Beef is suitable for roasting meat parts are: beef rump, beef outer spine, beef outer spine, beef shoulder.

Beef is one of the most favorite meat, beef protein content is high, low fat content, delicious flavor, so people love, enjoy the "pride of meat" reputation. But eating beef is also very delicate, different parts of the cow, practice is not the same. Introducing the various parts of the cow and each part of the suitable edible methods:

Beef rump: Rump is an excellent large piece of lean and tender meat, sold in slices, used for barbecuing, deep-frying and grilling. It can also be cooked whole as a roast or cut into cubes and skewered.

Brisket: Brisket refers to the portion of the front breast of a cow that requires proper methods of cooking, such as a long simmer.

Beef Ribs: It is the sliced ribs of the chest cavity. The layers of meat are thinner, leaner and more tender, but the bones are thicker because there is a side attached to the backbone.

Beef Tendon: It is divided into anterior tendon and posterior tendon, and has a gelatinous texture when cooked. Suitable for braised or marinated or sauced beef

Beef Outer Ridge: The longest muscle in the back of the cow, the meat is red in color, easy to have fat deposits and marbled. This is the meat used in the sirloin/salmon steaks we eat. Compared to filet mignon, sirloin steak is slightly more forgiving to handle, and because of the fat it has, it tastes better when fried or grilled and has a good texture.

Shoulder: It is the front part of the beef, from the neck to the shoulder, that? consists of two pieces of meat that cross each other, with fine fibers and a smooth texture. It is suitable for stewing, roasting, braising, and beef curry.

Beef Loin Meat: The loin and spine part of the cow has less movement, the meat is more tender, the fat is concentrated in the side of the meat, easy to excise, and is mostly used to make New Yorker steak. This part of the body is suitable for pan-fried and grilled steak cuisine, steamed beef, teppanyaki, and so on.

Beef Neck: Fatty and lean, dry and solid meat, with messy grain. It is suitable for stuffing or simmering soup, with a 15% higher stuffing rate than the tenderized portion, and is good for making beef meatballs.

Why is it that other people's roast meat is flavorful and tender, while your roast meat is old and hard? In fact, a large part of the reason is that your fire did not grasp the good, today served cattleman roast pork grilling time for reference only:

Beef five flowers (sliced): each side of the 8-10 seconds

Beef ribs (strips): each side of the 15-20 seconds

Dice Beef (cubed): 30 seconds per side

Beef Tongue (thick cut): 20 seconds per side

Diaphragm (sliced): 8 seconds per side

Beef Eye ( Sliced): 45 seconds on each side

As the saying goes, "you can't eat a good roast in a hurry," and it's best not to roast meat right away when you take it out of the cooler. It is easy to appear outside has been burnt inside is not yet cooked through the situation, you can first taste some appetizers drink drink, and so the meat back to room temperature and then baked! At home, you can thaw the meat beforehand.

To be able to test out of the beef is delicious, marinade is also very important yo!

Sauce: starch, egg whites, egg yolks, cumin, chili peppers, pepper, soy sauce, cooking wine to make the marinade. (You can also put sesame seeds)

Be sure to mix it with cooking oil so that the meat comes out tender and springy, and marinate for half an hour.

During the frying process, heat the oil to boiling and then reduce the heat to medium-low, slide the pan with garlic and put the garlic into the frying pan, so that the garlic oil can be fully developed to stimulate the texture and flavor of the beef.

It doesn't have to be too long, just lightly browned!

In fact, the meat to maintain the original texture of the most flavorful, to eat more meat Oh, good for the body!