Beef is loved for its flavor and tenderness. When cooking with beef, different parts of the meat will have different textures, so choosing a good piece of meat is a very important thing. When we buy beef, our favorite meat is beef shank and beef tendon. These two parts of the meat, although there are some differences in taste, but are the best meat on the cow, enjoying the "pride of meat" reputation, and loved. So what is the difference between beef shank and beef tendon? Which one is better?

Which is better, beef shank or beef tendon?

1, beef shank and beef tendon meat does not exist which is better, both meat has its own advantages and disadvantages, according to the characteristics of the meat in the cooking of their respective uses.

2, beef leg meat is the front and back of the leg of the cow does not include the hoof part of the meat, its meat is firm and low fat content, muscle, protein content is high, beef leg meat is more suitable for barbecue and barbecue and so on.

3, beef tendon meat is the cow's knee joint up the thigh muscles, there is a meat membrane wrapped, hidden tendons, moderate hardness, grain rules, the most suitable for brine, stew.

How to tell if the beef is fresh?

1, we are buying beef to first take its freshness, and then look at the quality.

2, whether the beef is fresh to see the color, fresh beef is red, muscle tissue uniform and shiny; and not fresh beef meat color will gradually darken, and the luster will slowly disappear.

3, whether the beef is fresh can be touched out with the hand, with a light hand pressure on the beef, fresh beef has a very good elasticity, can quickly rebound to restore the depression under the press, and will not have the feeling of sticky hands, and not fresh beef over time, the longer the beef elasticity of the beef is the worse, and finally completely lose elasticity, not fresh beef will have a feeling of sticking hands.

4, fresh beef smells faint meat and blood flavor, and not fresh beef began to deteriorate when the first sour taste, and then slowly began to become smelly, as long as the beginning of the odor of beef are not fresh beef. So when you buy beef if the color is not red, press it with your hand, do not rebound or poor resilience, there is a feeling of sticky hands, or there is a bad smell, generally such beef is not fresh, then it is not recommended to buy.

Conclusion: To summarize, it can only be said that beef shank meat and beef tendon each have their own benefits. In different cooking methods, choose different parts of the meat, like what kind of taste that really depends on personal preferences, after all, a thousand people taste the same thing will have a thousand flavors of the feedback out. Only choose your favorite in order to let the meat to play out its maximum effect. The best thing is to suit yourself.