Brisket and beef, the market price of beef is more expensive than brisket. And although both beef and brisket are parts of the cow, it is the different parts that present different flavors, and some vendors in life will choose to substitute beef when cooking brisket, which ends up ruining the taste of the dish.

The difference between brisket and beef is:

Brisket is a piece of meat with tendons, meat, and grease, that is, the cow's abdomen and near the cow's ribs at the loose muscle, in fact, this is only a general term, if the parts to be divided by the cow's body in many places of the meat can be called brisket. The part imported from abroad is based on beef ribs cut into strips, which are boneless strips of meat taken from between the ribs, with more lean meat, less fat, and fewer tendons, making it suitable for braising or stewing.

Also, a slice of the top of the tenderloin with less tendon, less oil and more meat, but a less regular shaped tenderloin edge, can also be called brisket. Meanwhile, beef tendon can also be considered a type of brisket, with more sinew, less oil, or even all lean meat, and is usually used for brining, not for stewing, and even less for braising.

Brisket selection method is:

1, from the appearance: Fresh beef is bright red, color uniform natural, fat part of the color white, no miscellaneous color. Inferior beef color dull, fat gray, or even green (spoiled).

2, from the smell: high-quality beef smell normal, no odor. Poor quality beef is sour, smelly or has an ammonia odor.

3, by feel: gently press the beef with your finger, fresh beef is elastic, press can be quickly recovered. Inferior beef is not elastic enough, it is difficult to restore the original after pressing. Feel the viscosity of beef with your hand, fresh beef has air-dried film, dry surface, not sticky.