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

Korean barbecue beef is an easy, affordable, and flavorful way to serve beef at home for weekday dinners or for entertaining guests. It takes 5 minutes to prepare and 10 minutes to make, so there are no failures! Of course, the choice of beef is very important, and we recommend "top brain" and "ribeye" meat, which is very flavorful with a good mix of fat and lean; nowadays, most supermarkets have started to offer sliced meat, which is also good to eat. If you cut it yourself, it is better to put it in the refrigerator for a while to cut it better, the thickness of 3-5 millimeters, eating very chewy. Roasted, as long as the meat from red to brown immediately out of the pan, do not overly fry. So as not to lose too much moisture meat old. You can use lettuce rolled in white rice and roasted meat to eat together, a unique flavor.

Which part of the cow is fat beef

Fat beef "fat beef" in English is beef in hot pot, directly translated as "put in a hot pot to eat beef". It is neither a breed of cattle, nor a cow that is simply fattened and then slaughtered, nor a fat cow. Rather, it is the part of the cow that is sliced into thin slices and served in a hot pot after being acid-drained, and is called "fatty beef". After a rigorous selection process and advanced acid-removal process, the "longest muscle" of the waist and back and the boneless muscle of the abdomen are usually selected to be trimmed and shaped to make the "fat beef billet" to be sent to the restaurant. It is then shaved into thin slices by a special machine and then dipped in delicious seasonings and cooked in a hot pot, which is the real "fatty beef" in your mouth.

Domestic Fattened BeefThe four main types of high-quality beef in China are Qinchuan, Nanyang, Luxi and Jinnan. In recent years, the domestic cattle enterprises to adopt the international advanced means of fattening, based on scientific testing and analysis according to the type of cattle, age, body shape and the different nutrients required, respectively, using different feed formulas for feeding, and supplemented with music ***, beer feed and other advanced fattening methods, the use of strict health and epidemic prevention means, so that the fattening cattle live in comfortable conditions, fit and healthy, rapid growth. Reasonable fattening cattle, after *** or slaughter, using advanced international emerging meat thickness mature processing technology, fine processing into different specifications, to adapt to different cooking requirements, packaged in different ways of refrigerated fresh meat, refrigerated parts of the meat, these high-quality beef color and flavor, tender and tasty, rich in marbling, containing a variety of nutrients, suitable for the requirements of the green food, regardless of shabu-shabu or baked can be achieved! It's also a good choice for both shabu-shabu and baked dishes, as it's lean and fatty.

2. Nutritional value of fatty beef

Fatty beef is a high-density food that is tasty and rich in nutrients, providing not only protein, iron, zinc and calcium, but also the best source of vitamin B complex, which is needed every day, including folic acid, vitamin B and riboflavin, etc. Eating fatty beef can be combined with seafood and other foods. Eating fatty beef can be combined with seafood and green vegetables, seafood is rich in protein, iron, vitamins, nutrients are richer, more easily absorbed.

A portion of fatty beef rich in B12 = 7 equal parts of chicken breast in the content of B12

A portion of fatty beef rich in zinc = 12 equal parts of TUNA fish in the content of zinc

A portion of fatty beef rich in iron = 14 equal parts of spinach in the content of iron

3, the classification of fatty beef

1, the eye of the fat cow is the fat in the beef. It is made from the middle part of the spine of the top-grade beef, which is called eye meat because it is fat and thin and shaped like an eye, and is characterized by a delicate and silky texture for shabu-shabu.

2. The upper part of the back of the fat cow, called the upper brain because it is close to the head, is characterized by fat deposits in the meat that resemble marble spots, making it a good product for shabu-shabu.

3. The fat spine is made from the middle and back of the spine, and the fat is deposited on the side of the meat, which is red and white, making it a good choice for shabu-shabu or raw food, and can be categorized into 5 levels of spine, A level spine, and F level spine.

4. Abdominal meat, selected from the back of the ribcage, is fat but not greasy, lean but not faggy, etc. It is suitable for shabu-shabu.

5. Beer fat beef: the so-called beer fat beef is processed and shaped into fat beef by using ordinary fat cattle outside the spine and back, abdomen and other internal blocks, which is characterized by good taste, tenderness, and cheap price, and it is called beer fat beef because of the fattening of the cattle with beer as the feed.

Beef chunks are used in different ways, and are more subdivided when consumed. For example, the shabu-shabu of a beef hot pot restaurant is often used as S loin, F loin, eye meat, A upper brain, A belly meat, and belly fat beef. Korean barbecue restaurants tend to have beef with S loin, A loin, A eye, milon, and bone-in belly, among others. Most Western restaurants use a variety of tenderloins for their grilled steaks. The "upper brain" fat intermingled uniformly, with obvious patterns; "eye meat" sliced to show a cool eye pattern, fat intermingled within the eye marbled; "spine" red and white distinct, tender The muscles have obvious oil edges. All three types of beef are excellent, but the taste is slightly different due to the texture and protein structure. Abdominal meat is rich in fat, oil flavor.

4, which parts of the varieties suitable for fatty beef hot pot?

There are dozens of varieties of beef that can be split from the cow using advanced technology, but because the shabu-shabu varieties are mainly used in the outer spine and the inner part of the abdomen, these meats are tender, fragrant, fresh, flavorful and have a rich marbling pattern, so they are favored by diners.

Which part of the beef is most suitable for barbecue

Cattle in addition to the growth place, age, fat and thin will affect the quality of meat; a cow, according to its parts of the different meat quality is also different; countries on the division of the parts, the name is not the same; from the dish, the beef used by the use of the purpose, very wide. According to the different cooking methods used in beef, the names and uses of various parts of beef can be distinguished as follows:

Shoulder blade meat: the meat from the neck to the shoulder blade; more sinews, hard meat; used for boiling and stewing, simmering soups, grinded meat and so on.

Upper Tenderloin: Lean meat with a lot of fat; used in barbecues, steaks, etc.

Upper Tenderloin: Lean meat with a lot of fat.

Inner Tenderloin: The loin portion in the middle of the upper and inner tenderloins is the largest portion of the back of the meat, and also the highest and most tender part of the beef, with moderate fat content, suitable for steak, stir-fry use. For example, filet mignon, diced bone steak, etc., belongs to this part.

Lower loin meat: also known as the back of the waist meat, is the end of the waist meat; tender meat is second only to the filet mignon, moderate fat content, more steak, barbecue use; called sirloin steak.

Leg meat: is the part of the cow's regular activities; therefore, the meat is thicker, less fat content, more for stewing, stranded meat cooking methods, and the inner thigh meat parts, it is softer; can be used for steak, charcoal steak.

Front shin: the part of the leg of the cow; this part is the part with the most movement. It is the toughest meat and has many tendons, commonly known as beef tendon. It is suitable for stewing and marinating for a long time.

Abdominal meat: the meat is in three layers, alternating between lean meat and fat, and the tendons are flat; it is suitable for stewing and braising, such as braised beef brisket.

Oxtail: Oxtail is not widely used in dishes, but it is very nutritious, and is often used in soup dishes, mostly boiled and stewed; because oxtail meat is less hard and a lot of sinews, it takes a long time to cook and stew before it becomes soft. And if you cook it with vegetables***, it will be more delicious.

Ox tongue: a weight of 1500 to 2000 grams of ox tongue, the meat is hard and contains a small amount of fat and fascia; the skin has a layer of rough thick skin, inedible, must be peeled off before cooking. Beef tongue is divided into tongue root and tongue tip, the root of the meat is softer, the tongue tip is much harder, when you buy, you should pick the tongue root thicker tongue and fresh is better.

Beef short ribs: the meat is firm, the fat content is high, and the distribution is even; suitable for barbecue, steak, such as: carbon grilled beef short ribs.

Beef shanks: The meat of beef shanks is the strongest, hardest, and most sinewy part of beef; however, it has a lot of gelatinous content, which makes it suitable for long-cooking cooking methods, such as stewing.

Willow :The two long, thin pieces of meat on the inside of the spine are the softest part of the beef; it has less fat and is suitable for steak.

Which part of the beef is better for barbecuing?

The most suitable part of the grill is the tenderloin

Simple marinade wine, white pepper, seafood soy sauce, beer, sesame seeds, ginger, kung onions, beef slices, soaked in the material, refrigerated marinade for 20 minutes that can be

Beef grilled which part of the good taste

A lot of parts of the grill is suitable for the meat: beef spine back a cow, cow abdomen, ribs

Specific parts of the name for you (according to the Japanese Wagyu beef called):: the beef back a cow abdomen, rib

Specific parts of the name to give you (according to) Japanese Wagyu beef is called): upper brain, eye meat, sirloin (spine one strip). Triangle brisket, three-ribbed S belly, brisket front (beef belly) . Ribeye (Ribs). Triangle Beef Liner (near the thigh) Ox Tail, Ox Tongue

The meat in the abdomen has more fat.

What's the best part of beef for Korean barbecue

Depends on what kind of meat you like, there's filet and there's sirloin. If you like a little leaner, you can use the filet, which is the meat on the spine of the cow, it is the best meat and higher nutritional value of the meat, if you like a little bit of fat you can consume sirloin or rib eye steak on the ribs of the cow. Sirloin is located on the outside of the spine of the cow and has a certain amount of fat. Or if you prefer the bone, you can go for a butternut bone steak. (Answers are for informational purposes only, so enjoy your meal and have a nice life!)

Beef roast, which part of the beef is the most suitable

Hello, you can roast beef at home, with the tip of the beef rump is the most suitable. The specific method is as follows:

Ingredients: 1000 grams of beef rump tip (or cucumber meat), 1 gram of minced ginger, 15 grams of minced scallions, 1 gram of garlic paste, 15 grams of sugar, 1 gram of black pepper, roasted sesame noodles, 3 noodles, dipping sauce (method of preparation attached), 100 grams of mushrooms, 100 grams of green peppers, 100 grams of onions, 100 grams of carrots.

Directions:

1, wash the tip of the beef rump, pick the sinews, and put it in the freezer.

2, take out the refrigerator beef rump tip, cut into large thin slices, with the back of the knife gently patted flat and then cut the surface of the medium square.

3, take a porcelain basin, soy sauce, water, minced onion, garlic, ginger, sugar, black pepper, roasted sesame noodles and other seasonings into the seasoning, adjusted to intercept well, into the beef marinade

4, there are several kinds of tools to bake beef, wire braided racks, you can put the meat on the top of the barbecue, baked beef other series (18) skewered on a skewer with iron sticks to the meat to bake, baking can be done in the meat slices in the middle with mushrooms, peppers, onions, carrots or other food.

5, impregnated with flavored beef slices, put on the charcoal fire grilled, the impregnated juice in each person's small bowl, dipping juice.

Hope this helps.

Do roast beef which buy which part

Roast beef

Ingredients:

1000g of beef rump tip (or cucumber meat), 1g of minced ginger, 15g of minced scallion, 1g of garlic, 15g of sugar, 1g of black pepper, 3 sides of roasted sesame seeds, dipping sauce (method attached), 100g of mushrooms, 100g of peppers, 100g of onion, 100g of carrot. 100g of mushrooms, 100g of green peppers, 100g of onions, 100g of carrots.

Characteristics:

The flavor is fresh and fragrant, the beef is soft and tender, and the aroma is burnt.

Cuisine:

hanguo

Operation:

1, wash the tip of the beef rump, pick the sinews, and put it into the refrigerator to freeze.

2, take out the refrigerator beef rump tip, cut into large thin slices, with the back of the knife gently patted flat and then cut the surface medium square.

3, take a porcelain basin, soy sauce, water, minced scallions, garlic paste, minced ginger, sugar, black pepper, roasted sesame

sesame noodles and other seasonings into the seasoning, adjusted to intercept well, put the beef marinade 4 hours, if placed in the refrigerator, the time should be longer.

4, there are several tools for roasting beef, with wire braided racks, you can put the meat on the top of the grill, with an iron stick to skewer the meat on the grill, grilled in the middle of the meat with mushrooms, peppers, onions, carrots or other foods.

5. After the slices of beef are impregnated with flavor and roasted on the charcoal fire, the impregnated juice is divided into small bowls for each person and dipped into the juice.

Korean barbecue beef with what position of the beef

I do not know whether the owner is to do their own food or questions

The hotel is generally used in the beef tenderloin

Of course, their own food is still the choice of the inner spine, that is, the inner part of the cattle spine, two small spine tender meat marinade method is not very detailed understanding of the raw materials used by each of the North Korean cuisine is also different

The Korean people are not the same as those who have been in the past, but they are not the same as those in the past. I don't know much about the marinade, but it's different for each Korean cuisine.