Beef is one of the most commonly used ingredients, with tender meat, meat flavor and more popular with diners. I personally page very much like to eat beef, for foodies, how to eat well is a thing quite worthy of study, for which parts of the beef is more delicious I also have their own book of scripture, today we will learn about which parts of the beef is the best it.

1, beef tenderloin Extremely tender belonging to the special

Features: low fat content, tender and juicy.

Beef tenderloin refers to the front loin of this part of the beef, located in the inside of the cow's waist, but also includes a part of the cow's spinal column,belongs to the most tender parts of the beef, most of which are low-fat lean meat, is the least amount of movement, the most tender parts of the texture. The tenderloin is a long muscle attached to the spinal column of the cow, with a side muscle protruding from it. It grows from the cow's thirteenth rib to the hip bone and does not require much movement, so it is very tender. From the front to the back end of the tenderloin, it's a slow thickening process with an outer layer of fat, fascia and connective tissue.

Practice: Beef tenderloin is often used in stir-frying, slipping, and shabu-shabu, and the "hanging dragon" in Chaoshan Beef Hot Pot, as well as the diced-bone steak, New York steak, filet mignon, and teppanyaki in Western cuisine are all taken from beef tenderloin. It is suitable for young and old alike.

2, beef tenderloin extremely tender belongs to the first level

Features: the fiber is thicker than the tenderloin, elasticity, meat taste thick, chewy.

Beef tenderloin, also known as sirloin and sirloin, is the longest muscle in the back of the cow, with reddish meat. This part of the less athletic, tender meat, easy to have fat deposits, marbled, ideal for steaks or slices , sirloin / sirloin steak is used in this piece of meat, than the filet, sirloin steak is slightly more forgiving to manipulate, because there is fat, so frying and grilling up the flavor, taste and texture is also better.

Practice: You can slip, stir-fry, deep-fry, shabu-shabu, and grill. This is the meat used in what is known as "sirloin/salmon steak" in Western cuisine.

3, beef eye meat? Extremely tender

Features: Juicy meat, high fat content.

Meat eye is actually the "meat behind the ribs", one end of which is connected to the upper brain, and the other end is connected to the outer spine. The name "eye of the meat" is very graphic, white fat mixed in the red lean meat like eyes. The more marbling and the clearer the "eyes", the higher the grade of the meat. It is widely eaten by people of all ages. Young and old alike.

Practice: Suitable for shabu-shabu, grilling, and pan-frying.

4. Beef upper brain? Tender

Features: tender meat, easy to have marbling deposits.

The upper brain part is tender and easy to have marbling deposits because of little movement. The upper brain is the meat between the cervical vertebrae and the 6th thoracic vertebrae of the cow, and this part of the meat also belongs to the type that is not exercised enough. The fat of the upper brain is evenly intermingled and has a distinctive pattern, making it one of the densely marbled parts of the cow. It is consumed by a wide range of people, young and old.

Practice: suitable for shabu-shabu, pan-frying, and grilling.

The above are some relatively good parts of beef, including the best and most tender or beef tenderloin, pay attention to the cooking of beef, because the beef fibrous tissue is thicker than pork, lamb and other ingredients, connective tissue and more, usually should be cut horizontally, so as to cut off the long fibers, and can not be cut along the fibrous tissue, otherwise not only can not taste, but also can not chew bad. You can pick and choose your own ingredients according to your taste. You can choose your favorite parts to buy and cook according to your own taste.