What kind of meat is the tenderloin sold at the stall?

Tenderloin is a very high quality meat, rich in protein, amino acids and other trace elements that are beneficial to the human body. It can effectively improve the body's immunity and has the effects of nourishing yin and tonifying yang. There is also a food ingredient called tenderloin sold at roadside stalls. However, some people find that the taste of the so-called "tenderloin" is not right when they eat it. So what kind of meat is the tenderloin sold at the stalls?

The "pork tenderloin skewers" sold at street food stalls, the kind with a small bamboo basket, are probably made from chicken breast meat. By the way, "pork tenderloin" originally refers to the lean meat close to the keel on the back of a pig, and later the concept was extended to animals such as cattle and sheep. Chicken tenderloin refers specifically to chicken breast meat. Pork tenderloin skewers were first made by people from Yihuang, Jiangxi, and later popularized by a large number of Henan people working outside the province. Now, most of those engaged in this industry in major cities are from Jiangxi and Henan (specifically referring to production and wholesale).

Because chicken breast is irregular in shape, it is difficult to process. There is no mature processing machine in China so far, and almost all of it has to be sliced ​​and skewered manually. This is also the reason why there are so few formal companies producing it. Nine out of ten of the ones you see at breakfast stalls are produced by handcrafted workshops, but according to my contact, small workshops generally cannot make it. In order to adapt to the market and keep it up for a long time, they use whole packaged chicken breasts from wholesale markets. As for the meat of dead cats, rotten dogs, and smelly foxes, I know no one uses it yet. Just like the person who answered the chef said, there are still many vendors with conscience.

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.