Which grade of cattle is better?

The beef we generally eat has these parts:

From front to back, they are neck and breast meat, upper brain, shoulder tendon meat, upper brain, eye meat, and belly meat. Beef brisket, tenderloin, rump, rice noodles, cucumber strips, etc. Of course, there are many special parts that people with special needs will eat, you know.

Different parts of beef are eaten in different ways. Of course, the most suitable ways to eat different parts are also different.

The following is a detailed description of the best ways to cook each position:

Parts suitable for stew/braising/curry:

Beef shoulder, beef Breast meat and beef brisket are suitable for stewing/stewing, especially beef brisket, because a very big feature of beef brisket is that there is something very tough like beef tendon embedded in the upper and lower parts of the meat that is about one centimeter thick. Cut the beef brisket into 1-2cm squares and stew it for several hours. The meat inside is delicious and coupled with the fiber on both sides, it tastes amazing.

Stewed with some radishes, the taste is even more delicious. Guangzhou people eat it all over the world. They also have a particularly delicious local street snack, which is beef brisket stewed with radish, which is particularly popular. So if you want to buy some beef to stew at home, don’t worry, just buy white radish.

Fried/Grilled:

Beef upper brain, ribeye, outer spine (sirloin/sirloin), tenderloin (fillet/beef fillet), etc. In short, the beef back These pieces are more suitable for frying, which can lock in the most beautiful and original taste of beef. The sirloin/sirloin steak, filet mignon, etc. we eat in the steakhouse are all parts of the back of the beef, and many friends eat them. Sometimes I choose medium-rare, medium-rare, or even medium-rare, so that the nutrients in the beef can be retained to the greatest extent and the taste will be delicious.

Stir-fry:

When it comes to stir-fry, the best choice must be the cucumber strips as the saying goes, which is beef rump.

The cucumber strips are exercised every day in the area where the cow needs the most effort, the rear buttocks, making the fiber thicker and the fat content extremely low.

This part of the meat is suitable for cutting the meat into vertical fibers. (It is important to note that it is not cut along the fibers. If it is cut along the fibers, it will not be easy to taste and will not be easy to chew. That is what we mean by chewing. It's rotten and stuffy), then add sweet potato powder, egg white, and other seasonings to marinate, then add green onions and other side dishes and stir-fry, the taste is extremely delicious.

Braised/Braised/Sauce Beef:

This method is suitable for tendon meat. There are front tendon meat and rear tendon meat. They are both thigh parts of cattle. The meat contains a lot of The gelatinous substance and beef tendon-like substance are embedded in the middle of the very tough lean beef, which is very distinctive.

The most common and most delicious way to cook this part of meat is to braise it. This is the most commonly sold braised beef in braised food shops outside.