Raw cut steakIt usually refers to a slice of meat that has been cut directly from the cut, preserving the natural texture and shape of the cut. WhileWhole cut steakIt is a piece of meat that has been removed from fascia, bones and excess fat, and then cut to suit your needs.
Raw cut steakCompared to whole cut steak, the original fiber and fat distribution of the meat cut is preserved, so the taste is more tender and juicy, and the natural flavor of the meat is more natural. WhileWhole cut steakAfter removing the excess parts, the taste is more uniform and tender, and it is easier to control the cooking time.
Raw cut steakIt is suitable for high-temperature cooking methods such as frying, grilling or grilling, as it retains more fat and fiber, and better retains the juice and mouthfeel. Whole cut steakIt is more suitable for stewing, slow cooking or simmering methods that require long cooking periods, as it is easier to absorb flavor and cook evenly.
Raw cut steakUsually slightly higher, but can present a more natural meat quality and texture, suitable for high-end restaurants or occasions that pursue pure flavor. Whole cut steakIt is relatively affordable and suitable for dishes that are mass-produced or require long cooking periods.
Either wayRaw cut steakStillWhole cut steakThey are all an important part of beef food culture, which meets people's needs for different tastes and cooking methods, and reflects the characteristics of different regions and food cultures.
There are significant differences between whole-cut and whole-cut steaks in terms of meat quality, texture, cooking methods, and uses. Whichever you choose, they are an essential part of a delicious steak, enriching our dietary choices and how they are cooked.