The cow's loin, as the name suggests, is the meat on the cow's loin. Beef has the effect of tonifying the middle and benefiting the qi, nourishing the spleen and stomach, strengthening the muscles and bones, transforming phlegm and resting the wind, quenching the thirst and stopping the salivation of the efficacy, which is suitable for the middle of the qi under the hidden, shortness of breath and weakness, weakness and soreness, anemia, anemia, and yellowing and dizziness of the people who consume it. It is the most tender part of beef and most of it is fine meat with low fat content. Suitable for pan-frying, stir-frying, deep-frying and steak. Often used to make filet mignon and teppanyaki. Both young and old are suitable for beef tenderloin, so tenderloin is also the most expensive part of beef.

1, beef is rich in protein, amino acid composition is closer to the human body needs than pork, can improve the body's ability to resist disease, growth and development and post-operative, post-disease recuperation of people in the supplemental blood loss, repair of tissues, etc., especially suitable for cold winter food beef can warm the stomach, is the season's tonic good.

2, beef has a tonic, nourish the spleen and stomach, strong bones, phlegm and wind, thirst and saliva effects, suitable for the lower hidden gas, shortness of breath, weakness, weakness, anemia, anemia, and people with yellow face and eyesight to eat.

3, buffalo meat can tranquilize the fetus and replenish the spirit, yellow beef can tranquilize the gas, strengthen the spleen and stomach, strong muscles and bones.

Beef picking good

Methods sticky hands to recognize

Fresh beef surface is slightly dry, with the hands of the time not sticky hands, very smooth. Let go of the surface of the beef is not smooth, and a little sticky when touched with the hand, with a knife just cut the surface of the fresh meat moist, while the deterioration of the beef of the new cut surface is dry and sticky, with a knife just cut the surface of the sticky hand, no smooth feeling, indicating that the beef has been deteriorated, can not be eaten.

Elasticity on the defense

Fresh beef pressure can quickly recover after recovery, elasticity, put a few days of beef when pressed with the hands of the time to bounce back slower, if it is deteriorated beef, pressed with the hands of the force of no rebound at all, soft, leaving traces can not be restored, fresh beef skin resilience is also better, pressed with a loose and tight, deterioration of the beef is not good!

Fresh and spoiled beef color is not the same

Fresh beef meat shows uniform red, shiny, invention, there is a sense of smoothness. And stored for a few days of beef color dark, cut surface has no luster, smooth sense of slightly inferior, fat is not white without luster. Degenerate beef color is dark red, no little luster, fat is not white serious when presenting light green.