Next, I will introduce five kinds of beef parts and their characteristics.
First, plate reinforcement
Platelet tendon is located on the ventral side of cattle, which belongs to one of the parts with the greatest labor intensity. Because this part is responsible for supporting the whole cow body for a long time, the meat quality of the ribs is very strong and there is a certain fascia tissue, which is suitable for long-term slow stew or low-temperature roasting. After cooking, the meat is delicious and the taste is tough.
Second, the front leg meat
The front leg meat is located in the front leg of cattle, which is usually divided into forearm meat, shoulder meat, neck meat and belly meat. This part of beef has solid meat, soft taste and certain toughness, which is very suitable for marinating, stewing, barbecue and other foods. It is the best choice for authentic roast beef hot pot.
Third, ribs.
Pork ribs are the rib parts of cattle, which are interwoven by ribs and meat, so they are shaped like gears. Its meat is fresh and tender, delicious, and the meat fiber structure is good, which is very suitable for natural barbecue or cooking and can well retain the commercial quality of beef.
Fourth, loin.
The waist is the most tender part of cattle muscle. Because of the high position, there is only a small amount of meat, which is very precious. This part of the beef is delicate, soft and very tender, which is very suitable for Chinese and western dishes and the best choice for roasting and roasting beef slices.
Five, hind leg meat
The hind leg meat consists of the waist and condyle meat, waist meat and gluteal muscle of cattle. Among them, the waist condyle meat is also one of the tender meats of cattle, with delicate meat quality and very high tenderness. In addition, beef has a balanced fat and moderate taste, which is very suitable for cooking methods such as boiling, roasting and roasting, and is very suitable for making various assorted foods such as steak and cold beef.
Choosing good beef needs to pay attention to the following aspects:
1. Freshness: Fresh beef is bright red and shiny, with firm muscle texture and no peculiar smell. If the beef looks gray or black, the meat is light, or it smells bad, it means that the meat is not fresh and it is not recommended to buy it.
2. Location: Different parts of beef will have different tastes and flavors. For example, the meat in the neck, chest and abdomen is tough and suitable for stew or barbecue; Tender waist and legs, suitable for boiling, frying and roasting.
3. Fat: A proper amount of fat can increase the delicious taste and flavor of beef, but too much fat will affect health. It is recommended to choose beef with uniform fat distribution.
4. naked eye evaluation: the quality of meat can be judged by observing the texture and color of meat with the naked eye. Fresh beef is delicate in texture and bright red in color; Stale beef looks dark and rough.
Summary: The five parts of beef have their own characteristics. It can be seen from the characteristics of the front and rear limbs and upper and lower parts of cattle that beef is rich and diverse.
It is very important to choose beef that suits your taste, not only the tenderness and taste of meat, but also the different cooking methods and flavors of beef according to different parts to show the enjoyment of food. At the same time, beef is also a nutritious, healthy and delicious high-protein food. Proper consumption can provide various nutrients needed by human body, and it is also an important part of a balanced diet.