Beef is the second most popular meat product among Chinese people, after pork. Beef has high protein content and low fat content, so it is delicious and popular. It enjoys the reputation of "the favorite among meats". .

The fat content of beef shank is very small. If the fat around it is trimmed off, the fat content will be even less than that of filet.

Usage Tips: About 80 grams per meal. Excessive consumption may increase the risk of colon cancer and prostate cancer.

Cooking tips for beef shank

Beef is a commonly used ingredient for nourishing and health-preserving food. It is most suitable for cooking methods such as steaming, boiling, and stewing. It can also be fried, rinsed, baked, stuffed, etc.

1. When roasting or cooking beef, add some rice vinegar or a certain amount of curry powder to the pot and cook until the pot boils to reduce the smell of mutton.

2. When making beef stew, drill some holes into a radish and cook it with the beef; you can also put a few mung beans in the pot to remove the fishy smell.

Recommendations for eating beef hind shank

1. The fine hairs and impurities on the surface of the beef are not easy to remove, so it is best to wash them with warm water.

2. If it is frozen beef, it needs to be defrosted slowly in the refrigerator and then washed with warm water.

3. Cut the beef into small pieces and blanch them in water, remove all the blood foam, and then rinse them thoroughly.

4. Cut into larger pieces when stewing beef, cut into thin slices when frying or rinsing, and cut into small pieces 2 cm long and 1 cm wide when skewering beef skewers.