A Cut Above: Ordering the Perfect Steak in Beijing
In the lead-up to our 2018 Beijing Burger Festival
on Jun 16-17 at Galaxy Soho, we've scoured the city for the best,
tastiest, and most original patties on offer to whet your appetite prior
to the veritable meat fest ahead. Dig in!
US beef returned to China’s shelves last June after a 13-year embargo following concerns over mad cow disease. But now, with recent tariffs as high as 25 percent looming on American beef, the future of US steak in China is again uncertain. Despite US-China tensions, China’s middle class and their growing appetite for beef is driving steak consumption across the board, having increased more than 10 percent over the past five years. Beef imports amounted to over USD 1.07 million in March of this year, the highest expenditure yet, and consumption rates are forecast to hit 8 million tonnes by 2020. With such figures in mind, it’s clear that we’re likely to see a growing refinement in Chinese tastes and a further proliferation of steak joints in Beijing. In order to help you navigate the plethora of options, we’ve compiled this handy steak buying guide.
Steak doneness guide
Rare 一分熟 yī fēn shú
Medium-rare 三分熟 sān fēn shú
Medium 五分熟 wǔ fēn shú
Medium-well 七分熟 qī fēn shú
Well-done 全熟 quán shú
Where to buy steak and its many succulent variants in Beijing
Mid-range: O’Steak, Mai Fresh, Little Boat, Bistro 108, The Butchers Club, Meat Mate, Steak House
High-end: The Cut Steak and Seafood Grill, Morton’s of Chicago, Char Dining Room and Lounge, Wolfgang’s Steakhouse
Shoulder 牛肩 niú jiān
Brisket 胸腩 xiōng nǎn
Shank 牛腱子 niú jiànzi
Rib 肋眼 lē yǎn
Plate 筋肉 jīnròu
Sirloin 牛脊肉 niú jí ròu
Tenderloin 牛柳 niú liǔ
Flank 扇面牛腩 shànmiàn niúnǎn
Rump 臀尖 tún jiān
Knuckle 林肉 lín ròu
Images: Uni You (at O'Steak), the Beijinger
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