Beef big tendon is delicious.

Because marinated beef is generally recommended to use beef tendon meat, beef tendon meat can also be divided into front tendon and back tendon, the beef tendon meat above the front leg is called front tendon, and the beef tendon meat above the back leg is called back tendon.

Beef tendon meat is the meat of the front leg part of the cow, the meat is more firm, more tendons, eating taste better. Beef tendon meat is suitable for making brine, but also suitable for stewing, braising, sauce, etc., so beef big tendon delicious oh.

Large beef tendon meat thick, cooked and eat up the tendon, small cattle tendon meat is more tender, cooked and eat up the entrance smooth, more chewy, high nutritional value, less fat, lean meat is more, both young and old.

How to choose the beef tendon meat:

1, fresh meat: muscle is uniformly red, glossy, fat white color or creamy yellow. Second fresh meat: muscle color slightly dark, the cut surface is still glossy, but the fat is not glossy.

2, fresh meat: with the characteristic normal odor of fresh beef. The second fresh meat: slightly ammonia flavor or sour taste. This is the first step in the selection of beef tendon meat should pay attention to, if the flavor of the meat is a problem, then the beef tendon meat is definitely a problem, not only is not fresh, eat may also appear a variety of discomfort Oh.

3, fresh meat: the surface is slightly dry or air-dried film, touch not sticky hands. Second fresh meat: surface dry or sticky hands, new cuts moist.

4. Fresh meat: the depression can be recovered immediately after finger pressure. Sub-fresh meat: the depression after finger-pressing recovers slower and does not recover completely.