Which part of beef meat is the best? Which part of the beef is the best

Personally, I recommend the first half of the back, because the meat has few tendons and a delicate taste, and it is also one of the most tender meats, which is the best steak meat.

The best part of the beef should be the tenderloin, which is tender. Beef ** can be cows, bulls, heifers, and the muscle parts of the cow can be cut into steaks, beef chunks or cowboy bones, or mixed with other meats to make sausages or blood sausages.

The best part to eat is beef tenderloin, because beef tenderloin is very rich in protein, which can help children improve their own immunity and improve physical fitness.

In my opinion, the best part of beef is the beef leg, because the beef leg often exercises, so its meat tastes very chewy, very fragrant, and the meat quality is very delicious.

Beef tenderloin, not only the meat is fresh and tender, but also the nutritional value is extraordinary, it is good for qi, spleen and stomach, and eating more can strengthen the body, but the elderly have weak digestive ability, and the people with three highs should not eat more.

The best parts of beef:

The first: beef tenderloin.

Beef tenderloin is the most tender part of the beef body, and it can be said to be the best of beef. It is the meat located on the spine of the cow, and it is strip-shaped after being cut out, and there is only one on each cow, which is about one or two catties in total, so it is naturally not cheap.

Because the fat content of beef tenderloin is very low, almost all of them are lean meat, tender and juicy, and have a delicate taste, whether it is fried, fried or boiled, it is very delicious, and it can also be made into fried steak.

The famous "filet mignon."

It is made with beef tenderloin. If you want to buy beef tenderloin, you must do it early, otherwise it will be sold out all at once.

The second type: bull's eye meat.

Many people think that bull's eye meat is the meat around the cow's eyes, so it's a joke, it's actually a piece of meat between the ribs and the backbone, because it looks like an eye, so it's called bull's eye meat.

Since the muscles in this part are not very active, the meat is very soft, juicy, and evenly covered with snowflake fat. In general, it is similar to tenderloin, but the fat content will be relatively high, and the texture and taste are very good. There are many ways to make oxeye meat, shabu-shabu, grill, pan-fried, and stewed are all very good ways to eat.

The third type: beef brain.

The cow's upper brain also has nothing to do with the cow's head, which refers to the meat on the back of the neck and both sides of the backbone of the beef cattle, commonly known as "neck meat." Because there is less exercise in this place, the meat is very delicate, and the aroma is very close to that of the bull's eye meat, but the fat content is lower than that of the eye meat.

The lines look particularly obvious, as beautiful as the pattern of marble, which is called the top grade in beef, suitable for stewing, frying, and barbecue, and is also a more delicious ingredient for shabu-shabu.

Fourth: beef tendon meat.

Beef tendon meat is mainly distributed on the thighs of cattle and is the thigh muscle of cattle, because the amount of activity in this part is relatively large, so the tendons.

It is more prominent, and it is called "tendon meat".

The meat of beef tendon is wrapped in tendons, and the tendons are wrapped in meat, the meat is firm and elastic, the texture is regular, the taste is relatively firm and chewy, and it takes a long time to stew to be soft, so it is suitable for lo-mei.

For example, braised beef, sauced beef.

However, beef tendon meat is generally divided into two types: front leg beef tendon and hind leg beef tendon, and the front leg tendon is relatively more tender.

There are four kinds of cattle, buffalo, yak and dairy cow, among which the yellow beef is the best. The color of yellow beef is generally brownish-red or dark red, the fat is yellow, the muscle fibers are thick, and there is no fat inclusion between the muscles.

1. The neck is beef neck. The shredded meat is irregular and tough. Suitable for filling.

2. The short cerebellum is above the fan-shaped bone, and the front is connected to the neck meat, with many layers and a lipid membrane between them. Suitable for filling.

3. The upper brain is located at the back of the short head, on both sides of the spine, the outer layer is red and white, the toughness is strong, and the inner layer is red like the loin, and the texture is more tender. Suitable for boiling, stir-frying and stuffing.

4. The tendon meat is the front and rear leg meat. The meat of the front leg is called the anterior tendon, and the meat of the hind leg is called the hind tendon, and the muscles and flesh are the same and flower-shaped. It is suitable for stewing, stewing, sauce, etc.

5. The ribs are located on the rib bones, the meat layer is thinner, and the texture is more tender. It is suitable for steaming, stewing and filling.

6. Meat on the belly of the abdomen. There are more muscles and less flesh, and the toughness is strong and elastic. It is suitable for stew.

7. The flesh on both sides of the middle spine on the back of the head on the outer spine is dry. The meat is delicate and tender, and can be sliced, diced, shredded, suitable for boiling, stir-frying, frying, cooking, exploding, etc.

8. A piece of lean meat inside the loin. The meat is delicate and tender, suitable for stir-frying, slippery, soft frying, etc.

With the development of the economy, people's living conditions have been greatly improved, in the past, it may really be what to eat at home, now you can buy what you want to eat, for example, now in winter, as the temperature decreases, people's appetite gradually increases, and everyone has the habit of winter tonic.

In seasons like these, people's consumption of meat will increase. To say that the current meat ** is indeed not cheap, especially the amplitude of pork ** is too large, but compared to the injection, beef is more acceptable, because beef is expensive, and the current **amplitude is actually okay.

So what parts of the beef are better?

Beef tenderloin, the most expensive meat. First of all, let's talk about beef tenderloin, beef tenderloin is the most delicate part of the meat on the whole body of the cow, of course, it is higher than other parts.

However, the meat quality of the beef loin is indeed very tender, and there is only a small strip on the whole sedan chain head cow, because the meat of the beef loin is produced in the spine of the cow.

Beef tenderloin is suitable for steak. The meat corresponding to the beef loin is the Mingqing beef tenderloin, and the fat content of the beef tenderloin is much higher than that of the beef tenderloin, so the ** of the beef tenderloin is relatively cheaper.

As for the beef tenderloin, its meat quality is more elastic, and then it is very suitable for making steak, including our usual shabu-shabu.

Bull's eye meat. First of all, let's say here that the so-called ox's eye meat here is not the meat around the cow's eyes, but the so-called eye meat is actually a piece of meat behind the ribs of the cow.

Mainly because the shape of this piece of meat looks similar to the eye, showing the shape of an eye, so it is called eye meat, and there is a more familiar name on the market called ribeye steak or ribeye steak.

This piece of meat is relatively high in fat, so it is more suitable for shabu-shabu and barbecue.