Beef ribs
Beef ribs are next to the common brisket, and the meat quality and methods are different. The difference is that the beef brisket is fat (the ratio of fat to thin is 4:6), while the beef ribs are thin (the ratio of fat to thin is 2: 8). Beef ribs are thinner, have less fat and are more compact than beef brisket. The oil flower content is moderate, which is very suitable for barbecue and tender cooking.
Niuxiaopai
Beef steak is located between the sixth and eighth ribs of cattle and has rich marbling. Boneless steak is extremely tender and rich in oil flowers. The practice of lightly frying steak can retain the nutrition in the gravy to the greatest extent and retain the fresh and tender taste that melts in the mouth.
Beef ribs
Jeans are juicy, chewy and full of flavor. Whether it is iron plate, roast or black pepper, it will not become dry and hard because of cooking. And because of its low fat, high nutrition and unique taste, it is really a good choice for dieters who like to eat meat.
Beef chuck
The upper brain of cattle is located at the back of the shoulder and neck, on both sides of the spine, with tender and juicy meat and even fat hybridization. Soft taste, instant in mouth, low in fat and high in protein.
Beef shoulder meat
Beef shoulder meat is red or crimson in color, with more interstitial fat, white fat and obvious snow pattern. Because this part is often active, the texture is solid, the meat is tender and elastic, and it is suitable for barbecue, stew, boiling and marinating.
How to roast beef is delicious?
food
Beef, salt, olive oil, black pepper, rosemary and garlic.
working methods
Drain the excess blood with kitchen paper, and apply a layer of olive oil+salt+black pepper 15 minutes on both sides.
Put oil paper on the baking tray, put steak and garlic on it, spray oil on the garlic, and insert a beautiful smart probe on the side of the steak.
Preheat the oven to 200 degrees for 5 minutes. After baking, take out the blood scraped off the surface.