Beef is a food product made from the processed muscle tissue of cattle, and is a class of highly nutritious food rich in protein, vitamins and minerals. And the meat of beef can be divided into many parts, each with a different flavor, meat texture, and uses.

Below I will introduce five parts of beef and their characteristics.

One, plate tendon

Plate tendon is located in the abdominal side of the cow, belonging to one of the most labor parts of the cow. Because this part is responsible for supporting the entire body of the cow for a long time, the meat of the plate tendon is very strong, there is a certain amount of fascia organization, suitable for long slow stewing or low-temperature grilling, after cooking the meat taste delicious, the texture of toughness.

Two, foreleg meat

Foreleg meat is located in the forelimb part of the cow, usually divided into the forearm, shoulder meat, neck meat and belly meat, etc., this part of the beef meat is more solid, the taste is relatively soft, there is a certain degree of toughness, is very suitable for brining, stewing, boiled, roasted and other food practices, is the best choice for authentic roast beef hot pot.

Three, rib meat

Rib meat is the part of the rib on the body of the cow, by the ribs and meat interspersed with each other, so its shape is like a cogwheel, and its meat is tender, meat flavor, meat fiber stripes, very suitable for the natural fire grilled or boiled, can be very well preserved the quality of the beef business.

Four, waist meat

Waist is the most tender part of the muscle of the cow, due to the location of the part of the higher, so only a small amount of meat, very precious. This part of the beef is more delicate, soft and extremely tender, very suitable for Chinese and Western dishes, can be grilled, roast beef slices of the best choice.

Five, hind leg meat

Hind leg meat is a part of the cow's loin condyle meat, loin meat, gluteal muscle and other parts of the composition. One of the waist condylar meat is also one of the tender meat on the cow, the meat is more delicate, tenderness is very high. In addition the fat and lean is more balanced, moderate taste of beef, very suitable for boiling, broiling, grilling and other cooking methods, very suitable for making steak and cold beef and other kinds of platter food.

Choosing good beef requires attention to the following aspects:

1. Freshness: Fresh beef is bright red in color, glossy, with firm muscle texture and no odor. If the beef looks gray or black, the meat is soft, or there is an odor, then it indicates that the meat is not fresh and is not recommended for purchase.

2. Part: The taste and flavor of beef will be different depending on the part. For example, the neck, chest and abdomen parts of the meat is more tough, suitable for stew or roast meat; while the waist and legs of the meat is tender, suitable for cooking, frying or grilling.

3. Fat: A moderate amount of fat can increase the delicious taste and flavor of beef, but too much fat can affect health. It is recommended to choose beef with even fat distribution.

4. Visual assessment: The quality of meat can be judged by visual inspection of the texture and color of the meat. Fresh beef has a fine texture and bright red color; while unfresh beef will look dull and have a rough texture.

Summary: Each of the five parts of beef has its own characteristics, and the richness and diversity of beef can be seen from the characteristics of the front and hind limbs, and the upper and lower parts of the body.

Choosing the right beef for your taste is very important, not only the tenderness and texture of the meat, but also according to the different parts of the beef to match the different cooking methods and flavors of the seasoning to present the enjoyment of food. At the same time, beef is also a nutritious, healthy and delicious high-protein food, appropriate consumption can provide the body needs a variety of nutrients, but also an important part of a balanced diet.