Which part of the cow is snowflake beef?
There are snowflake beef in different parts of cattle. Snow beef is mostly classified by distribution density, shape and meat quality, but there is no clear standard in the industry. The common "fat cow" can also be regarded as a kind, and it is better to choose eye meat, upper brain and outer ridge. Snowflake beef is fragrant and tender, and it is a kind of high-grade beef suitable for both Chinese and western. The price is more expensive. The composition of butter in ordinary beef is very different from the structure of this snowflake beef fat.
What are the conditions for producing snowflake beef?
1. Variety: There are specific requirements for making snowflake beef. In foreign countries, snowflake beef raised by Kobe and cattle in Japan is the most famous. 20 13 qinchuan cattle and red Angus cattle can also be used as male parents to produce snowflake beef. Good fat deposition conditions are the main requirements for selecting snowflake beef varieties.
2. Feeding: In terms of feeding, cows can be fed normally. After the calf is born, it is different from ordinary calves. Calves are in the growth period from birth to 10 month. The foundation must be laid well, and the most important thing to pay attention to is to let the calves eat more. The average calf may only make it 80% full, while the snowflake calf should be fed 100% full, because the most important thing at this stage is to let the snowflake calf grow bones, which requires widening the ribs of the snowflake calf. To expand the bones of snowflake calves, we must first expand the stomach and stomach, and the bones will naturally expand. Then through the development of bones, promote the development of meat. During the development of meat, the adipose tissue inside developed again. Snow beef actually means that there are many capillaries between muscle fiber bundles in muscles, which make the capillaries, that is, the periphery of the blood vessel wall between muscle fiber bundles, deposit fat, thus forming snow beef.
Different ways to eat beef in different parts.
1, beef neck meat: less fat, more red meat, with some tendons, its hardness is second only to the calf meat of cattle, and it is the second hardest meat on cattle. Suitable for minced meat or stew, and beef balls are also good.
2, beef shoulder meat: the oil distribution is moderate, but slightly hard, and the meat quality has a certain thickness, which can eat the unique flavor of beef. Can be used to rinse beef or cut into small cubes for stewing, suitable for stewing, roasting and stewing, curry beef.
3, front back: less tendons, extremely slender meat, suitable for sushi, beef rolls, steaks and so on. One of the most tender meats is excellent steak and barbecue.
4, back: the meat is soft and fine, the meat shape is good, and it can be cut into large pieces. One is that it can be made into steak, and the other is that it can be cut into thin beef.
5, tenderloin: the softest part of beef, and almost no oil, that is, low fat and high protein, is the favorite of people who emphasize healthy food in recent years, suitable for frying, frying, rinsing and roasting.
6. Beef rump: The red meat on the beef rump is soft and delicious. Suitable for all kinds of cooking methods. The steak tastes good. If it is a barbecue, it is said to be a masterpiece. Some people use it to make raw beef slices and eat them raw.
7, breast meat: although the meat is fine, but thick and hard, it can be used for barbecue.
9. Back breast meat: the meat is thick and hard, but it contains a lot of oil, which is the place where cows are easy to form the first frost. The first half of fat meat and lean meat can be arranged in layers, commonly known as "three pieces of meat" in Japanese, "pork belly" in Chinese and "three layers of meat" in Taiwanese, and the second half is beef brisket. Stir-fried barbecue or stew is suitable.
10, hind leg meat: less fat, rough meat, but easy to absorb the flavor of spices, suitable for seasoning and cooking to make cold dishes.
1 1, Bujin: Although there is little oil, it can present a soft taste after slow stewing, which is very suitable for stewing or soup making.