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A Cut Above: Ordering the Perfect Steak in Beijing

Tom A. theBeijinger 2018-10-17

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



  1. Shoulder 牛肩 niú jiān

  2. Brisket 胸腩 xiōng nǎn

  3. Shank 牛腱子 niú jiànzi

  4. Rib 肋眼 lē yǎn

  5. Plate 筋肉 jīnròu

  6. Sirloin 牛脊肉 niú jí ròu

  7. Tenderloin 牛柳 niú liǔ

  8. Flank 扇面牛腩 shànmiàn niúnǎn

  9. Rump 臀尖 tún jiān

  10. Knuckle 林肉 lín ròu

This article originally appeared on the latest issue of the Beijinger. Tap image to access.


Images: Uni You (at O'Steak), the Beijinger



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