What is the difference between beef tenderloin and beef tenderloin? What are some tips for buying fr

Beef is rich in protein, so it is loved by many people, and both beef tenderloin and beef tenderloin are part of the cow's body. Beef loin is a strip of meat located on both sides of the spine process of the beef loin, the meat is relatively tender, and can generally be used for stir-frying, barbecue, etc. Beef tenderloin is also the best piece of meat on the cow, it is a lean meat located on the back of the cow, which can be purchased in the market, and it is very suitable for barbecue.

Beef tenderloin is used in steak commonly eaten in Western cuisine, and beef tenderloin is used in beef tenderloin. <>

Beef tenderloin is lean and looks smaller, whereas the outer loin of beef has a relatively large bone and appears coarser. Beef is rich in amino acids.

After consumption, it can increase people's disease resistance and increase people's immunity. There are many beef sellers in the market, but you should pay attention to careful selection and choose fresh beef to make the dish more delicious. When buying beef, pay attention to the color of the beef, if the color is dark and shiny, it means that the quality of the beef is poor.

Fresh beef is generally shiny and uniform in color. You can also smell the beef when you buy it, and if it smells rotten, it means that the beef is rotten and can no longer be eaten. If the beef smells sour, it means that the beef is of poor quality and is not suitable for buying.

Fresh beef is not sticky, and if you gently stroke the beef with your hands, it is not suitable to buy if it is sticky. At the same time, when buying fresh beef, it is also necessary to observe the color of the fresh beef. <>

If the fat of fresh beef is flesh-colored, it means that the beef is relatively tender, and if you touch the beef with your hands and find that the beef is very rough, it means that the beef is relatively old. It is very necessary to buy fresh beef, if you don't pay attention to buy spoiled beef, it will not taste good, the surface of fresh beef is a little moist, and it will not stick to your hands when you touch it. When buying fresh beef, you can also touch the beef with your fingers, and if you press it, the beef will bounce back immediately, indicating that the beef is relatively fresh.

The hardness of the beef tenderloin is relatively high, and it tastes very chewy. The outer loin of the cow is relatively soft. When buying, look at the color of the beef, if the color is dull, it means that it is not fresh.

Beef tenderloin is commonly known as sirloin beef, refers to the long strip of meat on both sides of the cow's waist vertebrae, beef tenderloin is commonly known as filet beef, refers to the tender and lean meat on the back of the cow, suitable for barbecue or steak, the main observation of color, smell and texture when purchasing, the fat of fresh beef is white or milky white, and the color of not fresh is gray and green.

Beef tenderloin and beef tenderloin are different in taste, the tenderloin is more tender and tastes better, and the meat of the outer loin is more chewy; When choosing fresh beef, it can be ** color, if it is uniform red and shiny, it means that it is fresh beef.

Beef is rich in protein and amino acids.

And it is low in fat, which is a delicacy that many people like. However, many people have such doubts, the location of beef is different, and the way of cooking is also different, so how should we distinguish it, today I will talk to you about the difference between the commonly used beef tenderloin and beef tenderloin. <>

In terms of parts, beef tenderloin refers to the meat inside the back spine of the cow, and the flesh is thin in fibers, all of which are bright red and lean. The beef loin refers to the long strip of meat next to the joint on the outside of the lumbar vertebrae, and the meat is thicker than the loin, and the fat part is connected to the outside, so it will be mixed with a little fat. In terms of meat texture, both the beef tenderloin and the beef tenderloin are very tender, but the outer loin is inferior to the tenderloin.

From the perspective of cooking, the steak and beef used for barbecue we often eat are beef tenderloin, while the beef used in stir-frying, such as black pepper beef tenderloin, stir-fried beef, etc., is the beef tenderloin. However, there is not much difference between tenderloin and tenderloin, and the price of purchase is about the same, and when stir-frying, both tenderloin and tenderloin are almost universal. <>

We often eat filet mignun.

The middle meat of the beef tenderloin is used, which is thickly cut into centimeters, because it is pure lean meat, so that it can lock in more juice, and if it is too thin, it will lose water and cause a firewood taste. Evenly coat the steak with salt and pepper on both sides.

Marinate in olive oil for more than two hours and fry in butter. And sirloin beef.

It is the beef tenderloin, which is the biggest feature of sirloin, marinated with sea salt and black pepper, and fried in the oil pan, the fat of the fat part slowly overflows, and is absorbed by the lean part, and the taste will be more fragrant. <>

And when we use a knife for beef tenderloin when stir-frying, we must remove the fascia when processing, otherwise it will not be chewable when eating. Cut the meat into pieces or strips against the texture of the meat and put the cooking wine.

Salt, soy sauce and cornstarch are evenly grasped and marinated for half an hour. The beef must be marinated in advance, otherwise it will be very chai when fried. And it should be noted that the process of frying meat must be fast, not too long, otherwise the gravy will volatilize, and the meat will definitely be firewood.

Beef tenderloin is a tender and lean meat cut on the back of the cow, which is more suitable for barbecue, and the beef loin is a strip of meat on both sides of the spinous process of the lumbar vertebra of the cow, and its meat quality is relatively tender, so it is generally used for boiling, stir-frying, roasting, mixing, etc.

1.The shape and size of the difference: the beef loin, also known as the inner loin, is generally small. The outer ridge is thicker and the bones are relatively large.

2.The difference is different: the tenderloin is tender, and the tenderloin is often used for pan-frying steaks. The tenderloin is more tender and is generally used for stir-frying, and the tenderloin is generally used for all kinds of beef tenderloin dishes made in restaurants.

The shape is different, the size is different, the position is different, the degree of tenderness is different, and the way of making is different. Beef tenderloin can be used to make steak, and beef tenderloin can be used for stir-frying.

1. Difference in use:

Beef tenderloin: Good for grilling.

Beef loin: tender meat, fried steak.

2. Different shapes:

Beef loin: Generally small.

Cow Outer Ridge: The outer ridge is thicker and the bones are also relatively large.

Beef Tenderloin: Beef Outer Tenderloin:

The tenderloin is more tender and is generally used for stir-frying, and the tenderloin is generally used for all kinds of beef tenderloin dishes made in restaurants.

Beef tenderloin is also known as beef tenderloin. The lowest fat content is the best part of beef.

If you haven't bought beef tenderloin and beef tenderloin, even if you have bought it. I don't know either. Can't tell. You can ask about the beef sellers.

The method is different, the brisket is stewed, and the tenderloin is fried.

1. Beef brisket is a soft muscle on the belly and near the ribs, with a delicate texture and rich nutrition, which is the top grade in beef. Suitable for braised dishes, stews, and soups.

2. The beef loin is located on the lower side of the outer ridge, the meat is delicate and delicious, and it is the best piece of meat on the cow. It is suitable for frying, boiling, lifting and stir-frying, exploding and other ways of cooking.

Beef loin: Beef loin is a strip of meat on both sides of the spinous process of the lumbar vertebra of cattle, because its meat quality is relatively delicate, so it is generally used for boiling, stir-frying, roasting, mixing, etc.

Beef tenderloin: Beef tenderloin is a tender and lean meat cut from the back of a cow, which is generally available in the market and is more suitable for barbecue.

Beef tenderloin is used for pan-fried steaks in restaurants, but beef tenderloin is generally used when making dishes such as beef tenderloin.

After such an in-depth analysis, do you understand what beef tenderloin is, what is beef tenderloin and what is the difference between these two types of meat? Next time, you can buy the right beef according to your actual needs.

For example, if you buy it for frying or grilling, you can buy beef tenderloin, and if you are cooking stir-fried vegetables, it is better to choose beef tenderloin, so that the fried beef is more tender.

Compared with pork, beef contains more protein and amino acids than the human body, so it can be eaten by children who are growing and developing and those who are weak.

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 is located on the upper part of the front leg, with one end connected to the upper brain and the other end connected to the outer ridge.

1. Difference in use:

Beef tenderloin: Good for grilling.

Beef loin: tender meat, fried steak.

2. Different shapes:

Beef loin: Generally small.

Cow Outer Ridge: The outer ridge is thicker and the bones are also relatively large.

Beef tenderloin: <>

Beef Tenderloin: <>

1. The parts are different.

As the name suggests, beef loin is the meat on the loin part of the cow.

Ox's eye meat first refers to the muscles behind the eyeballs of the cow's eyes that affect the movement of the eyeballs, and also refers to the parts of the meat on the sides and front of the back of the cow.

2. Different ways to eat.

There are many ways to make beef tenderloin, which can be used for grilling or frying, as well as cooking, marinating, etc.

Beef eye shabu fat beef is the best, and it can also be grilled or fried.

3. The taste is different.

Beef tenderloin is a strip-shaped tender meat on the body of a cow, so it tastes very tender and juicy.

The taste of beef eye meat is sweet and juicy, not dry.

How to select beef tenderloin.

1. Look at the color.

Fresh meat: uniform red, shiny, white or creamy yellow fat.

Sub-fresh meat: the color is slightly darker, the cut surface is still shiny, but the fat is dull.

Spoiled meat: dark red, dull in color, dark fat until green.

2. Smell the smell.

1 Look at the color.

Fresh meat: uniform red, shiny, white or creamy yellow fat.

Sub-fresh meat: the color is slightly darker, the cut surface is still shiny, but the fat is dull.

Spoiled meat: dark red, dull in color, dark fat until green.

2 Smell the smell.

Fresh meat: It has the characteristic normal smell of fresh beef.

Sub-fresh meat: slightly ammonia or sour.

Spoiled meat: has a rancid smell.

3. Feel the viscosity.

Fresh meat: The surface is slightly dry or has an air-dried film, and it does not stick to your hands when touched.

Sub-fresh meat: The surface is dry or sticky, and the new cut is moist.

Spoiled meat: Extremely dry or sticky on the surface, and sticky on the newly cut surface.

Beef tenderloin is the most tender part of the whole cow, because the tenderloin is very small, so Hunger Liang must buy it early with a thick limb failure, this part of the beef has more lean meat, low fat content, and very tender taste.