Whether to cut the beef along the grain or against the grain

Beef should be cut against the texture of the meat, because if you cut the beef along the texture, it is easy to bite and not move. In other words, the texture of the knife and the meat is 90 degrees vertical, and the cut meat slices have a "well" shape.

Contraindications for the consumption of beef:

1. It is best not to eat beef on a grill.

Beef should not be smoked, grilled or marinated to avoid the production of carcinogens such as benzopyrene and nitrosamines.

2. Patients with nephritis should not eat more.

Beef is a high-protein food, and patients with nephritis should not eat more, so as not to increase the burden on the kidneys, and the use of aminophylline drugs will also reduce its efficacy.

3. Do not overeat.

Traditional Chinese medicine believes that beef has the effect of nourishing the qi, nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for patients with insufficient qi, shortness of breath, weak muscles and bones, long-term illness and anemia, thin face and body, and dizziness. The appropriate dosage is about 80 grams per meal, excessive consumption may increase the risk of colon cancer and prostate cancer.

When cutting beef, you should first pat the beef loose with the back of the knife, and then cut off the fibers against the texture of the beef, so that the cooked beef will have a loose texture and will not feel difficult to chew.

Beef cutting steps:

Wash the beef you bought, put it on the cutting board, observe the texture of the beef fiber, and arrange it along the way.

Use a knife to remove the fascia on the outside of the beef.

Then cut the large pieces of beef into small pieces, which is easier to cut.

When cutting, do not cut along the lines, but cut horizontally.

When cutting beef, press the beef with your left hand, hold the knife with your right hand, and slowly cut the beef with a push-pull knife technique, and cut the beef horizontally into slices.

The cut beef slices should be evenly thick, so that when cooking, it is easy to grasp the heat.

If you want to make the beef more tender, it is best to marinate the cut beef, put the beef slices into a bowl, add 5 grams of salt, 5 ml of beer, and then add 10 grams of corn starch and stir well, marinate for 30 minutes, so that the fried beef is more tender.

Cut it backwards, and it won't stuff your teeth when you eat it.

Cut beef with reverse stripes and horizontal stripes.

2005-8-4 17:35:46) Longhui Garden:

First, use the back of the knife to cut the fiber of the beef, not along the fiber, but perpendicular to the fiber. After cutting, mix well with light soy sauce, cooking wine and cornstarch; When stir-frying, a little more oil, a little hotter, and a quick stir-fry, it will definitely be fine.

Beef should be cut horizontally. Because the fiber of beef is relatively tough, it has strong retraction when heated, and it is not easy to be bitten, so it is necessary to shorten the fiber length by cutting horizontally, so as to reduce the difficulty of chewing.

Beef needs to be cut horizontally, while pork needs to be cut along the grain, which requires certain requirements and skills. Beef can only be cut with horizontal fiber lines, that is, cut with muscle lines, so that the tendons can be cut so that they can be cooked in a palatable dish. If you cut along the lines, the tendons will be retained, and the meat will be very woody after cooking, and it will not rot when chewed.

When cutting raw beef, distinguish the horizontal stripes of the beef. Beef is generally lean and has a thin strip, which is striated. In addition, when cutting beef strips, you should cut them along the lines of the beef, and when you cut the beef slices, you should cut them against the lines of the beef.

Beef should be cleaned before it can be cut, and the cut beef can be cooked and eaten, or marinated before cooking. Usually cooked beef needs to be cut into slices, which are cut directly on a cutting board and served on a plate. You can also add some ingredients to prepare or marinate according to your favorite taste, and finally pour the marinade on the table to eat, the taste is also very good.

Beef should be cut in the reverse grain. The reason why beef should be cut against the grain is because the muscle fiber tissue of beef is relatively thick and has more tendons, which makes the meat easy to age. Therefore, it is necessary to take a reverse cut (cross-cutting):

Cut horizontally with the fiber grain, so that the texture of the knife and the meat is 90 degrees vertical, cut the tendons, destroy the texture fiber, and make the meat more accessible. If you cut along the lines, the retained tendons will make the cooked beef poop dry and difficult to chew, which will greatly affect the taste.

Beef cutting tips1. Wash the beef you bought, and then observe the texture of the beef, and be sure to arrange it well.

2. First use a knife to remove the fascia on the outside of the beef, and then cut the large piece of beef into small pieces.

3. Pay attention to the knife method when cutting, press the beef with your left hand, hold the knife with your right hand, and slowly cut the beef with the knife method of pushing and pulling, and it is best to cut out the beef evenly and evenly.

The above content refers to Encyclopedia - Beef.

Reverse grain cutting.

Take a look to see if there are red spots on the skin of the meat, no red spots are good meat, and those with red spots are bad meat; Looking at the muscles, the fresh meat is shiny and uniform in red, and the inferior meat is slightly darker; Looking at the fat, the fat of fresh meat is white or yellowish, the fat of defective meat lacks luster, and the fat of spoiled meat is green.

Second, fresh meat has a normal smell, and inferior meat has an ammonia or sour smell.

Edible value. 1.Beef is rich in sarcosine.

Beef contains more creatine than any other food, and it's especially effective for building muscle and strength. In the first few seconds of training, sarcosine is the source of muscle fuel, effectively replenishing adenosine triphosphate and allowing training to last longer.

2.Beef contains vitamin B6

The greater the protein requirement, the more vitamin B6 is added to the diet. Beef contains enough vitamin B6 to help boost your immunity and promote protein metabolism and synthesis, which can help your body recover after intense training.

3.Beef contains carnitine.

The levels of carnitine and sarcosine in chicken and fish are very low, but high in beef. Carnitine is mainly used to support the metabolism of fats to produce branched-chain amino acids, an amino acid that plays an important role in muscle growth in bodybuilders.

1 Reverse grain cutting. Beef is the meat obtained from livestock, is one of the common meat in life, is the third largest direct consumption of meat, which is rich in protein, fat, phospholipids, amino acids, vitamins and calcium, iron, phosphorus and other components, nutritional value and edible value is very high, with a certain spleen and stomach, qi plate, strong muscles and bones and other effects. There are more beef tendons, with large toughness and thick fiber, and beef tendons are mixed in the middle along the fibers of the meat.

How to distinguish between beef transverse stripes and striated lines 2 The details are as follows: Beef has horizontal stripes and striae, and the beef head is generally larger, usually the longer and straighter fiber lines on the meat pieces are striae, and the shorter and more curved fiber lines on the meat pieces are striae. Generally, cutting beef needs to be cut horizontally and straight, so that the beef is easier to taste and the taste is smoother and softer, and when cutting beef slices, it is necessary to cut against the texture of the beef, and when cutting the beef tenderloin, it is necessary to cut along the texture of the beef.

Cross-cutting is to cut the meat horizontally with a texture, so that the meat pieces form a short loose meat pattern on the top of the meat piece, and the cut meat slice texture will be tic-tac-toe, like a grid of squares, arranged into oil flowers all over the place, which will cut off the muscle fibers and make the meat easy to bite off. Is it better to have a coarse or fine texture of beef 3 fine. If you look closely, you will find that the texture of beef in life is thick and fine, and many people don't know which one is better, but in fact, the thin texture of beef will be better, because the finer the texture, the more tender the beef taste, and the smoother the taste; The texture of beef with thick lines will be older, that is, people often say that old beef, the taste is relatively poor, and few people like to eat it, so the texture of beef is better.

Shredding the beef, cut against the texture of the beef, the method is as follows:

Tools Ingredients: Beef.

1. Observe the texture of the beef, not along the lines of the beef, the beef is easy to crumble along the lines, and it is necessary to cut against the lines of the beef, so that the cut beef is one by one, which is more suitable for cooking.

2. Cut beef with the left hand to press the beef, and the right hand to push and pull to cut, and pay attention to the thickness of the beef to be uniform, to keep the thickness consistent, so that in the cooking, the meat will be heated evenly and will be delicious.

3. Therefore, the cutting method of beef should be reversed to ensure that the meat will not be broken and the size of the cut should be consistent, so that the meat is easy to cut.