Which part of the beef is better to use for thinly sliced beef meat?

If you slice the beef thinly into such meat, it is generally better to have the meat on his back, and the meat on his back is relatively easy to cut thin.

Hello, friend.

Thinly sliced beef is best served with the tenderloin part of the cow.

Beef contains a lot of protein, low fat, calcium, iron, niacin, vitamins, tonifying and invigorating qi, strengthening muscles and bones, and warming the stomach.

The meat is very tender. It tastes delicious and has high nutritional value, which is more conducive to the absorption and health of the human body. Thank you.

Thinly sliced beef and the tenderloin from the cow is better and very lean.

The meat is very tender.

If you want to cut the beef thin and well, then you can actually put the beef in the freezer first and freeze it, so that the cut is more regular.

A lot of the beef slices are rump.

01 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.

Good beef balls.

02 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.

03 Upper Brain.

The meat is delicate and prone to marbling deposits. The fat of the upper brain is evenly mixed and has obvious patterns. Suitable for shabu

Fried, grilled, shabu beef hot pot.

04 Brisket.

On both sides of the cartilage, it is mainly the pectoralis major muscle, with slightly thicker fibers, more facial lines, and a certain amount of fat coverage, which is cooked in the mouth.

The feeling is more tender, fat but not greasy. It is suitable for stewing and boiling soups.

05 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.

06 Sirloin (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. We often eat the West.

Cold sirloin steak uses this piece of meat. Compared to filet, sirloin steak has a slightly greater tolerance for error.

Because of the fat, it tastes more fragrant when fried and grilled, and the texture is also very good.

07 tenderlion filet (also known as beef tenderloin or filet).

Most of the most tender parts of beef are lean meats with low fat content. tenderlion is general.

The so-called small muscles are the part with the least amount of exercise and the most tender taste, and are 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 to protect.

The meat is tender and juicy.

08 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.

09 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 scapular part (chuck) is located in the upper part of the cow's foreleg and is composed of the supraspinatus, infraspinatus muscles, tensor fascia muscles of the forearm, and lateral cephalic muscles of the triceps brachiae. Therefore, it is suitable for slow cooking and simmering to make the meat soft.

2. Anterior chest.

The brisket is mainly the pectoralis major muscle, which is thicker on both sides of the cartilage and is more difficult to prepare, so it is suitable for slow cooking, or pastrami and marinating.

3. Costal spine.

Located between the 6th and 12th ribs of the cow, it is the most oily part, and it is evenly distributed, very beautiful, so the meat quality is also the most flavorful. This part has less movement, is second only to filet in tenderness, and only needs to be lightly fried to enjoy the full flavor.

Fourth, the anterior lumbar spine.

The anterior lumbar spine is located from the ribs to the last lumbar vertebrae, the surface fat is not completely covered, there is a complete layer of back fascia cover, this part has a little exercise, so the meat is slightly less tender and chewy, this part is mainly used as a steak, suitable for frying.

5. Upper lumbar spine.

Located between the front and back of the hip, it is very similar in shape to the front waist, and it is not very tender, chewy, but delicious, and it is a classic steak part that is suitable for frying.

Sixth, the waist inside.

The loin, also known as the tenderloin, has only two of each cow, and this part is almost immobile, so the meat is the most tender, lean and less fatty, and the taste is tender and juicy, so it is also the most precious.

7. Abdomen. Located below the rib spine, the first half of the fat and lean meat is arranged in layers, that is, "pork belly", and the second half is beef brisket, which is more suitable for Chinese stir-frying and stewing.

8. Posterior hips.

The hind buttocks have a lot of exercise, so the meat is thin and hard, with less oil flowers, which is not very attractive, but after slow simmering or stewing, it can also release deliciousness, and this part is more suitable for stewing and marinating.

9. Legs. The legs have the most movement, forging the muscles of the legs, the meat is lean, there is almost no oil splash, and it needs to be softened by marinade and sauce.

It is recommended to use the breast of the cow, which is generally the position of the fat cow, and it looks like this when cut into slices.

I look at slicing cow thighs. Then your flesh is very plump. Sliced meat is the most beautiful.

Beef rump can be sliced and stir-fried.

Beef tastes best when cut horizontally. There is an old saying that "cut the beef and sheep horizontally and cut the pig vertically", that is, when cutting the meat slices, the beef and mutton should be cut horizontally, and the pork should be cut vertically. The beef is relatively firm, the fiber is relatively thick, and when sliced, the fiber is relatively long, and the fiber is tight when fried and blanched, and the taste is very woody, and it is laborious to chew.

If you cut the beef horizontally and cut off the fiber lines of the beef, it will be easy to chew when you eat it, and the taste will be better.

Tips for slicing beef1. Freeze the beef for half an hour before cutting. When cutting shredded beef or beef slices, in order to make the knife beautiful, wrap the whole piece of beef, put it in the refrigerator freezer and freeze it for half an hour, and then take it out and cut it smoothly when the shape is frozen and fixed.

2. First observe the texture of the beef.

3. When cutting, you can't cut along the lines, cut horizontally to remove the fascia.

4. Cut the beef into pieces and cut the beef slices horizontally.

5. When cutting beef, press the beef with your left hand and use the knife technique of pushing and pulling with your right hand.

6. If you want the beef to be more tender, you also need to marinate. First put the beef in a bowl, then add a little salt, pour in the beer, add cornstarch, wait for the beef to mix, marinate for 20 minutes, so that the fried beef is more tender.

Cut horizontallyAt a 90° angle with the muscle texture of the beef, the beef slices cut out of the cross cut are fresh and tender, and the beef strips cut along the texture after the cross cut are tender and not easy to break; After cutting it horizontally, it is then cut into slightly large chunks of beef, so that the beef cubes can survive the stew.

Precautions for cutting beef1. When cutting shredded beef or beef slices, in order to make the knife beautiful, wrap the whole piece of beef, put it in the refrigerator freezer and freeze it for half an hour, and then take out the cutting when the shape is frozen and fixed.

2. Before cutting beef, observe the texture of the beef, cut it horizontally, and remove the fascia on the outside.

3. When cutting beef, press the beef tightly with your left hand and use the knife technique of pushing and pulling with your right hand.

The right way to cut beef

The red line in the figure indicates the direction of the beef grain, while the black line indicates the direction of the blade.

In the picture, the red cross is cut out along the beef lines, which is wrong. The tick is cut against the texture of the beef, and this cutting method is correct.

Ways to cut beef that are easy and look good:

1) Freeze the beef for half an hour before cutting it;

2) When cutting shredded beef or beef slices, wrap the whole piece of beef and put it flat to make the knife work beautiful.

The refrigerator freezer freezes for half an hour, and when the shape is frozen and fixed, then take out and cut it easily, and it is easier to cut after ice, and the frozen beef has high moisture content, which is more tender than not ice at all.

3) The above method of cutting beef is generally the method commonly used in the cafeteria Biro, and the hotel also uses this method to cut.

Beef slices will taste better method

First, observe the texture of the beef;

When cutting, you can't cut along the lines, cut horizontally to remove the fascia;

Reference diagram and figure (2).

Cut the beef into cubes and cut the beef slices horizontally;

When cutting beef, press the beef with the left hand and use the knife technique of pushing and pulling with the right hand;

When cutting beef, be sure to cut evenly, not thin at the top and thick at the bottom;

To make the beef more tender, we also have to marinate;

Start by placing the beef in a bowl;

Add a pinch of salt, pour in the beer, add the cornstarch;

After the beef is mixed, marinate for 20 minutes to make the stir-fried beef more tender.

Beef slices are tender

Beef has a lot of old tendons, that is, the fibrous tissue of beef is thicker and there is more connective tissue;

The beef must be cut horizontally with the fiber lines, that is, with the muscle lines, so that the tendons of the beef can be cut off to facilitate cooking;

If you cut along the lines, the tendons will be retained, and when cooked, not only will the meat not taste good, but the meat will become woody and chewable.

Beef should be cut against the texture of the meat. That is, the texture of the knife and the meat is 90 degrees vertical. The cut out of the meat slices has a "well" shape.

Beef is old (i.e., fibrous tissue) and has a lot of tendons (i.e., more connective tissue). It is necessary to cut the tendons horizontally, that is, with the muscles (also known as the top knife cut), to cut the tendons so that they can be prepared in a palatable dish. If you cut along the lines, the tendons will be retained, and the meat will be chewed after cooking.

If you find that fresh beef is not easy to cut, you can put the beef in the freezer for an hour and then take it out and it will be very easy to cut.

The edible value of beef.

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 will be 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.

The above content reference: Encyclopedia - Beef.