What is the difference between beef shank and beef, and what is the difference between beef shank me

The meat on the cow is called beef, but there is a difference in beef, some are called beef tendons, some are called beef brisket, and some are called beef tendons. Beef tendon is the meat on the leg of the cow, which has no tendons and tendons, and is very strong.

Beef tendon is the meat on the thigh of a cow, which has tendons and is particularly strong to eat. A certain TV series said that it is a bit of a brain. Whereas, beef has no tendons.

The differences between beef shank and beef tendon are as follows:

Beef tendon refers to the beef after the meat of the upper part of the four hooves of the cow has been finely divided. Generally, it is divided into anterior and posterior tendons. One is beef tendon meat with bones, which has the shape of a long cone.

There is also the boneless beef tendon meat, which weighs about kilograms per piece.

Beef leg meat is the meat that does not contain the hooves on the front and rear legs of the beef, and its meat is firm and low in fat content, more muscle, and high in protein, and the beef leg meat is more suitable for barbecue and braised meat. Beef tendon meat refers to the muscles of the cow's knee joint to the thigh, which is wrapped in a meat membrane, with hidden tendons, moderate hardness, and regular lines, which is most suitable for marinating, stewing, stewing, sauce, etc.

It can only be said that beef shank and beef tendon have their own benefits. In different cooking methods, choose different parts of meat, what kind of taste you like, it really depends on personal preference, after all, thousands of characters and things will have thousands of flavors feedback. Only choosing what you like is the best.

Cattle

Cattle are mammals of the order Artiodactylaceae. According to different cattle breeds, the common point is that there are 32 teeth, including 8 incisors, 24 upper and lower molars, and no canines; The upper jaw has no incisors, only tooth pads. The stomach is divided into 4 chambers, including rumen, reticulum, valve stomach and wrinkled stomach, with the rumen being the largest rumination.

According to the unearthed cattle skull fossils and ancient murals and other materials, it can be proved that ordinary cattle originated from the original cattle in the Neolithic Age.

The tendon is the thigh part of the cow.

Beef tendon meat. Refers to the muscles of the thighs of the cow, i.e. the knee joints.

The meat of the upper thighs is divided into the meat of the front and rear legs. The front leg meat is called the anterior tendon, and the hind leg meat is called the hind tendon, and the muscles and flesh are intertwined. The beef tendon meat is wrapped in a meat film, with hidden tendons, moderate hardness, and regular textures, which is suitable for lo-mei or sauce. And beef tenderloin.

The muscle fibers are oblique and short, the meat is thick and broad, fat and tender, suitable for roasting, frying and exploding;

The rib layer is dense, the fascia is numerous, the fat and thinness are uniform, and the toughness is strong, which is suitable for stewing, steaming and making soup. Therefore, when cooking beef, different parts should be cooked in a corresponding way due to different firmness, fat and leanness.

Difference Between Beef Tenderloin and Beef Tendon:

1.The location is different.

Beef tendon is actually very well understood, which is the meat of the thigh part of the four legs of the cow. The meat of the front leg is called the anterior tendon, and the meat of the hind leg is called the hind tendon. The beef loin is on the inside of the spine of the cow, the side that touches the internal organs.

Beef loin refers to the part of beef that is located on the inside of the loin and also includes a part of the spine.

2.The characteristics of the meat are different.

Beef tenderloin is particularly tender and has no fat. Beef tendon meat has thick muscle fibers, tendons, less fat, and chewy, and is often used to make braised beef. This part of the beef is suitable for stir-frying and making steaks, and the "stir-fried beef tenderloin" and "filet mignon" that we often order when we go to restaurants use this part of the meat.

How to Pick Fresh Beef:

1. Look at the color. then quietly.

Fresh beef has a bright red color and looks very shiny; The color of frozen beef is dull and dull.

2. Smell the smell.

Fresh beef has a faint beef fishy smell; But if the beef has been frozen, it will lose the fishy smell of the meat itself; If Sun San is frozen for a long time and then thawed, it may also have a faint fishy smell, which is completely different from the fishy smell of fresh beef itself.

3. Feel the touch.

Fresh beef, press hard with your hands, and the sunken part will quickly rebound; If it is beef that has been frozen and thawed, it will rebound slowly after being pressed by hand, and there will be a little blood spillage.

Beef shank meat is better than beef brisket. The tendon on the beef leg is beef tendon meat, muscle and tendon grow together in the book ruler hail, beef tendon is the meat of the beef leg is also called the cow exhibition is the best ingredient for making sauce beef, and its ** is second only to beef tenderloin. Brisket refers to the meat on the belly of a cow, which is relatively cheap and has a lot of stems and skins that are suitable for stewing.

Difference Between Brisket and Beef Tend

Beef brisket belongs to the meat of the belly of the cow, the beef brisket is suitable for stewing and eating, the fat in the beef brisket is very small, it is easy to absorb juice and is suitable for making stewed sleepy hidden vegetables, and the dishes stewed out with the beef brisket are soft and delicious to eat, and the taste is excellent.

Beef tendon meat is generally cut from the top of the calf, the meat is very firm, the protein is also very rich, and the fat is relatively small, so the beef tendon meat tastes more chewy.

The beef tendon is suitable for making sauce beef, the beef tendon is the meat shaved from the calf of the cow by Zhou Fan, the fiber is thicker, slightly tendoned, more layered, more suitable for making sauce beef, the sauce beef made with the beef tendon is layered, more chewy and textured, you can choose the beef brisket or beef tendon according to the situation, the beef brisket and beef tendon are different parts of the meat on the cow.

There is beef tendon on the tendon.

1. Beef is rich in protein and amino acids. Its composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, and is particularly suitable for growth and development and post-surgery, post-illness recuperation in supplementing blood loss and repairing tissues.

2. Traditional Chinese medicine diet therapy believes that eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine thinks:

Beef has the functions of nourishing qi, nourishing the spleen and stomach, strengthening muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with sagging middle qi, shortness of breath, weakness, muscle and bone soreness, anemia, long-term illness and yellow face.