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Where is the beef for beef stuffing?
There are also various ways to eat beef, such as braised pork ribs and beef in sauce. In addition, making beef and mutton into jiaozi and wonton stuffing is also loved by many people. Everyone should know that beef and mutton are similar to raw pork, and the taste of each position is different. Therefore, when using beef and mutton as stuffing, we should also choose professional beef parts. So where will the beef stuffing taste better?

Which part of beef is suitable for stuffing?

Breasts and shoulders for beef stuffing. The following are the main uses applicable to different positions of cattle:

Beef neck meat (also called beef neck and neck head)

Fat and thin, dried meat is solid, stockings and high heels are irregular, with some tendons and strong ductility. Suitable for stuffing or simmering soup, and beef tendon pills are also very good.

Shoulder meat

It is composed of two pieces of meat that cross each other. The meat is compact, malleable, slender and soft. Suitable for skewering, stewing and stewing, and it is also the best choice for curry beef.

Shangnao

Located at the back of the shoulder and neck, on both sides of the spine, the meat is tender and juicy, the body fat is mixed symmetrically, and there are beautiful marbles. Soft in taste, easy to eat, low in body fat and high in protein, it is the best choice for hot pot, and can also be fried, fried and roasted with mutton skewers.

Which part of beef is suitable for stuffing?

Eye meat

One end is connected to the upper brain, and the other end is connected to the external ridge. Looks like eyes, and human body fat is mixed into marbles. Because the ribs and spine are less bodybuilding, the eyes are fresh and tender, the fat yield is high, and the taste is sweet and juicy, which is suitable for rinsing, roasting and frying.

Breast meat

On both sides of cartilage, mainly pectoralis major, the chemical fibers are slightly thicker, covered with certain human fat, and the meat-flavored collagen fibers are higher, which is suitable for stewing soup. If cooked, it tastes tender, smooth, fat and not greasy.

External ridge (west cold)

It is the part with the most muscles in the back of cattle, and its meat is bright red. There is body fat accumulation in this position, so natural marble lines will also appear. The tenderloin is very good in shape and can be cut into pieces, so it can be used to make steak, and it is also suitable for frying, frying, rinsing and roasting.

Pork tenderloin (beef tenderloin or filet mignon)

It is the clean meat of the lower lumbar muscle separated from the inside of the deboned intervertebral disc of cattle, and it is the most fragrant position on the cattle. Most of them are lean pork with low fat rate, that is, low calorie and high protein food, which is most suitable for raw mixing, stir-frying and kebabs. Pork tenderloin should be cooked with low fire to prevent it from going stale.

Which part of beef is suitable for stuffing?

Hip meat (Mi Long, monk's head)

Muscle fibers are thin and thick, and the fat rate is low. The meat is rich and mellow, suitable for boiling, roasting and frying.

Beef tendon steak

Originated from the lumbar fossa to the thigh root, it is fat and thin, slightly tough, with strong meat flavor and full and mellow taste. Suitable for stewing or curry sauce.

tendon

It is divided into front tendon and back tendon, and the fat rate in tendon is very small, and it has a sense of collagen fiber after cooking. Suitable for marinades and sauces.