The front of the cow, also called the front of the cow, is not a category with the tendon of the cow, although it is only a word difference. The front of a cow is the part below the neck and above the chest. The front tendon of a cow refers to the meat on the front leg of a cow. The front of cattle is muscular, firm, moderate in hardness and tender in meat. Although it is called Niu Qian in China, it is usually called minced meat in other countries. For example, the United States, the world's largest consumer of minced meat, usually uses Niu Qian as minced meat. China imports Niu Qian mainly from Argentina, Brazil, Uruguay and other major beef exporting countries.

Beef tenderloin comes to your table from Argentina, Brazil and other distant countries, and it is very satisfying with delicious seasoning. Cattle head meat is suitable for steak, beef jerky and fat beef, and large pieces can be made into canned beef; Frying, salting and barbecue are the last sacrifices of Niu Qian.

Method of selecting beef

Before buying beef, you need to know different kinds of beef and their applicable scenarios. Common varieties are beef brisket, beef tendon, beef tenderloin, steak and so on. Among them, beef brisket is suitable for stewing hot pot; Beef tendon is mostly used to make braised dishes or sauced beef; The breech position of cattle is suitable for fried raw or dumpling stuffing; Oxtail can be used for braising or making soup.

When buying beef, the first thing to look at is the appearance of beef. The surface of high-quality beef should be bright red with slight blood stains and a certain degree of wetness. If the surface is too dry, it means that it has been a long time and may not be fresh. In addition, don't believe that there is no water, because even beef with water will dry up in a few days.