What beef is the best?

Question 1: What kind of beef has the best quality and meat quality, which is based on beef quality? The main basis of beef quality grade evaluation is the combination of marble pattern and cow age.

The juiciness, taste and tenderness of beef are all related to the marbling of meat. Therefore, when evaluating the quality grade of beef, it is inseparable from the marble pattern of beef. Marbling is determined by the degree of fat deposition in the eye muscle area transverse to rib 12 to rib 13. * * * is divided into nine grades, the first grade is the best and the ninth grade is the worst.

The quality of beef will also be affected by age. The physiological maturity of cattle is determined by age and divided into five grades; 1 grade, 9 to 30 months; Second grade, 30 to 48 months old; Grade 3, 48 ~ 60 months old; Grade 4 and 5, more than 60 teeth.

The evaluation of beef quality is based on the physiological maturity and marbling grade of cattle.

Cattle are divided into yellow cattle, buffaloes, yaks and cows, of which yellow beef is the best. The color of beef is generally brownish red or dark red, the fat is yellow, the muscle fibers are thick, and there is no fat inclusion between muscles. Beef tenderloin is firm, soft, oily and red, with a small amount of yellow fat under the skin and a small amount of fat between muscles, which is the best quality. Calf beef is light rose in color, with soft and loose meat and little intermuscular fat. This kind of meat is far less nutritious and delicious than adult beef. Female beef is bright red, and its muscles are softer than those of male beef. Old cows often have no fat under their skin, only a small amount of fat is sandwiched between muscles. In addition, the meat color of southern buffalo is darker than that of yellow beef, and the muscle fiber is thick and loose, with purple luster. Fat is yellow, dry and less sticky, meat is not easy to cook, and the meat quality is poor, which is not as good as beef.

According to the needs of cooking, beef is divided into 16 portions except head, tail, hoof and lower limbs.

1, the neck is beef neck meat. Shredded pork is irregular in transverse direction and strong in toughness. Suitable for stuffing.

2. The short brain is above the fan-shaped bone, and the front part is connected with the neck. It has many layers and a lipid membrane. Suitable for stuffing.

3. The upper brain is located at the back of the short brain, on both sides of the spine. The outer layer is red and white, with strong toughness, and the inner layer is as red as the loin, and the texture is tender and smooth. Suitable for frying, frying and stuffing.

4. Haliba is wrapped by fan-shaped bone, with a hard fascia outside and muscles connected with each other inside, and there are many connective tissues. Suitable for stewing and stewing.

5, tendon meat is the front and rear leg meat. The front leg meat is called the anterior tendon, and the rear leg meat is called the posterior tendon. The muscles are all the same flower shape. Suitable for stewing, stewing, sauce, etc.

6, the chest meat in the middle of the chest front leg, one side is fat, the other side is red essence, and the fiber is thick. Suitable for frying, roasting, burning, etc.

7. Meat with ribs is thin and tender. Suitable for steaming, stewing and stuffing.

8. Bow buckle is the meat on the stomach. Muscle is more than meat, high toughness and strong elasticity. Suitable for stews.

9. In front of the two hind legs of the lumbar fossa, the back of the bow buckle is close to the stomach. Tendons are connected with meat and are suitable for stewing.

10, the flesh on both sides of the middle spine on the back of the outer spine. The meat is tender and can be sliced, diced and shredded, which is suitable for frying, frying, boiling and exploding.

1 1, a piece of lean meat in the waist and spine. The meat is tender and suitable for frying, frying and soft frying.

12, the hammer meat is wrapped in the meat of the hind leg bone and looks like a hammer. The meat is tender and tender, and it is the raw material for shredding pork, which is suitable for frying, frying, frying and cooking.

13, rectangular meat on the bottom and floor meat on both sides. The top is tender and the bottom is connected with cucumber strips. The meat is old and suitable for pot-wrapped meat.

14, Tri-Forked Meat is also called Mi Long. Meat above the hip near the lumbar spine. The meat is tender and suitable for frying, frying, frying and boiling.

15. Cucumber meat is connected with rectangular meat on the floor. Meat is old and suitable for burning, frying and cooking.

16, the cover is the meat at the tip of the buttocks. The meat is tender, cut into pieces, sliced and shredded. Suitable for stir-frying and sauce explosion.

Question 2: What beef is the best? I don't quite understand what you want to ask. Do you want to ask which kind of beef is delicious or which part of the cow is delicious?

If we say the category, the ox is good. Fucheng beef has heard that domestic beef is good ox. If you want to raise cattle yourself, you can choose yellow cattle.

Whether to eat or not depends on how you want to eat. There are roast, rinse, stew and sauce, and the corresponding parts are different. If you want to know more, you can talk to me privately.

Question 3: What kind of beef is good beef? Selection, Processing and Cooking of Beef

Beef grade:

The grade of beef is divided into several parts:

Super: spine 1: upper brain and external spine 2: lid and base 3: rib and chest 4: neck and tendon.

What kind of beef is used as stuffing:

Short brain, neck, Haliba and other parts are selected as fillings, which are characterized by both fat and thin, dried meat and solid meat, and soy sauce is easy to stir, and the filling rate is higher than that of tender meat 15%.

What beef is used for stewing:

The breast is crisp and tender, fat but not greasy when cooked; Bow and buckle tendons are more than meat, and the color is transparent and beautiful after cooking; The ribs are full of tendons, and the meat is fresh and tender after cooking; Tendon meat is colored, tender and soft after cooking. The meat in these parts is more suitable for stewing, boiling, roasting and stewing.

What beef is used for cooking?

Slip, stir-fry and stir-fry should choose lean meat and tender meat, such as tenderloin, tenderloin, upper brain meat, trident meat, covered meat and wave meat.

Identify the freshness of beef:

The freshness of beef can be identified by the following methods:

Look at the color: fresh meat muscles are shiny, red is uniform, and fat is white or light yellow; The muscles of carrion are dark and dull, and the fat is yellow-green.

Touch viscosity: fresh meat is slightly dry or has air-dried film, which does not stick to hands and has good elasticity; The appearance of deteriorated meat is sticky or extremely dry, and the new cut surface is sticky. The depression can't be recovered after finger pressing, leaving obvious indentation.

Smell: fresh * * * has the smell of fresh meat; Deteriorated meat has a smell, even an unpleasant smell.

Distinguish old beef from tender beef;

Old beef is dark red in color and thick in meat; Tender beef is light red in color, firm, thin and elastic.

How to cut beef:

The fiber tissue of beef is coarse and there are many connective tissues, so it is necessary to cross-cut and cut off long fibers; You can't cut along the fibrous tissue, otherwise you won't taste and chew well.

The secret of beef stew

Use hot water instead of cold water. Hot water can quickly coagulate the protein on the surface of beef, prevent amino acids from leaching out of meat and keep the meat delicious;

After the fire boils, remove the lid and stew for 20 minutes to remove the odor, then cover the lid and turn to low heat to keep the oil floating on the noodle soup to keep the temperature, which plays a role in stewing;

In the process of cooking, put salt in the later stage and add enough water at a time. If you find that there is little water, add boiling water.

The day before the stew, rub mustard on the meat noodles. Wash the meat with cold water before stewing, which not only cooks quickly, but also makes the meat tender.

Wrap a little tea in gauze and stew it with beef in a pot. Meat is cooked quickly and tastes delicious.

Adding wine or vinegar (1 kg beef with 2-3 tablespoons wine or 1-2 tablespoons vinegar) to stew beef can also make the meat soft and rotten;

Put a few hawthorn or radish in the meat pot, which can be cooked quickly and remove the odor.

How to fry beef tender;

Slice along the grain and horizontally;

Marinate beef with soy sauce and mix well with starch or egg white;

If you have time, you can add some oil to marinate the meat for 1-2 hours, so that the oil can penetrate into the meat. When frying in an oil pan, the oil in the meat will destroy the crude fiber of the meat because of expansion, so that the meat will be fresh and tender;

Stir-fried beef with more oil and more fire. Stir-fry the beef for medium, not too long, so as not to be too old.

How to pickle beef with moderate hardness;

It is best to use beef tendon for marinating beef, and put it in a boiling water pot before marinating.

Turn off the fire when the braised beef is marinated for seven minutes, and don't lift the lid. After cooling, put it in the refrigerator for one night, and then take out the slices the next day, in order to be moderate in hardness and taste.

How to roast tender beef;

Before roasting beef, the whole piece of beef can be wrapped in a plastic bag, beaten repeatedly with the back of a knife or a rolling pin to break the beef fiber, and then sliced and roasted, so that the roasted beef is tender and delicious.

Beef is extremely nutritious, even worse than pork. It is rich in protein, iron, phosphorus, calcium and nicotinic acid, and has the function of nourishing and strengthening the body. Its taste is delicious, and it is mostly used in western food. Chinese food is rarely used, especially at grand banquets or banquets.

It is easy to tell whether beef is fresh or not. Where the color is bright red and shiny, the meat lines are fine, the meat is fat and firm, there is no slack, and when the meat is pulled out with a sharp knife, it feels elastic and the edge on the meat is tightened, which is fresh beef. If you find that the color is purple, it is the meat of an old cow. If you accidentally buy old beef, if you want to make it tender, just freeze it for a day or two and then use it, the meat will be slightly tender, not to mention the lack of delicious taste. ...& gt& gt

Question 4: What kind of beef is delicious? Japan divides beef production into three grades, ABC, of which A is the highest. Meat quality is divided into five grades according to the uniform distribution of fat, color and elasticity, namely 12345, of which grade 5 is the best. Therefore, 5A beef is the top grade among the top grades.

Speaking of species, Kobe cattle and Japanese cattle, of course. It is said that Kobe cattle grew up drinking beer and enjoyed it. Hey, more comfortable than people! Japanese and cattle are also great. The meat is juicy and tender, the saturated fatty acid content in muscle fat is very low, the flavor is unique, and the meat is of high value. It is regarded as a "national treasure" in Japan.

However, this 5A-class good beef is hard to find in Japanese restaurants in Beijing, and it is extremely expensive to find. But there seems to be a Japanese barbecue restaurant in Matsumoto House, which eats a second-class buffet and costs less than 300 yuan. I really ate 5a beef! Eat back Ben! Recommend everyone to go! In Guo Rui City.

Question 5: Apart from the place of growth, age and fatness, what other parts of beef are the best, which will affect the meat quality? The meat quality of cattle varies with its different parts; The division and name of each part vary from country to country; Beef is widely used in cooking in China. According to the different cooking methods used in beef, the names and uses of various parts of beef can be divided into the following categories:

Scapular meat: the meat from the neck to the scapula; Too much muscle and hard meat; Mostly used for stewing, simmering soup, ground meat, etc.

Upper tenderloin: there is more lean meat and more fat in the meat; Suitable for barbecue and steak.

Tenderloin: The tenderloin between the upper tenderloin and the inner tenderloin is the largest part of the back meat and the highest and most tender part of beef. It has moderate fat content and is suitable for steak and stir-frying. For example: Philip steak, T-shaped steak and so on. , belongs to this part.

Lower tenderloin: also known as tenderloin, it is the tail end of tenderloin; The meat is fresh and tender, second only to Philip, and the fat content is moderate, which is mostly used for steak and barbecue. It's called sirloin steak

Leg meat: it is the part where cattle often move; Therefore, the meat is coarse, the fat content is low, and it is mostly used for cooking methods such as stewing and ground meat, and the inner thigh meat is soft; Can be used for steak and charcoal steak.

Anterior calf: the part of the calf; This part is the part that exercises the most. The meat is the hardest and has many tendons, commonly known as beef tendon. Suitable for long-term stewing and marinating.

Abdominal meat: the meat is five layers, lean meat and fat alternate, and the tendons are flat; Suitable for stewing, such as braised beef brisket.

Oxtail: Oxtail is not widely used in dishes, but it is rich in nutrition. Often used to make soup dishes, mostly boiled and stewed. Because oxtail has less meat and more hard tendons, it will soften when cooked for a long time. And if cooked with vegetables, it will be more delicious.

Beef tongue: beef tongue weighing1500 ~ 2000g, with hard meat and a little fat and fascia; The epidermis has a thick layer of rough skin, which is inedible and must be peeled before cooking. Cow tongue is divided into two parts: tongue root and tongue tip. The meat at the base of the tongue is softer, but the tip of the tongue is much harder. When shopping, you should choose beef tongue with thick roots, and fresh ones are better.

Steak: the meat is compact, with high oil content and even distribution; Suitable for barbecues and steaks, such as roast beef steak.

Calf: In beef, the meat quality of calf is the strongest, hardest and most muscular part; But its meat contains a lot of gum, which is suitable for long-term cooking, such as stew.

Beef tenderloin: located on the inside of the spine, two slender pieces of meat are the softest part of beef; Low fat content, suitable for steak.

Question 6: Which country has the best beef? There are generally more pastures in New Zealand. The cattle there are basically semi-wild, eating natural pastures and drinking natural water. So the cattle there are extremely strong and aggressive, and the meat is fresh and tender, and the soup is thick and juicy, which is the top grade of beef.

Question 7: Which part of beef is the most expensive? The grade of beef is divided, and tenderloin is the most expensive.

Super grade: tenderloin

The first layer: the upper part of the brain, lateral spine

Secondary: cover plate and bottom plate

The third level: ribs and chest

Level 4: Neck tendon.

Beef suitable for stuffing:

Short brain, neck, Haliba and other parts are selected as fillings, which are characterized by both fat and thin, dried meat and solid meat, and soy sauce is easy to stir, and the filling rate is higher than that of tender meat 15%.

Beef suitable for stewing:

The breast is crisp and tender, fat but not greasy when cooked; Bow and buckle tendons are more than meat, and the color is transparent and beautiful after cooking; The ribs are full of tendons, and the meat is fresh and tender after cooking; Tendon meat is colored, tender and soft after cooking. The meat in these parts is more suitable for stewing, boiling, roasting and stewing.

Beef suitable for cooking:

Slip, stir-fry and stir-fry should choose lean meat and tender meat, such as tenderloin, tenderloin, upper brain meat, trident meat, covered meat and wave meat.

Question 8: Where is the best meat to buy beef? Grade of beef:

The grade of beef is divided into several parts:

Super: spine 1: upper brain and external spine 2: lid and base 3: rib and chest 4: neck and tendon.

What kind of beef is used as stuffing:

Short brain, neck, Haliba and other parts are selected as fillings, which are characterized by both fat and thin, dried meat and solid meat, and soy sauce is easy to stir, and the filling rate is higher than that of tender meat 15%.

What beef is used for stewing:

The breast is crisp and tender, fat but not greasy when cooked; Bow and buckle tendons are more than meat, and the color is transparent and beautiful after cooking; The ribs are full of tendons, and the meat is fresh and tender after cooking; Tendon meat is colored, tender and soft after cooking. The meat in these parts is more suitable for stewing, boiling, roasting and stewing.

What beef is used for cooking?

Slip, stir-fry and stir-fry should choose lean meat and tender meat, such as tenderloin, tenderloin, upper brain meat, trident meat, covered meat and wave meat.

Identify the freshness of beef:

The freshness of beef can be identified by the following methods:

Look at the color: fresh meat muscles are shiny, red is uniform, and fat is white or light yellow; The muscles of carrion are dark and dull, and the fat is yellow-green.

Touch viscosity: fresh meat is slightly dry or has air-dried film, which does not stick to hands and has good elasticity; The appearance of deteriorated meat is sticky or extremely dry, and the new cut surface is sticky. The depression can't be recovered after finger pressing, leaving obvious indentation.

Smell: fresh * * * has the smell of fresh meat; Deteriorated meat has a smell, even an unpleasant smell.

Distinguish old beef from tender beef;

Old beef is dark red in color and thick in meat; Tender beef is light red in color, firm, thin and elastic.

How to cut beef:

The fiber tissue of beef is coarse and there are many connective tissues, so it is necessary to cross-cut and cut off long fibers; You can't cut along the fibrous tissue, otherwise you won't taste and chew well.

The secret of beef stew

Use hot water instead of cold water. Hot water can quickly coagulate the protein on the surface of beef, prevent amino acids from leaching out of meat and keep the meat delicious;

After the fire boils, remove the lid and stew for 20 minutes to remove the odor, then cover the lid and turn to low heat to keep the oil floating on the noodle soup to keep the temperature, which plays a role in stewing;

In the process of cooking, put salt in the later stage and add enough water at a time. If you find that there is little water, add boiling water.

The day before the stew, rub mustard on the meat noodles. Wash the meat with cold water before stewing, which not only cooks quickly, but also makes the meat tender.

Wrap a little tea in gauze and stew it with beef in a pot. Meat is cooked quickly and tastes delicious.

Adding wine or vinegar (1 kg beef with 2-3 tablespoons wine or 1-2 tablespoons vinegar) to stew beef can also make the meat soft and rotten;

Put a few hawthorn or radish in the meat pot, which can be cooked quickly and remove the odor.

How to fry beef tender;

Slice along the grain and horizontally;

Marinate beef with soy sauce and mix well with starch or egg white;

If you have time, you can add some oil to marinate the meat for 1-2 hours, so that the oil can penetrate into the meat. When frying in an oil pan, the oil in the meat will destroy the crude fiber of the meat because of expansion, so that the meat will be fresh and tender;

Stir-fried beef with more oil and more fire. Stir-fry the beef for medium, not too long, so as not to be too old.

How to pickle beef with moderate hardness;

It is best to use beef tendon for marinating beef, and put it in a boiling water pot before marinating.

Turn off the fire when the braised beef is marinated for seven minutes, and don't lift the lid. After cooling, put it in the refrigerator for one night, and then take out the slices the next day, in order to be moderate in hardness and taste.

How to roast tender beef;

Before roasting beef, the whole piece of beef can be wrapped in a plastic bag, beaten repeatedly with the back of a knife or a rolling pin to break the beef fiber, and then sliced and roasted, so that the roasted beef is tender and delicious.

Question 9: Where in China is beef famous? What kind of cow is n? Main producing areas: Nanyang City of Henan Province, Langzhong City of Sichuan Province, Tongliao City of Inner Mongolia, Horqin Grassland, Duolun County of Xilin Gol League, Faku County of Liaoning Province, Mengcheng of Anhui Province, Zhangye City of Gansu Province, Luoning County, Rongchang County, Qingshui County, etc.

The variety is not single, but miscellaneous.

The dietotherapy function of beef;

Sweet taste, flat nature, entering the spleen and stomach.

Cattle * * * has the effects of invigorating spleen and stomach, invigorating qi and blood, strengthening bones and muscles and eliminating edema.

Eating beef and cactus together with the elderly can play an anti-cancer and analgesic role and improve the immune function of the body.

Stewed beef with red dates is helpful for muscle growth and wound healing.