What is the point of eating steak at a Western restaurant?

1. Eat one piece of steak and cut it into pieces. Hold a knife in your right hand and a fork in your left hand.

2. Cut the steak from the outside to the inside. If you don't cut it once, cut it again, don't cut it to the saw, and don't pull it.

3. Cut the meat in a moderate size, and do not stuff large pieces into your mouth.

Other etiquette:

1. Eat elegantly. Shut up and chew, drink soup without sipping, and eat without making a sound. If the soup or dish is too hot, you can wait for it to cool before eating, and do not blow it with your mouth.

Do not spit out the fish bones and bones in the mouth directly, cover the mouth with a napkin, take it out with your hands, or gently spit it on the fork and put it on the plate.

2. Leftover dishes, used tableware and toothpicks should be placed on the plate, not on the table.

3. Do not speak when there is food in your mouth.

4. When flossing your teeth, cover your mouth with your hands or a napkin.

With the continuous improvement of living standards, Western food is no longer a tall delicacy that we can only "taste" with our eyes on TV, so what is the importance of Chinese potatoes when eating steak in a Western restaurant? Let me tell you a little bit about it.

1. The correct posture of holding a knife and fork: the correct way is to hold a knife in the right hand and a fork in the left hand, press the beef and cut a bite to eat, and cut from the left side when cutting the meat.

2. Spoon: The larger spoon is called a spoon, which is usually placed on the outermost manual on the right side of the diner, and is placed side by side with the dinner knife. The other smaller spoon is called the dessert spoon, and in general, it should be placed horizontally above the dessert knife and fork, and the two spoons should not be mixed.

>3. Napkins: napkins can be used to wipe the mouth, cover the mouth when picking teeth, when the hostess spreads the napkin, it means that the meal can be eaten, and when the hostess puts the napkin on the table, it means that the meal is over.

4. Table wine: red or white wine, fish and other seafood and chicken with white wine, beef, mutton, pork and other red wine.

Finally, it should be noted that when the waiter asks you how rare the steak is, don't choose 8 medium rare, the steak is not medium rare! It's important to remember that steaks are only medium-rare, medium-rare, medium-rare, medium-rare, medium-rare, and fully rare.

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Aha, do you want to choose Filip again? In fact, a true steak connoisseur will choose the right part of the steak according to the taste and texture of his preference. And usually, it won't be filet.

The local steak meat is mainly sourced from the United States, but there are also Canada, New Zealand, Australia, Japan and Argentina. According to senior butchers, cattle in New Zealand, Australia and Argentina are grazed with grass, and the meat is lean and chewy; Meijia takes corn grains as feed, and is scientifically captive, with low exercise, naturally tender and fat, and juicy and sweet taste. The Japanese beef, which is famous for drinking beer, listening to music, and enjoying massages, is extremely rich in fat and delicate in meat, but it is easy to get tired when you eat a few more pieces, and the actual import volume is very small.

The focus is on restaurants that are authorized to sell Angus beef, and are not allowed to serve other beef cattle products, which can be called a veritable aristocratic steak.