Which part of beef is the best?

Beef is a very popular meat, because beef is rich in nutrition and belongs to high protein and low fat meat. Its amino acid composition is closer to the needs of human body than pork, which is of great benefit to our body, and can warm the body and drive away cold and strengthen the body. There are also various methods. We can fry beef, braised beef, stewed beef and so on. Here are five portions of beef recommended for your reference ~

Part I: Beef tenderloin

Beef tenderloin is the most tender part of beef, which can be said to be the best beef. It is the meat on the spine of a cow. After being cut out, it is strip-shaped, and there is only one on each cow. One * * * is about one or two kilograms, and the price is naturally not cheap. If you want to buy beef tenderloin, you must do it early, otherwise it will be robbed all at once.

Part II: Bull's Eye Meat

Many people think that bull's eye meat is the meat around the cow's eyes, so it is a joke. It is actually a piece of meat between the rib and the spine of a cow. Because it looks like eyes, it is called bull's eye meat. Because the muscles in this part don't exercise often, the meat is very soft, juicy and evenly covered with snowflake-like fat.

Generally speaking, it is similar to the tenderloin, but the fat content is relatively high, and the taste and taste are good. There are many ways to eat ox's eye meat, such as rinsing, roasting, frying and stewing.

The third part: the upper brain meat of cattle

The upper brain of a cow has nothing to do with its head. The upper brain of cattle refers to the meat on both sides of the back neck and spine of beef cattle, commonly known as "neck meat". Because this place has less exercise, the meat is very delicate, and the flavor is very close to that of ox eye meat, but the fat content is lower than that of eye meat.

The lines look particularly obvious, as beautiful as marbling. It is the top grade in beef, suitable for stewing, frying and barbecue, and also a delicious ingredient in hot pot.

Part IV: Beef tendon and meat

Beef tendon meat is mainly distributed in the thigh of cattle, that is, the thigh muscle of cattle. Because of the large amount of activity and prominent tendons in this part, it is called "Tendon Meat".

Beef tendon wraps tendon, and tendon wraps meat. The meat is firm and elastic, the grain is regular, the taste is firm and chewy, and it is soft and rotten after stewing for a long time, which is suitable for braised beef, such as braised beef and sauce beef. However, beef tendon meat is generally divided into two types: front leg beef tendon and rear leg beef tendon, and the front leg beef tendon is tender.

Part V: Beef neck meat

Bovine neck meat covers a wide range of meat, including pectoral head muscle, gluteal head muscle, trapezius muscle, scapular process and so on. All flesh and blood between spine 1 and 7 can be classified as bovine neck meat.

On the back of the cow's neck, there is also a small piece of beef shoulder sandwich fillet, which is tender and juicy, commonly known as "spicy strips".

However, the meat quality of beef neck meat is generally compact, tough, fat and thin, but the muscle texture is chaotic. If it is used for cooking or frying, this part is particularly difficult to handle when slicing. In addition to the tenderloin on the back of the shoulder, other neck meat parts are more suitable for soup, and the beef lean meat is also very easy to chop.

The meat of the above five parts can be used as the first choice for everyone to buy beef. No matter where you buy beef, you should pay attention to three points to ensure that you can pick fresh beef.

① Appearance: Fresh beef has no red spots, bright red color and high gloss. If there is fat, the color is also white or light yellow. If the color of beef is dark and there are red spots, the whole beef is dull, which means that the freshness of this beef is very poor.

② Handfeel: Fresh beef is very tight, and the surface is slightly dry or wet when touched by hand, and it is non-sticky. If the beef is sticky and inelastic, it means that the beef is not fresh.

③ Smell: Fresh beef has a faint fishy smell and won't make people feel uncomfortable. Slightly inferior beef has ammonia or sour taste, and deteriorated beef will have a bad smell, which is particularly pungent. Don't buy it at any price.

Beef is a good supplement to protein and iron, but the meat taste and cooking methods of different parts of beef are different. The difference between the selection of different parts and eating is what beef lovers need to master ~