What is the difference between beef tenderloin and beef tenderloin? What cooking techniques are suit

Beef is rich in protein and amino acids.

And it is low in fat, which is a delicacy that many people like. However, many people have such doubts, the location of beef is different, and the way of cooking is also different, so how should we distinguish it, today I will talk to you about the difference between the commonly used beef tenderloin and beef tenderloin. <>

In terms of parts, beef tenderloin refers to the meat inside the back spine of the cow, and the flesh is thin in fibers, all of which are bright red and lean. The beef loin refers to the long strip of meat next to the joint on the outside of the lumbar vertebrae, and the meat is thicker than the loin, and the fat part is connected to the outside, so it will be mixed with a little fat. In terms of meat texture, both the beef tenderloin and the beef tenderloin are very tender, but the outer loin is inferior to the tenderloin.

From the perspective of cooking, the steak and beef used for barbecue we often eat are beef tenderloin, while the beef used in stir-frying, such as black pepper beef tenderloin, stir-fried beef, etc., is the beef tenderloin. However, there is not much difference between tenderloin and tenderloin, and the price of purchase is about the same, and when stir-frying, both tenderloin and tenderloin are almost universal. <>

We often eat filet mignun.

The middle meat of the beef tenderloin is used, which is thickly cut into centimeters, because it is pure lean meat, so that it can lock in more juice, and if it is too thin, it will lose water and cause a firewood taste. Evenly coat the steak with salt and pepper on both sides.

Marinate in olive oil for more than two hours and fry in butter. And sirloin beef.

It is the beef tenderloin, which is the biggest feature of sirloin, marinated with sea salt and black pepper, and fried in the oil pan, the fat of the fat part slowly overflows, and is absorbed by the lean part, and the taste will be more fragrant. <>

And when we use a knife for beef tenderloin when stir-frying, we must remove the fascia when processing, otherwise it will not be chewable when eating. Cut the meat into pieces or strips against the texture of the meat and put the cooking wine.

Salt, soy sauce and cornstarch are evenly grasped and marinated for half an hour. The beef must be marinated in advance, otherwise it will be very chai when fried. And it should be noted that the process of frying meat must be fast, not too long, otherwise the gravy will volatilize, and the meat will definitely be firewood.

Beef tenderloin is a tender and lean meat cut on the back of the cow, which is more suitable for barbecue, and the beef loin is a strip of meat on both sides of the spinous process of the lumbar vertebra of the cow, and its meat quality is relatively tender, so it is generally used for boiling, stir-frying, roasting, mixing, etc.

1.The shape and size of the difference: the beef loin, also known as the inner loin, is generally small. The outer ridge is thicker and the bones are relatively large.

2.The difference is different: the tenderloin is tender, and the tenderloin is often used for pan-frying steaks. The tenderloin is more tender and is generally used for stir-frying, and the tenderloin is generally used for all kinds of beef tenderloin dishes made in restaurants.

The shape is different, the size is different, the position is different, the degree of tenderness is different, and the way of making is different. Beef tenderloin can be used to make steak, and beef tenderloin can be used for stir-frying.

Beef is rich in protein, so it is loved by many people, and both beef tenderloin and beef tenderloin are part of the cow's body. Beef loin is a strip of meat located on both sides of the spine process of the beef loin, the meat is relatively tender, and can generally be used for stir-frying, barbecue, etc. Beef tenderloin is also the best piece of meat on the cow, it is a lean meat located on the back of the cow, which can be purchased in the market, and it is very suitable for barbecue.

Beef tenderloin is used in steak commonly eaten in Western cuisine, and beef tenderloin is used in beef tenderloin. <>

Beef tenderloin is lean and looks smaller, whereas the outer loin of beef has a relatively large bone and appears coarser. Beef is rich in amino acids.

After consumption, it can increase people's disease resistance and increase people's immunity. There are many beef sellers in the market, but you should pay attention to careful selection and choose fresh beef to make the dish more delicious. When buying beef, pay attention to the color of the beef, if the color is dark and shiny, it means that the quality of the beef is poor.

Fresh beef is generally shiny and uniform in color. You can also smell the beef when you buy it, and if it smells rotten, it means that the beef is rotten and can no longer be eaten. If the beef smells sour, it means that the beef is of poor quality and is not suitable for buying.

Fresh beef is not sticky, and if you gently stroke the beef with your hands, it is not suitable to buy if it is sticky. At the same time, when buying fresh beef, it is also necessary to observe the color of the fresh beef. <>

If the fat of fresh beef is flesh-colored, it means that the beef is relatively tender, and if you touch the beef with your hands and find that the beef is very rough, it means that the beef is relatively old. It is very necessary to buy fresh beef, if you don't pay attention to buy spoiled beef, it will not taste good, the surface of fresh beef is a little moist, and it will not stick to your hands when you touch it. When buying fresh beef, you can also touch the beef with your fingers, and if you press it, the beef will bounce back immediately, indicating that the beef is relatively fresh.

The hardness of the beef tenderloin is relatively high, and it tastes very chewy. The outer loin of the cow is relatively soft. When buying, look at the color of the beef, if the color is dull, it means that it is not fresh.

Beef tenderloin is commonly known as sirloin beef, refers to the long strip of meat on both sides of the cow's waist vertebrae, beef tenderloin is commonly known as filet beef, refers to the tender and lean meat on the back of the cow, suitable for barbecue or steak, the main observation of color, smell and texture when purchasing, the fat of fresh beef is white or milky white, and the color of not fresh is gray and green.

Beef tenderloin and beef tenderloin are different in taste, the tenderloin is more tender and tastes better, and the meat of the outer loin is more chewy; When choosing fresh beef, it can be ** color, if it is uniform red and shiny, it means that it is fresh beef.

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.

The meat on the beef tenderloin, the strip-shaped tender meat on the inside of the cow's spine vertebrae, is the most tender part of the beef. Most of them are lean meats that are low in fat. It's all red meat, and there's not a bit of fat.

Suitable for pan-frying, sautéing, frying, steak. Italians prefer to eat beef tenderloin raw. Fun for all ages.

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

Buying tips

1. Cut off the excess fat and tendons on the tenderloin. If you want to save trouble, or if you've never cut meat before, you're better off with skinless and connective tissue skinned. If you don't know how to cut it, it will become very difficult to cut the meat.

2. Lean tenderloin only needs to cut off a little fat or tendons. Hold up a piece of tenderloin with your hands, pick out the fat and tendons with your fingers, and cut them off. Until all visible fat and tendons are cut off.

3. Find a membrane with a string of muscles. Cut off the fattest and hardest pieces of meat and freeze them for use.

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 meat, and there's not a bit of fat. Suitable for pan-frying, sautéing, frying, steak. Italians prefer to eat beef tenderloin raw. Fun for all ages.

Beef tenderloin, this is our usual term, and the official version 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 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.

1.The shape and size of the difference. Beef tenderloin, also known as inner tenderloin, is generally small. The outer ridge is thicker and the bones are relatively large. Beef tenderloin: Beef tenderloin:

2.The use of the distinguishing point is different. The tenderloin is tender, and it is often used to fry steaks. The tenderloin is more tender and is generally used for stir-frying, and the tenderloin is generally used for all kinds of beef tenderloin dishes made in restaurants.

As the name suggests, beef tenderloin is the meat on the beef tenderloin, beef has the effect of nourishing the middle and nourishing qi, 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 weakness, sour muscles and bones, anemia and long-term illness and dizziness of friends and friends;

It can be consumed by the general population.

1.It is suitable for people who grow and develop, postoperatively, and recuperate after illness, and people with weak breath, shortness of breath, muscle and bone soreness, anemia, long-term illness and yellow dizziness;

2.People with infectious diseases, liver diseases, and kidney diseases should eat with caution; Yellow beef is a hair product, and people suffering from scabies, eczema, acne, and itching should use with caution.

3.People with high cholesterol, high fat, the elderly, children, and people with weak digestion should not eat more.

1. Difference in use:

Beef tenderloin: Good for grilling.

Beef loin: tender meat, fried steak.

2. Different shapes:

Beef loin: Generally small.

Cow Outer Ridge: The outer ridge is thicker and the bones are also relatively large.

Beef tenderloin: <>

Beef Tenderloin: <>

1.The outer loin of the cow is a strip of meat on both sides of the spinous process of the lumbar vertebra of the cow, because its meat quality is relatively delicate, so it is generally used for boiling, stir-frying, roasting, mixing, etc.

2.Beef tenderloin, generally transliterated in Chinese as sirloin, sirloin beef.

Generally put sirloin steak.

Also referred to simply as sirloin.

3.The outer loin of the cow, also known as the spine of the bovine, is located behind the upper brain and before the three prongs, and is a strip of meat on both sides of the ridge.

4.Beef is rich in protein, which is broken down into amino acids.

It is closer to the needs of the human body than pork, can improve the body's ability to resist diseases, and is very beneficial to children in the growth and development period and friends who need to recuperate after illness.

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.