What are the different parts of the cow suitable for?

Beef neck is suitable for filling. The upper brain is located on both sides of the spine behind the short brain and has a tender texture, making it suitable for stir-frying. Tendon meat is suitable for stewed sauces. The meat located on the rib bone is more tender and suitable for steaming and stewing.

Beef is our traditional delicacy, which is delicious and nutritious, and is a very common food on the table. However, different parts of beef are prepared differently and eaten differently.

Personally, I think that beef soup is the most replenishing and delicious. Generally, beef stew uses the breast part of the cow, because the meat of the breast part is relatively old, and it can be stewed for a long time to make the soup more flavorful, and the beef and soup are integrated, which is very delicious.

Beef hot pot is believed to be a great delicacy that everyone is pursuing, which is quite fashionable and can be eaten by all ages. The bottom of the beef hot pot is generally its waist and abdomen, and the waist and abdomen of the cow are well protected, and there is basically no damage, so the meat quality of this part is relatively tender, cooked quickly, and juicy. It can also be paired with some homemade hot sauce to enhance the freshness with spicy flavor and make the taste of the beef to the next level.

The part of the beef body, which is the best place to fry the steak. Personally, I think there are two places, the first is his tendon meat, this part of the meat is strong, chewy, because the cow is the most athletic in this place, the meat is closely linked, used to fry on the pan, not easy to fry too old, and full of flavor, is the favorite of veterans who eat steak. Most gourmets who eat steak don't like to eat fully cooked beef, and they like to be cooked for 6 to 8 minutes, because on this chewy issue, the meat quality of fully cooked steak is roasted by fire, and the chewiness is reduced without the tightness of the original muscles, so it is not liked by old steak foodies.

However, the favorite of novices like me is the fully cooked steak, which feels like the steak is 7 medium rare, and it is not easy to bite. Generally, fully cooked steaks are made with loin and belly meat, this kind of meat is fresh and tender, without roasting, it is easy to cook thoroughly, a little is more convenient to eat, and the taste is more tender, less chewy than old beef, but more delicious.

Steak is a delicious dish, so you have to choose according to your taste.

Upper brain: Located on the back near the neck, the meat is tender and suitable for roasting and stir-frying.

Steak: Located on the back, it is equivalent to the keel of a pig, suitable for roasting and stewing. It can be bone-in or deboned when cooking.

Tenderloin: The meat is tender, and it is more tender after being refrigerated for a day or two.

Ribs: equivalent to pork belly of a pig.

Chest: The meat is relatively old, suitable for stewing or chopping to make filling.

Tendron: Beef shank, usually used in sauce or stew.

The taste of each part and the cooking method.

1. Beef neck.

It is both fat and thin, the meat is dry, and the meat lines are messy. It is suitable for making stuffing or simmering soup, and the filling rate is 15% higher than that of the tender meat part, and it is good to make beef balls.

2. Shoulder meat. It consists of two pieces of meat that cross each other, with fine fibers and a smooth and tender texture. Suitable for stewing, roasting, stewing, and beef curry.

3. Upper brain. The meat is delicate and prone to marbling deposits. The fat of the upper brain is evenly mixed and has obvious patterns. It is suitable for shabu-shabu, pan-frying, grilling, and beef shabu.

4. Brisket. On both sides of the cartilage, it is mainly the pectoralis major muscle, the fiber is slightly thicker, the face lines are more, and there is a certain amount of fat covering, the taste is more tender after cooking, fat but not greasy. It is suitable for stewing and boiling soups.

5. Eye meat. One end is connected to the upper brain and the other end is connected to the outer ridge. The shape resembles an eye, and the fat is marbled with mixed fats. The meat is delicate, high in fat, sweet and juicy in taste, suitable for shabu-shabu, grilling, and frying.

6. Outer ridge (also known as sirloin or sirloin).

The longissimus muscle of the back of the cow is red in flesh, prone to fat deposits, and marbled shape. This piece of meat is used in the sirloin steak that we often eat. It tastes more fragrant when fried and grilled, and the texture is also very good.

7. Tenderloin (also known as beef tenderloin or filet).

Most of the most tender parts of beef are lean meats with low fat content. It is commonly known as the small muscle, which is the part with the least amount of exercise and the most tender taste, and is often used to make filet mignon and teppanyaki.

8. Rump meat (also known as rice dragon, cucumber strips, monk head).

Muscle fibers are coarser and low in fat. It is only suitable for shredding or slicing vertical meat fibers and stir-frying.

9. Brisket. Fat and lean, the meat is slightly tough. But the meat is rich, and the taste is fat and mellow. Suitable for stews or curries.

10. Tendon meat.

It is divided into anterior tendon and posterior tendon, and has a gelatinous texture after cooking. It is suitable for braised or marinated or sauced beef.

The parts of the beef body suitable for stir-frying are: brisket, tendon, and ribs.

1. Beef brisket refers to the meat with tendons, meat, and oil flowers, and many old and noisy meats on the cow can be called beef brisket;

2. The part imported from abroad is mainly cut into strips of beef ribs, which is taken from the boneless strip-shaped meat between the ribs.

3. Beef tendon is a kind of beef brisket, with more sinews and less oil, all lean meat, generally used for marinating and stir-frying.

Beef vegetablesGenerally refers to "burdock". Although burdock has a cow character, it is not from a cow, but a plant. Maybe it's because of its thick and straight shapeBullwhip, hence the name, is also known as the bullwhip dish.

The basal leaves of burdock are broadly ovate, up to 30 cm long and up to 21 cm wide, the capitate inflorescences are mostly or a few in the umbel or conical umbel inflorescences, achenes oblongate ovate or oblique oblong-ovate, flattened on both sides, light brown. It prefers warm climatic conditions, and is both heat-resistant and cold-resistant.

The main production area is Taiwan, China.

Shandong, Jiangsu, Shaanxi, Henan, Hubei, Anhui, Zhejiang and other places.

Steak: Located on the back, it is equivalent to the keel of a pig, suitable for roasting and stewing. It can be bone-in or deboned when cooking.

Tenderloin: The meat is tender, and it is more tender after being refrigerated for a day or two.

Ribs: equivalent to pork belly of a pig.

Chest: The meat is relatively old, suitable for stewing or chopping to make filling.

Tendron: Beef shank, usually used in sauce or stew.

1. Beef neck.

It is both fat and thin, the meat is dry, and the meat lines are messy. It is suitable for making stuffing or simmering soup, and the filling rate is 15% higher than that of the tender meat part, and it is good to make beef balls.

2. Shoulder meat. It consists of two pieces of meat that cross each other, with fine fibers and a smooth and tender texture. Suitable for stewing, roasting, stewing, and beef curry.

3. Upper brain. The meat is delicate and prone to marbling deposits. The fat of the upper brain is evenly mixed and has obvious patterns. It is suitable for shabu-shabu, pan-frying, grilling, and beef shabu.

There are many dishes to be made in different positions, such as beef face, as well as tripe for husband and wife lung slices, and some tender meat for boiled beef, and beef tendon can be made into braised beef.

Different parts of the beef, can definitely be made into different dishes, like milk. You can braise it to eat, it is slightly more tender, and if it is tendon meat, it will be more chewy when marinated.

Different parts of beef can be cooked differently, beef brisket can be braised potatoes, can be stewed, before and after the meat can be stir-fried, can be wrapped in buns and dumplings.

Beef is one of the meats we often eat, the protein content in beef is very high, the fat content is very low, the benefits of eating beef regularly to people's health are many, and the way to eat beef in ordinary times is also very much, whether it is fried and eaten, fried and eaten, or stewed and eaten, or made into roast beef, etc., the taste is very delicious.

Different parts of beef can be made into different dishes, for example, beef can be made into golden soup fat beef.

Different parts, it can be made of beef tendon, can also be made of beef, can be beef hot pot.

The tendon meat of the cow can be used as sauce beef, the beef brisket can be used as stuffing, and the beef can also be shabu-shabu.

Beef tenderloin: beef with oyster sauce, beef with iron plate beef knuckle: braised beef brisket: beef soup beef shank: white cut beef steak: fried steak beef rump tip: roast beef.

In fact, beef tendon is very easy to cook, and it is very delicious to cook in this location. The protein content is also relatively high, making it a good dish.

Neck meat. It is the meat of the cow's neck. This part of the meat muscle is more fat and less fat, the meat is harder, and the meat texture is more messy, which is the second hardest part of the beef body, which is suitable for filling and soup.

Shoulder meat. Beef shoulder is made up of two pieces of meat that cross each other's shoulders, with fine fibers, smooth texture, and moderate fat distribution, but slightly hard, and can be used as shabu beef, or cut into small cubes for stewing or grilling.

Upper brain. The upper brain of the cow is the meat of the back of the cow's neck, which is the first half of the cow's back, with staggered fat and lean and uniform proportions, and is prone to marbling deposition. The outer layer is red and white, and the inner layer is red like a tenderloin, which is suitable for beef rolls, steaks, etc.

Different parts of the beef can be used to make different dishes, for example, you can use it to wear meatballs in the place of dysentery, which is very tender, and you can use it in the place of his thigh meat. Boiled or sauced beef.

There are a lot of cooked dishes for different parts of the cow, such as boiled beef, husband and wife lung slices, beef tendon meat, and some hairy tripe, which can make a lot of dishes.

The parts of the beef are different, and the dishes are indeed different, for example, pure beef can be used for steak.

The position of the beef brisket can be used for stewing soup, and it is also good to stir-fry beef shutters.

The neck is the beef neck. The shredded meat is irregular and tough. Suitable for filling.

2. The short cerebellum is above the fan-shaped bone, and the front is connected to the neck meat, with many layers and a lipid membrane between them. Suitable for filling. 3. The upper brain is located at the back of the short head, on both sides of the spine, the outer layer is red and white, the toughness is strong, and the inner layer is red like the loin, and the texture is more tender.

Suitable for boiling, stir-frying and stuffing.

The cow head can be used to make delicious braised beef, the beef ears can also be used to make soup, the beef leg can be used to fry mushrooms, and can also be used to make barbecue, and the beef brisket stewed radish is of course famous for its ......

You have to ask a professional chef for this, and there are many delicious dishes that can be made with different parts.

Of course, the milk is better, the beef tenderloin can also be used, and even the beef hoof tendons are also very good, and the whole body is a bag. The key is to see which part you prefer.

The muscle part of the beef is suitable for steak, and the other parts are suitable for which types of dishes are as follows: 1. The neck is the beef neck. The shredded meat is irregular and tough. Suitable for filling.

Beef dumplings are recommended for meat: beef neck beef dumplings are recommended for beef neck, cattle always bow their heads to eat grass, look up and think, the amount of movement in the neck is also very large, so the meat in this part is relatively lean, chopped and mixed into dumpling filling, the taste and taste are all first-class! Materials.

The biggest difference between grain-fed beef and grass-fed beef is the difference in the way of rearing, and the biggest difference in this way of raising is the difference in the food that the two types of cattle eat every day. All beef cattle begin to grow under the mother's milk, and then they will be weaned and fed the harvested pasture, and when they reach about 400-500 pounds, they enter a watershed (100 pounds is about grams). The next way of raising determines whether it is grass-fed or grain-fed.

Grass-fed beef cattle are fed pasture, where they are grazed and eaten fresh grass until they reach maturity, which is usually 30-36 months of age. The natural food of cattle is grass. Therefore, grass-fed cattle generally grow in the vast and sparsely populated vast savannah, such as Australia and New Zealand.

These grasslands have fresh air and sweet water, and grass-fed cattle grow naturally in this grassland with abundant water and grass, and feed on pasture grass for a long time, and can come and go freely in a large exercise space, running and walking.

Grain-fed captivity is when calves eat grass to grow to a certain weight, and then they are sold to feedlots and fed formula feed for fattening, so that beef cattle can grow to finished weight as quickly as possible. Unlike grass-fed cattle, which have a long growth cycle, grain-fed cattle generally reach their expected harvest weight between 18 and 24 months of age. Therefore, in order to achieve nutritional balance, grain-fed feed usually contains ingredients such as barley, wheat, oats, sorghum, and corn.

Because of this, although grain-fed cattle have higher requirements for feeding equipment and feed than grass-fed cattle, the feeding cost of grass-fed cattle is relatively higher than that of grain-fed cattle due to the rapid growth cycle. The living space of grain-fed cattle is generally confined to the fence of the feedlot, where cattle gather, feed bunks, and activity space is very limited.