How to choose beef?

Hello, I'm glad to answer your question. Let me introduce myself briefly. I have been engaged in beef noodle industry in Lanzhou for many years and have rich practical experience in how to choose beef. Because the ramen restaurant uses a lot of fresh beef, I believe my answer is definitely the most valuable and professional answer among many answers. You will understand after reading it professionally.

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The primary selection method of beef is not necessarily the right choice. Why should we talk about the primary election method first? Because most people care more about the freshness of beef when choosing beef, choosing fresh beef can only be said to be an entry-level and primary requirement for a person engaged in the catering industry. Because the premise of choosing beef in restaurants is to be fresh enough, in addition to freshness, restaurants should also choose tender beef and beef parts according to the cooking methods of beef.

Because the taste of delicious food made from different parts of beef is very different, most people can only say that the method of selecting beef is a primary method. This method of identifying the freshness of beef with simple knowledge can only ensure the freshness of beef, but not the aroma and taste of beef, so I say that this simple identification method may be incorrect if it is put into the catering industry. Let me first talk about the primary method of selecting beef and how to select the freshness of beef.

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First of all, the color of fresh beef

Many people know that when buying beef, you should look at the color. Normal beef is bright red in color, shiny in muscle texture, uniform in color and white or light yellow in fat.

Deteriorated meat with dark and dull muscles and yellow-green fat.

Key knowledge; In fact, there are many such identification methods on the Internet, but only through these methods can we accurately select good fresh and high-quality beef? The answer is, it is possible, why is it possible, because this method is mostly a criterion for judging adult beef. That is, this method is not rigorous and misses some other possibilities. Here is an example.

The color of veal; Light rose color, for example, the color of underage beef is relatively light, which is easily confused with watered beef for people who don't often buy beef, and can't tell the difference between them. At the same time, in order to further confuse people's vision, many merchants usually install some warm lights on meat stalls, which makes it more difficult to distinguish the quality of meat.

Summary1;

When buying beef, you must first determine whether you plan to buy adult beef or veal. There is a great difference in color between the two kinds of meat. Secondly, distinguish the difference between veal and water-injected beef. Let's teach you how to distinguish the two.

Second, the viscosity of beef.

Fresh beef is slightly dry or has air-dried film, which does not stick to hands and has good elasticity.

Deteriorated meat is sticky or extremely dry, and the meat quality is inelastic.

Summary 2;

Water-injected meat generally contains a lot of water. If the beef is slightly air-dried outside, but the water in the meat is obviously full, then this meat is probably water-injected meat. At the same time, the above method of judging the freshness of beef by touching is not accurate enough. It's better to touch the new cut of beef. If the new section of beef is sticky, it means that the beef is not fresh enough.

Third, smell it.

Fresh meat smells like fresh meat, and carrion has an odor or stink.

Summary 3;

Judging the freshness of beef by smelling the meat, it is best to smell it twice. First, pick up the meat and smell it. But because many merchants don't allow customers to choose this way, we can smell the smell on our hands when pressing beef with our hands to help judge the freshness of beef.

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The correct way to choose beef should be the first way to choose beef, which should be a common method for most individuals and families. In the catering industry, especially in restaurants with large demand for beef, the correct beef is usually selected according to the age, variety and different parts of beef, because different cooking methods need to choose different beef to make the best taste.

For example; Different flavors

Restaurants, such as beef noodle restaurants or beef soup restaurants, mostly choose fresh beef from adult cattle as the ingredients for cooking beef soup, rather than calf meat. The reason is that the meat taste, nutritional value and umami taste of beef of adult cattle are much higher than that of veal, and the soup made of the two kinds of meat is also very different.

Different tastes and different cooking methods.

But in terms of taste, veal is tender and soft, so it tastes less firewood and tender. The meat fiber of adult cattle is relatively thick, so the meat system is very old, which is more firewood to eat and more troublesome to make. For other cooking methods that need frying, the tender and smooth characteristics of veal have become the choice of many restaurants.

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Different breeds of cattle have different tastes.

Beef, also an adult cow, has many different flavors. For example, the meat of yellow cattle or yak is usually chosen for cooking soup, because yak is not found everywhere, not buffalo or other kinds of cattle. Because beef meat can be bought everywhere, and it smells better, it has become the first choice for many restaurants.

The characteristics of beef are generally brownish red or dark red in color and yellow in fat.

In addition to the above criteria for selecting beef in restaurants, the meat in different parts of beef will be selected according to different cooking methods.

Different parts of the meat, the appropriate approach is different.

Tendon meat-the meat on the thigh of a cow, suitable for stewing.

Beef brisket-the meat in the belly and near the ribs of cattle, suitable for stewing.

Tenderloin-the meat has no tendons and tender fibers, which is suitable for frying, sliding and frying.

Bottom meat-the meat with the hind legs close to the buttocks, suitable for stir-frying

Eye meat-the meat on the back of cattle, with tender meat and high fat content, is most suitable for brushing fat cattle.

Shangnao-the meat is tender and the fat is evenly distributed, which is suitable for hot pot and frying.

The above is a list of some parts of cattle and suitable practices, and I will list them here once.

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To sum up, the choice of beef is a comprehensive factor. Most of the beef cooked at home has no excessive requirements, as long as the beef is fresh, so it is only necessary to master the primary method of selecting beef, but people who have licensing requirements for beef quality need to further master the method of selecting beef. I believe that many people usually encounter a problem when cooking beef, that is, the beef they make is very old and firewood. The taste is not ideal. The reason for this situation is not only the wrong production method, but also the quality of the selected beef, that is, the beef is not selected correctly, so the beef made is very bad.

Choose beef with light red meat color, delicate meat quality and elasticity. Look at the picture I sent. I usually buy these meats. This kind of meat tastes best in the first picture, and delicious in the second picture. I use it to pickle beef jerky.

It should also be noted that when we cut beef, we should not cut it along the fibrous tissue, otherwise it will not be easy to taste and eat.

Beef tenderloin is the best choice for braised beef. When frying, choose a prime tenderloin, and when cooking, choose snowflake beef and tendon meat, which are the muscles on the thigh.

How to choose beef in life? In order to help everyone have a healthy body and a better life, let's talk about how to choose fresh beef better in life.

1, smell: smell with your nose, fresh beef has a normal smell. Inferior meat has a general ammonia or sour taste, and deteriorated beef has an abnormal pungent smell.

2, touch: (1) elastic. Fresh beef is elastic, and the depression can be recovered immediately after finger pressing; The elasticity of secondary meat is poor, the depression recovers slowly or even completely after finger pressing, and the deteriorated beef is inelastic; (2) Touch viscosity. The surface of fresh beef is slightly dry or wet and does not stick to hands; Sub-fresh beef looks dry or sticky, and the new cut surface is wet and sticky; The cut surface of the spoiled beef is seriously sticky and the appearance is extremely dry. However, it should be noted that some watered beef does not touch hands at all, but it can be seen that its appearance is wet and unstable.

3. Look: (1) Look for red spots on the surface of cowhide. Meat without red spots is good beef, and meat with red spots is inferior beef or even bad meat. (2) Look at the muscles. Fresh beef is shiny and even red; Inferior beef is slightly darker in color. (3) look fat. The fat of fresh beef is white or light yellow; The fat of inferior beef lacks luster; Deteriorated beef fat is grayish green.

4. Color: Fresh beef is reddish, red or crimson (old cow), and the cut surface is shiny.

5, muscle fiber characteristics: fresh beef muscle fiber is delicate, and the cross section looks granular.

6, fat: fresh beef fat is yellow or white (buffalo), and hard and brittle, easy to break when rubbed.

7. Smell: Fresh beef has an inherent fishy smell, which is a normal smell.

The characteristics of water-injected beef are as follows:

After beef is injected with water, the meat fiber is thicker and the exposed fiber is obvious. Because beef is tender and smooth after water injection, water seepage often occurs when the meat surface is carefully observed; Touch the beef with your hands, it doesn't stick to your hands, and it feels wet; Stick dry paper on the surface of beef, the paper will be soaked quickly, normal beef will not stick to hands, and the paper will not get wet.

How to choose beef? I'm glad to answer your question.

Beef is the third largest meat consumption in the world, second only to pork and poultry. I have a friend who is a cook. He has been cooking for more than 20 years and has to deal with chickens, ducks and fish every day. So every time I talk to him about ingredients, what he tells me most is the choice of ingredients. "It is difficult for a clever woman to cook without rice, and it is difficult for a clever woman to cook without rice." The quality of ingredients determines the level of food, and at the same time, we should choose the appropriate cooking method according to the characteristics of ingredients.

Guide: How to choose beef? Beef is the meat of cattle. There are many kinds of cattle, including yellow cattle, yak meat and buffalo beef. Among them, yellow beef is the best, and it is sold in most parts of the world.

When it comes to picking beef, most people only answer one aspect. In fact, they have to answer from two aspects. The first is how to choose fresh beef. The second is to choose different parts of beef according to the purpose of beef. Because beef is different in different parts, the taste of meat is also very different. Let me talk about these two aspects first.

First, how to choose fresh beef

The fresher the meat, the better the taste, so when buying meat, you will definitely choose fresh meat. So how to choose? We can choose by watching, smelling, asking and cutting.

1. Look, just look at the state and color of beef. Fresh beef is ruddy and pure, and its fat is white and mellow. If it is gray, yellow-green, or other variegated colors, it is definitely not fresh. At the same time, it depends on whether the beef is dehydrated. Fresh beef is usually dry and slightly wet. If there is too much water, it is either frozen beef or watered beef.

2. Smell it, that is, smell it when choosing beef. Fresh beef smells sour but not fishy, so it won't make people feel uncomfortable. If beef has a bad smell, you'd better not buy it.

3. Ask, that is, ask the boss directly about beef. Many people think that others will not tell the truth, but business people always try their best to repeat customers and cheat customers once, so they won't come next time. Then if the publicity is not good, the business will be hard to do, so asking is the most direct, and you can also decide whether to buy or not by asking the boss's reaction.

4. Cut, cut here means touch. Nowadays, beef is usually sold under lights. Meat that looks good gives people poor vision, so the most effective thing is to feel it with your hands. Fresh beef feels dry and slightly wet, and there is no sticky feeling. Don't buy it if it feels wet and sticky.

The second is to press the beef to see if the meat quality is elastic. You can restore beef immediately by pressing a pit. If it doesn't rebound, it must have been left for a long time and lost moisture. If you press it, it will bring water out. It must be water injection.

Second, choose beef according to the practice

The meat quality of different parts of beef is different, such as beef tenderloin, which is tender and suitable for frying, beef brisket and beef loin nest, with poor meat quality and more fascia, which is suitable for stewing. In that part, let's talk about different cooking methods suitable for choosing beef meat.

1. Bovine neck meat and upper brain meat, connective tissue belongs to the meat with poor meat quality, with more connective tissue and irregular meat lines, which is suitable for meat stuffing.

2. Beef shoulder, this meat is neither tender nor old, and the oil content is moderate. Can eat the unique taste of beef, suitable for stewing, roasting and stewing.

3. Beef tendon front legs, beef tendon front legs are tender, fat and thin, fresh and tender in taste, and can be fried, rinsed and cooked.

4. Beef tendon hind legs, beef tendon hind legs are rough and tight, with more lean meat and rich taste, which can be used for stewing, boiling, marinating, sauce and so on.

5, breast meat, the chest is located in the middle of the front legs of the two limbs, fat and greasy, suitable for simmering, roasting and burning.

6, rib meat and belly meat, these two pieces of meat are soft and have many fascia, which is most suitable for steaming and stewing.

7, waist pit meat, a piece of meat on the upper part of the breast meat, it is closely connected with the ribs, there is a white rib in the middle, and there is a layer of fascia outside, which is more suitable for burning and stewing.

8, tenderloin and tenderloin, these two parts are fresh and juicy, which are the best parts of beef, suitable for frying, frying, boiling and exploding.

9. Floor meat, commonly known as plate reinforcement, is named after its hard texture and full tendons, and is suitable for roasting and stewing.

10, the meat at the tip of the buttocks, that is, the red meat on the buttocks of cattle, has soft meat and good taste, and is suitable for cooking methods such as frying, frying, frying and boiling.

Final summary

Although beef is expensive, it has high nutritional value. Eating more beef is good for our health. When we choose beef, we should not only choose fresh beef, but also look at what we want to do with beef and choose beef from different parts of cattle, so as to make beef dishes well.

Beef contains enough vitamin B6, which can enhance immunity and promote the metabolism and synthesis of protein, thus contributing to the recovery of the body after strenuous exercise. Beef is rich in iron, an essential mineral for hematopoiesis. Compared with chicken and fish, beef contains more iron. My family especially likes to eat beef with sauce, so I will choose beef tenderloin.

Tendon meat is in the calf and is usually used for cooking sauce or stewing.

Pay attention to three points when choosing beef: "look, touch and touch".

Smell. "

1, look at the appearance.

It was found that the muscle of fresh beef with normal color was dark red, even, shiny and slightly dry, especially in winter, its surface was easy to form a thin air-dried film, and its fat was white or cream-colored, while the muscle of old beef was dark, dull and yellow-green.

2. Touch your hands.

Fresh beef is elastic, the depression can be recovered immediately after finger pressing, and the muscle fibers in the new section are delicate. The depression of stale beef can not be recovered after being pressed with fingers, leaving obvious indentation;

3. smell the smell.

Fresh meat tastes like fresh meat. Stale beef has a smell, even an unpleasant smell.

Please follow my video to see how to choose fresh beef!

When it comes to beef, people think of fresh steak and delicious brisket. Not much to say, I believe that many friends who love beef have made it difficult to choose which piece of beef to buy in the face of the dazzling array of beef stalls in the market. It looks the same, but the dishes bought at one time are the same. Today, I'm going to tell you this trick of choosing beef.

For example, beef and buffalo are different from cattle, yaks, buffaloes and cows. Most of the beef sold on the market now is yellow cattle and buffalo. Among them, beef is the best among beef. However, do you think that everything will be fine if you choose beef? This kind of beef can be divided into yak, calf and cow. Want to know how to distinguish? Look down.

First of all, let's talk about the difference between beef and buffalo. The color of beef is reddish brown or dark red, and the fat part is yellow. And the muscle fibers are thick, and there are no fat inclusions between muscles. Buffalo's meat color is darker than that of yellow beef, and its muscle fiber has purple luster, and its meat quality is dry and lacks stickiness.

The male, female and calf in yellow beef all know the difference between yellow beef and buffalo. Let's take a look. Yellow beef is divided into yak meat, cow beef and calf beef. First of all, this beef muscle is red, tight and delicate, with a small amount of fat between the muscles. There is a small amount of fat under the skin, and the fat is yellow, which is the best in beef.

This kind of female beef is bright red, the muscles are softer than beef, there is no fat under the skin, and only a small amount of fat is mixed between the muscles. This kind of calf beef has a light rose color, soft and loose meat, basically no fat between muscles, and its quality is far less than that of adult beef.

Beef divided into 16 portions according to cooking needs is suitable for different cooking methods, and it is very particular to make delicious beef.

1, beef neck meat and short brain meat are suitable for stuffing.

2, the upper brain meat has strong toughness and is suitable for frying.

3, the ribs wrapped in fan-shaped bones are connected with ribs, which is suitable for stewing.

4, the meat of the front and rear legs is suitable for stewing, stewing and sauce.

5, breast meat is suitable for frying, roasting and burning.

6. Rib meat and belly meat are suitable for steaming and stewing.

7. Waist pit meat is suitable for stewing.

8. tenderloin and ham meat are suitable for frying, frying, frying, boiling and exploding.

9, the bottom meat is suitable for pot meat.

10, trident meat and cucumber meat are suitable for frying.

1 1, the meat at the tip of the ass is suitable for diced frying and sauce explosion.

To sum up, beef is good, but the choice is wrong and the cooking method is wrong. You can't fully present the delicious taste of beef. So before cooking this kind of beef, we should study how to choose it.

How to choose beef? The selection of beef should start from the following aspects: choose beef with light red meat color, delicate meat quality and elasticity.

1, choose from the color.

Beef is light red in color, delicate and elastic. Look at the beef with your eyes for red spots or unusual colors. Fresh muscles are shiny and even red, while inferior meat is slightly darker. Looking at the fat part of meat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of deteriorated meat is green;

2. Smell with your nose and choose from the taste.

Pick up the beef and smell it with your nose. Fresh meat has a normal smell, and inferior meat has ammonia or sour taste.

3. Choose from the aspect of flexibility

When you touch it with your hands, you feel that your muscles are elastic, and only fresh meat is elastic. The depression recovers immediately after finger pressing, while inferior meat has poor elasticity or even no elasticity. After shiatsu, the depression recovered slowly or even failed, and the deteriorated meat was inelastic.

4. Choose from viscosity.

When the normal surface of fresh beef is slightly dry or wet, it will not stick to your hands when you touch it. Sub-fresh meat looks dry or sticky, and the beef section is wet and sticky. Deteriorated meat is severely sticky and looks extremely dry.

End-

Pig, cattle and sheep are the three kinds of meat animals that we eat most often, among which beef is the one that eats the most and has the widest audience. If it is not limited to its relatively high price, I believe that beef will become one of the most commonly eaten meats for many people.

Because beef is relatively expensive, you should be more careful when choosing it so as not to waste money. Then, we will answer questions from the angles of beef in different States, beef in different ways and so on, and comprehensively analyze how to choose beef.

How to choose delicious meat from fresh beef? More often, the fresher it is, the more fully it will be presented. Bacon, ham and other kinds of pickled and air-dried meat products were originally invented only because of convenient storage. Therefore, it is very important to learn how to choose fresh beef and distinguish beef that has been frozen for a long time. Let's share some key points.

① Look at the color: Although the color of beef will be slightly different in different parts, as long as it is fresh enough, it is still the first choice compared with muscle red and fat white. So the first step in choosing fresh beef is to look at the color. The lean meat is ruddy and pure, and the fat meat is white and mellow. It should not display other variegated colors, such as gray, yellow and green.

Try to feel that it is not enough to choose beef by eyes. Better touch it a little. Fresh beef gravy is full and its muscle fibers are in good condition, so it is often elastic and can be detected by pressing it with your fingers. If a pit is completely inelastic, then the meat may have been left for a long time.

③ Impermeability: This is a way to distinguish frozen meat. The longer the freezing time, the larger the ice crystals in beef cells, and the easier it is to puncture the cells. After thawing, there will be obvious gravy and tissue fluid slowly oozing out. Moreover, when touching the beef with your hands, you should pay attention to the touch of the beef surface in addition to the elasticity test. The surface of fresh beef should be dry or slightly wet, and there will be no sticky feeling.

④ Smell: Although beef has a little fishy smell and unpleasant smell, the normal smell of fresh beef will not make people uncomfortable within the normal range, especially for people who like to eat beef. However, if you smell even a little sour, don't buy this meat.

How to choose cooked beef is similar to the way that pork was invented to eat bacon, ham and so on. Not all beef is the best to eat fresh, and some even think that the longer beef is kept, the more expensive it is, and the richer its flavor is. This is called "cooked beef".

1, what is cooked beef:

Beef is easy to rot and deteriorate at ordinary room temperature. Cooked beef is to use a specific temperature and humidity (generally, the temperature is 1 to 4 degrees, and the humidity is about 60-80%) to inhibit and control the reproduction of microorganisms, and at the same time, give enough time for enzymes to play their role, so that beef can be preserved for a period of time. This is called "cooking".

Beef will not only lose a part of water during the ripening process, but also enter the fermentation state as long as the temperature and humidity are suitable, so the amino acid content in cooked beef will increase several times, and the taste will be softer, which will naturally be sought after. In France, there is a beef shop that has operated for six generations. At present, they keep beef that has been cooked for nearly 20 years. These steaks made of beef stored at-0/20 of kloc will cost more than 3,000 euros.

2. How to choose cooked beef:

Generally, cooked beef can be divided into dry and wet cooked beef and wet cooked beef. In fact, the vacuum-packed beef we bought in the supermarket is actually a kind of wet cooked beef. However, although this method is simple and convenient, there is not much evaporation of water, and the fermentation process under vacuum condition can be almost ignored, so the flavor and taste of wet cooking are not as good as that of dry cooking.

When selecting dry cooked beef, you don't have to deliberately pursue that it must be cooked as long as possible, because it usually takes about 2 to 3 weeks to cook the beef, and the flavor and taste are already very good. Moreover, according to the taste of most people, there is basically no way to tell the difference between ripening for half a month and ripening for more than 1 month, so there is no need to deliberately pursue ripening for as long as possible. There is a limit to everything.

If you want to taste dry cooked beef, it is recommended to know the reputation and technical strength of the merchants. Because the cooked beef has not really spread for a long time, this leads to not only expensive cooking equipment and complicated technological process, but also high loss of beef in the cooking process, so dry burning is not something that a small workshop can make with a little investment.

Choosing the parts according to the eating method For our Chinese food production, the main eating methods of beef are frying, stewing and marinating. Many parts can be separated from a cow. Let's briefly share which parts are more suitable for which cooking method.

Suitable parts for frying: loin, outer ridge, fork (a piece of hind leg), upper brain and other parts, these are relatively tender parts, suitable for simple and rapid frying, frying, frying and other practices.

Suitable for stewing: there are too many parts that can be used when stewing, such as the most classic pork belly, crispy and chewy breast muscle, and other things that are too hard, which are also suitable for burning, stewing and boiling for a long time.

Suitable for marinated beef in sauce: the choice of marinated beef and marinated beef is relatively simple and clear, or beef tendon is the main one. Beef with braised beef sauce has a little rubber texture of beef tendon, which can better make people ignore the shortcomings of rough texture of beef tendon.

Suitable for stuffing: Fat and thin beef neck meat is a good choice for stuffing or meatballs. However, if you want to make hamburgers or beef sauce, which also requires beef stuffing, then Niu Lin is also a good choice.

Suitable for frying and roasting: Because the practice of frying and roasting is too free, there is a lot of room for adjustment in both temperature and cutting state, so the beef parts suitable for eating like this are not listed one by one. It can be said that most beef parts can be fried and roasted in different ways, except those with many fascia and tendons.

So this is the whole content of this beef selection. If it helps, please help me forward my collection.

I am glad to answer this question here: how to choose good beef: 1, first look at the color, the color must be uniform red, and it must be shiny; 2. To see if the texture of beef is clear, you must choose meat with clear texture; 3, look at the elasticity of meat, it is best to test it with your own hands; 4, smell the beef with your nose, 5, if it is not fresh or normal.

The Spring Festival is coming, and everyone is buying new year's goods. Beef should be the first choice of meat in the new year. Beef is not only delicious and healthy meat, but also provides protein, minerals and B vitamins, including nicotinic acid and vitamin B 1 nucleic acid number. Low calorie, low fat. Let me tell you how to choose fresh beef.

First of all, it depends on whether beef is water-injected meat. Water-injected meat is mostly bright red, which turns white and shiny after being diluted by rain, and the surface is smooth and wrinkle-free. The meat without water injection is dark red with wrinkles on the surface.

The fat of fresh meat is white or yellowish. Inferior meat fat lacks luster, and deteriorated meat fat is green. If the fat is dark yellow, it may be horse meat posing as beef.

Fresh beef has a normal smell, while inferior meat has an ammonia or sour taste. Fresh beef is elastic, and the depression will recover immediately after finger pressing. The elasticity of defective products is poor, and the recovery is slow or even not after finger pressing. Deterioration is inelastic, and the surface is slightly dry and not sticky.