Which part of the barbecue beef is better?

"Barbecue marinade, barbecue sauce" Which part of the meat is better to choose when roasting beef?

Enjoy Korean roast beef easily at home. It is affordable and delicious. It is a very good choice for home dinner on weekdays or for entertaining guests. The preparation time is 5 minutes, the production time is 10 minutes, and there is no failure! Of course, the choice of beef is very important. We recommend "upper brain" and "rib meat" to everyone. The fat and lean meat tastes particularly delicious. Nowadays, most supermarkets have begun to provide sliced ??meat, which tastes good. If you cut it yourself, it is best to put it in the refrigerator for a while to make it easier to cut. The thickness is 3-5 mm and it tastes very chewy. When roasting, take the meat out of the pan as soon as it turns from red to brown, and don't overcook it. In order to avoid excessive loss of moisture and aging of the meat. You can wrap it in lettuce and eat it with rice and barbecue for a unique flavor.

Which part of the cow is fat cow?

Fat cow The English word for "fat cow" is beef in hot pot, which literally translates to "beef eaten in a hot pot". It is neither a breed of cattle nor a cattle that is simply fattened and then slaughtered, nor is it a fattened cattle. Instead, the part that has been deacidified and then sliced ??into thin slices and eaten in a hot pot is called "fat beef". It undergoes strict selection and advanced acid-removing technology. It usually selects high-quality "longissimus dorsi" muscle of the lower back and boneless abdominal muscles to be trimmed and shaped into "fat beef blanks" and sent to the restaurant. Then it is shaved into thin slices by a special machine, then dipped in delicious seasonings and cooked in a hot pot. What you eat in your mouth is the real "fat beef".

Domestic Fatty Cattle China’s four high-quality cattle are Qinchuan cattle, Nanyang cattle, Luxi cattle and Jinnan cattle. In recent years, domestic cattle raising enterprises have adopted internationally advanced fattening methods. Based on scientific testing and analysis, different feed formulas are used for feeding and supplementation according to the type, age, body shape and required nutrients of the cattle. Using advanced fattening methods such as music therapy and beer feed, as well as strict hygiene and epidemic prevention measures, the fattening cattle have comfortable living conditions, strong bodies, and rapid growth. Reasonable fattening cattle, after being slaughtered or slaughtered, use advanced internationally emerging meat thickness and maturity processing technology to be finely processed into refrigerated fresh-keeping meat and refrigerated parts of different specifications, adapted to different cooking requirements, and packaged in different ways. Meat, these high-quality beef are delicious in color, tender and delicious, rich in marble patterns, contain various nutrients, and are suitable for the requirements of green food. Whether they are rinsed or grilled, they can achieve the state of being lean but not burnt, fat but not greasy.

2. The nutritional value of fattened beef

Fatted beef is a high-density food that is delicious and nutritious. It not only provides rich protein, iron, zinc, and calcium, but is also needed every day. The best source of B vitamins, including folic acid, B vitamins and riboflavin. You can eat fat beef with seafood and vegetables. Seafood is rich in protein, iron, and vitamins. It is more nutritious and easier to absorb.

The amount of B12 in one serving of beef = the amount of B12 in 7 equivalent servings of chicken breast

The amount of zinc in one serving of beef = the amount of zinc in 12 servings of TUNA fish Content

The amount of iron in one serving of fat beef = the amount of iron in 14 equivalent servings of spinach

3. Classification of fat beef

1. Eyes Meat-fat beef is the finest among fattened cattle. It uses special-grade beef from the middle part of the back. It is called eye meat because it is fat and thin and looks like an eye. It is characterized by a delicate and silky texture when cooked.

2. Upper brain fat The upper part of the beef back is called upper brain because it is close to the head. It is characterized by fat deposits in the meat and looks like marble spots. It is a good food for shabu-shabu.

3. Outer spine fat beef uses the middle and rear part of the outer spine meat. The fat is deposited on one side of the meat. It is red and white and looks very beautiful. It can be eaten boiled or raw. Outer spine fat beef can be divided into 5 categories. Grade outer ridge, Grade A outer ridge - Grade F outer ridge.

4. Belly fat meat is selected from the back of the ribs. It has the characteristics of fat but not greasy, lean but not dry, and is suitable for rinsing.

5. Beer fattened beef: The so-called beer fattened beef is made from the outer back, abdomen and other internal parts of ordinary fattened cattle. Its characteristics: good taste, freshness and tenderness, and low price. Because when fattening cattle, They use beer as feed, so they are called beer fat cows.

Beef is divided into different ways and will be further subdivided when eating. For example, the fat beef hot pot restaurant uses S outer ribs, F outer ribs, eye meat, A upper brain, A belly meat and belly fat beef, etc. The beef in Korean barbecue restaurants are mostly S ribs, A ribs, A ribs, rice noodles and bone-in belly. Most Western restaurants use various types of ridges for grilled steaks. The fat in the "upper brain" is evenly mixed and has obvious patterns; the "eye flesh" shows a pattern that resembles an eye after being sliced, and the fat inside the eye is mixed into a marble pattern; the "outer ridge" is red and white, and the delicate muscles have obvious oil edges. These three kinds of fat beef are all top-grade, but the taste is slightly different due to texture and protein structure characteristics. The belly meat is rich in fat and has a strong aroma.

4. Which parts and varieties are suitable for beef hot pot?

Dozens of varieties can be separated from cattle using advanced technology. However, since the shabu-shabu varieties mainly use the outer spine and the inner part of the abdomen, the meat is tender, fragrant, fresh and delicious. And it has rich marble patterns, so it is very popular among diners.