Which part of the beef is the most tender? Which part of the beef is the most tender

The meat on both sides of the spine of the cow is the most tender, and the meat in this part is called beef tenderloin.

Extend. Beef tenderloin refers to the tenderloin of a cow.

It is a very delicious ingredient. The cattle body is roughly divided into 12 pieces, and modern slaughtering and processing enterprises divide the beef into tenderloin (beef tenderloin), outer loin, eye meat, and upper brain.

Breast, shoulder, miron.

Tendon meat, belly meat, etc.

Beef tenderloin accounts for a small part of beef, because the spine part above the back of the cow is a little lower is the tenderloin, and the tenderloin is only a small strip, so the ** of the tenderloin will also be slightly higher. But tenderloin tastes tender and less fatty. If you love steak, this part of the lean meat is specially used to make elastic and tender steak, so it is also the part to choose when buying beef.

1.Beef tenderloin is not suitable for stir-frying for a long time, which will affect the smooth and tender taste.

2.Try to make the garlic cloves with new garlic, and the garlic tastes good after frying.

3.It is recommended to pat loose and cut into small pieces, which will be more flavorful.

Beef tenderloin. Hanging dragon is a long strip of meat on the back of the cow, it is the least fat part of the cow's body, its meat is fresh and smooth, more refined, and has a unique chewiness. The hanging dragon is a large category, and it can be divided into hanging dragon, hanging dragon companion, and hanging dragon core.

The dragon companion is the small part of the meat under the hanging dragon, on the two sides of the sirloin. Because the fat is more fragrant and delicious than the hanging dragon, the fat-to-lean ratio is about 1:2, so the meat is more fragrant, but it is also chewed without residue.

Generally, it is eaten with the hanging dragon with shabu-shabu, but you can also fry the hanging dragon with it, and the taste is also very good.

Beef tenderloin is the most tender part of beef, and most of the most tender parts of beef are lean meat with low fat content. Suitable for frying, sautéing, frying, steak Italians prefer to eat beef tenderloin raw. Suitable for all ages.

Beef neck. Because the beef neck is often exercised, the beef neck meat is harder, smooth and chewy, the meat is dry, and the meat texture is more messy, so Italians like to air dry the beef neck to eat, which is suitable for filling. It is better consumed by young and middle-aged people.

Beef tender. Because of more exercise, beef neck is composed of two pieces of meat that cross each other, with finer fiber, characterized by both fat and thin, dry meat, and the filling rate is 15% more than other parts, which is better for young and middle-aged people to eat.

Upper brain. The upper brain is delicate because it is rarely exercised, and it is prone to marbling deposits. The upper brain fat is evenly mixed, with obvious patterns, suitable for frying, stir-frying, shabu-shabu, and is suitable for a wide range of people who eat it, suitable for all ages.

Beef ribs. Beef ribs are taken from the brisket, and the meat is basically fine, without so much oil, which is suitable for stewing and soup. Teriyaki. The meat is tender and juicy. Not suitable for the elderly.

Bull's eye meat. The bull's eye is located on the upper part of the front leg, with one end connected to the upper brain and the other end to the outer ridge. The shape resembles an eye, and the fat is marbled with mixed fats.

The meat is tender, high in fat, and sweet and juicy in taste. Suitable for shabu-shabu, grilling, and frying. It is eaten by a wide range of people.

Fun for all ages. Beef brisket (brisket).

Beef brisket, which is the soft muscle in the belly of the cow and near the ribs, is a boneless strip of meat taken from the ribs, with more lean meat, less fat, and less tendons, which is suitable for braised or stewed soup. People with high cholesterol, high fat, the elderly, children, and people with weak digestion should not eat more.

Beef tendon meat. The beef tendon is divided into front tendon and hind tendon, and it has a gelatinous texture after cooking. Suitable for marinade and sauce. It is suitable for young and middle-aged people.

The most tender part of beef is called beef tenderloin.

Beef tenderloin is divided into outer loin and loin. It is located in the back position, and the upper part of the back is the outer ridge, which runs through the entire back, so it is also called the spine and the flat spine.

Meat, hard spine, is a more tender and lean meat; The tenderloin is located on the underside of the outer ridge and is long and round, with a slightly thinner end, and is the most tender meat.

Beef is a good of a variety of minerals, with more content of sodium, potassium, phosphorus, sulfur, chlorine and other elements, and iron, copper, manganese, zinc, manganese, cobalt and other elements are also rich, but the calcium content is very low. Soluble minerals (such as potassium and sodium) are easily lost with juice during the freeze-thaw process of meat; Minerals such as iron, copper, and zinc are present in combination with proteins and are not easily lost during processing.

Beef is the most tender and tasty part of the tripe.

Beef brisket is the most delicious, that is, the belly part of the meat is the most tender and the best to make.

The most tender part of beef is the tenderloin.

Beef tenderloin is a part that cattle can rarely move, and the muscle fibers are relatively thin and the meat is tender. In the parts where cattle are more active, the muscle fibers are relatively thick, and the meat is older. The most tender part of the whole cow is the beef tenderloin, which is the strip of tender meat on the inside of the vertebrae.

The fat content is very low, it is all red meat, there is no fat, it is suitable for frying, stir-frying, frying, steak, etc., and its ** is also more expensive than ordinary beef.

In addition to the beef tenderloin, the tender parts of the beef are arranged from top to bottom, from tender to old, in order of upper brain, outer loin, baby cover, and bottom plate.

Ribs, chest, neck, tendons. The upper brain of beef does not refer to the brain of the cow, but to the back of the cow's neck, and the Huitan meat on both sides of the backbone. The meat in this part is staggered with fat and thin, evenly proportioned, and the meat is tender and juicy, which is very popular.

How to buy beef.

1. Observe the color.

Fresh meat has a uniform red color, shiny, and white or creamy yellow fat. The color of the sub-fresh meat is slightly darker, and the cut surface is still shiny, but the fat is dull. The spoiled meat is dark red and dull in color, and the fat is dark until it turns green.

2. Smell the smell.

Fresh meat has the characteristic normal smell of fresh beef, sub-fresh meat has a slight ammonia smell, and spoiled meat has a rancid smell.

3. Feel the viscosity.

The surface of the fresh meat is slightly dry or has an air-dried film, and it does not stick to the touch. The surface of the fresh meat is dry or sticky, and the new cut is moist. The surface of the spoiled meat is extremely dry or sticky, and the newly cut surface is sticky.