Which part of beef should I buy for beef stew?

In fact, how to eat and cook in different parts of a cow is related to a big factor, that is, the amount of exercise. Because this factor determines two small factors: ① the number of fascia and tendons. ② The amount of fat. Come on, take out the analysis of beef parts that my little brother learned in the nutrition class and explain it.

First of all, beef that is often eaten is divided into the following parts: neck, shoulder blades, tendon of beef plate, five flowers, filet mignon, rib meat, sirloin (loin), inner leg meat, tendon, outer leg meat and buttock meat. Let the little brother explain.

1. Neck (head meat): The fat content is low, and the meat is hard, but the meat contains a strong umami flavor, so it is very suitable for stewing. It is estimated that the effect is good when pressed in a pressure cooker.

2. Bovine tendon: This meat prefers to hide near the bones and has a strong flavor. It belongs to the part where fat is easy to enter, and it is sweet.

3. The scapula (back) is one of the largest parts. The ribs are connected with the flesh and blood, and the meat quality and fat content are in a good state, which is very cow-like. The so-called first frost meat can be formed here.

4&8, Wuhua (sirloin): There are many fibers and fascia, and it is also a soft part with a lot of fat.

5. filet mignon (tenderloin, beef tenderloin): It's a treasure. Located on the inside of the loin of the back waist, it is a slender meat. Originally, there were only two cows, and the middle part of filet mignon was the softest, with little fat and muscle, and the meat taste was refreshing, with a small amount of fine products.

6. Rib meat (tenderloin): It is rich in fat and easy to form first frost, and the meat taste is soft, so it is suitable for all kinds of beef dishes.

7. sirloin steak (sirloin, sirloin): the soft part of the upper part of the waist, sirloin steak, is often heard, so this part is often used as steak. This part has excellent fat, so it has a good flavor, and it is one of the better parts of beef.

9&12. Leg meat (Mi Long): The inner meat has less fat, refreshing taste and even meat quality, so it is suitable for barbecue. The outer meat is tight, the meat quality is hard, the chewiness is good and the meat flavor is strong.

1. Tendons: Harder parts with almost no fat. With a large amount of exercise and more tendons, protein is rich and has a strong taste, which is suitable for stewing.

11. Hip meat: It also belongs to the leg meat, but it is a very soft part and is suitable for making steak.

part explanation is over.

For first frost meat, first frost is actually a state in which fat is distributed in a network in the intervals of muscles. When you heat it, the fat will precipitate, and the flavor and umami will become strong, so the meat will be softer.

there is a definition standard for meat in first frost, that is BMS: beef cooking standard, which is fat mixed in Japanese. From No.1 to No.12, there are 12 stages. The larger the number, the better the meat quality. Grades are classified according to numerical values: No.1: 1; No.2：2: level 2; No.3-4: 3; No.5-7: 4; No.8-12: 5. Yes, A5 and Niu, the number 5 at the back, that's it.