What part of the cow is Petal Beef?

Petal beef is the meat on the calf belly of a cow and is also known as beef tendon meat. Because of the frequent exercise, the muscle fibers of this part of the meat are relatively thick, and the meat quality is layered, which is very suitable for making braised meat or sauced beef, and the taste is also very chewy.

Petal beef is the tendon meat of the calf and stomach of the cow.

1. Beef flower meat is the belly of the cow, the meat in this place is fat and thin, the meat quality is very good, not too greasy, of course, it will not bite and can't bite, it is very rich in fatty acids and cholesterol.

The content is not so high, and the nutritional value is also very good.

2. Eating some beef flower meat properly can make the muscles grow faster, and can also make the strength of the muscles stronger, for people who need to train muscles, you can eat some appropriately, so that the training can last longer, and adenosine triphosphate can be supplemented.

It can make fat metabolism faster.

The brisket is in the belly.

Beef belly refers to the part around the ribs, and the shoulder and belly meat is the part on the side of the head, which contains more oil flowers, and the meat is slightly hard, and it can be stewed or finely marinated after being cut into pieces and seasoned, and you can also eat the deliciousness of this part.

Most of the barbecue restaurants and hot pot restaurants are called beef pork belly slices, which are cut into meat slices about the same time, which is a very common meat slice. Due to the large amount of fat, it will exude a rich aroma after grilling, and the lean meat has fat in it, so that the taste is not greasy. It can be said that it is one of the indispensable beef for barbecue and hot pot.

Beef pork belly is the meat of the belly of the cow, the meat in this place is fat and thin, it tastes very good, and it is not very greasy, however, the meat in this part is a little bitten, because it is rich in fatty acids, and it is not suitable for the elderly to eat beef belly.

If you want to gain muscle, you can eat some beef pork belly, which can make the muscles stronger, and can supplement the body with adenosine triphosphate, which can make the fat metabolism faster. Eating beef pork belly can make the immunity stronger, and it can also make the metabolism of protein and the synthesis of protein better.

Beef pork belly is rich in nutrients, such as vitamin B6, iron, potassium, etc. Beef pork belly also contains alanine, if the carbohydrate intake is insufficient, alanine can provide the energy needed by the skin, which is better for the body.

For people with anemia, you can eat some beef belly to nourish the body, because beef pork belly contains a lot of iron, which can alleviate the symptoms of anemia. There are many ways to eat beef belly, you can stir-fry it, or grill it, and its taste is very good. Beef pork belly is not available to everyone, and the right way to mix it is important.

If it is **, it is not suitable to eat beef pork belly.

The cow flower is the stomach of the cow.

Cattle, belonging to the cattle family, are a family under the subfamily Bovine. Bison with chromosome number of 56, cattle with chromosome 60 and large cattle with chromosome 58 chromosomes are fertile offspring and are mammals, which are prone to Robertsonian translocation and change chromosome number to reduce fertility and grasp the rate of fertility. The body is stout, and some bulls have a pair of horns on their heads.

Cattle can help humans in agricultural production.

Beef snowflakes can be found in different parts of the cow.

Snowflake beef is a name for beef, snowflake beef, also known as marbled beef, mainly refers to the fat deposited between muscle fibers, forming obvious red and white, marbled shape of beef, not specifically refers to a part of the cow.

Snowflake beef is mostly graded by the density, shape and meat quality of its distribution. The common "fat cow" can also be regarded as a kind, and the selection of eye meat, upper brain, and outer spine is even better. Snowflake beef is fragrant, fresh and tender, and is a high-grade beef suitable for both Chinese and Western cuisine.

Snowflake beef is actually a beef with a lot of capillaries between the muscle fibers and muscle fiber bundles, so that the beef looks like there are a lot of white and red crosses, which looks very appetizing.

Snowflake beef is available in different parts of the cow. Snowflake beef is mostly classified by its distribution density, shape and meat quality, but there is no clear standard in the industry, and the common "fat beef" can also be regarded as a kind, and the selection of eye meat, upper brain, and outer loin is even better. Snowflake beef is fragrant, fresh and tender, and is a high-grade beef suitable for both Chinese and Western cuisine.

**More expensive. The composition of ordinary beef Yu Chun imitates the butter itself, which is very different from the composition of the fat structure of this snowflake beef.

How to choose beef:

In terms of appearance: fresh beef is bright red, uniform and natural in color, and the fat part is white in color and free of variegation. Inferior beef is dull in color, grayish in fat, and even green (spoiled).

Beef with skin can be inspected for neatness on the skin, and poor quality beef usually has red spots on the skin.

2. In terms of smell: the smell of high-quality beef is normal and there is no peculiar smell. Poor quality beef is sour, stinky, or has an ammonia smell.

3. By feel: Gently press the beef with your fingers, the fresh beef is full of elasticity, and it can be quickly recovered after pressing. Inferior beef lacks elasticity and is difficult to return to its original shape after pressing.

Feel the viscosity of the beef with your hands, the fresh vertical fiber beef has an air-dried film, and the surface is dry and non-sticky. The surface of the inferior beef pants is dry or sticky, cut the beef with a knife, and the cut part is moist and sticky. Badly spoiled beef is sticky to the touch.

Some unscrupulous merchants will sell buffalo meat, and the surface of the beef injected with water is not sticky, but the appearance of this kind of beef is wet, not strong, and the elasticity is low.