Filipale, tenderloin: The softest part of beef, with almost no fat, that is, low fat and high protein. It is the favorite of those who pay attention to healthy food in recent years. It is suitable for stir-frying, deep-frying, and rinsing. bake.

How to eat different parts of beef:

1. Beef neck meat: less fat, more red meat, with some tendons, its hardness is second only to the calf meat of cattle, it is beef The second hardest flesh on the body. It is suitable for making minced meat or stewing or making soup. It is also good for making beef balls.

2. Shoulder meat: The fat distribution is moderate, but it is a bit hard, and the meat has a certain thickness, so the unique flavor of beef can be tasted. It can be used for shabu-shabu beef or cut into small cubes for stew. Suitable for stewing, roasting, braised, and curry beef.

3. The first half of the beef back: less tendons and extremely slender meat, suitable for making sukiyaki, beef rolls, steaks, etc. One of the most tender meats is prime steak and barbecue meat.

4. The second half of the beef back is the upper loin, and the upper tenderloin: the meat is soft and thin, the meat shape is good, and it can be cut into large pieces. It can be used as steak first and secondly. Thinly slice beef for shabu-shabu.

5. Rump meat, the tip of the rear rump: the red meat on the butt of the cow. The meat is soft and tastes good. It is suitable for various cooking methods. It tastes good when making steak. If grilled, it is said to be It's excellent, and some people use it to make carpaccio and eat it raw. Extended information

The nutritional value of beef:

1. Beef is rich in sarcosine. The sarcosine content in beef is higher than any other food, which is particularly effective in building muscle and enhancing strength. In the first few seconds of training, creatine is the source of muscle fuel, effectively supplementing adenosine triphosphate, allowing training to last longer.

2. Beef contains vitamin B6. The greater the protein requirement, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6, which can help strengthen your immunity, promote protein metabolism and synthesis, and thus help the body recover after intense training.

3. Beef contains carnitine. The content of carnitine and sarcosine in chicken and fish is very low, but that in beef is very high. Carnitine is mainly used to support fat metabolism and produce branched-chain amino acids, which is an amino acid that plays an important role in muscle growth for bodybuilders.

4. Beef contains potassium and protein. Potassium is a mineral that is relatively lacking in athletes' diets. Low potassium levels inhibit protein synthesis and growth hormone production, affecting muscle growth. Beef is rich in protein: 4 ounces of lean tenderloin yields 22 grams of top-notch protein.

5. Beef is a low-fat source of linoleic acid. Beef has very low fat content but is rich in conjugated linoleic acid, a potential antioxidant that can effectively combat tissue damage caused by exercise such as weightlifting. In addition, linoleic acid also acts as an antioxidant to preserve muscle mass.

6. Beef contains zinc and magnesium. Zinc is an antioxidant that helps synthesize protein and promote muscle growth. Zinc has the same function as glutamate and vitamin B6: it can strengthen the immune system. Magnesium supports protein synthesis, enhances muscle strength, and more importantly, improves the efficiency of insulin anabolism.

7. Beef contains iron. Iron, an essential mineral for hematopoiesis. In contrast to the pitiful iron content in chicken, fish, and turkey, beef is rich in iron.

8. Beef contains alanine. What alanine does: Create sugar from dietary protein. If your intake of carbohydrates is insufficient, alanine can supply the energy needed by the muscles to relieve the deficiency, allowing you to continue training. The biggest benefit of this amino acid is that it frees muscles from the burden of supplying energy.

9. Beef contains vitamin B12. Vitamin B12 is essential for the production of cells, the job of red blood cells: to bring oxygen to muscle tissue. Vitamin B12 can promote the metabolism of branched-chain amino acids and provide the body with the energy needed for high-intensity training.

Reference: People's Daily Online - What is the nutritional value of beef? Different parts are eaten in different ways