Beef is all fat, is it a good part or a bad part

Cattle are divided into buffalo, cattle, dairy cows, etc., yellow beef is the best, the color is generally brown-red or dark red, the fat is yellow, the muscle fibers are thicker, and there is no fat inclusion between the muscles.

01 Beef neck.

It is both fat and thin, the meat is dry, and the meat lines are messy. It is suitable for making stuffing or simmering soup, and it is good to make beef balls.

02 Shoulder meat.

It consists of two pieces of meat that cross each other, with fine fibers and a smooth and tender texture. Suitable for stewing, roasting, stewing, and beef curry.

03 Upper Brain.

The meat is delicate and prone to marbling deposits. The fat of the upper brain is evenly mixed and has obvious patterns. It is suitable for shabu-shabu, pan-frying, grilling, and beef shabu.

04 Brisket.

On both sides of the cartilage, it is mainly the pectoralis major muscle.

The fiber is slightly coarse, the face is more, and there is a certain amount of fat covering, and the taste is more tender after cooking, fat but not greasy. It is suitable for stewing and boiling soups.

05 Eye meat.

One end is connected to the upper brain and the other end is connected 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. It is suitable for shabu-shabu, grilling, and frying. This piece of meat also tastes good.

06 Outer ridge (also known as sirloin or sirloin).

The longestsimus muscle of the back of the cow is red, prone to fat deposits, and has marbling spots.

Striated. We often eat sirloin steak.

This piece of meat is used, and because it has fat, it tastes more fragrant when fried and grilled, and the texture is also very good.

07 Tenderloin (also known as beef tenderloin or filet).

Most of the most tender parts of beef are lean meats with low fat content. It is often used to make filet mignon.

and teppanyaki. Filet mignon has relatively high requirements for operation, and one more point is firewood, so generally filet mignon is matured at 3-5 to keep the meat tender and juicy.

08 Rump (also known as Milon.)

Cucumber strips, monk head).

Muscle fibers are coarser and low in fat. It is only suitable for shredding or slicing vertical meat fibers and stir-frying.

09 Brisket.

Fat and lean, the meat is slightly tough. But the meat is rich, and the taste is fat and mellow. Suitable for stews or curries.

10 tendon meat.

The leg meat is divided into anterior and hind tendons, and has a gelatinous texture after cooking. It is suitable for braised or marinated or sauced beef.

Beef is lean meat, not fat, if you say fat, then it is a kind of cow strength, although beef is a little fat. But this part is not too good, nor is it too bad, because the cow is not too fat.

Beef is fat, not a good part. If you choose beef brisket for stewing, beef brain is preferred for barbecue, and beef tendon meat is selected for filling, the key depends on how you want to eat.

This mainly depends on personal taste, some people like to eat butter, naturally they like to eat fat parts, and some people like to eat lean beef.

Beef loin is more lean. Beef loin is recommended for beef loin, which is the longest muscle of the cow's back, and this piece is one of the most tender parts of beef, most of which are lean meat with low fat content. Steak, beef tenderloin, and beef short ribs can all be beef outer loin, which is delicious and low in calories.

Beef contains vitamin B6: The greater the protein requirement, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6 to help boost your immunity and promote protein metabolism and synthesis, which can help your body recover after intense training.

Beef contains potassium and protein: Potassium is a mineral that is relatively lacking in the diet of most athletes. Low levels of potassium can affect muscle growth by inhibiting protein synthesis as well as growth hormone production.

Beef is packed with protein: 4 ounces of lean tenderloin yields 22 grams of top-notch protein.

Beef contains potassium and protein: Potassium is a mineral that is relatively lacking in the diet of most athletes. Low levels of potassium can affect muscle growth by inhibiting protein synthesis as well as growth hormone production.

Beef is low in fat but rich in conjugated linoleic acid, a potential antioxidant that can effectively combat tissue damage caused by sports such as weightlifting. In addition, linoleic acid acts as an antioxidant to maintain muscle mass.

How to buy which part of the beef, if you make braised beef and stew it, you have to buy the brisket part, so that the stewed meat is evenly fattened and delicious. If you fry it, you can buy beef tenderloin, and braised beef to buy beef tendon meat. Different ways to buy different parts.

It is better to buy beef tenderloin because it is the most tender piece of beef, which is basically low-fat and does not contain fat.

I think it's best to buy spine because this piece of meat is more delicious and has a better taste.

The meat of the vertebrae of the cow. This part of the meat is the most tender, and there is no fat, so it is delicious no matter how you do.

Brisket is the fattest, in the following proportions:

1. Beef neck:

It has both fat and thin, the meat is dry, the meat pattern is messy, it is suitable for making stuffing or simmering soup, and the filling rate is 15% higher than that of the tender meat part, and it is good to make beef balls.

2. Shoulder meat: It is composed of two pieces of meat that cross each other, with fine fiber and smooth taste, suitable for stewing, roasting, stewing, and curry beef.

3. Upper brain: the meat is delicate, easy to have marble deposition, the upper brain fat is evenly mixed, and there are obvious patterns, which is suitable for shabu-shabu, frying, roasting, and shabu beef hot pot.

4. Eye meat: one end is connected with the upper brain, and the other end is connected with the outer ridge, the shape resembles the eye, the fat is marbled, the meat is delicate, the fat content is high, the taste is sweet and juicy, suitable for shabu-shabu, grilling and frying.

5. Breast: on both sides of the cartilage, mainly the pectoralis major muscle, the fiber is slightly thicker, the face lines are more, and there is a certain amount of fat covering, the taste is more tender after cooking, fat but not greasy, suitable for stewing and boiling soup.

6. Outer loin: Outer loin (also known as sirloin or sirloin), the longest muscle of the cow's back, the sirloin steak we often eat is used in this piece of meat, because there is fat, so it tastes more fragrant when fried and grilled.

7. Tenderloin: The most tender part of the tenderloin (also known as beef tenderloin or filet) beef, most of which are lean meat with low fat content, is the part with the least amount of exercise and the most tender taste, and is often used to make filet mignon and teppanyaki. Filet mignon has relatively high requirements for operation, so generally filet mignon is matured at 3-5 to keep the meat tender and juicy.

8. Brisket: fat and thin, the meat is slightly tough, but the meat flavor is rich, the taste is fat and mellow, suitable for stewing or curry.

Sirloin, rib's eye, and filet mignon are the three common varieties of steak, and the distinction between them is as follows:

Sirloin steak: Sirloin steak, also known as sirloin loin, is located in the first part of the bare eye muscle on the back of the cow. Sirloin steak has a moderate ratio of lean meat and fatty meat, tender meat, good taste, and is relatively close to the people.

Ribeye steak: Ribeye steak is located in the front of the rib eye muscle on the back of the bridge cow, it has a fine fat texture separating lean meat from sensitive fat, so the ribeye steak contains more fat, the taste is more delicious, and it is relatively high.

Filet mignon: filet mignon, also known as tenderloin eye meat, is located on the spinal muscles on both sides of the cow's backbone, with many lean parts, tender meat, not too much fat, and a light taste, ** higher than the rib eye steak.