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(1)It is the most common and representative main dish in the West, and the fat near the tail of the cow’s sirloin is evenly distributed, and there is a theory that Sir was knighted thanks to its excellent taste
(2)Small columnar area attached directly under the tenderloin backbone Only one to two to three are found Low in fat, soft in texture, and excellent in flavor One of the most expensive areas
(3)In the West, tenderloin is divided into six categories, from the thin tail to the petite fillet fillet mignon turdo fillet chateau brian tete
(4)New York Streep
(5)Sirloin Sirloin Sirloin, Sirloin, etc. It’s not as soft as tenderloin, but it’s juicy and you can feel the strong flavor of beef The name comes from the fact that the shape of the meat resembles New York State
(6)Also called the strip strip strip, Delmonico Shell Club Kansas City Strip, etc
(7)In the western part of the rib eye, we categorize it as rib meat
(8)Ribbed ribs, marbling, and juicy meat
(9)It has a texture and is one of the most popular steaks
(10)It’s similar to Tomahawk, an Indian axe
(11)It’s a large and thick cut of bone, and it’s also called its own lip eye
(12)You can taste the Korean-style Korean back rib meat and shrimp meat
(13)the name given by cutting a cow’s spine vertically and showing a T-shaped bone
(14)Hold it on both sides of the bone, but the bent and sirloin of the two are mixed, so you can grill them together
(15)It’s very difficult to do this
(16)Porterhouse
(17)It’s the same part as T-bone, but the inner core is cut as big as possible
(18)It’s my first time wearing a different steak than a full-sized Indian T-bone
(19)The 180-man 0s port tavern, Lee Hae-ton, originated from Hamreum
(20)Steak that is similar to T-bone Porterhouse, but has a smaller tenderloin size and is closer to a ruler than T-shaped is called Elbon
(21)Flat Iron었
(22)Flat iron
(23)The lower part of the cow’s shoulder, which is characterized by the strength of the middle, is the part of the fan that we call the part of the country
(24)red marbling and equivalent
(25)It is juicy, and above all, it has the best cost-effectiveness among grilled beef
(26)Oyster Blade Feather Blade Top Blade Also called Leaf, etc
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