肉蛋海鲜……
机械工程硕士生
的话：倒,碳亮了真的……刀切下去脆脆的，吃起来苦苦的……
的话：我比较喜欢well donewell done
里外的肉都白了，甚至有点焦，口感蛮老的。俺做过“best done” ，成块牛排没办法嚼，切成条撒上盐与姜黄，当做牛肉干，结果还是咬不动……
不管几成熟都不会切。。。每次等男盆友的那一盘切好了就把他的抢过来
的话：well done
里外的肉都白了，甚至有点焦，口感蛮老的。俺做过“best done” ，成块牛排没办法嚼，切成条撒上盐与姜黄，当做牛肉干，结果还是咬不动……你那个不叫best done， 叫burned吧。lol
的话：well done
里外的肉都白了，甚至有点焦，口感蛮老的。俺做过“best done” ，成块牛排没办法嚼，切成条撒上盐与姜黄，当做牛肉干，结果还是咬不动……据说好的well done非常难掌握火候，要掌握好肉全部熟的一瞬间，那样切开没有一丝红色，但是挤一下能看到肉汁从肉的纹理渗出，那样会比较嫩。至于没法嚼，因为我记得煮肉的时候似乎肉的“纤维”会“紧缩”（这不是专业说法），所以会老，但是如果你再煮下去，“纤维”就被破坏了，就会酥了……也就是说，老了就再煮一下煮成肉松什么的吧XD
我还是喜欢吃生的。
嗯，吃过“七成熟”但老的下不去嘴 的牛排， 然后……然后觉得还是西红柿炖牛腩比较符合我的胃口
生牛肉刺身，生牛肉寿司 嗲
的话：真的……刀切下去脆脆的，吃起来苦苦的……悲催了哇
的话：well done 里外的肉都白了，甚至有点焦，口感蛮老的。俺做过“best done” ，成块牛排没办法嚼，切成条撒上盐与姜黄，当做牛肉干，结果还是咬不动……呃,只吃过王品的,一直对well done 印象不错.喵
一般就1-3够了吧。。具体看部位的和心情。。
的话：生牛肉刺身，生牛肉寿司 嗲炭疽。。
的话：呃,只吃过王品的,一直对well done 印象不错.喵王品吧。。除了牛肉，别的都很好奥！
的话：传说五六分最好，粉红色的哦，粉嫩粉嫩。。但真要点五分熟的真心不靠谱，经常还带血的。。最俱吃到还带血的，完全下不了口 啊有木有-。-那是鲜汁啊。。不是血-，-
的话：呃,只吃过王品的,一直对well done 印象不错.喵他家的已经超过外国人的well done的等级了。牛排根据煮的时间，会经过嫩到老然后再转嫩的过程，一般西餐的well done是在上升阶段，就是刚熟，王品则是老转嫩的阶段了，所以和一般的well done相差很大，拿那个和其他well done相比较有点不公平。
遗传学博士，科学松鼠会成员
其实现在都用探针看内部温度了吧厨子们其实也越来越标准化数字化了
话说生牛排真的不担心寄生虫么？
的话：话说生牛排真的不担心寄生虫么？呃，生鱼片也会有可能有寄生虫呢……我也照吃……真的栽了的话，就栽了吧，人生无常，什么事情都要100%的安全率我就不活了……
的话：其实现在都用探针看内部温度了吧厨子们其实也越来越标准化数字化了牛排的温度探针应该有几个头吧，多点采样会比较精确。 做牛排的失败，俺觉得铁板的温度控制（比如精确温控电炉+厚锅底）、牛肉块的厚薄与大小、导热液体的温度与量的多少，是好吃与否的关键参数。过度依赖仪表与数字，蛮难一气呵成地做出色香味俱全的水晶虾仁……
营养与食品安全硕士
的话：他家的已经超过外国人的well done的等级了。牛排根据煮的时间，会经过嫩到老然后再转嫩的过程，一般西餐的well done是在上升阶段，就是刚熟，王品则是老转嫩的阶段了，所以和一般的well done相差很大，拿那个和其他well done相比较有点不公平。酱紫啊
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