What is the difference between beef tenderloin and beef cucumber strips?

Beef is a very common meat ingredient in our daily life. Compared with pork, chicken and other meats, beef has higher nutritional content. It can effectively improve the body's immunity, enhance muscle strength, etc. People who exercise can also grow muscles by eating beef. Beef tenderloin and beef cucumber strips are both parts of the cow, so what are the differences between beef tenderloin and beef cucumber strips?

Beef tenderloin, the meat on the tenderloin, that is, the strip of tender meat inside the cow's spine, is the most tender part of the beef. Most of it is lean meat with low fat content. All red meat, no fat at all. Suitable for frying, stir-frying, deep-frying and steak. Italians prefer to eat beef tenderloin raw. Suitable for all ages.

Beef tenderloin is what we usually call it, and the official name is also called "Shalang" or "Fili". Beef tenderloin accounts for a relatively small portion of the entire cow and is more precious.

Cucumber strips beef is the rump meat of cattle, also known as milon and monk's head. It has thicker muscle fibers, lower fat content, and is older and leaner. Suitable for: roasting, sauce, braising or stir-frying after vertically slicing or slicing the meat fibers.

How to identify beef tenderloin

1. Smell

The taste of good fresh beef tenderloin can be said to be normal beef taste, but if the meat is not fresh or of poor quality, it will have a slightly sour taste or other strange taste.

2. Feel the elasticity

Fresh beef tenderloin has a certain degree of elasticity, and the elasticity is good; in addition, the tenderloin is firmer than other meats, and this firmness can be felt on the surface, and the surface is relatively non-sticky.

3. Look at the characteristics

(1) The skin of beef tenderloin is a place with distinct appearance characteristics. Whether there are some red spots on the skin, the skin is relatively inferior. The skin without red spots is the best.

(2) Look at the fat part of fresh beef tenderloin and distinguish it by the color of the fat. Generally speaking, the fat part of fresh beef tenderloin will be light yellow or slightly white in color, while the fat part of inferior beef tenderloin will be darker in color and lack the normal luster that fresh beef tenderloin should have.

(3) Generally speaking, fresh beef tenderloin has an attractive luster and a relatively uniform red color, which makes it more pleasing to the eye. If the beef tenderloin is of lower quality, the color of its muscle may be slightly darker.

4. Look at the freshness

The last and most important one is how to judge whether the beef tenderloin is fresh as a whole. When it comes to beef tenderloin, the first key point to consider is that it must be fresh. Fresh beef tenderloin tastes tighter and the texture is relatively firmer. Not only the color but also the surface texture are the key points.

Beef cucumber strips recipe:

1. Sprinkle salt and black pepper on both sides of the steak, then apply a little olive oil

2. While preparing the ingredients, preheat the pan over high heat for 2 minutes

3. Put the steak in and cook without moving it over high heat for 1 minute, then turn it over. After both sides are colored, fry them on medium heat for 1 minute on each side (depending on the thickness of the steak and the desired doneness)

4. After frying the steak, be sure to let it sit for 2-3 minutes to allow the meat inside to shrink. If you need to slice it, cut it into thin slices horizontally. Finally, the salad