Which part of beef is sashimi?

Every part of the cow can be used and eaten. The main ones are beef, beef shank, etc. The taste of beef is relatively good and smooth. You need to pay attention to the production time of the beef. Beef sashimi is chosen from the back end of the outer spine, which has less fat and the meat is more hearty. After special processing, it can be eaten raw, which is the same as the method of eating salmon. It is a common Japanese dish.

Beef sashimi is often selected from the back section of the outer spine, because it has less fat, bright color, delicious taste, tender and juicy meat, marble pattern, and is easy to absorb after being processed with acid-draining technology. Therefore, it is mostly eaten raw. Raw eating is also called sashimi, and this way of eating originated from Japanese cuisine. Served raw with Japanese soy sauce and horseradish, it is fresh and refreshing, leaving a long-lasting aftertaste.

Which part of beef is the most tender?

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.

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 is the firmness of the surface that can be felt, 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 beef is relatively inferior if there are red spots, and the best is without red spots.

(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.