Many people may want to eat lamb, but still do not understand the location of the cow's human body, for example, the difference between beef ribs and tendon, due to the tendon and beef ribs in short actually even the same thing, tendon is also the meat at the rib of the cow. There are many different categories of beef tendon, and beef tendon is also helpful to the physical and mental health of the suitable person. Below is a detailed description of the categorization of beef tendon and its suitable groups.
The difference between beef ribs and brisket
Beef tendon is the soft muscle of the cow's abdomen and close to the cow's ribs, which refers to the grains of meat containing tendons, meat, and oil beads, and this is only a general term. According to the location of the points, cattle in many areas of the body of the meat can be called cattle tendon. Overseas imports are partly dominated by beef ribs cut into strips, which are boneless strips of meat originating from between the ribs and bones, with more lean pork, less body fat, and less tendon, suitable for stewing or soup. In addition, at the top of the loin there is a piece of less tendon, less oil, thicker meat, but the look is not big standard pork tenderloin side, but also can be called the beef tendon, is the top of the stew location. Beef tendon meat can also be counted as a kind of beef tendon, more muscle, less oil, and even are pork lean meat. Thus, it is generally used for brine, not suitable for soup, and even less suitable for clear stew.
The difference between beef ribs and brisket
The categorization of beef tendon:
Beef tendon is just the brisket (Brisket) this piece. It also contains fan-painted (panko) beef tendon (Flank) and so on. There are also the following pieces:
Pit brisket, that is, boneless cowboy bone): the strongest flavor of beef, originating from the cow's chest of the cow's jeans/pork chops (short rib) or around the location of the cow's ribs (Finger meat) of the meat.
The brisket, also known as "taut yarn brisket", "pansha brisket" or "butterfly flower brisket", is the brisket of the cow's stomach, located around the cow's diaphragm, the brisket of the brisket of the expensive pit brisket half, because of a thin piece of soft collagen fiber, the brisket of the cow's stomach. Because a piece of thin soft collagen fiber, cool soft not hard enough.
The difference between beef ribs and brisket
Brisket bottom: even to the pit brisket near the artificial leather under a piece of meat, thick and tough, difficult to braise.
Brisket corner: a piece of meat right in the middle of the cool brisket and pit brisket, very small portion. It has soft collagen fibers on all sides and is very crispy.
Braised brisket: combines the advantages of pitted brisket and tonkotsu brisket in one, with a tough flavor of smoke and fog.
Beef tendon suitable for groups
General groups can eat
Difference between beef ribs and brisket
1. Suitable for growth and development, post-surgery, after the disease to adjust the person, the kidney qi under the hidden, chest tightness shortness of breath qi and blood deficiency, bone and tendon aches and pains, anemia and disease of a long time and the yellow eyes and flowers of the person to take.
2. Infectious diseases, liver disease, kidney disease people eat with caution; yellow beef for hairy food, suffering from scabies and eczema, pimples and chi chi, itchy people use with caution.
3. High cholesterol, high fat, the elderly, children and teenagers, weak digestion should not be eaten more