Which part of beef is the most tender and which parts of beef are the most tender?

Beef tenderloin and beef tenderloin.

The first part: beef tenderloin.

The meat here is the smoothest and most tender part of the cow, and the steak we often eat is the meat here, which tastes fat but not greasy, especially chewy, and tastes very fragrant. Beef tenderloin is the inner cavity of the cow's spine and is the most expensive part of the cow's body. Usually when we go to eat beef, the meat here is a must-order.

The second part: the outer loin of the cow.

Beef loin is the meat on the outside of the spine, and the fat content here is more than that of beef loin. Its ** is also much cheaper than beef tenderloin, so it is loved by people, and it tastes the same as beef tenderloin, which is very chewy.

Beef tendon meat. Also known as the money tendon, as long as you say these three words when buying beef, the shopkeeper generally does not dare to fool you. The second best part of beef is beef brisket, I believe many people are familiar with beef brisket, but when it comes to sirloin, most people don't know it.

Beef brisket is mainly divided into three parts: base meat, anti-belly meat, and refreshing belly. Of the three parts of beef, the refreshing belly meat is the best, because the refreshing belly meat on a cow is only about 4 catties. It is mainly presented as a layer of meat, a layer of fascia, and fat and lean beef, with a strong gelatinous texture and a very good taste, which is generally difficult to buy.

The third best beef is the beef brain.

Many people think that it is the meat of the cow's brain, but in fact it is the meat of the back of the cow's neck. This part of the beef, mainly located in front of the ribs on both sides of the upper side of the neck of the cow, is evenly fat, red and white, and the meat is very delicate. Friends who like to eat fried beef can choose more beef from this part and buy it.

The fourth best is beef tenderloin, usually many people like to eat fried beef, such as fried shredded beef, fried beef slices, friends who love fried beef, you have to choose this part to buy. Many restaurants use this part of the stir-fried beef to make it.

Beef tenderloin is the most tender part of beef, and most of the most tender parts of beef are lean meat with low fat content. Suitable for frying, sautéing, frying, steak Italians prefer to eat beef tenderloin raw. Suitable for all ages.

Beef neck. Because the beef neck is often exercised, the beef neck meat is harder, smooth and chewy, the meat is dry, and the meat texture is more messy, so Italians like to air dry the beef neck to eat, which is suitable for filling. It is better consumed by young and middle-aged people.

Beef tender. Because of more exercise, beef neck is composed of two pieces of meat that cross each other, with finer fiber, characterized by both fat and thin, dry meat, and the filling rate is 15% more than other parts, which is better for young and middle-aged people to eat.

Upper brain. The upper brain is delicate because it is rarely exercised, and it is prone to marbling deposits. The upper brain fat is evenly mixed, with obvious patterns, suitable for frying, stir-frying, shabu-shabu, and is suitable for a wide range of people who eat it, suitable for all ages.

Beef ribs. Beef ribs are taken from the brisket, and the meat is basically fine, without so much oil, which is suitable for stewing and soup. Teriyaki. The meat is tender and juicy. Not suitable for the elderly.

Bull's eye meat. The bull's eye is located on the upper part of the front leg, with one end connected to the upper brain and the other end 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. Suitable for shabu-shabu, grilling, and frying. It is eaten by a wide range of people.

Fun for all ages. Beef brisket (brisket).

Beef brisket, which is the soft muscle in the belly of the cow and near the ribs, is a boneless strip of meat taken from the ribs, with more lean meat, less fat, and less tendons, which is suitable for braised or stewed soup. People with high cholesterol, high fat, the elderly, children, and people with weak digestion should not eat more.

Beef tendon meat. The beef tendon is divided into front tendon and hind tendon, and it has a gelatinous texture after cooking. Suitable for marinade and sauce. It is suitable for young and middle-aged people.

The most tender part of beef is the beef tenderloin, most of which are lean meat with low fat content, and it is the part with the least amount of exercise and the most tender taste. Beef tenderloin is often used for stir-frying, slipping and shabu-shabu, and the "hanging dragon" in Chaoshan beef hot pot and the T-bone steak, New York steak, filet mignon and teppanyaki in Western food are all taken from beef tenderloin. 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.

The most tender part of beef is called beef tenderloin.

Beef tenderloin is divided into outer loin and loin. It is located in the back position, and the upper part of the back is the outer ridge, which runs through the entire back, so it is also called the spine and the flat spine.

Meat, hard spine, is a more tender and lean meat; The tenderloin is located on the underside of the outer ridge and is long and round, with a slightly thinner end, and is the most tender meat.

Beef is a good of a variety of minerals, with more content of sodium, potassium, phosphorus, sulfur, chlorine and other elements, and iron, copper, manganese, zinc, manganese, cobalt and other elements are also rich, but the calcium content is very low. Soluble minerals (such as potassium and sodium) are easily lost with juice during the freeze-thaw process of meat; Minerals such as iron, copper, and zinc are present in combination with proteins and are not easily lost during processing.

Generally, beef tenderloin is the most tender.

Beef is divided into several parts, different parts of the meat taste is not the same, generally speaking, beef tenderloin is the most tender part of the beef, most of which are low fat content of lean meat, if it is the most popular in life, suitable for frying, stir-frying, frying, etc., suitable for a wide range of people, basically belongs to all ages.

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Pro-Xiaotan made the following answers: 1Beef tenderloin is the most tender part of the beef body, and it can be said to be the best of beef.

2.It is the meat located on the spine of the cow, and it is strip-shaped after being cut out, and there is only one on each cow, which is about one or two catties in total, so it is naturally not cheap. 3.

Because the beef tenderloin is very low in fat, almost all of them are lean meat, tender and juicy, and have a delicate taste, 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. 4.If you want to buy beef tenderloin, you must do it early, otherwise it will be sold out all at once.

The meat on the beef tenderloin is the best and most tender, it has a relatively low fat content, rich nutrients, and high nutritional value.

Beef is the most tender and tasty part of the tripe.

Beef brisket is the most delicious, that is, the belly part of the meat is the most tender and the best to make.

The most tender part of beef is the tenderloin.

Beef tenderloin is a part that cattle can rarely move, and the muscle fibers are relatively thin and the meat is tender. In the parts where cattle are more active, the muscle fibers are relatively thick, and the meat is older. The most tender part of the whole cow is the beef tenderloin, which is the strip of tender meat on the inside of the vertebrae.

The fat content is very low, it is all red meat, there is no fat, it is suitable for frying, stir-frying, frying, steak, etc., and its ** is also more expensive than ordinary beef.

In addition to the beef tenderloin, the tender parts of the beef are arranged from top to bottom, from tender to old, in order of upper brain, outer loin, baby cover, and bottom plate.

Ribs, chest, neck, tendons. The upper brain of beef does not refer to the brain of the cow, but to the back of the cow's neck, and the Huitan meat on both sides of the backbone. The meat in this part is staggered with fat and thin, evenly proportioned, and the meat is tender and juicy, which is very popular.

How to buy beef.

1. Observe the color.

Fresh meat has a uniform red color, shiny, and white or creamy yellow fat. The color of the sub-fresh meat is slightly darker, and the cut surface is still shiny, but the fat is dull. The spoiled meat is dark red and dull in color, and the fat is dark until it turns green.

2. Smell the smell.

Fresh meat has the characteristic normal smell of fresh beef, sub-fresh meat has a slight ammonia smell, and spoiled meat has a rancid smell.

3. Feel the viscosity.

The surface of the fresh meat is slightly dry or has an air-dried film, and it does not stick to the touch. The surface of the fresh meat is dry or sticky, and the new cut is moist. The surface of the spoiled meat is extremely dry or sticky, and the newly cut surface is sticky.