Which part of braised beef is better?

Hello everyone ~ to make braised beef delicious, we must first choose the right part, which is the key to make it taste better. Today I will tell you which part of the meat is good. Let's have a look!

1, beef tendon

Beef tenderloin is the muscle on the thigh of a cow. Carefully cut, fascia and grease are all out, no fat. Long cylindrical shape, red meat, fresh and tender, regular grain, moderate hardness, most suitable for braised taste.

2, leg meat

Leg meat is suitable for braised beef, because it has less fat, refreshing taste and even meat quality. The outer meat is firm, chewy and firm.

3. Money tendon

Money tendon is the most essential and precious part of beef tendon. It's a slender, angular piece of meat on the calf, with tendons in the meat and meat in the tendons. The activity of cattle mainly depends on this calf, so the meat fiber in this part is thick, fat-free, and chewy. The meat of Qianjin is rich in flavor, fresh and tender, and very delicious. Therefore, it is better to use money tendons for braised beef.