When choosing beef slices, how to choose tender and delicious beef?

In general, beef slices should have a melt-in-your-mouth effect and extremely tender flavor. The oil flowers are evenly distributed, dense, and snowflake-like beauty is the most basic principle. The fat is evenly distributed and does not age after prolonged cooking. Although it has been cooked for a long time, the meat slices will not become tough. It tastes smooth and tender.

Beef must be tender to be delicious, but how can we choose fresh beef? Today, we’ll teach you how to choose fresh, super-tender beef. Just choose an area with even fat.

Tips for choosing high-quality beef

Tip 1: The taste of beef depends on different parts

Beef is more detailed in different parts. Many of you will have heard of brisket, T-bone, sirloin, and filet mignon. These professional and detailed classifications are not common in other meats, but beef is different, mainly because different parts of beef have great differences in taste and taste, so the classification is very detailed.

When buying beef, keep two tips in mind: the meat is tender and tender, the flavor is good, and the beef is fresh and delicious

For example, beef tendon: for beef jerky, beef in sauce and For marinated beef, the most suitable part is the beef tendon. Beef tendon is beef leg meat. Generally speaking, this part of the body moves most easily, so it has more muscles and tendons. The fat content is also reduced, so the beef produced this way is not only delicious but also has the best flavor.

Tip 2: Don’t buy meat with a wet or non-elastic surface

Many people may encounter this situation when buying beef. The surface of the beef is wet, or it has no elasticity after pressing. This could be because it has been stored for too long, or has been frozen or refrigerated, and is not fresh beef.

Beef Tenderloin

The first part is the beef tenderloin, which is the most delicate part of the beef. Of course, the price is higher than other parts of regular beef. It can be called top beef. As the name suggests, beef tenderloin is the meat located in the backbone of the cow. Because each cow only has a small piece, it is very precious. Its most notable feature is that the fat content is very low, almost all refined meat, and fresh, tender and juicy, so they are often used to make filet mignon and teppanyaki, and home cooking methods can be used to fry, Cooking methods such as sliding and rinsing.

Beef tenderloin

Young friends may not be familiar with beef tenderloin. The position of beef tenderloin is opposite to that of beef tenderloin. It has more fat than beef tenderloin and is less expensive than beef tenderloin. The characteristics of the outer loin of beef are also obvious. The flat, long shape has a higher fat content than the inner ridge. The meat is more elastic and chewy. It is more popular with boys. It's great for steak. The sirloin steak we often eat is made from this meat. It can be boiled, fried and grilled. Because of its high fat content, it tastes more delicious and tastes great.