We all know that beef is highly nutritious, so which part of beef is the best?

The nutritional content of beef is very good, and it is very rich in protein, and the production is very simple, the steak is widely loved by everyone, the ribs of beef are the most delicious, and you will not gain weight when you eat beef, so beef is widely praised by the public.

Most people prefer to eat this part of the brisket, believing that the meat of this part is the most delicious.

I think it's beef brisket because the meat is soft, nutritious, and lean, so it can be made into a variety of dishes.

Beef tenderloin is a strip of tender meat on the inside of the vertebrae of a cow's backbone. Most of them are lean meats with low fat content, without any fat, suitable for frying, stir-frying, frying, steak, and suitable for all ages.

Beef brisket, this part has a very high nutritional value, and the entrance is also very smooth and tender, and the taste is very good.

It depends on how to eat, eat cucumber strips raw, chili meat, stewed beef brisket, braised tendons,

1. Scapula: from the neck to the scapula.

The meat between has more tendons and is hard; It is mostly used for stewing, simmering soup, ground meat, etc.;

2. Upper tenderloin.

There is a lot of lean meat, and the meat is mixed with more fat; Suitable for barbecue and steak;

3. Inner tenderloin: The loin part located in the middle of the upper loin and the inner loin is the part with the largest break in the back meat, and it is also the highest grade and most tender part of beef, with moderate fat content, suitable for steak and stir-frying;

4. Lower tenderloin: also known as loin and back meat, sirloin steak.

is the tail end of the loin; The meat quality is second only to Philip, the fat content is moderate, and it is mostly used for steak and barbecue;

5. Leg meat: the parts of cattle that are often moved, the meat quality is coarse, the fat content is less, and it is mostly used for stewing and grinding meat cooking methods; The inner thigh meat part is softer and can be used for steak and charcoal steak;

6. Anterior shin meat: it is the part of the beef leg, which is the part that moves the most, the hardest meat and many tendons, commonly known as beef tendon.

7. Abdominal meat: the meat quality is multi-layered, the lean meat and fat alternate, and the tendons are mostly flattened, which is suitable for stewing and braising it;

8. Willow meat: Located on the inside of the vertebrae, two slender pieces of meat are the softest parts of beef, with less fat content, suitable for the production of steak.

1. The best part of the beef should be the beef tenderloin, which is tender and tender.

2. Beef ** can be cows, bulls, heifers, and the muscle part of the cow can be cut into steaks, beef pieces or cowboy bones, or mixed with other meats to make sausages or blood sausages;

3. Other edible parts are oxtail, beef liver, cow tongue, cow shutters, cattle pancreas, cow thymus, cow heart, cow brain, cow kidney, cow whip, beef intestines can also be eaten, but they are often used to make sausage coatings, and beef bones can be used as feed.

4. The quality of steers and female beefs is similar, but the fat of steers is less, and the quality of older cows and bulls is coarse and hard, and they are often used to make minced beef, and beef cattle generally need to be fattened and fed with grains.

Beef is rich in protein and amino acids. It has the functions of invigorating qi, strengthening the body, strengthening the spleen and warming the stomach. It is especially suitable for winter eating.

Everyone knows that beef is good. Not only is it tasty, but it's also firm, but it's not meat. It's a favorite among healthy people and ** people!

However, beef's ** is often prohibitive. The ** raw beef in our market is 36 yuan per kilogram, but one kilogram of beef can't cook much. If you want to make beef stew, you should buy at least 50 yuan of raw beef.

In fact, not only beef, but also the whole body of the cow is a treasure. Both beef and beef bones are rich in nutritional value. Beef bones are rich in calcium, making them especially suitable for children, pregnant women, and the elderly.

The most important thing is that anyone can accept the ** of beef bones. For example, the market price of the beef tenderloin I bought today is 6 yuan per kilogram. I bought three sections of beef tenderloin for 12 yuan.

Of course, most of the backbone meat I bought was already shaved. If there is meat on it to eat, it will be slightly higher. Many hot pot restaurants use it to make soups.

I used to buy big stick bones. Today, I tried to make beef spine soup. It tastes just as delicious!

Beef tenderloin can be cooked with toppings such as radish, corn, lotus root, mushrooms, etc., or it can be cooked separately. The cooked soup can be eaten as is, as a pot base, or as a stock stew. Especially if you have a baby at home, you can cook a pot of such soup to nourish calcium!

Ingredients for lotus root pot: two sections of beef root, one piece of lotus root, one piece of garlic sprouts, Sichuan pepper, star anise, white mouth, bay leaves, green onions, ginger, 2 drops of white vinegar, appropriate amount of salt.

Step 1. Blanch the beef loin with water, boil for 10 minutes, remove the foam and wash. Peel the lotus root and cut it into hob pieces. Prepare a variety of ingredients and ginger.

2Wash the beef backbone, add water and put it in a casserole, add Sichuan pepper, star anise, white mouth, bay leaves, green onions, and ginger.

Three. Bring the heat to a boil and see if there is any foam, skim off with a spoon. Add a few drops of white vinegar to the pan. Drip white vinegar allows the calcium in the bones to be better absorbed by the body.

4Cover and simmer for 30 minutes. Add the lotus root and salt.

5. Cook until the lotus root is soft and rotten, and turn off the heat. Put the lotus root soup in a bowl and sprinkle with chopped garlic sprouts. Don't sprinkle garlic sprouts directly in the pot, so that the endless spine soup can also be used to cook noodles or eat wontons.

If you cook too much, you can also pack it separately in a plastic bag and put it in the refrigerator to freeze. Of course, you can also make hot pot soup like a restaurant. The whole family is hot!

It says it's snowing outside again. In such weather, whether you order takeout or go out to eat, it is not warm to eat. It is better to cook a pot of nourishing and healthy soup, which is nutritious and healthy, strengthens the spleen and warms the stomach!

The most expensive thing on the cow is the bullwhip, which is a precious tonic ingredient, rich in androgens, protein, and fat, and the taste should not be bad.

The meat of the beef loin is the most amazing. Like the steak that people like to eat now, it is very expensive after being processed, but people especially like to eat it.

Look how you eat it.

If it's a fried steak, it's definitely eye meat.

Anyone who knows the business knows it.

If it's braised beef brisket ribs, it's fine.

Braised oxtail is also good.

If it is stewed or roasted, it is the best beef brisket.

It is just right if I make a filling rib.

If you make a cold dish, of course, it is beef shank.

The main position is very replenishing, and I think eating more is good for the body, so this part is very expensive.

Which part of the beef is the best to eat The best beef I have ever tasted, is the Benfu beef in Yanbian, my hometown, which does not need any seasoning, boiled in tap water, or cut and roasted directly on the fire, you can eat the real beef aroma. Unlike in Beijing, where most of the Chinese and Korean restaurants I eat are marinated beef, although it is fragrant, it is the aroma of the seasoning, not the aroma of beef!

1. Brisket: Brisket is a kind of meat block with tendons, meat, and butter flowers, which is the loose and soft muscle block in the abdomen of the cow closest to the ribs of the cow, and the name is just a general name. If you distinguish according to the local part, a cow's body, many places can be called the brisket of the feast, most of the brisket imported from foreign countries are cut into ribs, taken from the long strip of meat between the two bone strips, because there is a lot of lean meat, no tendons and limbs, and there is little fat, which is more suitable for braised and stewed into soup.

2. Tenderloin: There is a piece of meat in the uppermost part of the tenderloin of the cow that is not very regular, but it has very little fat and few tendons, so it is also called brisket. If you want to say, beef tendon can also belong to beef brisket, but it has a lot of muscles, less fat and imitation of the world, almost all of them are pure lean meat, so it is only suitable for marinated food, not for cooking and making soup to eat.

1. Brisket: Brisket is a kind of meat block with tendons, meat, and butter flowers, which is the loose and soft muscle block in the abdomen of the cow closest to the ribs of the cow. If you go to the district according to the local part, a cow's body, many places can be called brisket, most of the brisket imported from foreign countries are cut into ribs, taken from the long strip of meat between the two bone strips, because there is a lot of lean meat, no tendons, and little fat, it is more suitable for braised and stewed into soup.

2. Tenderloin: The uppermost part of the tenderloin of the cow has a piece of meat that is not very regular, but it has very little fat and few tendons, so it is also called brisket. To say, beef tendon can also belong to beef brisket, but it has a lot of muscles, less fat, and almost all of it is pure lean meat, so it is only suitable for marinating and eating, not for cooking and making soups.

1. Beef neck. Due to the lot of exercise, the beef neck meat is hard, smooth and chewy, the meat is dry, 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 neck. Beef neck meat is composed of two pieces of meat that cross each other due to more movement, the meat is irregular and irregular, tough, and the fiber is fine, and it is characterized by both fat and thin, and the meat is dry. 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.

3. Cattle upper brain. The upper brain of the cow is located at the back of the shoulder and neck of the Yu Tuan, and the beef on both sides of the backbone. Because the upper brain is rarely exercised, the meat is tender and juicy, and there are marbling deposits.

The fat of the upper brain is evenly mixed and has obvious patterns. It is suitable for frying, stir-frying, and shabu beef hot pot. It is eaten by a wide range of people, both young and old.

4. Beef shoulder. Beef shoulder meat, located in the anterior scapula of the cow, the upper part of the front leg, is composed of the supraspinatus, the erection orange infraspinatus muscle, the tensor fascia muscle of the forearm, and the lateral cephalic muscle of the triceps brachi, with fine fibers and a smooth and tender taste. Suitable for stewing, boiling, and marinating.