Beef is very popular meat, because beef is rich in nutrients, belongs to the high protein low-fat meat, amino acid composition is closer to the human body needs than pork, our body is very beneficial, can warm up and drive away cold strong body. Practice is also a variety of ways, we can fry beef, brine beef, beef stew and so on. The following I recommend five parts of the beef, we can do reference ~

The first part: beef tenderloin

Beef tenderloin is the most tender place on the body of the beef, it can be said that the beef in the top grade. It is located on the spine of the meat, cut out after the strip-shaped shape, and only one on each cow, a **** so one or two pounds or so, so the price is naturally not cheap. If you want to buy a beef tenderloin, you have to get it while you can, or it will be snatched up in a flash.

Second part: beef eye meat

Many people think that beef eye meat is the meat around the cow's eyes, so that would be a joke, it is actually a piece of meat between the cow's ribs and the cow's spine, because it looks like an eye, so it's called beef eye meat. Because the muscles in this part don't move around a lot, the meat is very soft, juicy, and evenly covered with snowflake patterned fat.

Overall, it's similar to tenderloin, but the fat content will be relatively more, and the texture and flavor are very good. There are many ways to serve beef eye, shabu-shabu, grilled, sauteed, or stewed.

The third part of the cow's brain

The cow's brain has nothing to do with the cow's head, but it is the meat at the back of the cow's neck on both sides of the spine, commonly known as the "neck meat". Because of the less movement in this area, the meat is very delicate, and the flavor is very close to the cow's eye meat, but the fat content is lower than the eye meat.

The veins all look particularly obvious, as good as the marble pattern, and it is called the top grade in beef, suitable for stewing, sautéing, barbecuing, and it is also a more delicious ingredient to be used for shabu-shabu hot pot.

Fourth part: Beef tendon meat

Beef tendon meat is mainly distributed in the thigh of the cow, is the thigh muscle of the cow, because of this part of the activity is relatively large, so the tendon is more prominent, is called "tendon meat". "

The meat of beef tendon is wrapped with tendon, and the tendon is wrapped with meat, which is tight and elastic, with regular grain pattern, and the texture is relatively firm and chewy, and it needs a long time of stewing to be soft, so it is suitable for making marinade, such as marinated beef and beef in sauce. However, beef tendon meat is also generally divided into two kinds of front leg beef tendon and back leg beef tendon, front leg tendon relative taste more tender.

The fifth part: beef neck

Beef neck meat covers a wide range of meat parts, including pectoralis, gluteus, rhomboids, scapularis, etc., and all the bony meat from the 1st to 7th vertebrae can be categorized as beef neck meat.

At the back of the neck, there is also a small piece of beef shoulder loin, which is tender and juicy, commonly known as "chili strips".

And the whole beef neck meat quality, generally taut, tough heavier, fat fat and thin, but the muscle texture is more chaotic, if used to stir-fry or fry, this part in the slicing is particularly difficult to deal with, in addition to the back side of the beef shoulder folder ridge, the other parts of the neck meat is more suitable for soup, and the up out of the lean beef, chopped and stuffing is also good.

The above five parts of the meat can become the first choice for everyone to buy beef, no matter which part of the beef to buy, pay attention to three points to ensure that the pick to the fresh beef

①appearance : the surface of the fresh beef is not red, the color of the bright red, glossy, and if there is fat, the color is also snow white or yellowish. If the color of beef dark, red spots, the overall lack of luster, indicating that the freshness of this beef is very bad

② feel : Fresh beef meat is very firm, with the hand feel the surface of the surface is slightly dry or slightly moist, not sticky. If the beef is sticky, and no elasticity, it means that the beef is not fresh.

3 odor : fresh beef have a light fishy flavor, will not make people feel uncomfortable. A little bit of beef has an ammonia flavor or sour taste, spoiled beef will have a foul smell, especially pungent, and then do not buy cheap.

Beef is a good supplemental protein and iron ingredients, but each part of the beef meat texture and suitable for cooking methods are not the same, different parts of the selection and consumption of different beef lovers need to get a good grasp of the ~