The illustration of how to pick beef tendon is as follows:

Beef pre-tendon and beef post-tendon are both better quality beef, but they have different taste meat and suitable cooking methods, so when picking beef pre-tendon and beef post-tendon, you must be sure of how you want to eat them, and then make a correct choice by combining their characteristics. If you want to eat it with marinade or sauce, it is suitable for choosing beef front tendon, and if you want to eat it with grill or shabu-shabu, it is suitable for choosing beef back tendon.

First, the characteristics of beef pre-tendon

Beef pre-tendon is the meat on top of the cow's two front legs, which has a lot of movement in normal times, so the texture of these beef pre-tendons is clearer and more detailed, and this part of the meat is also very soft and tender, and there is also a certain amount of fat that tastes better. The meat can be sliced into thin slices after it's done, and it has a clear texture that looks beautiful and tastes good.

Second, the characteristics of beef tendon

Beef tendon is the meat of the upper part of the two hind legs of the cow, it is particularly obvious grain, and there are five tendons in the meat, this part of the meat is almost no fat, all the lean meat, but the beef tendon fibers are relatively loose existence, it is in the eating of the texture of the crunchy and elastic, it is only suitable for shabu-shabu eating or frying and grilling and then eat, is not suitable for doing soy sauce and marinated beef, otherwise it will not be able to cut out after making good. It's not suitable for beef in sauce or marinade, or you won't be able to cut complete slices when you're done, you'll just get some minced meat.

Three, according to the fascia to choose

In the selection of beef tendon, think about the beef tendon or beef tendon, according to the number of fascia in the meat to choose, beef tendon in only two layers of fascia, cattle after the construction of the five layers of fascia, this is the main difference between the two kinds of beef tendon, in the selection of mastering this feature of their can be correctly judged to be beef tendon or beef tendon, can be easily buy their favorite beef tendon meat.

We will also use them to cook to the taste of tempting cuisine, in addition to the choice of beef tendon or beef tendon should also pay attention to its freshness, if the color of the meat is dark, the surface of the sticky, and odor, do not buy, such meat is not fresh, close to deterioration, is not suitable for consumption.

Four, watered beef tendon meat

Beef tendon meat once watered, the meat fiber will appear rough, fiber exposure is obvious. Because of water injection, so that tendon meat has a sense of tenderness, it is easy to attract the eyes of consumers, but a closer look to identify the surface of the meat, there is often water seepage, with the hand to touch the meat, it will be sticky, heavy humidity, if you use dry paper pasted on the surface of the tendon meat, the paper was quickly soaked through.

Fifth, tendon meat refers to the muscle of the thigh of the cow, excluding the part of the cow's buttocks. Tendon meat is the front and back leg meat. The front leg meat is called the front tendon, the back leg meat is called the back tendon, and the tendon meat is the same in the shape of a flower.