Hello, I'm glad to answer your question. Let me introduce myself briefly. I have been engaged in the beef noodle industry in Lanzhou for many years, and I have rich practical experience in how to choose beef. Because a lot of fresh beef is used in ramen noodle restaurant, I believe my answer is definitely the most valuable among many answers, and it is the most professional one. You will understand it after reading it professionally.

The personal homepage has a series of video tutorials made by Lanzhou Lamian Noodles and various recipes shared by Lamian Noodles. If you are interested, you can look at the primary selection method of beef, which is not necessarily the right choice.

Why do you want to talk about the primary selection method first? Because most people care more about the freshness of beef when choosing beef, and choosing fresher beef can only be said to be an entry-level and primary requirement for a person engaged in the catering industry. Because the premise of beef selected by restaurants is to be fresh enough, in addition to freshness, restaurants should also choose the tender and tender beef and beef parts according to the cooking method of beef.

because the taste of the delicious food made from different parts of beef and beef is very different, most people can only say that the method of selecting beef is a primary method, and this method of identifying the freshness of beef with simple knowledge can only ensure the freshness of beef, but not the aroma and taste of beef, so I say that this simple identification method may not be correct if it is put into the catering industry. Let me first talk about the primary method of selecting beef and how to select the freshness of beef.

explain the preparation of some braised dishes regularly, and share some catering experience and some recipes of braised dishes

First, the color of fresh beef

Many people know that when buying beef, the color of normal beef is bright red, and the muscle texture is shiny, the color is even, and the fat is white or light yellow.

Deteriorated meat has dark and dull muscles and yellow-green fat.

key knowledge; In fact, there are many such identification methods on the Internet, but only through these methods can we accurately select good fresh and high-quality beef? The answer is, it is possible, why is it possible, because this method is mostly a standard for judging beef of adult cattle. That is, this method is not rigorous and misses some other possibilities. Here's an example

the color of calf meat; Light rose color, such as the color of underage beef is relatively light, and this color is easy to be confused with watered beef for people who don't buy beef often, and they can't tell the difference between the two. At the same time, many merchants usually install some warm lights on the meat stalls in order to further confuse people's vision, which makes it more difficult to distinguish the quality of meat.

summary 1;

when buying beef, you must first determine whether you plan to buy adult beef or calf meat. The color of the two meats is very different. Secondly, we will teach you how to distinguish between calf meat and water-injected beef.

Secondly, the viscosity of beef

Fresh beef is slightly dry or has an air-dried film, which is not sticky and has good elasticity.

Deteriorated meat is sticky or extremely dry, and the meat quality is inelastic

Summary 2;

Water-injected meat generally contains a lot of water. If the beef is slightly air-dried on the outside, but the water in the meat is obviously full, then it is probably water-injected meat. At the same time, the above method of judging the freshness of beef by touching it with your hands is not accurate enough. It is better to touch the new cut surface of beef. If the new cut surface of beef is sticky, it means that the beef is not fresh enough.

Third, smell

Fresh meat smells like fresh meat, while spoiled meat smells or stinks.

conclusion 3;

To judge the freshness of beef by smelling the meat, it is best to smell it twice. First, pick up the meat to smell the meat. However, because many merchants don't allow customers to choose like this, we can smell the smell on our hands after pressing the beef with our hands to help judge the freshness of beef.

The personal homepage has a detailed video tutorial on how to make Lamian Noodles in Lanzhou, and share the correct way to choose beef with various catering formulas. It should be like this.

The primary method of choosing beef above should be a common method in most personal families. In the catering industry, especially in restaurants with a large demand for beef, the correct choice is generally based on the age of beef, the variety of beef, and the beef in different parts of the cow.

give an example;

restaurants with different tastes, such as beef noodle restaurants or beef soup restaurants, mostly choose fresh beef from adult cattle as the ingredients for cooking beef soup instead of calf meat. The reason is that the meat flavor, nutritional value and umami taste of beef from adult cattle are much higher than that of calf meat, and the soup made from the two kinds of meat is very different in taste.

Different tastes and different cooking methods

But in terms of taste, calf meat is tender and soft, so it tastes less firewood and tender. The meat fiber of adult cattle is thick, so the meat system is very old, which makes it more firewood to eat and more troublesome to make. For some other cooking methods that need frying, the tender characteristics of calf meat have become the choice of many restaurants.

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Different kinds of cattle have different tastes

The beef that is also an adult cow has many different tastes. For example, the meat of yellow cattle is usually selected for cooking soup, or the meat of yak is mostly yellow beef, because yak meat is not available everywhere, rather than buffalo meat or other kinds of cattle. Because the meat of cattle can be bought everywhere, and the meat of cattle tastes better and smells better, it has become the first choice of many restaurants.

The characteristics of yellow cattle meat are generally brownish red or dark red in color and yellow in fat.

in addition to the above criteria for choosing beef in restaurants, we will also choose the meat on different parts of beef according to different cooking methods.

Different parts of the meat should be cooked in different ways.

Tendon meat-beef thigh meat is suitable for braised beef brisket.

Beef belly and beef ribs are suitable for stewing.

Beef tenderloin is tender and tender, and it is suitable for frying, sliding and frying. It is suitable for stir-frying

eye meat-the meat on the back of cattle, which is tender and high in fat content. It is best to brush fat cattle on the brain

-the meat is tender and the fat is evenly distributed, which is suitable for hot pot frying and roasting.

The above is a list of some parts of cattle and the appropriate methods, which will not be listed here once.

The personal homepage has a series of video tutorials on the production of Lamian Noodles in Lanzhou and the sharing of the production method and formula of Lamian Noodles soup. To sum up,

The choice of beef is a comprehensive factor, and most of the beef produced at home has no excessive requirements, as long as the beef is fresh, so you only need to master the primary method of selecting beef, but like some people who have special requirements on the quality of beef, You need to further master the selection method of beef. I believe that many people usually encounter a problem when making beef, that is, the beef made is very old and firewood, and the taste is not ideal. The reason for this situation is not only the wrong production method, but also the quality of beef selected, that is, the right beef is not selected, so the beef made is very bad.

choose beef with light red meat color, delicate meat quality and elasticity. Look at the pictures I sent. I usually buy these meats. In the first picture, this kind of meat is the best, and the second piece is delicious. I used it to marinate beef jerky.

It is also important to note that when we cut beef, we should not cut it along the fibrous tissue, otherwise it will be difficult to taste and eat.

Beef tendon is the best choice for braised beef. You should choose the fine loin meat when frying, and the snow beef and tendon meat, that is, the muscle on the thigh, when scalding.

How to choose beef in your life? In order to help everyone have a healthy body and a better life, let's talk about how to choose fresh beef better in life.

1. Smell: Smell with your nose, and fresh beef has a normal smell. The inferior meat has a general ammonia or sour taste, and the deteriorated beef has an abnormal pungent smell.

2, touch: (1) elastic. Fresh beef is elastic, and the depression can be recovered immediately after finger pressing; The elasticity of secondary meat is poor, and the depression after finger pressing recovers slowly or even completely, and the deteriorated beef has no elasticity; (2) Touch viscosity. The surface of fresh beef is slightly dry or moist and does not stick to hands; The appearance of sub-fresh beef is dry or sticky, and the new cut surface is wet and sticky; The cut surface of the deteriorated beef is seriously sticky to the hands, and the appearance is extremely dry. However, it should be noted that some watered beef does not stick to hands at all, but it can be seen that its appearance is wet and not firm.

3. Look: (1) Look for red spots on the surface of beef skin. Meat without red spots is good beef, and meat with red spots is inferior beef or even bad meat. (2) Look at the muscles. Fresh beef is shiny and even in red; The inferior beef is slightly dull in color. (3) look at fat. The fat of fresh beef is white or yellowish; The fat of inferior beef lacks luster; Deteriorated beef fat is grayish green.

4. color: fresh beef is reddish, red or crimson (old cow), and the cut surface is shiny.

5. Muscle fiber characteristics: The muscle fiber of fresh beef is fine, and the cross section seems to have a granular feeling with naked eyes.

6. Fat: The fat of fresh beef is yellow or white (buffalo), and it is hard and brittle, and it is easily broken when rubbed.

7. Smell: Fresh beef has an inherent fishy smell and a normal smell.

The characteristics of water-injected beef are as follows:

After water-injected beef, the meat fiber is coarser and the exposed fiber is obvious; Because after water injection, beef has a tender feeling, but careful observation of the meat surface often leads to water seepage; Touch the beef with your hands, it doesn't stick to your hands, and it feels wet; Stick dry paper on the surface of beef, the paper will be soaked quickly, and the normal beef will not stick to the hands and the paper will not be wet.

how to choose beef? I'm glad to answer your question.

Beef is the third meat consumed in the world, only behind pork and poultry. I have a friend who is a chef. He has been cooking for more than 21 years, and he has to deal with chicken, duck and fish every day. So every time I talk about ingredients with him, what he tells me most is the selection of ingredients. "A clever woman can't cook without rice, and a skillful cook can't cook without materials." The quality of ingredients determines the level of food, and at the same time, it is necessary to choose the appropriate cooking method according to the characteristics of ingredients. Guide: How to choose beef?

Beef is the meat of cattle, and there are many kinds of cattle, including yellow beef, yak beef, buffalo beef, etc. Among them, yellow beef is the best, and most of the world sells yellow beef.

When it comes to choosing beef, most people answer only one aspect. In fact, they have to answer from two aspects. The first is how to choose fresh beef. The second is to choose different parts of beef depending on what beef is used for, because different parts of beef have different meat tastes. Let's talk about these two aspects.

1. How to choose fresh beef

The fresher the meat, the better it tastes, so when you buy meat, you will definitely choose fresh meat, so how to choose it? We can choose by looking, smelling, asking and cutting.

1. Look at the state and color of beef. The color of fresh beef is ruddy and pure, and the fat is white and mellow. If it is gray, yellow-green, or other variegated colors, it is definitely not fresh. At the same time, it depends on whether the beef comes out of water. Fresh beef is generally dry and slightly wet. If there is too much water, it is either frozen or watered beef.

2. Smell, that is, smell when choosing beef. Fresh beef smells sour but not fishy, so it won't make people feel uncomfortable. If beef smells bad, you'd better not buy it.

3. Asking is asking the boss about beef directly. Many people think that others will not tell the truth, but business people try to repeat customers and cheat customers once, and then they won't come next time. Then, with bad publicity, business will be hard to do, so asking is the most direct way. You can also decide whether to buy or not by asking the boss's reaction.

4. Cut here means touch. Nowadays, beef is generally sold under light, which looks very good and gives people poor vision, so the most effective thing is to feel it with your hands. Fresh beef feels dry and slightly wet, and has no sticky feeling. If it feels moist and sticky, don't buy it.

The second step is to press the beef to see if the meat quality is elastic. Pressing a pit can immediately restore the beef, which means that the beef is fresh. If it does not rebound, it must have been left for a long time and lost its moisture. If it is pressed, it will come out with water, which must be water injection.

Second, choose beef according to the practice

The meat quality of different parts of beef is also different, such as beef tenderloin, which is tender and suitable for frying, beef brisket, beef loin nest, which is poor in meat quality and has more fascia, is suitable for stewing. Here are some different cooking methods suitable for selecting the meat of that part of beef.

1. Beef neck meat and upper brain meat, and the connective tissue belongs to the meat with poor meat quality, with more connective tissues and irregular meat lines, so it is suitable for meat stuffing.

2. Beef shoulder meat, which is neither tender nor old, has moderate oil distribution, can eat the unique taste of beef, and is suitable for stewing, roasting and stewing.

3. Beef tendon forelegs, beef tendon forelegs are delicate, fat and thin, and taste fresh and tender, which can be used for frying, rinsing and boiling.

4. Beef tendon hind legs, beef tendon hind legs are rough and tight, with a lot of lean meat, which makes them taste chewy and can be used for stewing, boiling, marinating, sauce, etc.

5, the chest is fleshy, and the chest is located between the front legs of the two limbs. It is rich in fat and greasy, and is suitable for frying, grilling and burning.

6, rib meat and belly meat, these two pieces of meat are soft and have many fascia, which are most suitable for steaming and stewing.

7, loin pit meat, a piece of meat on the upper part of brisket, which is closely attached to the rib, with a white tendon in the middle and a fascia on the outside, which is more suitable for burning and stewing.

8, tenderloin and tenderloin, which are tender and juicy, are the best parts of beef, suitable for stir-frying, frying, cooking and exploding.

9. Floor meat, commonly known as plate ribs, is named after its hard texture and full gluten, and is suitable for roasting and stewing.

11, butt tip meat, that is.