The beef I just bought is covered with red spots. What happened?

The beef I just bought is covered with red spots. What happened? This situation should belong to the bleeding point of stress reaction, which is a normal phenomenon. Subsequently, stationmaster Lin explained to the reporter in detail the difference between stress bleeding point and pathological bleeding point. There are few bleeding spots on red meat slices, generally on the skin, pork often appears, and beef and mutton are rare.

Generally speaking, when animals are suddenly frightened or stimulated, they will be nervous and some parts of their bodies will bleed, which will happen in the process of raising, transporting and slaughtering animals. This is the bleeding point caused by stress reaction.

When buying beef, the old butcher taught you to "buy 3 but not 3" to ensure the fresh quality and not be fooled by the butcher.

When buying beef, the old butcher taught you to "buy 3 but not 3" to ensure the fresh quality and not be fooled by the butcher.

Thirty years ago, my grandmother took me to buy pork, which was only a few cents 1 kg. Thirty years later, pork has risen to 30 to 40 yuan a catty, which is the same as the price of beef. Although pork is cheaper recently, it still costs more than 20 yuan, so many people are willing to buy beef if there is a price difference.

I bought a lot of pork before, and I knew it was good at first glance, but I didn't eat beef very often. Many people only know that beef is delicious, but they don't buy it. Beef is different from pork, so pay attention to it.

Today, I will share with you the skills of buying beef. After all, beef is not cheap. If you buy it wrong, you will suffer.

The old butcher taught you how to buy beef.

I lived in the countryside when I was a child. There is an old butcher in the village. His daily job is to kill pigs and cattle. Now that he is old, the craft has been passed on to his son. Sometimes when I go back to the countryside to visit my grandmother, I will go to his house to buy some meat. The old butcher told me that beef must be bought in the right place to be delicious.

For pigs and cows, different parts of the meat are called differently, and the taste and taste are also different, so the practice is also very different. Let's talk about the characteristics of different parts of beef.

The taste of beef

In terms of taste, beef can be divided into four types, from tender to old.

1, the most tender beef

This kind of beef is usually the meat inside the tenderloin, such as tenderloin. Whether it's pork or beef, the most tender is tenderloin, which is pure lean meat cut from the spine. Many people have eaten steak, right? Actually, steak is made of beef tenderloin, which is why it is so tender. This part of beef has fine fiber and tender meat, which is suitable for cooking methods such as frying, frying and barbecue.

2. Beef with relatively fat meat

Most of this part is in the abdomen of cattle, which is divided into two parts, one part is pork belly with fat and thin, and the other part is beef brisket with fat and gluten.

Because this part of the oil is rich, it is most suitable for stewing, such as stewed beef brisket with potatoes, or frying.

3. Thin and chewy beef.

This part of beef is mainly the hindquarters and legs of cattle, also called beef tenderloin. Because these two parts have a large amount of activity, they are both lean meat, less oil and very chewy, which is suitable for stewed beef or braised beef. For example, the sauce beef that many people like to eat is soft and chewy.

4. Very old beef

And beef brisket, because it contains a lot of fibrous tissue, tastes very old and needs a long time of stewing to be soft and rotten, so it is not suitable for frying. The most common way is to make corned beef or smoked beef.

When buying beef, you should choose according to your own practice. For example, you should choose beef tenderloin when frying, beef brisket when stewing, and beef tenderloin when marinating, and the right part will be delicious.

No matter where you buy beef, you should pay attention to these three points to ensure fresh and high quality beef.

① Appearance: Fresh beef has no red spots, bright color and high gloss. If there is fat, the color is white or light yellow.

② Handle: Fresh beef is elastic, and can be immediately restored to its original state by pressing it with hands, with dry surface and no mucus.

③ Smell: Fresh beef has only a faint fishy smell, without sour taste, foul smell and other smells.

In line with these three points, it is fresh and high-quality beef. If you find red spots on the beef, the color is dull, the elasticity is inelastic, the surface is sticky, and there is an odor, which means that the beef is not fresh, so don't buy it anyway.