1, full-cut steak is cut directly from the cow, and the raw material is only beef, which is elastic and quickly returns to its original state after extrusion.

2, and the total number of bacteria in it is not high, so you don't need to heat it until it is cooked, and you can eat it "five to eight times cooked". Furthermore, the whole cut steak is bright and shiny, and the fat is white or milky yellow.