First of all, the beef we often eat is divided into the following parts: neck meat, shoulder blades, beef tendon, pork belly, filet mignon, rib meat, sirloin (tenderloin), inner leg meat, tendon, outer leg meat and buttock meat. Let little brother explain.
1, neck (head meat): the fat content is low, the meat is hard, but the meat contains rich umami flavor, which is very suitable for stewing. I guess the last pressure cooker worked well.
2, beef tendon: this kind of meat prefers to hide near the bones, and the fragrance is relatively strong. It belongs to the part where fat is easy to enter, and it is sweeter.
3. Shoulder blade (back): It is one of the largest parts. The ribs and bones are connected together, and the meat quality and fat content are in good condition, which is very cattle. The so-called first frost meat can be formed here.
4&8, Wuhua (sirloin): There are many fibers and fascia, and it is also a soft part with a lot of fat.
5, Philip (tenderloin, beef tenderloin): It is a relatively precious existence. Located on the inner side of the loin of the back waist, it is slender meat. Originally, there were only two cows. The middle part of filet mignon was the softest, with little fat and muscle, refreshing meat and a small amount of fine products.
6. Pork ribs (tenderloin): rich in fat, easy to form initial frost, and soft in meat, suitable for all kinds of beef dishes.
7. Sirloin (Sirloin): The soft part on the upper side of the waist, namely sirloin steak, is often heard, so this part is often used as steak. This part of the fat is excellent, so it tastes good and is one of the better parts of beef.
9 & 12, leg meat (Mi Long): The inner meat has less fat, refreshing taste and even meat quality, which is suitable for barbecue. The outer layer is firm, hard, chewy and full of meat flavor.
10, tendon: a hard part with almost no fat. Large amount of exercise, rich tendons, rich protein and rich taste, suitable for stewing.
1 1. Hip meat: It also belongs to leg meat, but it is a very soft part and is suitable for steak.
Part of the explanation is complete.
For the first frost meat, the first frost is actually a state in which fat is distributed in a network in the interval between muscles. When heated, the fat will precipitate, and the flavor and umami will become stronger, so the meat will be softer.
The first frost has a definition standard for meat, which is BMS: beef marbling standard, which is fat mixing in Japanese. FromNo。 1 tono. 12, divided into 12 stages. The larger the value, the better the meat quality. According to the numerical value, the grading is: No.65438+0:1; No. 2:2: 2; No.3-No.4: 3; No.5-No.7: 4; No.8-12: Grade 5. Yes, A5 and Niu, and the number 5 at the back, that's it.