You're stepping into the world of "beef."

You are entering the world of beef with very interesting details. From the pictures you gave, I will summarize and explain them into categories for easy and practical understanding.

1.Drilling into the main parts (Primal Cuts) and cooking

Each part of the beef is different in softness and fat, which determines the optimal cooking method:

• Softest part (inner ridge - Tenderloin): It is in the middle of the back where the cow is not muscle active.

• Suitable for: Grilling or Ji Pan

• Recommended menu: Filet Mignon, Beef Wellington

• Intense Tasteful Part (Outer Ridge / Ribeye - Striploin / Ribeye): With Fat Insert (Marble) Beautiful

• Suitable for: all styles of steak

• Recommended menu: Tomahawk, Prime Rib Roast

• The time-consuming part (shoulder / hip / calf - Chuck / Round / Shank): It's a very active muscle with a lot of fibrosis.

• Suitable for: Stewing, Roasting or Braising for a long time so that the fascia dissolves into gelatin until soft.

• Recommended menu: stewed meat, beef stew, burger (using ground shoulder part meat)

• Flank / Skirt: This part of the texture tastes very clear, but the muscle fibers are long and coarse.

• Techniques: Must be grilled with a strong light quickly and only "cut the meat pattern" to be soft.

2. Doneness Guide

Internal temperature is at the heart of steak making. You are entering the world of very interesting detailed beef. From the pictures you gave, I will summarize and explain them into categories for easy understanding and practical use immediately.

3. Premium Beef Variety

From Image 3, we can see specific names that tell of species and parenting:

• Wagyu A5 / Japanese Wagyu: Japanese beef with maximum insertion fat until like marble pattern. The taste is sweet and melted in the mouth.

• Dry-Aged Beef: Cured meat in a thermostatic chamber to allow enzymes to degrade fascia and iron out water, intensifying the texture flavor (Beefy flavor)

• Black Angus: A popular cow breed from America / Australia, providing standardized and consistent meat flavors.

4. More tips for deliciousness

1.Resting (Meat Break): After cooking, don't cut it immediately! Rest the meat for 5-10 minutes so that the water mass of the meat will spread throughout the slice and moisturize the meat.

2. Room Temp: Before grilling the meat, it should be removed from the refrigerator and placed at room temperature for 20-30 minutes to heat the center of the meat more accurately.

3. Seasoning: Salt and black pepper are the best friends of good quality meat. "Caractors of meat" for you to choose according to your preferences and kitchen equipment:

1.Steak Classic Strings (Accent on Softness and Authentic Texture Flavors)

Suitable for Part Texture: Ribeye, Striploin (NY Strip), Filet Mignon, T-Bone

• Garlic Butter Steak (Garlic Butter Steak): Jee the meat on a steel pan, add the butter, garlic cloves and rosemary and scoop the butter on the meat (Basting) until the desired ripeness.

• Steak Au Poivre (French Black Pepper Steak): Accent Coarse Dented Black Pepper, Pouched on Meat Slices Before Grilling, Dine with Pepper Cream Sauce Made with Water Left in Frying Pan

• Surf & Turf: Grill your favorite piece of steak with river shrimp or butter-grilled lobster tail. It's the most luxurious meal.

2. Party line / break together (focus on the chaos)

Suitable for Part Texture: Tomahawk, Prime Rib, Chateaubriand

• Reverse Sear Tomahawk: Bring the Tomahawk meat into the low temperature oven until it is cooked all over, and then bring out a strong pan to create a crust.

• Prime Rib Roast: Bake a large loaf of meat slowly (Slow Roast) and share it in the family. Serve it with mashed potatoes and red wine sauce.

3. Intense taste cord (requires slicing or braised technique)

Suitable for Part Texture: Flank, Skirt, Brisket, Chuck, Short Ribs

• Brazilian Picanha: Skewered and then grilled with a strong light. Emphasis on eating fat, fragrant and crispy edge parts (as per the pattern in Image 3, Option K).

• Beef Wellington: Wrapped with minced mushrooms (Duxelles) and puff paste and baked. Get a soft outer crisp in (as in picture 3, option I)

• Red Wine Braised Short Ribs: Bring the loin or shoulder part meat and stew it with red wine and vegetables, rich until the meat tumbles out of the bone.

4. Asian strings (focus on individual flavors)

Suitable for Meat Part: Wagyu, Flat Iron, Top Round

• Korean BBQ (Hanwoo Style): A thin slice of meat grilled on a charcoal stove with salt sesame oil or samchan sauce and fresh vegetables.

• Beef Tataki: Take the meat to the outside, ripen it thin (Sear) and then into some raw pieces in the middle, topped with ponsu sauce and onion.

💡 Additional recommendations for selection:

• If you like the softest: choose Filet Mignon

• If you like oily fragrance: choose Ribeye or Wagyu

• If you have a limited budget but want a strong texture: Choose Flat Iron or Picanha