Beef parts are distinguished, and 16 common beef parts are distinguished and practiced

The upper brain of a cow is the meat of the back of the neck of the cow, located on the upper side of the neck, on both sides of the backbone, and in front of the ribs. The fat and lean meat of the beef is staggered, and the proportion is relatively uniform, its outer layer is red and white, the toughness is strong, the inner layer is red like the loin, the texture is more tender, and it is suitable for boiling, stir-frying, simmering and other cooking techniques. For example, stewed beef brain, fried beef brain, etc. are all classic delicacies made with beef brain.

Various parts of the cow. All have different names. The name of each part is different, Rong Niutou. Cow face. Louvers. Cow what? one.

The following are the differences and practices of the 16 common beef cuts:

1.Beef neck: both fat and thin, the meat is dry and firm, and the meat lines are messy. It is suitable for making stuffing or simmering soup, and the filling rate is 15% higher than that of the tender meat part.

2.Shoulder: Consists of two pieces of meat that cross each other, with fine fibers and a smooth texture. Suitable for stewing, roasting, stewing, and beef curry.

3.Upper brain: The flesh is delicate and prone to marbling deposition. The fat of the upper brain is evenly mixed and has obvious patterns. It is suitable for pan-fried, grilled and shabu-shabu beef handiam hot pot.

4.Breast: On both sides of the cartilage, the main wide book should be 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. It is suitable for stewing and boiling soups.

5.Eye meat: One end is connected to the upper brain and the other end is connected to the outer ridge. The meat is delicate, the fat content is high, and the taste is tender and juicy, which is suitable for shabu-shabu, grilling, and frying.

6.Outer loin (also known as sirloin or sirloin): The longissimus muscle of the back of the cow, the flesh is red, prone to fat deposits, and has a marbling shape. It is suitable for frying, grilling, and shabu beef hot pot.

7.Tenderloin (also known as tenderloin or filet): The most tender part of beef, most of which is lean meat with a low fat content. It is the part with the least amount of exercise and the most tender taste, and is often used to make filet mignon and teppanyaki.

8.Luck (also known as cucumber strips): Muscle fibers are coarser and low in fat. Suitable for roasting, marinating, etc.

9.Brisket: A piece of meat with tendons, meat, and oil, with more lean meat and less fat. Suitable for braised or stewed soups.

10.Beef ribs: The ribs and ribs are connected to the ribs, the meat is tender and delicious. Suitable for roasting, stewing, stewing, etc.

11.Beef tendon: The muscle fibers are coarser and the fat content is low. Suitable for marinade, sauce, etc.

12.Beef tender loin: the most tender meat in the waist and abdomen, with a delicious taste, suitable for roasting, shabu-shabu, etc.

13.Oxtail steak: The meat of the oxtail is tender, and the fat content is low. Suitable for frying, roasting, etc.

14.Sirloin steak: The piece of meat on the outer loin of the beef is tender and has more fat deposits. Suitable for frying, roasting, etc.

15.Beef Tenderloin Steak: One of the most tender parts of beef, low in fat. Suitable for frying, roasting, etc.

16.Hip steak: Muscle fibers are coarser and lower in fat. Suitable for roasting, marinating, etc.

For these cuts of beef, different cooking methods need to be selected according to different meat quality characteristics and taste requirements. For example, you need to choose pieces of meat with a high fat content for soup, and you need to choose a more tender part for frying and grilling. During the production process, it is also necessary to adjust and flexibly change according to the actual situation to achieve the best cooking results.

There are many parts of beef, so do you want to know which part of the meat? For example, beef tendon meat is the meat with ligaments on the joints of the cow, steak is the ribs on both sides of the cow's breast, beef tenderloin is the meat of the back of the cow, and the meat of the front legs and hind legs of the cow, the cow shutters are the stomach of the cow, the difficulty of the cow, and the stomach of the cow, in short, every part of the cow is a treasure.

Let's take a look at what parts of beef are available

Pick the beef cuts.

The outer loin is also known as sirloin: it is the middle and rear meat of the outer loin, the fat in the meat is accumulated on one side of the meat, the beautiful edge formed after the fat precipitation, the deposition of fat makes the red and white meat distinct, very beautiful, beautiful, the meat is delicate, Kai Zhaobu is fragrant, the obvious oil edge color is distinct, not only can you eat shabu, but also eat the fresh and tender and soft taste. It can also be eaten raw, which is favored by people.

Fat beef in the back breast: refers to the belly meat under the ribs, with many surface textures and a certain amount of fat coverage, fat and thin with uniform layers, one-sided natural lines, crisp and tender food, fat but not greasy. As a raw material for fat cattle, delicate, fragrant and fresh, the back breast of fat cattle can be directly sliced, and it is suitable for shabu after slicing.

Scapular meat core fat beef: the guess is the scapula part of the sour fat cow staring at the ear, its meat is red and white, the meat contains rich marbling-like sedimentary fat, the meat is smooth and soft and tender, the meat book cut into is like paper, the shape is like a flower, eat into the mouth, take a bite, the taste is plump, and the grease is lubricated.

Shabu hot pot breed mainly uses the outer loin and belly part of the cow, these fat cattle have rich marbling, the color of the view is red and white, scattered, the food is delicate, fragrant, delicious, can be pleasing to the eyes, and can feast on the mouth.

Therefore, it takes skill to choose beef, and the different methods will lead to different parts of the beef chosen.