The way to eat different parts of beef meat, common beef 16 parts of the difference and practice

Beef is high in protein, low in fat, and delicious, so it is loved by people and enjoys the reputation of "the pride of meat".

However, eating beef is also very particular, and the various parts of the beef are different, and the way to eat them is also different.

Characteristics of common beef cuts and how to cook them.

1. Beef neck meat due to more exercise, so the beef neck meat is hard, smooth and chewy, the meat is dry and solid, and the meat lines are messy. Italians like to eat beef neck dried and eaten as a filling. It is chewy, and it is better for young and middle-aged people to eat.

2. Beef neckBeef is composed of two pieces of meat that cross each other due to more movement, and the meat filaments are irregular and irregular, with strong toughness and fine fiber, characterized by both fat and thin, and dry meat. It is suitable for making stuffing or simmering soup, and the filling rate is 15% higher than that of other parts, and it is good to make beef balls. It is better consumed by young and middle-aged people.

4. Beef shoulder beef beef shoulder meat, located in the front shoulder blade of the cow, the upper part of the front leg, by the supraspinatus and infraspinatus muscles.

Forearm tensor fascia, triceps brachialis.

The lateral cephalic muscles are composed of fine fibers and a smooth taste. Suitable for stewing, boiling, and marinating.

5. Beef Ribs Beef ribs are taken from the brisket, the meat quality is basically fine, there is not so much oil, suitable for stewing, boiling soup, and braised wine. The meat is tender and juicy. Not suitable for the elderly.

7. Beef brisket Beef brisket is the soft muscle of the beef belly and near the ribs, taken from the boneless strip meat between the ribs, with more lean meat, less fat, less tendons, slightly tougher meat, thick and mellow taste, suitable for braised meat, stewed soup or curry. People with high cholesterol, high fat, the elderly, children, and people with weak digestion should not eat more.

8. Beef tendon and tendon.

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

It is better for young and middle-aged people to consume.

9. Beef loinThe outer loin of the cow is the longitudinal muscle of the back of the cow, the meat is red, easy to have fat deposits, and it is marble.

Striated. It is suitable for stir-frying, frying, shabu-shabu and baking. It is better for young and middle-aged people. This piece of meat is used in the steak we often eat. Because it has fat, it tastes more fragrant when fried and grilled, and the texture is also very good.

10. The milky white fat of the oxtail and the dark red meat of the oxtail have the same ratio of meat and bones. Because of frequent exercise, it is basically lean meat, rich in gelatin, full of flavor, and can be simmered in casseroles or soups for a long time to enjoy the deliciousness. Oxtail is sweet and flat in taste; It has the effect of replenishing qi, nourishing blood, and strengthening muscles and bones.

Suitable for all ages.

1.Beef neck: It is the second hardest part of the beef body, its hardness is second only to the calf meat of the cow, the meat is dry, but the meat is messy, suitable for making minced meat or stew.

2.Shoulder meat: The fat distribution is moderate, the fiber is fine, and the taste is smooth and tender, so you can eat the unique flavor of beef. It can be made into shabu beef, suitable for stewing, roasting, stewing, and curry beef.

3.Brisket: Divided into anterior brisket and posterior brisket.

The brisket can be used for barbecue. The back brisket is the part of the pork belly and beef brisket, which contains a lot of oil, thick meat, many facial lines, and a certain amount of fat covering, and the taste is more tender after cooking, fat but not greasy. It can be fried, roasted, stewed or boiled.

4.Beef Tenderloin: The meat is extremely delicate, marbling-shaped, and can be cut into large pieces. This piece of meat is used in the sirloin steak we often eat, which is one of the most tender meats, suitable for beef rolls, steaks, etc., and thinly sliced can also be used for shabu beef.

5.Tenderloin: The softest part of beef, which is basically low-fat and high-protein. It is often used for filet mignon and teppanyaki, and has been a favorite of healthy foodies in recent years. It is suitable for stir-frying, frying, shabu-shabu, grilling, etc.

6.Buttocks, back buttocks: soft meat, coarse fibers, low fat content. It is only suitable for shredding or slicing vertical meat fibers, and is suitable for a variety of cooking methods.

7.Hind leg meat: It is divided into three parts: the head knife, the monk's head, and the silver-edged three-pronged. The head knife is suitable for seasoning and cooking into cold dishes; The head part of the monk is soft and can be cut into thin slices for cooking; The silver-edged three prongs are the coarsest part of the beef, which is suitable for long-term stewing and boiling.

8.Tendon meat: suitable for braised or marinated or sauced beef. After cooking, it has a gelatinous texture and is chewy.

Beef has a lot of effect.

Do not serve with pork.

Not only are there hundreds of ways to make beef, but there are also many ways to eat it. Now the best in the market is generally based on yellow beef. As a high-protein food, beef is especially suitable for eating in winter, which can play a tonic effect.

Eating beef can enhance physical fitness, and has a greater improvement effect on people who are weak, lack of middle qi, and have edema. Beef is not only low in fat and cholesterol, but also high in vitamins, so it is suitable for obese people, high blood pressure, shortness of breath, weak muscles, anemia, coronary heart disease, arteriosclerosis and diabetes.

Beef has the effects of dissolving phlegm and relieving wind, quenching thirst and salivation, nourishing the spleen and stomach, and strengthening the muscles and bones, but Chinese medicine believes that the consumption of each meal should not be excessive, and excessive consumption may increase the risk of colon cancer and prostate cancer. People with liver disease and kidney disease should be cautious about eating beef, and people with weak digestion should not eat more.

In daily consumption, beef should not be eaten with chestnuts, snails, brown sugar, leeks, liquor, pork, etc. The beef is warm and spleen-invigorating, and the pork is cold and greasy and nourishing yin, one warm and one cold, contradicting each other, and the effect is gone.

The following are the differences and practices of the 16 common beef cuts:

1.Beef neck: both fat and thin, the meat is dry and firm, 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.

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

3.Upper brain: The flesh is delicate and prone to marbling deposition. The fat of the upper brain is evenly mixed and has obvious patterns. It is suitable for pan-fried, grilled and shabu-shabu beef handiam hot pot.

4.Breast: On both sides of the cartilage, the main wide book should be 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 meat is delicate, the fat content is high, and the taste is tender and juicy, which is suitable for shabu-shabu, grilling, and frying.

6.Outer loin (also known as sirloin or sirloin): The longissimus muscle of the back of the cow, the flesh is red, prone to fat deposits, and has a marbling shape. It is suitable for frying, grilling, and shabu beef hot pot.

7.Tenderloin (also known as tenderloin or filet): The most tender part of beef, most of which is lean meat with a low fat content. It 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.Luck (also known as cucumber strips): Muscle fibers are coarser and low in fat. Suitable for roasting, marinating, etc.

9.Brisket: A piece of meat with tendons, meat, and oil, with more lean meat and less fat. Suitable for braised or stewed soups.

10.Beef ribs: The ribs and ribs are connected to the ribs, the meat is tender and delicious. Suitable for roasting, stewing, stewing, etc.

11.Beef tendon: The muscle fibers are coarser and the fat content is low. Suitable for marinade, sauce, etc.

12.Beef tender loin: the most tender meat in the waist and abdomen, with a delicious taste, suitable for roasting, shabu-shabu, etc.

13.Oxtail steak: The meat of the oxtail is tender, and the fat content is low. Suitable for frying, roasting, etc.

14.Sirloin steak: The piece of meat on the outer loin of the beef is tender and has more fat deposits. Suitable for frying, roasting, etc.

15.Beef Tenderloin Steak: One of the most tender parts of beef, low in fat. Suitable for frying, roasting, etc.

16.Hip steak: Muscle fibers are coarser and lower in fat. Suitable for roasting, marinating, etc.

For these cuts of beef, different cooking methods need to be selected according to different meat quality characteristics and taste requirements. For example, you need to choose pieces of meat with a high fat content for soup, and you need to choose a more tender part for frying and grilling. During the production process, it is also necessary to adjust and flexibly change according to the actual situation to achieve the best cooking results.

The brisket we eat in our daily life, if it is divided according to the parts of the cow, many meats can be called brisket, brisket broadly refers to beef with some beef tendons, beef and some oil, he refers to the abdomen and some muscles in the ribs of the cow, brisket refers to some lean and fatty meat pieces, it is very suitable for braising and cooking, that is, it is very similar to the pork belly we usually eat. In general, beef can be called brisket, and there are many places on the beef because it is very delicious, and many people like it.

According to our traditional definition, if you buy some brisket, most of them are to buy the area of the beef belly, because this part of the beef does not taste like the tendon has a lot of muscles, and it is all lean meat, but there are muscles and fat meat between fat and lean, so it is very suitable for braising or stewing to eat, there are many methods, ** relatively speaking, it is relatively cheap, and the nutritional value rich in the brisket is also very high, although it looks very fat. However, some of the fat content is indeed very small, some high-quality protein rich in beef brisket, some mineral elements, vitamins and other content is very rich, which can supplement some essential amino acids that our body needs.

Broadly speaking, many parts of beef can be called brisket, but when we buy milk in our daily life, most of them are the area where we buy the belly.

Brisket refers to the soft muscles in the belly and near the ribs. In addition, beef brisket contains high-quality protein, containing all kinds of amino acids, and the proportion of various amino acids is basically the same as the proportion of various amino acids in human protein, which contains more sarcosine than any food.

If the brisket is divided according to the part, the meat in many parts of the cow can be called brisket. Imported from abroad is mainly cut into strips of beef ribs, taken from the ribs between the boneless strips of meat, more lean meat, less fat, less tendons, suitable for braised or stewed soup. In addition, there is a loin with little tendon, less oil, and more meat on the top layer of the tenderloin, but the shape is not regular, which can also be called beef brisket, and it is the best braised part.

Beef tendon can be regarded as a kind of beef brisket, with more tendons, less oil, or even lean meat, which is generally used for marinating, not suitable for stew, and even more not suitable for braised meat.

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: It is the front meat of the cow, including the neck to the shoulder, which is composed of two pieces of meat that cross each other, with fine fibers and a smooth and tender taste. Suitable for stewing, roasting, stewing, and beef curry.

3.Upper brain: This part of the beef has dense connective tissue, the meat is delicate, fat and lean, 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, shabu beef or making meat filling.

4.Brisket: on both sides of the cartilage, 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 tender, high in fat, and sweet and juicy in taste. It is suitable for shabu-shabu, grilling, and frying. This piece of meat also tastes good.

6.Lateral ridge 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. Compared to filet, sirloin steak has a slightly greater tolerance for error, and because it has fat, it tastes more fragrant and has a good texture.

7.Tenderloin: The most tender part of beef, most of which is lean meat with low fat content.

Tenderlion, also known as the small muscle, is the part with the least amount of exercise and the most tender taste, and is often used to make filet mignon and teppanyaki. Filet mignon has relatively high requirements for operation, and one more point is firewood, so generally filet mignon is matured at 3-5 years to keep the meat tender and juicy.

8.Rump meat: Muscle fibers are coarser and lower in fat. It is only suitable for shredding or slicing vertical meat fibers and stir-frying. It is also known as rice dragon, cucumber strips, and monk head.

9.Brisket: Fat and lean, 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.