What kind of meat is fat beef? Which parts are suitable for fat beef hot pot?

Fat cattle are beef. Beef tenderloin, beef eye meat, beef upper brain, beef outer loin, beef shoulder and other parts are suitable for fat beef hot pot.

Fat beef refers to beef, generally beef leg meat, tenderloin, tripe, these shabu shabu are very good, especially tripe, many people like it.

Fat cattle are beef that has been processed. The meat of the abdomen and external muscles of the cow is very suitable for fat beef hot pot, and there is more lean meat, and the taste is better.

In the 90s, fat cow hot pot also began to appear in North China. In Shandong, which has the highest beef production, fat beef hot pot has become the representative of local hot pot. In Beijing, the famous fat beef hot pot chain brand is a farming group from Sanhe, Hebei Province.

In this way, fatty beef has become a force to be reckoned with in China's hot pot industry. Which piece of meat is fat beef?

There doesn't seem to be any part called a fat cow. Indeed, the name "fat cow" is actually a trade name, and there is no "fat cow" on the cow. Fat cattle are selected from the fat and lean parts of the cattle – usually on the back or belly – and the fat content usually reaches more than 30%.

Thinly slicing these parts of meat is the fat beef roll we eat every day in a hot pot. If you want to cut it into a fatty beef roll, you must first have a meat brick. The quality of the meat bricks determines the quality of the fat cattle.

In general, meat bricks can be divided into two categories: raw cut and pressed. Harakiri is easy to understand.

Select a certain part of the meat, trim it according to the size of the mold, and make a piece of meat brick. A lot of the parts that can be made into steak can also be cut into fat beef.

For example, choose the meat in the middle of the cow's back, because it is fat and lean, and it looks like an eye, so it is called eye meat. The taste of the shabu-shabu eye meat is particularly delicate, except for the expensive, there is nothing wrong. Similarly, fatty beef rolls made with pork chops are also delicious, but they are expensive.

The outer loin fat beef is the middle back meat of the cow's back, and this part is the sirloin steak in the steak. The fat is deposited on one side of the meat, red and white, visually striking and intoxicating.

The upper brain fat cow is the upper part of the cow's back, because it is close to the head, so it is called the upper brain. The fat deposits form marbling, and the taste is chewy and delicate. The size of the upper brain is relatively large, and the comprehensive taste and ** are a good choice for the original cut fat cow.

Of course, the most cost-effective among the original cut fat cattle is actually the belly fat cow, also known as "fat cow No. 1". The most common types of fatty beef rolls in hot pot restaurants are numbered as No. 1, No. 2, No. 3, and No. 4, and the quality and ** are also from high to low. The raw materials of Niu Fei No. 1 are boneless tripe meat and beef tendon meat, which are trimmed according to the size of the mold to make meat bricks.

Its texture is not so regular, and the taste is relatively plump, which is most suitable for shabu-shabu.

Starting with the No. 2 fat cow, it is not the original fat cut cow, but a meat brick made of lean meat and fat. Fat Cow No. 2 presses two layers of fat and two layers of lean meat, and Fat Cow No. 3 presses one layer of fat and two layers of lean meat. After these two kinds of meat bricks are cut into fat rolls, there will be a very obvious division between fat and thin, which is particularly neat.

Although these two types of fat cattle have been suppressed, they are not "bad". After all, lean meat is still a whole piece of meat. No. 4 fat cow is relatively ordinary, which is made by splicing and pressing ground beef.

Of course** it's cheap. The fat cow you meet at the hot pot restaurant is probably it.

Fat cattle are selected from the fat and lean parts of the cow – usually on the back or abdomen – and the fat content is usually 30% or more. Thinly slicing the meat of these parts is the fat beef roll we eat in our daily shabu-shabu. If you want to cut it into fat beef rolls, you must first have meat bricks, and the quality of the meat bricks determines the quality of fat cows.

Fatty beef is not actually the fat meat that is born on the cow, but the food that has been processed by the merchant. There is basically no fat and lean beef on the beef, and after the beef arrives at the processing plant, it is made into meat like pork belly**.

Generally, the meat or belly meat on the back of the beef is frozen and cut, corresponding to the cutting position of the steak, he is processed, cut into thin slices after a series of treatments, and it is easy to understand that the fat cow is beef. In fact, it generally refers to relatively high-quality beef, cut into thin slices and turned into fat beef, he is very tender and delicious in the hot pot

Be. Fat beef refers to a kind of beef slice on the cow, which is thinly cut after acid removal treatment, fat and thin, and is convenient for eating in the hot pot.

The term fat cow originated in the United States, and was later introduced to Hong Kong, China, Japan, etc., and was introduced to Hong Kong, China in the 90s, and then to Chinese mainland. With the development of the fat cow hot pot industry, China's fat cattle market is booming, and many Chinese beef manufacturers produce fat cattle.

Domestic Fat Cattle: China's four high-quality cattle are Qinchuan cattle, Nanyang cattle, Luxi cattle and Jinnan cattle. In recent years, domestic cattle enterprises have adopted international advanced fattening methods, based on scientific testing and analysis, according to the different types, ages, postures and required nutrients of cattle.

Different feed formulas are used for feeding, supplemented by advanced fattening methods such as massage and beer feed, and strict health and epidemic prevention methods are adopted to make fattening cattle live comfortably, with strong body shape and rapid growth.

Reasonable fattening cattle, after slaughtering, the use of advanced international emerging meat thickness mature processing technology, fine processing into different specifications, to adapt to different cooking requirements, in different ways of packaging refrigerated fresh meat, refrigerated parts of meat, these high-quality beef color and delicious, tender and delicious, marbling rich.

Hello dear Fat Beef is beef Finger cover is the meat obtained from cattle and is one of the common meats. Can be cows, bulls, heifers. The muscle part of the cow can be cut into steaks, cuts of beef or cowboy bones, or mixed with other meats to make sausages or blood sausages.

Other edible parts are oxtail, beef liver, cow tongue, beef louver, cow pancreas, cow thymus, Wang Zhao cow heart, cow brain, cow kidney, bull whip. Beef intestines can also be eaten, but they are often used to make sausages. Cattle bones can be used as feed.

The literal translation is "beef to be eaten in a hot pan". It is neither a breed of cattle, nor is it a cattle that is simply fattened and slaughtered, and it is not a fattened cattle. Instead, it is cut into thin slices and eaten in a hot pot after acid removal treatment, which is called "fat cow".

The meat used in fat cattle can be made except for beef brisket, because there are many beef brisket tendons, which cannot be used to make fat beef slices.

Fat cattle are beef. The English word for fat beef is beef in hot pot, which literally translates as "beef in hot pot"; Instead of "beef to be eaten in a hot pan", this is a paraphrase. It is not a breed of cattle, nor is it a cattle that is simply fattened and slaughtered, and it is not an obese cattle.

Fat beef refers to a kind of beef slice on the cow, which is thinly cut after acid removal treatment, fat and thin, and is convenient for eating in the hot pot. It should be noted that fatty beef slices are generally fat and thin, but this is often not innate, but acquired.

The origin of the fat cowBeef cattle breeders, usually after slaughtering beef cattle, select the high-quality back and abdominal muscles on the cattle, and then trim them into shapes and make them into "fat cow billets" with different names and send them to the restaurant. After that, the chef of the restaurant will use professional kitchen machinery to cut the "fat cow embryo" into thin slices for cooking. Over time, fat cow slices have been accepted by the public.

Fat beef refers to a kind of beef slice that is cut into thin slices after acid removal treatment on the cow, and is fat and thin, which is convenient for shabu in the hot pot.

It is not a breed of cattle, nor is it a cattle that is simply fattened and slaughtered, let alone an obese cow. Fatty beef slices are generally fat and thin, but this is not innate, but the pure lean meat and pure fat on the cow are layered and superimposed, compacted and frozen.

Fat cattle are fed, slaughtered, advanced acid removal technology, usually select high-quality "longissimus dorsi" and abdominal bonless muscles of the waist and back to trim and shape, and now all parts of the meat are made into different names of "fat cow billets" sent to the restaurant. It is then sliced into thin slices by a special machine, and then dipped in delicious seasonings and cooked in a hot pot, and then it is the real "fat cow" that is eaten in the mouth.

Classification of fat cattle

1. Eye Meat Fat Cattle: The high-grade boutique in the fat cattle, using the middle meat of the backbone of the premium cattle, because of the fat and thin, the shape is similar to the eye shape, so it is called the eye meat, which is characterized by the delicate taste of shabu as silk.

2. Upper brain fat beef: the upper part of the back meat, because it is close to the head, it is called the upper brain, which is characterized by fat deposition in the meat, similar to marble spots, and is a good food product.

3. Lack of loin fat cattle: the middle and rear meat of the outer ridge is used, the fat is deposited on the meat side, the red and white are abnormally beautiful, shabu food, raw food can be, and the outer ridge fat cow can be divided into 5 outer ridges, A grade outer ridges and F grade outer ridges.

4. Belly fat: Selected from the back of the ribs, it has the characteristics of fat but not greasy, thin but not firewood, etc., and is suitable for shabu-shabu.

5. Beer Fat Cattle: The so-called Beer Fat Cow uses the outer loin of ordinary Fat Cattle, abdomen and other meat pieces to process and form Fat Cattle, its characteristics: good taste, fresh and tender, cheap, because of the beer as feed when staring at the fattening cattle, so it is called Beer Fat Cattle.