Beef tenderloin is the most tender part of beef, the most tender part of the meat in beef, most of which is low-fat lean meat. Suitable for frying, stir-frying, deep-frying, steak Italians prefer to eat beef tenderloin raw. Suitable for people young and old.

The following from the cattle on the body divided to see, each type of cooking methods and flavors will be largely different. One to understand:

Beef neck meat

Beef neck because of frequent movement, so the beef neck meat is harder, smooth and chewy, the meat is dry and solid, the meat grain is more chaotic so the Italians like to air-dry the beef neck meat to consume, suitable for making fillings. It's better for young and middle-aged people.

Beef neck

Beef neck meat because of more movement, is composed of two pieces of meat cross each other, the fiber is thin, characterized by both fat and thin, dry meat, filling rate than other parts of the 15% more, young people eat better.

Superior Brain

Superior Brain is tender and easy to marbleize because of little movement. The fat in the upper part of the brain is evenly mixed and has a clear pattern, making it suitable for frying, stir-frying, and shabu-shabu, and it is suitable for a wide range of people, young and old.

Beef Spare Ribs

Beef Spare Ribs are taken from the brisket, the meat is basically fine, without so much oil flower, suitable for stewing, simmering soup. It is suitable for stewing, simmering soup, and braising. The meat is more tender and juicy. It is not suitable for the elderly to eat.

Beef eye meat

Beef eye meat in the upper part of the front leg, one end is connected with the upper brain, the other end is connected with the outer spine. The shape resembles an eye, and the fat is intermingled in a marbled pattern. The meat is tender, with high fat content and sweet, juicy flavor. It is suitable for shabu-shabu, grilling and pan-frying. It is suitable for a wide range of people. Young and old alike.

Brisket (Brisket)

Brisket is the loose muscle in the belly and near the ribs of the cow, which is a boneless strip of meat taken from between the ribs, with more lean meat, less fat and less tendon, suitable for braising or stewing. It is not suitable for people with high cholesterol, high fat, the elderly, children, or weak digestion.

Beef Tendon Meat

Beef tendon is divided into anterior tendon and posterior tendon, which is gelatinous when cooked. It is suitable for marinade and sauce. Suitable for the crowd is young and middle-aged suitable.

Beef Tenderloin (Sirloin Steak)

Beef Tenderloin is the longest muscle in the back of the cow, and also the sirloin beef in the western food menu, the meat is red in color, easy to have fat deposits, and marbled. It is suitable for stir-frying, deep-frying, shabu-shabu and grilling. Suitable for young and middle-aged people.

Beef Lin (rump)

Beef rump meat is taken from the hind leg near the rump, with a rounded shape, low fat content and a slightly astringent taste. It is a lean meat, suitable for baking, roasting, grilling and roasting, with thick muscle fibers and low fat content. It is only suitable for stuffing, western food as hamburger stuffing, and beef sauce raw materials. It is suitable for a wide range of people.

Oxtail

Oxtail due to often exercise, so the basic taste of lean meat, oxtail taste sweet, flat; with a tonic, blood, strong muscles and bones. Suitable for people young and old.

Grade of beef:

The grade of beef is divided by parts:

Special grade: loin

Level 1: upper brain, outer spine

Level 2: boy cover, bottom plate

Level 3: rib, breast

Level 4: neck, tendon.

What cooking is suitable for each part of beef

Brisket meat, slightly tough, but strong meat flavor, it is suitable for cooking with curry;

Beef neck meat, the meat grain is more tender, it can be stuffed or simmered in soup;

Beef brisket, with a lot of face grain, thick and tender meat, it is suitable for making steak, roast beef or frying beef;

Beef feet meat fat and lean meat apart, it is suitable for steaming;

T-bone steak is particularly oily and tender, and can be used as steak;

The tender and low-fat tenderloin is the best part of beef, and can be used as beef steak;

Beef loin is very tender, and is mostly used as barbecued beef;

Tailed dragon steak is low in fat, and the meat quality is good, and it can be used as beef steak, or pan-fried or grilled;

Beef thigh can be used as barbecued beef, pan-fried meat

Beef thigh can be used as grilled beef, pan-fried meat<

Beef is used in different ways, and is more subdivided when served.

Shabu-shabu is often served with S loin, F loin, eye meat, A upper brain, A belly meat, and belly fat beef.

Korean barbecue restaurants tend to use S outer loin, A outer loin, A eye meat, milon and belly meat with bones.

Most Western restaurants, on the other hand, tend to use a variety of tenderloins for their grilled steaks.

The upper brain? The fat is evenly intermingled and has a distinct pattern;

Eye meat? Sliced to show a cool eye pattern, the fat in the eye intermingled marbling;

Ridge? Red and white, tender muscle with a distinct oil rim.

These three types of beef are all excellent, but the taste varies slightly depending on the texture and protein structure. The belly meat is rich in fat and has a strong oil flavor.

What kind of beef is used for stuffing:

Choose short brain, neck, halibut and other parts of the stuffing, characterized by both fat and lean, dry meat, easy to churn soy sauce,

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

Clean stew with what beef:

Breast meat cooked after eating crispy and tender, fat and not greasy; bow Kou tendon more meat, cooked after the transparent color, beautiful; rib tendon

clumps of meat, cooked after the tender meat; tendon meat now color, cooked after the tender and fluffy. These parts of the meat is more suitable for stewing,

boiling, steak, stew.