What should I do if there are tendons in a steak that can t be bitten?

Just cut off the meat other than the beef tendon and leave the rest of the beef tendon alone. <>

1 Beef is rich in sarcosine.

Beef is higher in sarcosine than any other food, making it especially effective for building muscle and strength. In the first few seconds of training, sarcosine is the source of muscle fuel, and it can effectively replenish adenosine triphosphate.

So that the training can last longer.

2 Beef contains vitamin B6

The greater the protein requirement, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6 to help boost your immunity.

Promotes the metabolism and synthesis of proteins, which helps the body recover after intense training. <

3 Beef contains carnitine.

Chicken and fish contain very low levels of carnitine and sarcosine, but beef has high levels. Carnitine is mainly used to support the metabolism of fats, producing branched-chain amino acids.

It is an amino acid that plays an important role in the growth of muscle in bodybuilders.

4 Beef contains potassium and protein.

Potassium is a mineral that is missing from most athletes' diets. Low levels of potassium inhibit protein synthesis as well as growth hormone.

and thus affect the growth of muscles. Beef is packed with protein: 4 ounces of lean tenderloin yields 22 grams of top-notch protein.

5 Beef is linoleic acid.

Low in fat**.

Beef is low in fat but rich in conjugated linoleic acid, a potential antioxidant.

It can effectively fight against tissue damage caused by sports such as weightlifting. In addition, linoleic acid acts as an antioxidant to maintain muscle mass.

6 Beef contains zinc and magnesium.

Zinc is another antioxidant that helps synthesize protein and promotes muscle growth. Zinc works with glutamate and vitamin B6 to boost the immune system.

Magnesium supports protein synthesis, builds muscle strength, and most importantly, boosts insulin.

Anabolic efficiency.

7 Beef contains iron.

Iron is an essential mineral for hematopoiesis. In contrast to the meagre amount of iron found in chicken, fish, and turkey, beef is rich in iron. <

8 Beef contains alanine.

The role of alanine is to produce sugar from the proteins of the diet. If you're on carbohydrates.

Alanine provides the muscles with the energy they need to relieve the deficit so you can continue training. The biggest benefit of this amino acid is that it frees the muscles from the burden of supplying energy.

9 Beef contains vitamin B12

Vitamin B12 is essential for the production of cells, and the role of red blood cells is to bring oxygen to muscle tissue. Vitamin B12 boosts the metabolism of branched-chain amino acids, which provide the body with the energy it needs for intense training.

10 Diversify the consumption of beef.

If eaten day in and day out for weeks or even months, chicken breasts appear annoying. Beef is different, with hind legs, flanks, loins and slices of meat all different in taste and texture, as opposed to monotonous chicken breasts.

It's really not the same.

Since I couldn't bite it, I had to spit it out.

The tendons in the ribeye steak are relatively not as serious as sirloin, so you don't need to deal with them, and they are often inside the rib eye, which is difficult to handle, and you don't want your rib eye to be split in half, right? Adults can chew and move the tendons in the naked eye.

The tendon of sirloin steak is a long strip, and some of them go deep into the sirloin. Fascia shrinks quickly when heated, which can deform or even tear your steak. It is recommended to break the tendons before cooking.

Kick him out and throw him away, of course.

It is normal for steaks to have tendons, so you can choose them yourself, and some parts are glutenless such as beef tenderloin.

Then don't eat it, and try to get it right when you make it.

The best way to do this is to cull it and not eat it.

Set aside the pressure cooker to stew.

Sometimes it's delicious even if it's cooked.

The tendon of sirloin steak is a long strip, and some of them go deep into the sirloin.

Analysis of the reasons why fried steak is not chewed:

1. It may be that the steak was not marinated before frying, so the fried beef tastes harder.

2. I didn't have a good grasp of the time when frying the steak.

3. There are still some problems that need to be paid attention to when frying steak, put less oil when frying, otherwise it will be easy to become fried steak, and you can't turn it at will when frying, and the water in the beef will be lost if you turn it more times, so that the fried steak tastes bad.

Material:Steak, shallots, rice wine, eggs, spicy soy sauce, tomato sauce, cucumber slices, potato strips or lettuce and tomato slices.

Steps:

1. Cut the steak into 100-gram pieces, beat them with a knife one by one, or cover the beef with plastic wrap first, and then beat it with a small soft hammer, so that the beef tastes flavorful. Round slices with a diameter of one and a half inches, cut a few times with a knife at random, then round the meat, put the steak into the marinade made of onion juice and rice wine one by one, take out the marinade for five minutes, and then drag it with egg paste.

2. Put in the hot oil pan, fry on both sides until golden brown, cook the spicy soy sauce and tomato sauce, turn over a few times and put it in a pot, and serve with cucumber slices, potato strips, or lettuce and tomato slices.

Steak Nutritional Value:

1. The lean part of beef is rich in high-quality protein, iron, vitamin B complex and other excellent nutrients. Protein is an indispensable nutrient for maintaining human health. Protein, sugar and fat are the three major nutrients needed by the human body, and they are also the most important nutrients to maintain life.

Our muscles, organs, bones, blood vessels, hair, nails, etc. are all made of them, and they are also the raw materials for the production of blood, hormones, oxygen, nerve transmitters, and immune substances.

2. Beef contains a balanced amount of essential amino acids, and the protein contained in the food will be decomposed and utilized by small units of amino acids in the body, while essential amino acids cannot be synthesized from the body and need to be supplied from food. Essential amino acids - 8 types for adults and 2 types for children and 10 types for the elderly, another characteristic of beef is that it contains amino acids with balanced nutrition. The child in the developing period is a strong body; The elderly need to take more intake of digestive function deterioration and reduced absorption capacity.

There are several reasons why the fried steak does not bite, it may be because the meat quality of the steak is not very good, when choosing a steak, it is best to use a separately wrapped original cut steak; It is also possible that the meat is cut in the wrong direction, and the steak should be cut in the opposite direction.

When choosing a steak, it is recommended to choose a bright red color. The older the cow is, the darker the color of the beef, and the color of the beef changes after it comes into contact with oxygen in the air, and if the fresh beef is left in the air, about 30 minutes or so, the steak will darken in color or even turn brown. If the beef is left in the air for a long time, the beef may spoil, so when choosing a steak, it is recommended to choose a lighter color.

When choosing a steak, it is recommended to choose grain-fed beef, grain-fed beef is better in taste and more tender, and grass-fed cattle may not be as good as grain-fed cattle. In addition, grain-fed cattle also have a high intake of nutrients, so the taste and quality are also better.

The first point: there may be a problem with the meat you buy The meat used for steak is not all beef can be used There is a certain rating standard The vegetable market must not be used You have to go to the freezer in the large supermarket to buy the original cut steak or you buy a good piece of beef yourself and cut it yourself Can make steak is basically 150-300 yuan a kilogram like this**.

The second point: there is a problem with the quality of your meat Domestic beef meat bar is too rich in gluten and is not suitable for steak at all Only Australian beef is suitable for cooking So you better buy Australian beef.

The third point: you cut the beef in the wrong direction, and the beef should be cut in reverse wire If you don't buy a piece of beef yourself, you can ignore that, because those steaks are cut and processed.

Fourth: you have a problem with the way you make it, if it's the kind of fresh steak that hasn't been deacidified, it's simply a rotten meat that can't be eaten, and there's the problem that you fry the steak can't be fully cooked, otherwise it will be very hard and stone-like If you fry it 50% or 30% or still hard, the main problem is from the first two points.

If you're buying your own beef cuts, the problem is in points 3 and 4: If you've already bought the processed steak, then congratulations, either you've bought fake beef, or you're frying it.

Oh yes, the beef should be de-iced at room temperature for 5-8 hours before frying, otherwise when you fry it, the outside will be burnt and the inside will still be hard, and there is the problem of loose meat of the beef, you have to use a meat hammer or other tools, and the back of the knife can also be patted on the beef, and it will also make the meat better.

The reason why you can't bite is because there are tendons in the steak. It's normal to have tendons in untrimmed raw steaks, so here's how to identify and remove annoying tendons before cooking.

We define meat tendons as hard-to-chew beef tissue, and there are also beef tendons, which are the connective tissue of cattle. Connective tissue is found in all muscles and is called fascia. The layer of connective tissue that surrounds each muscle is called the epimysium; The layer of connective tissue that surrounds each muscle bundle is called perimium, and the layer of connective tissue that surrounds each muscle fiber is called endomysium.

The more developed the muscles, the more connective tissue there is. You can refer to the beef tendon in the beef tendon. The beef is muscular, untrimmed and contains tendons.

Some people say that if I buy a steak online that contains tendons, I will never buy that one again. It's a pity that many of the raw cut steaks have tendons. Unless you buy a spliced steak, or buy a trimmed steak.

Identification and removal of tendons from raw steaks.

Let's start with sirloin steak, the worst victim of the meat tendons:

Sirloin steak is the worst victim of the tendons and has reached the point where it must be removed.

The tendon of sirloin steak is a long strip, and some of them go deep into the sirloin. Fascia shrinks quickly when heated, which can deform or even tear your steak. It is recommended to break the tendons before cooking.

1. There is a problem with the beef I bought. Second, if the baking time is too long, the water loss will be large, resulting in too much dryness!

Actually, it's normal for steaks to have tendons. Generally, the original cut steak is reshaped by removing the tendons, and it is inevitable that there will be tendons hidden in them that are not easy to remove; But if it's a very low-end steak, it's full of tendons, and you will doubt your life when you eat it.

So what should we do in this situation? Is it fried together, and then cut off later? No, we can actually get rid of the tendons before frying.

For example, this sirloin steak can be cut off first, and the cut fat can be directly used to high-temperature carburetor oil! The steak fried with ** is more fragrant and mellow!

You can cut off the fat on the outside first, and the cut fat can be directly used to heat the oil! The steak fried with ** is more fragrant and mellow!

Many times we will encounter a problem when we fry steak by ourselves, the steak has its own meat tendons, and after frying, it will affect the taste. You can't chew it, you can't swallow it.

Actually, it's normal for steaks to have tendons. Generally, the original cut steak is reshaped by removing the tendons, and it is inevitable that there will be tendons hidden in them that are not easy to remove; However, if it is a low-end steak, it will be full of tendons, so it is best to choose a high-end steak.

This means that the heat of your stew has not yet arrived, and you can also put it in the pressure cooker to simmer for a while, so that after a long time, this tendon will naturally be able to bite.

Sirloin steak.

1. Remove the outer fat of sirloin first, this part of the fat does not need to be thrown away, you can cut it and put it in the frying pan before cooking, the butter will melt after heating, and can be used as the cooking base oil of the frying pan. Alternative to olive oil.

2. Cut off or cut off the tendons.

Eye-meat steak. The tendons in the eye steak are relatively not as severe as sirloin and can be left untreated. And often inside the naked eye, it is difficult to handle.

Tendon steak. Its tendons are in the middle part of the meat, and it is good to separate them with a knife and fork when cooking.

It is normal to have tendons in a steak. All raw cut steaks are more or less tendoned, unless they are spliced steaks, or trimmed steaks.

The tendon itself is made of protein, and its taste is relatively tough and difficult to chew. It is present in all muscles, and generally the more developed the muscle, the more tendons are present.

If the steak is too hard to bite and not make it soft, you can cut the steak into thin slices of stuffy hail and stir-fry with your favorite vegetables. You can stir-fry the vegetables first, then pour the sliced steak into the pan and stir-fry, and then eat it after the hole is out of the pan.

If the steak is too hard, it may be due to the hard meat of the steak purchased; It is also possible to fry the steak.

It takes too long, which causes the meat quality of the steak to change. When frying steak, you can choose filet mignon.

Or T-bone steak, which is a piece of beef tenderloin taken from the rump and loin muscles, which is the soft part of the cow and is suitable for frying.

In the process of frying steak, the steak must be fried in the pan for the first time on high heat, at which time a layer of meat on the surface of the beef is dehydrated and hardened, and the Maillard reaction occurs.

The color changes to a dark brown color and gives off the aroma of frying, turning one side of the beef before it turns and the other side is also fried to a dark brown trembling sail color. After that, turn to low heat and turn the dough once in about 1 minute, so that the heat slowly enters the inside of the beef and does not harden the surface of the steak.