Beef grade division standards in detail, the original A5 and beef is not the best!
01 Beef neck
Fat and lean, dry and solid meat, meat grain is more chaotic. Suitable for stuffing or simmering soup, 15% higher than the tender part of the filling rate, do
Beef meatballs good.
02 Shoulder meat
Consisting of two pieces of meat that cross each other, it is finer in fiber and has a tender texture. Good for stewing, roasting, casserole, beef curry.
03 Upper Brain
The meat is tender and easy to marbleize and deposit. The fat of the upper brain is evenly intermixed with distinctive patterns. Suitable for shabu-shabu,
pan-fried, grilled, shabu-shabu beef hotpot
04 Pectoral meat
On both sides of the cartilage, mainly the pectoralis major muscle, with slightly thicker fibers, more facets, and a certain amount of fat cover, after cooking, the mouth
feels more tender, fat but not greasy. Suitable for stewing, cooking soup.
05 eye meat
One end is connected to the upper brain, the other end is connected to the outer spine. It is shaped like an eye, and the fat is intermingled in a marbled pattern.
The meat is tender, high in fat and sweet and juicy. It is suitable for shabu-shabu, grilling and frying. The flavor of this meat is also very good
06 Outer Ridge SIRLOIN (also known as sirloin or sirloin)
The longest muscle of the back of the cow, the meat is red, easy to have fat deposits, in the form of marbling. This is the meat used to make the sirloin/salmon steak we often eat
. Compared to filet mignon, sirloin steak is a little more forgiving
because of the fat, so frying and grilling is more flavorful and tastes great.
07 TENDERLION/FILET (also known as tenderloin or filet)
The most tender part of beef, most of which is low-fat, is TENDERLION, which is generally
known as small tenderloin, which has the least amount of movement and is the most tender part of the body, and is commonly used to make filet mignon and teppanyaki.
Filet mignon on the operation requirements are relatively high, more than one point on the firewood, so the general filet mignon are 3-5 mature, has been to keep
Keep the meat tender and juicy
08 rump (also known as the rice dragon, cucumber strips, monk's head)
Muscle fibers are thicker, lower fat content. Only suitable for vertical meat fibers shredded or sliced and stir-fried.
09 Beef Brisket
Fatty and lean, slightly tough meat. But the meat flavor is rich, fatty and mellow. Suitable for clear stew or curry.
10 Tendon meat
Divided into anterior tendon and posterior tendon, gelatinous when cooked. Suitable for braising or brining, soy sauce beef
Beef grades
Beef grades are divided by parts:
Special grade: loin
First grade: upper brain, outer spine
Second grade: kid cover, bottom plate
Third grade: ribs, breast
Fourth grade: neck head, tendon.
Beef parts in English and Chinese names and texture profile
From top to bottom, from tender to old arranged.
I. Waist and abdominal part (tender): suitable for stir-fry, hot pot
Tenderloin (Short loin) Ridge ............. (Inside (belly) spine)
Porterhouse (Short loin) Ridge, outside ........ Porterhouse (Short loin) Lateral loin (Short loin) Ridge, outer ridge ........ (Dorsal meat of the thoracolumbar spine)
Strip loin (Short loin) The tenderloin (fraudulently called the loin) ... (Bilateral loin)
Rib eye ......... (Rib) Upper brain, outer spine (Rib) (Breast dorsal spine, slightly fat)
Top Sirloin . (Sirloin) Miron (Fraudulent Ridge) ... (posterior pelvic muscles, near the waist and buttocks)
Tir-tip ..... (Sirloin) Trifurcation ........... (Anterior Pelvic Muscle, Near Belly Leg)
Hanger ........ (Flank) Brisket ............. (Pectoral and abdominal septum)
Flank, Skirt .... (Flank) Brisket, Skirt ........ (Lower Abs)
2. Rear Leg Section (Older, Leaner): Good for: Grilled, Sauce, Marinated
Rump ......... (Round) hind leg, boy's cap, butt tip ... (Rump)
Sirloin tip ... (Round) Hind leg, thick monk's head .... (Anterior thigh extensor)
Eye round .... (Round) Hind leg, hammerhead ...... (Inner core of thigh)
Top Round .... (Round) Rear leg, bottom ...... (Thigh)
Bottom Round . (Round) hind leg, cucumber meat, tendon meat (thigh belly near the knee)
Third, shoulder chest (front leg) part (old, slightly fat): suitable for: stewed, braised, sauce, marinated
Blade .... (Chuck eye) Brain, braised . (Near the back of the neck, more tender)
7 Bone ....... (Chuck) Front Roast, Beef Shoulder (Shoulder)
Shouder ...... (Chuck) Front Roasted Beef Shoulder (Shoulder)
4. Elbow, Breast (Very Old): Suitable: Stew, Braised, Sauce, Marinated
Shank ... Elbow, hoof fat, beef tendon . (front and rear calf, thin)
Plate ... Bowline Buckle, Beef Tendon, Beef Brisket . (upper abs, lean)
Brisket . Brisket . (Breast, fat)
After live cattle are slaughtered, they are bled, skinned, de-headed, de-hoofed and de-gutted to make a standard
dichotomy, and then split into 7 parts of rump and leg, loin, belly, breast, ribs, shoulder and neck, and forelegs, on the basis of which the final 12-17 parts are made
. /strong> The main parts are: beef tenderloin, sirloin, and pork. Mainly including: beef tenderloin, sirloin, eye meat, foreleg meat, loin meat, neck meat, part of upper brain, shoulder meat, knee round, rump meat, large milon, small milon.
The focus of the segmentation is on the high-grade cuts of beef located in the loin of the back of the beef cow: tenderloin, sirloin
and eye.
Tenderloin and sirloin are typically used to grill steaks in Western cuisine and to stir-fry in Chinese
.
Eye meat is commonly used to grill steaks in Western cuisine.
1) Beef Tenderloin
Beef tenderloin is also called loin, which is loin muscle. Split the steps as follows:
①First peel off the kidney fat.
② Pick off the tenderloin along the lower front of the pubic bone.
③ From the head of the ligament toward the tail of the ligament, peel off the transverse processes of the lumbar vertebrae one by one and remove the complete
ligament.
2) Sirloin (longest muscle of the back)
The sirloin, also called the extensor muscle, is mainly the longest muscle of the back. The division steps are as follows:
① Cut downward along the last lumbar vertebra.
② Cut downward along the ventral wall side of the eye muscle.
③ Cut the thoracic vertebrae between the 12th and 13th thoracic ribs.
④ Strip the thoracic and lumbar vertebrae one by one.
3) Eye meatus (latissimus dorsi, longest rib, intercostal muscles, etc.)
The eye meatus consists mainly of longitudinal muscles. One end of the eye meatus is attached to the external spine and the other end is at the 5th-6th thoracic vertebrae. The steps of division are as follows:
① First, peel the thoracic vertebrae and extract the tendons.
② On the ventral side of the eye meat, about 8-10 cm wide, cut it off in several pieces.
4) Supraspinatus (longest dorsal muscle, trapezius, etc.)
The supraspinatus is divided by stripping the thoracic vertebrae, removing the tendons, and cutting off at a distance of 6-8 centimeters on the ventral side of the eye muscles.
5) Pectoral meat (ascending and transverse pectoral muscles)
The pectoral meat is divided by stripping the pectoral meat at the raphe cartilage following the natural course of the pectoral meat and
trimming off some of the fat.
6) Tendon meat (forelimb meat, hindlimb meat)
Tendon meat is divided by making a cut from the ulnar end of the front tendon and stripping off the bone,
and the hind tendon is taken off by making a cut from the upper end of the tibia and stripping off the bone.
7) Milon (Beef Tendon Muscle)
The milon is split by removing the hind tendon and peeling it off in the
natural direction of the milon block.
8) Large Milon (gluteal biceps femoris)
The method of division of the large milon is to strip the small milon and then follow the natural course of the block of large milon meat along the
9) Knee Circle (gluteal quadriceps femoris)
The method of division of the knee circle is to strip the large milon, the small milon, and the gluteal meat after removing the
The knee circle is divided along the periphery (natural direction) of the meat block.
10) Waist meat (gluteus medius, gluteus profundus, vastus tensor fasciae latae, etc.)
After the gluteal meat, the large milon, the small milon, and the knee round are taken out, the last piece of meat to be divided
is the waist meat.
11) Abdominal meat (internal and external intercostal muscles, etc.)
Abdominal meat is also known as ribeye, which is divided into boneless ribeye and bone-in ribeye. Generally
it consists of 4-7 ribs.