Common sense｜Don’t know how to choose beef? Just reading this is enough!

How to choose a piece of beef that is delicious and not clogged?

Selecting beef is a technical job. You need to eat all the parts of the beef and know their exact location and location. Have a good relationship with the butcher stall owner. Only then can you buy good beef cuts with tender fiber and rich oil.

Beef is basically divided into four zones

Whether beef is delicious or not depends on the thickness of the muscle fibers and the content of intermuscular fat. The meat in the moving parts (front and rear legs) will be thicker and older. , the parts that don’t move at all (back, tenderloin) are more tender and have a higher fat content.

Beef Shoulder Spleen CHUCK

The shoulder spleen (chuck) is located in the upper part of the cow’s front leg. It is composed of a variety of muscles. The muscles are raw and covered with fascia on the surface. The meat is both old and tender, with a strong meaty flavor and rich fat, so it is suitable for frying, roasting, slow-stewing, stewing, and making beef fillings.

Front Leg/Breast BRISKET

The front breast meat is mainly the pectoralis major muscle. On both sides of the cartilage, the fiber is thicker and more difficult to cook. It is suitable for slow cooking or making pastrami. and cured meats.

The front outer spine of the shoulder, spleen and steak (upper brain)

The upper brain is the frontmost part of the outer spine with the shoulder gallbladder and multiple muscle ends. Steak from the first to fifth ribs, a meat with a rich texture. Tender, juicy, rich, dense in fat, and grilled, the flavor is second only to rib eye meat. , fried, stewed

Banjian (oyster meat)

Banjian is what we call needle oyster meat. This is the second tenderest part of the beef. Fried and grilled Shabu Shabu Very delicious.

Chili strips/tender shoulder meat

The fiber of chili strips is thicker and chewy, with meat tendons running through the middle. It can be used for stir-frying or making homemade beef jerky.

Wing plate meat

It is the meat on the bottom plate of the upper brain. Grain-fed meat has richer fat and rich meat flavor. It can be grilled, rinsed, fried or stir-fried.

Beef front legs

The legs are exercised a lot and the muscles of the legs are forged. The meat is lean and has almost no oil. It needs to be marinated and sauced to soften the flavor. It can also be cut into thin slices for hot pot. , that is, three flower toes.

Shoulder and spleen meat has diverse muscles, rich intermuscular fat, and richer meat flavor and texture. However, domestic beef is thicker and is a good choice for those who like oily and rich taste.

Beef Shoulder Spleen CHUCK

The shoulder spleen (chuck) is located in the upper part of the cow’s front leg. It is composed of a variety of muscles. The muscles are raw and covered with fascia on the surface. The meat is both old and tender, with a strong meaty flavor and rich fat, so it is suitable for frying, roasting, slow-cooking, stewing, and making beef fillings.

Front Leg/Breast BRISKET

The front breast meat is mainly the pectoralis major muscle. On both sides of the cartilage, the fiber is thicker and more difficult to cook. It is suitable for slow cooking or making pastrami. and cured meats.

The front outer spine of the shoulder, spleen and steak (upper brain)

The upper brain is the frontmost part of the outer spine with the shoulder gallbladder and multiple muscle ends. Steak from the first to fifth ribs, rich in texture. Tender, juicy, rich, with dense fat, it can be grilled and has a flavor second only to rib eye

Banjian (oyster meat)

Banjian is what we call needle oyster meat. , this is the second tenderest part of the beef, and it is very delicious fried, grilled, and rinsed.

Chili strips/tender shoulder meat

The fiber of chili strips is thicker and chewy, with meat tendons running through the middle. It can be used for stir-frying or making homemade beef jerky.

Wing plate meat

It is the meat on the bottom plate of the upper brain. Grain-fed meat has richer fat and rich meat flavor. It can be grilled, rinsed, fried or stir-fried.

Beef front legs

The legs exercise a lot, and the muscles of the legs are forged. The meat is lean and has almost no oil. It needs to be marinated and sauced to soften the flavor. It can also be cut into thin slices for hot pot. , that is, three flower toes.

Shoulder and spleen meat has diverse muscles, rich intermuscular fat, and richer meat flavor and texture. However, domestic beef is thicker and is a good choice for those who like oily and rich taste.

Beef rump/hind leg ROUND

Mainly composed of three chops and one rind. That is, it consists of needle steak (beef rump meat), braised pork ribs (Milong), tail dragon steak (butt loin meat) and beef ribs (knee meat). The back part of the buttocks has a lot of exercise, so the meat is lean and hard, with less oil. It is not very popular, but it can also release its delicious taste after being simmered or simmered over low heat. This part is more suitable for stewing and stewing.

Niulin (monk's head)

The meat is lean and has thick muscle fibers. It can be shredded and fried, or made into raw meat fillings. It is also good for braised beef.

Braised Steak (Milong)

Mainly lean meat, with rough muscle fibers. The outer side is wrapped with thicker fascia and connective tissue, suitable for stewing beef and making beef filling

Buttocks and hind legs

Beef belly SHORT PLATE

Located on the rib ridge Under the belly, the first half is layered with fat and lean meat, which is the "beef belly", and the second half is the beef breast. This part is more suitable for stews and soups. The beef breast has a rich flavor.

Stomach meat

The inner and outer muscles of the flanks and transverse abdomen of beef are lean and fat. The meat is lean and suitable for stewing beef lung soup, frying or slicing. Cut the fat beef into slices for hot pot.

Needle Steak (Beef Rump)

Tail Dragon Steak (Rump and Loin)

Rear Legs

The center of the rear buttocks Meat, the area connecting the buttocks and waist. The meat is thin and also called money eyelids. The inner core has muscles that move frequently. It is thin and tender and has oily spots. It is suitable for all kinds of cooking. The beef braised in sauce is not tender and the price is cheap. .Beef cooking, a classic cut with high cost performance. Both dried and marinated beef are good