The best part of beef

With the improvement of living standards, beef has entered every household. Beef contains protein, which is similar to the composition of the human body and can improve the body's disease resistance. People who have undergone surgery can eat more beef and drink beef soup. The tenderloin is the most delicious part of beef and has a low fat content, making it suitable for making steak. Although beef is good, you should not eat too much of it. You should eat meat in moderation. Eating too much will lead to obesity.

Beef is graded by cut, with tenderloin being the most expensive.

Special: Tenderloin

Level 1: Upper brain, outer spine

Second level: cover, bottom plate

Level 3: Ribs, chest

Level 4: Neck and tendons.

①What cooking methods are suitable for different parts of beef?

Beef neck: The meat is tender and can be used to make stuffing or stew;

Brisket: has many facial patterns and is thick and tender, suitable for steak, roast beef or fried beef;

Beef trotter meat: fat and lean meat are separated, suitable for steaming;

Tenderloin: Tender and low in fat, it is the best part of beef and can be used as steak;

Beef tenderloin: very tender, often used as roast beef;

Rump (tail steak): low in fat and good quality, can be used as steak, or fried or grilled;

Beef leg: can be used for roast beef or fried meat;

Beef brisket: The meat is slightly tough, but has a strong meaty flavor and is suitable for cooking with curry.

②Which parts of beef are suitable for common cooking methods?

1.What part of the animal is used for making stuffing?

The short brain, neck, hip bone and other parts of the cow are used as stuffing. They are characterized by being both fat and lean, with a dry and solid texture, and are easy to whip with soy sauce. The stuffing rate is 15% higher than that of tender meat.

2.What parts should be used for stewing?

The breast meat is crispy and tender when cooked, fat but not greasy; the ribs have more tendons and less meat, and become transparent and beautiful when cooked; the ribs are full of tendons and become tender when cooked; the shank meat is colorful, and becomes fresh, tender and soft when cooked. The meat from these parts is more suitable for stewing, boiling, braising and braising.

3. Which parts should be used for cooking?

Lean and tender meat should be used for stir-frying, frying and deep-frying, such as tenderloin, sirloin, top loin, third loin, baby loin, and langtou.

③How to stew beef?

1. Use hot water, not cold water. Hot water can quickly solidify the protein on the surface of beef, preventing the amino acids in the meat from seeping out and keeping the meat delicious.

2. After boiling over high heat, uncover the pot and simmer for 20 minutes to remove the odor, then cover and simmer over low heat to keep the floating oil on the soup surface warm and to achieve the effect of stewing.

3. During the cooking process, salt should be added later and water should be added in full at once. If the water is insufficient, add boiling water.

4. The day before stewing, rub mustard on the meat surface and wash it with cold water before stewing. This will not only cook faster but also make the meat tender.

5. Wrap a little tea leaves in gauze and put them into the pot to stew with beef. The meat will cook quickly and taste delicious.

6. Add some wine or vinegar (2-3 tablespoons of wine or 1-2 tablespoons of vinegar for 1 kg of beef) to stew the beef, which can also make the meat tender;

7. Putting a few hawthorns or a few slices of radish in the meat pot will not only cook it faster but also remove the odor.