What part of the meat of a fat cow is it? What does it do?

Fat cattle are selected from the fat and thin parts of the cow, usually on the back or abdomen - the fat content usually reaches 30% or more. Fat Cow is not a specific part of the body, but a brand name, and the term Fat Cow came from the United States, not native to China. <>

Most people think that it is only used to make hot pot, of course, fat cow hot pot is also a representative of the practice of fat cow, but in fact, fat cow can also make other dishes. For example, although the tomato beef is not spicy, it is very flavorful when cooked because it is relatively thin, and it is also very delicious when making Yoshinoya fried pork rice. If you like spicy, you can also use fat beef to fry chili peppers, and fat beef and green peppers are stir-fried together, and the chili peppers are delicious.

In fact, the most important thing about fat cow is that fat cow is relatively thin due to its own characteristics, fat and thin, each time it is more flavorful when it is done, compared with steak, lamb chops, etc., it does not need to be pickled, it is cooked when fried, for those who don't like to eat spicy, fat cow is made into three cups of fat cow, tomato fat cow, green onion fat cow is no problem, like to eat spicy, make a spicy fat cow, it is also delicious.

Next, I will teach you a very tasty method of pouring fat cow with oil. First of all, the ingredients are ready: fat beef, water, oil, green onion, ginger and garlic, dried red pepper, hot pot base, various meatballs, vegetables, oyster sauce, soy sauce, sugar, chicken essence, chili flakes, chili noodles.

Specific steps: boil water in the pot, boil the fat cow in the water, boil out the foam, remove the wash, dry and set aside, boil the oil, put in the green onion, ginger and garlic, dry red pepper, hot pot base, fry fragrant, fry out the red oil, put in all kinds of meatballs, stir-fry the vegetables a few times, add water to cook and take out the setback, put in the fat beef, oyster sauce, soy sauce, salt, chicken essence into the bowl with side dishes, put in the dried chili segments, chili flakes, chili noodles. Splash hot oil on the chili pepper and pour the oil 2 to 3 times to bring out the flavor.

Many people like to eat fat beef very much when eating hot pot, it looks like a thin slice, and it can be eaten after a few seconds of hot pot. After the mouth, it is also full of oily aroma, but few people know which part of the fat cow is the meat of the cow. In fact, fat cattle are made of meat from the waist of the cow, and then used a special slicer to cut it into thin slices.

So what are the ways of fat cattle? Here are a few delicious and simple ways to make it.

Put the fat cow in the pot first, blanch the blood foam with water, and those who have eaten the fat cow know that its blood foam is very exaggerated. Then cut the potatoes into small cubes and cut a little more shredded onion. At this time, let's mix a bowl of ingredients, put light soy sauce, oyster sauce, dark soy sauce, salt, and a little black pepper in the bowl and stir well.

Add the diced potatoes to the pan over high heat and stir-fry until soft, add the onions, then pour in a bowl of water. After the fire boils, turn to low heat and simmer for four or five minutes, at this time the potatoes are already very soft and rotten, and thenWe stir-fry the fatty beef rolls with the sauce, and finally pour the juice over high heat and pour it over the riceIn this way, a simple fat beef potato bibimbap is ready, and the fragrance of fat beef and the soft glutinous potatoes are perfectly integrated.

The taste of fried fat beef is really good, and everyone thinks about how happy it is when a bowl full of fat beef enters their mouths。And the method of frying the fat beef is very simple, first blanch the fat cow, and then heat the pan with a little onion. Wait until the onion is tender, sauté until fragrant, then add a little garlic and carrot slices.

At this time, we put the fat beef in, stir-fry evenly, and then pour in a little millet pepper, light soy sauce, oyster sauce, black peppercorns and soy sauce and stir-fry over high heat until fragrant. This kind of fat beef is not only tender, but also very delicious.

Sour soup fat beef is also a method that many people like to make. Nowadays, many supermarkets sell sour soup fat beef seasoning packets, which makes it easier to make, or the old step of blanching the fat cow, and then prepare some of your favorite vegetables. Put a little hot oil in the pot, add shallots, garlic and stir-fry until fragrant, then pour in our sour soup fat beef packet, add your favorite vegetables, wait until it is almost cooked, add a little fat cow and you're done.

If you like spicy food, sprinkle a little chili pepper and drizzle a little hot oil, which will stimulate the fragrance twice.

Isn't the method of these fat cattle very simple? It's more practical, but the taste is still very delicious.

It is the longest back muscle of the cow's waist and the bone muscles of the abdomen, you can stir-fry the fat beef with green onion and ginger, first put the fat cow in a hot pot with water, pour in cooking wine to remove the fishy, take it out and set aside, put hot oil in the pot, put in the green onion, ginger, garlic, millet spicy and fragrant, then add onion, fat beef stir-fry, add salt, light soy sauce, oyster sauce, cumin, stir-fry evenly out of the pot, you can make tomato enoki mushroom fat beef soup, put hot water in the pot, pour in the fat beef, cooking wine to remove the fish, put hot oil in the pot, put in garlic tomatoes, fry the juice, add hot water, light soy sauce, salt, oyster sauce, add enoki mushroom fat beef after the water is hot, and cook it out of the pot.

It is the meat of a cow, and it does not specifically refer to any part; Fatty beef is rich in protein and calcium, and is generally more common in hot pots, and tenderloin can be used for stir-frying, stir-fried with celery and garlic, or stewed.

Fat beef refers to any part of the meat on the cow except the brisket, there are sour soup fat beef, tomato fat beef, braised fat beef, spicy fat beef, steamed fat beef. These recipes are particularly delicious.

It does not refer to a certain part of the meat, but the meat that has been cut into thin slices after acid removal and boiled in a pot is called fat cow; Golden soup fat beef, copper hot pot, fat beef roll enoki mushroom, roasted fat beef and other practices.

waistBack or abdomen.

Fat beef is essential when eating hot pot, and does not refer to a certain breed of cattle, nor does it refer to beef with fatty meat. Fat beef refers to the back and belly of the cow, this part of the meat will taste better than other parts, and the cut meat and then the sour beef can be called fat cow in general. Sakurabashi can actually be used as fat beef everywhere except brisket.

How to identify beef.

Take a look to see if there are red spots on the skin of the meat, no red spots are good meat, and those with red spots are bad meat; Looking at the muscles, the fresh meat is shiny and uniform in red, and the inferior meat is slightly darker; Looking at the fat, the fat of fresh meat is white or light yellow, the fat of defective meat lacks luster and the fat of spoiled meat is green.

Second, fresh meat has a normal smell, and inferior meat has an ammonia or sour smell.

Three touches, one is to touch the elasticity, fresh meat is elastic, the depression after acupressure immediately recovers, the elasticity of defective meat is poor, the recovery of the depression after acupressure is very slow or even can not be recovered, and the spoiled meat is inelastic.

Fat cow is neither a breed of cattle nor a part of the cow, it is simply synonymous with "beef that can be eaten in a hot pan".

Fat beef mainly refers to the part of beef that has been soured and cut into thin slices and then eaten in a hot pan, which is called "fat cow".

Fat cattle are mainly selected from the parts of the cow: upper brain fat cow, because close to the head so called the upper brain, it is characterized by fat deposition in the meat like marble spots, is the best fat cattle for shabu food. The outer loin fat cattle is made of the middle and rear meat of the outer loin, and the fat is deposited on the meat side, red and white, and can be eaten shabu or raw.

Selection method:

Fresh fatty beef has a slightly dry or slightly moist surface, non-sticky and elastic, and the depression is restored immediately after acupressure. Inferior meat, its appearance is dry, the newly cut surface is moist and sticky, and the elasticity is poor, and the depression after acupressure recovers slowly or even does not recover.

Spoiled meat is heavily sticky to the hands, unusually dry in appearance, and has no elasticity. However, some heavily water-infused meat is also completely non-sticky, but its appearance is wet and not firm.

1 beef tender

The shape of the meat is messy. Suitable for making fillings or stews, the filling rate is 15% higher than that of tender meat. The beef meatballs were delicious.

2 shoulders

It consists of two pieces of meat that cross each other, with thin fibers and a smooth and tender taste. Suitable for stewed, roasted, stewed, curry beef.

3. Upper brain

The meat is delicate, easy to precipitate, marbled. The upper brain fat is mixed evenly and the shape is obvious. Suitable for shabu-shabu, pan-fried, grilled, shabu-shabu beef hot pot.

4 brisket

The cartilage on both sides, mainly the pectoralis major muscle, has slightly thicker fibers, more facial lines, a certain amount of fat cover, and the mouth is cooked, which feels very tender and fat, but not greasy. Suitable for simmering soups.

5 eye meat

One end is connected to the upper brain and the other end to the outer spine. Shaped like an eye, the fat is mixed into marbling. The meat is tender, high in fat, sweet and juicy in the mouth. Suitable for washing, baking and frying. This piece of meat is also delicious.

6. Beef loin

The longissimus muscle on the back of the cow is red, prone to fat deposition, and marbling. We often eat this piece of meat and it is used to make cold steaks. As compared to filet mignon, sirloin steak has a slightly higher margin of error in operation.

Yes, because of the fat, it tastes more fragrant when stir-fried and grilled, and the taste is good.

7 beef tenderloin or filet mignon

The most tender part of beef is mostly low-fat, refined meat. The young lion is the so-called small muscles in general, and it is the part that exercises the least and tastes the most tender. It is commonly used for filet mignon and teppanyaki.

Filet mignon has relatively high requirements for operation, and a little more is enough, so filet mignon is generally matured at 3-5, *** covering the meat is tender and juicy.

8 hips

Muscle fibers are larger and lower in fat. Only for vertical chopping or sautéing by slicing.

9. Beef loin

Fat and lean, slightly hard meat. But the meat is rich in flavor and full and mellow in taste. Perfect for stews or curries.

10 tendons

It is divided into anterior and posterior tendons, which are gelatinous after cooking. Suitable for braised beef in braised or sauce.

11 rib meat

Rib meat is meat that is between the ribs of a cow. This part is less active and has thinner muscle fibers, so it is the most soft. It is one of the best parts of the cow and the best part for stewing. The tender and delicious beef broth is really delicious.

The parts of the body of the cow include the shoulder, the loin, the ribeye, the rump, the filet, the loin and so on.

I think they are called cow head, cow tail, cow hooves, cow tendons and cow ears. So I think there are a lot of parts on the cow's body.

Beef tendon, beef shoulder, sirloin, sirloin includes loin and ribeye, loin and rump.

Many people like to eat fat cow when eating, but in fact, this food does not exist in any part of the cow. This is by mixing some meat together, compressing and freezing lean and fatty meat into a whole piece of meat in a certain proportion, and then placing this large piece of meat on a special cutting instrument and cutting it into meat rolls one by one. So try not to eat this kind of fat beef roll when you see it in the freezer area, and when you see a fat sheep roll.

This is because the freshness of this meat roll is very low and it is not made from authentic beef.

Many people like to put a few fatty beef rolls when scalding hot pot or making some noodles, but if you eat this kind of fat beef rolls for a long time, it will bring great harm to the human body, because the composition of fat beef rolls is not necessarily fat cows in the first place, and some food additives and preservatives will be added to this meat in the process of making. If people ingest a large amount of food additives and preservatives in the process of eating, it will bring great harm to the body's metabolism and put more and more pressure on the kidneys.

If you prefer to eat fat beef rolls, you can choose a piece of good beef belly, and then put it in the refrigerator to freeze, and then use a special cutting machine to cut these frozen fat cows into fat beef rolls one by one, if you don't have a machine at home, you can go to the hot pot restaurant and let the staff of the hot pot restaurant help us operate. Many unscrupulous merchants saw the huge profits of beef rolls at this time, so they would use some chicken, duck, pork and fatty meat to press all these meats together to become these so-called beef rolls and fat sheep rolls. Eating this kind of meat for a long time can put a lot of burden on our body.

So for the sake of your health, you can go to the market and buy some fresh beef to make beef rolls. Beef rolls can be used to make hot pot or stir-fried beef with radish. If the family likes to eat beef soup, it can also be used to make beef wakame soup, the nutritional value of beef wakame soup is very high, and the calories are not high, and the protein content and calcium content can make children in the process of development and growth supplement a lot of nutrients.

Fat cattle are the back or abdomen of the cow, and these parts of the body contain up to 30% fat. It can be used to cook hot pot, and you can also choose to make tomato fat beef soup, you can also make it into green pepper fried fat beef, you can also make it into potato fat beef bibimbap, spicy fat beef, braised fat beef, sour soup fat beef, etc.

Fat cattle are beef that has been deacidified, not a part of the cow. It can be used for stir-frying, boiling hot pot, boiling sukiyaki, making fat beef meatballs, and grilling.

The choice is the meat at the back of the ribs, and the easier way is to choose to make shabu-shabu or barbecue, or you can choose to steam fat beef rolls.

What part of the meat of a fat cow is it? Do you like to eat fat cows?

Fat beef is a dish that almost every hot pot restaurant prepares, because its taste makes people love it. Many people go to eat hot pot fat beef, and it has become a must-order hot pot dish for them, because the meat of fat beef is fat and thin, and it tastes excellent and does not make people feel greasy, so I think this is the reason why many people like to eat fat beef, right? So many people will have such a question, fat cow is so delicious, which part of the cow does it come from?

Generally, there will be fat cattle in the following parts, that is, the breast and ribs of the cow, as well as the brisket. In particular, the fat beef of the brisket is more delicious because it has a very uniform distribution of fat and leanness, and the taste and aroma are relatively strong. Of course, there are other parts as well.

If you are more lean, then you can choose the upper brain, as well as sirloin and eye meat, these three parts of the fat beef roll are lean and fat, and the fat place is almost only a little bit. For those who are more interested in being able to eat the aroma of beef, you can choose these three parts of the fat beef roll. The so-called fat cattle must be made of beef, of course, there are some fat cattle, which are likely to be synthesized through artificial processing, and the nutritional value of this type of fat cattle is not so high.

And his taste is definitely much worse than that of an authentic fat cow!

Fat beef is a variety of three layers of fat and lean beef, when making fat beef, people will cut it into thin slices that can be cooked, because the fat cow cut into thin slices not only brings people a higher aesthetic sense in its appearance, but also is extremely convenient when eating. Because flakes don't take too long to cook, they are a very good food for those who are hungry and can be cooked in less than a minute. Fat beef rolls can really be said to be the leader of the hot pot industry, because almost every table will order this hot pot dish, so when you go to eat hot pot again, do you order the dish of fat beef rolls?