Which part of beef is delicious? Beef is a common kind of meat in life. Beef has good nutritional value, rich in protein and low in fat. Many people like to eat beef. There are many ways to make beef. Which of the following parts is delicious?

Which part of beef is delicious 1 1, and the tender part of beef is the tenderloin, that is, the strip of tender meat inside the spine of cattle. Most of them are lean meat with low fat content, all red meat, and there is no fat at all. Suitable for frying, frying, frying and steak, suitable for all ages. Italians prefer to eat beef fillet raw. Beef tenderloin, this is our usual saying, and the official saying is also called "sirloin" or "filet".

2. First of all, eating beef can increase muscle, because sarcosine is the fuel of muscle. The content of sarcosine in beef is very rich, and it can also improve our immunity, promote the metabolism and synthesis of protein, and eating beef will also promote our rehabilitation and improve the body's disease resistance.

It is very good for growth and development, and it is also very good for those who are recuperating after surgery or illness, and need to supplement a lot of nutrition. Eating beef can also supplement iron. As we all know, iron is an essential element for hematopoiesis. Eating beef can prevent iron deficiency anemia and treat it effectively. Zinc in beef can synthesize protein, promote muscle growth and prevent cancer, and potassium can also prevent cardiovascular and cerebrovascular diseases and urinary system diseases.

Beef Where is the most tender and delicious meat?

Beef tenderloin is the most tender and delicious part of beef. Its meat is tender, and there is just a layer of oil on the outside, which makes it not only tender and smooth, but also chewy. Beef tenderloin is low in fat and contains a lot of protein, amino acids and trace elements such as calcium, iron and phosphorus.

Beef Where is the most tender and delicious meat?

There is a part of a cow called the money tendon, which is the most expensive part of the whole cow. The meat is covered with tendons, and there is meat in the tendons. The tendons are still layered under each other, and the meat is refreshing and sweet.

Beef has high protein content, low fat content and delicious taste. It is the second largest meat food eaten by China people, second only to pork.

If it is a hot pot, beef tenderloin, upper brain and belly meat are all very suitable. If it is used for baby food supplement, beef tenderloin is more suitable.

Where is the beef delicious? 2 beef neck meat.

Cow neck meat is hard, smooth and chewy because of regular exercise, with dry meat and messy meat lines, so Italians like to air-dry it and eat it, which is suitable for stuffing. Young and middle-aged people eat better.

chuck

Because of more exercise, beef neck meat is composed of two pieces of meat that cross each other, with fine fiber, which is characterized by both fat and thin, dry and solid meat, and the stuffing rate is more than other parts 15%, which is better for young and middle-aged people.

Shangnao

Because there is little exercise in the upper brain, the meat is tender and easy to deposit marbles. The fat on the upper brain is evenly mixed and has obvious patterns, which is suitable for frying, stir-frying and rinsing. It is suitable for a wide range of people and is suitable for all ages.

Beef ribs

Beef ribs are taken from the brisket, and the meat quality is basically fine, and there is not so much oil, which is suitable for stewing and soup. Braised in soy sauce The meat is tender and juicy. Not suitable for the elderly.

rib-eye

Bovine eye meat is located on the upper part of the front leg, with one end connected to the upper brain and the other end connected to the external ridge. It looks like an eye, and the fat is mixed and marbled. The meat is tender, the fat content is high and the taste is sweet and juicy. Suitable for rinsing, roasting and frying. The edible population is relatively wide. Suitable for all ages.

Beef brisket (breast meat)

Beef brisket, that is, the soft muscles in the abdomen and near the ribs of cattle, is boneless strip meat taken from the ribs, with more lean meat, less fat and less tendons, which is suitable for braised or stewed soup. High cholesterol, high fat, the elderly, children and people with weak digestion should not eat more.

Beef tendon meat

Cattle tendon is divided into anterior tendon and posterior tendon, and it has a gelatinous texture when cooked. Suitable for halogen and sauce. Suitable for the crowd is suitable for young and middle-aged people.

Beef tenderloin (sirloin steak)

The outer ridge of cattle is the longest muscle in the back of cattle, and it is also the west cold beef in the western menu. The meat is red, easy to deposit fat and marble-striped. Suitable for frying, frying, rinsing and baking. Suitable for young and middle-aged people.

Niu Lin (ox buttock)

Beef rump meat is taken from the meat near the buttocks of the hind legs. It is smooth in appearance, low in fat content and slightly astringent in taste. It belongs to lean meat and is suitable for roasting, charcoal roasting and baking in the whole. The muscle fiber is thicker and the fat content is low. Only suitable for stuffing, western food as hamburger stuffing, and beef sauce raw materials. Suitable for a wide range of people.

tail of a cow

Cow's tail is basically lean meat because of frequent exercise, and it is sweet and flat; Has the effects of invigorating qi, nourishing blood and strengthening bones and muscles. Suitable for people of all ages.

Grade of beef:

The grade of beef is divided by parts:

Super grade: tenderloin

Level 1: upper brain, lateral spine

Grade II: cover and bottom plate

Level 3: rib and chest

Level 4: neck and tendon.

What cooking is suitable for all parts of beef?

Beef brisket is slightly tough, but it has a strong flavor, so curry should be added for cooking.

Beef neck meat, with tender meat lines, can be used for stuffing or simmering soup;

Beef breast, with many lines and tender meat, is suitable for steak, roast beef or fried beef;

The fat and lean meat of beef feet are separated, which is suitable for cooking;

T-bone steak has a lot of tender oil lines and can be used as steak;

Beef tenderloin is tender and smooth with low fat content, which is the best part of beef and can be used as steak.

Beef loin is very tender, and it is mostly used for burning beef;

Tail-dragon steak has low fat content and good meat quality, and can be used as steak, fried or roasted;

Beef brisket can be used as roast beef and fried meat.

The usage of beef in pieces is different, and it will be more subdivided when eaten.

Shuan fat beef mostly uses S outer ridge, F outer ridge, eye meat, A upper brain, A belly meat and belly fat beef.

The beef in Korean BBQ shops is mostly S-rib, A-rib, A-eye meat, Mi Long and boned belly meat.

In most western restaurants, grilled steaks use a variety of external ridges.

The "upper brain" fat is evenly mixed and has obvious patterns;

After slicing, the "eye flesh" appears like an eye pattern, and the fat in the eye is mixed with marble pattern;

The "outer ridge" is red and white, and the tender muscles have obvious oil edges.

These three kinds of fat cattle are all top grade, but the taste is slightly different due to the texture and structural characteristics of protein. Abdominal meat is rich in fat and rich in oil and fragrance.

What kind of beef is used for stuffing:

Short brain, neck head, Haliba and other parts are selected as stuffing, which is characterized by both fat and thin, dry meat and easy stirring of soy sauce.

The filling rate is higher than that of tender meat 15%.

What beef is used for stewing:

Breast meat is crisp and tender, fat but not greasy when cooked; Bow and kou tendons are more than meat, and the color is transparent and beautiful after cooking; Rib muscle

Tufted, tender and tender; Tendon meat is colored and tender and soft when cooked. The meat in these parts is more suitable for stewing.

Boil, grill and stew.

What beef is used for cooking?

Slip, stir-fry and fry should choose lean meat and tender meat, such as tenderloin, outer ridge, upper brain, sancha, zaigai and langtou.

Which part of beef is delicious 3 1, and how to make beef better?

(1) Stewed beef with red wine

Ingredients: beef 1000g, 3 tablespoons of low-gluten flour, canned tomato 1 can, 4 carrots, oil, salt, vanilla 1 serving, 4 garlic, red wine and onion 1 serving.

step

1, first soak the beef in clear water, then cut it into large pieces, take it out and drain it for later use.

2. Put a proper amount of salad oil in the pot. After the oil is hot, fry the beef pieces until the beef becomes discolored, and add a proper amount of salt and chopped black pepper.

3. Add onion pieces to the pot and stir-fry until the onion becomes transparent, and add minced garlic to stir-fry the fragrance.

4. Add low-gluten flour and stir well. Add the fried beef and juice and stir well.

5, put the right amount of red wine, the right amount of broth, no meat.

6. Then pour the meat and soup into the casserole and add the vanilla bundle.

7. After the pot is boiled by a big fire, turn it over, cover it and stew for 1 half an hour.

8. After stewing for an hour and a half, put in canned tomatoes. Carrot pieces, seasoned with salt. Stew for another 30 minutes. Stew the carrots until they are cooked.

(2) Boiled beef

Ingredients: 200g beef neck and shoulder, 4 Chinese cabbage leaves, pepper 1 spoon, chopped pepper 1 spoon, peanut oil 1/2 spoon, 2 tablespoons water, garlic paste, starch, egg white, cooking wine, Pixian bean paste, 2 tablespoons salt and sugar, and soy sauce.

step

1, beef salt, starch, egg white and cooking wine are mixed evenly and pickled for 20 minutes.

2, the pot is hot, add peanut oil to boil and turn to Syria, add pepper and fry until the pepper becomes dark and almost black. Turn off the heat.

3, pepper oil slightly dry for half a minute, add pepper to break out the fragrance, immediately filter out the fried pepper and pepper and grind it.

4. Heat the filtered oil, put the cabbage slices in the pot, add a little salt and fry until cooked.

5, put a little peanut oil in the pot, heat it, add Pixian bean paste and burst into red oil. Add water, sugar, soy sauce and salt to boil.

6, turn to Syria, spread the marinated beef slices in the soup piece by piece, turn to high heat, and cook until the beef slices are discolored and cooked.

7. Pour into a bowl with cabbage, spread the ground pepper powder and garlic paste on the meat slices, boil peanut oil in another pot, and pour the oil on the meat slices while it is hot.

(3) Beef in oyster sauce

Ingredients: hot pot beef roll 400g, onion 1 piece, 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce 1 rice spoon, cooking wine 1 rice spoon, 4 tablespoons of peanut oil and black pepper.

step

1, first cut the onion into shreds, then soak it in water and take it out. The beef rolls thawed slightly at room temperature.

2, beef rolls and onions together, add cooking wine.

3. Add soy sauce. Add 1 spoon oyster sauce. Stir well and pickle 10 minute.

4, fire, boil peanut oil in the pot. Turn to China and stir-fry with oyster sauce.

5. Turn to a big fire and add the marinated beef onion. Stir well, add soy sauce.

6. Stir-fry until the beef is discolored and cooked. Turn off the fire and add black pepper to the pan.

(4) Sauced beef

Ingredients: beef 1000g, 6 tablespoons of soy sauce, 3 tablespoons of salt and cooking wine, 3 small hawthorn, ginger, onion, garlic, star anise, cinnamon, fragrant leaves and rock sugar.

step

1, first cut the beef into equal chunks, and then soak it in water for about two hours to remove the blood.

2. Put the beef with blood removed into the pot and add garlic.

3, onion, ginger, anise leaves and cinnamon, a little rock sugar, hawthorn.

4. Add three tablespoons of cooking wine and six tablespoons of soy sauce. Add water slightly lower than beef, and add half a spoonful of salt.

5, the electric pressure cooker can be stewed by selecting the bean tendon button. After opening the lid, soak it for two or three hours before eating.

(5) Roasted beef in oyster sauce

Ingredients: 400g beef, 6 crystal sugar, 2 fragrant leaves, star anise 1 piece, 4 ginger pieces, parsley 1 piece, oil, salt, oil consumption and soju.

step

1, diced beef and blanched for later use.

2, hot pot, put a little oil, rock sugar, the most Syrian. Slowly until the rock sugar melts, add beef and saute.

3. Add ginger slices, fragrant leaves and star anise to the fried beef pot.

4. Add soju and continue to stir fry. Then add oyster sauce, continue to stir-fry, and pour in two bowls of hot water.

5, after the fire is boiled, change the narrative and slowly burn for about one and a half hours. When the juice is almost collected, add salt and slowly collect the juice. It is best to put the chopped parsley into the pot and mix it evenly.

2. Ways to make beef tender

Coated with starch. Take a certain amount of dry starch (corn starch, potato starch, etc.) and mix it with water at the ratio of1:2 to make wet starch water. Mix the wet starch water into the cut beef, grab it evenly by hand, then let it stand for 30 minutes, so that the starch slurry can be evenly wrapped on the surface of the beef, and then stir-fry it in the pan. In the process of stir-frying, the gelatinized starch will form a film on the surface of beef, thus locking the moisture in beef, which can ensure that the fried beef is tender, soft and palatable.

Wrapped in egg white. After cutting the beef slices, add an appropriate amount of egg white and stir well. Let it stand for 30 minutes before frying. In the process of frying, the egg white mixture is denatured and solidified by heat, thus reducing the loss of water and nutrients in beef and making the meat smooth and tender. Egg white wrapping is generally used in combination with starch wrapping sizing, and the effect is better.

With beer. It is also a good choice to take a proper amount of beer and pour it on beef and marinate it for 30 minutes before frying. Because the enzymes in beer can decompose part of protein in beef, thus increasing the tenderness of beef. However, because of the low enzyme content in beer, the effect of "tenderizing meat" by this method is not as good as that by the first two methods.

3. The benefits of eating beef

One of the top ten benefits of eating beef: beef is rich in muscle amino acids. The content of sarcosine in beef is higher than that in any other food, which makes it particularly effective for muscle growth and strength enhancement. In the first few seconds of training, sarcosine is the source of muscle fuel, which can effectively supplement adenosine triphosphate, thus making the training last longer. Of course, if you want to recover your strength quickly after intensive training, you can drink some honey water.

Ten benefits of eating beef: beef contains vitamin B6. The greater the demand in protein, the more vitamin B6 should be added in the diet. Beef contains enough vitamin B6, which can help you enhance your immunity, promote the metabolism and synthesis of protein, and thus contribute to the recovery of your body after intense training. Eating more foods containing vitamin b6 is not easy to suffer from intestinal cancer!

Ten benefits of eating beef: beef contains carnitine. Determined to exercise a well-developed muscle, we must work hard and sweat more. In the usual diet, it is necessary to supplement nutrition. The content of carnitine and sarcosine in chicken and fish is very low, but the content of beef is very high. Carnitine is mainly used to support fat metabolism and produce branched-chain amino acids, which plays an important role in bodybuilders' muscle growth. People who exercise regularly can add more meat, and have a look at our braised elbow.

Ten Benefits of Eating Beef: Beef contains potassium and protein. Potassium is a mineral that most athletes lack in their diet. Low level of potassium will inhibit the synthesis of protein and the production of growth hormone, thus affecting muscle growth. Beef is rich in protein. It is reported that 4 ounces of lean beef tenderloin can produce 22 grams of first-class protein.

Ten Benefits of Eating Beef: Beef is a low-fat source of linoleic acid. Beef is low in fat, but rich in conjugated linoleic acid. These potential antioxidants can effectively resist tissue damage caused by weightlifting and other sports. In addition, linoleic acid can also be used as an antioxidant to maintain muscle mass.

Ten benefits of eating beef: the content of trace elements in beef is high. Beef contains zinc and magnesium. Zinc is another antioxidant that helps to synthesize protein and promote muscle growth. Zinc works with glutamate and vitamin B6*** to enhance the function of immune system. Magnesium supports the synthesis of protein, enhances muscle strength and, more importantly, improves the efficiency of insulin anabolism.

Ten Benefits of Eating Beef: Beef contains iron. Iron is an essential mineral for hematopoiesis. In contrast to the poor iron content in chicken, fish and turkey, beef is rich in iron.

Ten benefits of eating beef: beef contains alanine. The function of alanine is to produce sugar from protein in diet. If you don't take enough carbohydrates, alanine can supply the energy needed by muscles to alleviate the deficiency, so that you can continue training. The biggest advantage of this amino acid is that it can liberate muscles from the burden of supplying energy.

Ten Benefits of Eating Beef Nine: Beef contains vitamin B 12. Vitamin B 12 is very important for the production of cells, and the function of red blood cells is to bring oxygen to muscle tissue. Vitamin B 12 can promote the metabolism of branched-chain amino acids, thus supplying the body with energy needed for high-intensity training.

Ten benefits of eating beef: diversification of beef consumption. If you eat chicken breasts day after day for weeks or even months, people's psychological feelings will not be so good. Beef, on the other hand, is different. The hind leg meat, flank meat, upper loin meat and thin meat slices are different in taste and taste, which is really different from the boring chicken breast.