Why does beef tenderloin have a lot of moisture?

There may be two situations, one is that there is water in it, and the other is that there is water in the thaw after freezing.

Frozen beef tenderloin is normal, because the meat also has a high water content, and the internal moisture will also freeze into ice crystals after freezing, and the surface looks relatively dry, but due to the expansion of the volume during the freezing process of ice crystals, many fine cavities are formed inside the meat after thawing, and the ice crystals are easy to turn into water and seep out.

It must have been filled with water, and there were unscrupulous traders who injected a lot of water to increase the weight of the meat before killing the cows!

I've never seen this before, but I can talk about how to identify beef quality: when you smell it, fresh meat has a normal smell, and inferior meat has an ammonia or sour smell. Two touch, one is to touch the elasticity, fresh meat is elastic, the depression recovers immediately after acupressure, the elasticity of defective meat is poor, the recovery of the depression after acupressure is very slow or even cannot be recovered, and the spoiled meat is inelastic; Second, the viscosity should be touched, the surface of fresh meat is slightly dry or slightly moist, not sticky, the appearance of sub-fresh meat is dry or sticky, the newly cut surface is moist and sticky, the spoiled meat is seriously sticky, and the appearance is extremely dry, but some meat with serious water injection is also not sticky at all, but it can be seen that the appearance is wet and not firm.

Look three times, 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. Beef tenderloin is also the lean meat of cattle, which is very differentiated, you just need to see that there is no agate on this meat, there is no fat, then it should be tenderloin, but the above methods are for reference only, you can also use your own good methods.

Because there is a lot of moisture in the beef back, it is guaranteed to be fresh, and it is delicious when fried.

As the name suggests, beef tenderloin is the meat on the beef tenderloin, and if there is moisture, it may be filled with water.

Inject water into the meat, a bad thing done by unscrupulous merchants!

Answer: There is not much water in the beef tenderloin, and if there is water, it may be filled with water.

Sister Liu Li has a lot of water, it is possible that the merchant injected water into it, so it is recommended to go to the regular one. Place to go buy some donkey tenderloin.

Beef tenderloin, also known as "sirloin", "sirloin" or "philip", is the tenderest lean meat in the back of a cow. The meat is tender and chewy, with boneless and unboneless, and the Philip of beef tenderloin is taken from the middle of the sirloin meat and can be cut into steaks.

Beef tenderloin is also divided into "sirloin or sirloin" and "fillet", which is a tender and lean meat cut from the back of a cow and can be bought without bone, and is suitable for grilling.

Beef is the second largest meat food in China, second only to pork, beef has a high protein content and a low fat content, so it is delicious and loved, and enjoys the reputation of "the pride of meat". Beef tenderloin is a lean piece of meat inside the backbone. The meat is delicate and tender, suitable for stir-frying, slippery, soft frying, etc.

Beef tenderloin is the inner waist muscle of the cow, that is, the piece of meat connected to the spine and the ribs, which is the most delicate part of the cow's body and the piece of meat with the least amount of exercise.

Beef tenderloin is a tender and lean meat cut from the back of a cow and can be bought with or without bone. Beef tenderloin is a lean meat in the backbone, the meat is very tender, the beef tenderloin is rich in protein, low in two fats, so it is extremely delicious, suitable for barbecue, and can also be cut into steak to eat.

Beef has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for people with hidden middle qi, shortness of breath and body weakness, sore muscles and bones, anemia and long-term illness and yellow face and dizziness.

The difference between beef tenderloin can be the most tender part of the beef meat, with boneless or unboneless, its muscle fibers are very fine, lean meat macro is more, and very shiny, the fat color is white or light yellow, the meat is delicate, very elastic. Beef tenderloin can be stir-fried, slippery, and soft-fried, etc., and the taste is fresh and tender, and it is loved.

How to distinguish whether it is beef tenderloin 1, look at the appearance.

Beef tenderloin refers to the strip-shaped tender meat on the side of the cow's vertebrae, which is the most tender part of beef, and the muscle fibers here are very tender and lean.

2. Look at fat.

The tenderloin is slightly darker and shiny, and the fat is usually white or yellowish.

3. Look at the quality of the meat.

The beef tenderloin has a very tender and lean meat on the back, and its meat is very delicate and elastic, so you can rub it with your hands to see its elasticity.

The beef tenderloin is very suitable for making small stir-fried tender beef, cut the beef tenderloin into thin slices according to the texture, and put it in a bowl, add a spoonful of baking soda, a spoonful of dark soy sauce, two spoons of light soy sauce, a spoonful of oil, a spoonful of pepper oil, one and a half spoons of barbecue material, half a spoon of cumin powder to grasp and marinate, and pour in cooking oil. Heat oil in a pot, add minced garlic and stir-fry until fragrant, pour in beef and stir-fry, sprinkle in white sesame seeds and remove from the pot.

Beef tenderloin is a strip-shaped tender meat on the inside of the vertebrae of a cow, and is called tenderloin when it is eaten as meat.

It is the most tender part of beef. Most of them are lean meats that are low in fat. It's all red flesh and sails, and there is no fat at all. Suitable for pan-frying, sautéing, frying, steak. Italians prefer to eat beef tenderloin raw. Fun for all ages.

Beef tenderloin, this is our usual saying, and the official method is also called "Shalang" or "Fili". Beef tenderloin accounts for a smaller share of the whole cattle and is more precious.

Characteristics of beef tenderloin

Beef tenderloin is a tender, lean meat cut from the back of a cow that can be bought with or without bone, and is suitable for grilling. Fili is cut from the middle of sirloin meat and can be cut into steak or grilled. Beef tenderloin is a lean piece of meat inside the backbone. The meat is delicate and tender, suitable for stir-frying, slippery, soft frying, etc.

Because the fat content of the hail beef tenderloin is very low, almost all of them are lean meat, tender and juicy, and the taste is delicate, whether it is fried, fried or boiled, it is very delicious, and it can also be made into fried steak, and the famous "filet mignon" is made with beef tenderloin.