The grade of beef is divided into several parts:
Super grade: tenderloin
The first layer: the upper part of the brain, lateral spine
Secondary: cover plate and bottom plate
The third level: ribs and chest
Level 4: Neck tendon.
Brief introduction of Chinese and English names and textures of beef parts
From top to bottom, from tender to old.
First, the waist and abdomen (tender): suitable for fried pork slices and hot pot.
Tenderloin ............. (inside of spine (ventral side))
Inner ridge ..............................................................................................................................................................
T-bone ... (short waist) inner ridge, outer ridge ... (thoracolumbar dorsal muscle)
Long loin (short loin) tender loin (pretend tenderloin) ...
Ribeier ...............................................................................................................................................................................
Top sirloin. (sirloin) Mi Long (pretending to be sirloin) ...
Trident steak ........... (anterior pelvic muscle, abdominal leg meat)
Hook ... (flank) Beef brisket ............. (pectoralis major)
Side, skirt .. (flank) sirloin, lumbar fossa ... (lower abdominal muscles)
Second, the hind legs (older and thinner): suitable for: roasting, sauce, and marinating.
tail ...............................................................................................................................................................................
Beef loin is pointed ... (round) hind legs, thick monk's head ... (thigh extensor)
Look around ... (round) hind legs, hammer meat ... (inner core of thigh and stomach)
Top round ... (round) hind legs, floor meat ... (thigh belly)
The bottom is round. (round) hind legs, cucumber meat, tendon meat (thigh belly close to knee)
Third, the shoulder and chest (front legs) part (old, slightly fat): suitable for: stew, stew, sauce, halogen.
The blade (chuck eye) is on the brain and burns in front. (near the neck and back, soft texture)
7 bones ... (Chuck) roasted, beef shoulder meat (shoulder meat).
Shouder ... (Chuck) roasted, beef shoulder meat (shoulder meat)
Four, elbow, chest (very old): suitable for: stew, braise in soy sauce, halogen.
Legs ... elbows, fat hooves, tendons. (Front and rear calves, thin)
Plate ... bow buckle, beef tendon, brisket. (Upper abdominal muscles, thin)
Breast meat. Chest, chest, beef tendon. (Breast meat, fat)
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What dishes are all parts of beef suitable for cooking (1)
Beef brisket is slightly tough, but it has a strong flavor, so curry should be added to cooking.
Beef neck meat, tender meat line, can be used as stuffing or simmer soup;
Beef breast, with many lines and tender meat, is suitable for steak, roast beef or fried beef;
The fat and lean meat of cow's hoof are separated and suitable for cooking;
T-shaped steak has many 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 is mostly used to roast beef;
Tailong steak has low fat content and good meat quality, and can be made into steak, fried or roasted;
Beef brisket can be made into roast beef or fried meat.
What dishes are the various parts of ZT beef suitable for cooking (2)
The usage of beef pieces is different, and they will be more subdivided when eaten.
Rinsing fat beef mostly adopts S outer ridge, F outer ridge, eye meat, upper brain, upper belly meat and belly fat beef.
Most beef in Korean barbecue shops is S-rib, A-rib, A-eye meat, Mi Long and boneless belly meat.
Most western restaurants use a variety of grilled steaks with external ribs.
The "upper brain" fat is evenly mixed and has obvious patterns;
After slicing, the "eye flesh" is eye-shaped, and the fat in the eye is mixed with marble;
The "outer ridge" is red and white, and the tender muscles have obvious oil edges.
These three kinds of fat cows are 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.
What dishes are the various parts of ZT beef suitable for cooking (3)
What kind of beef is used as stuffing:
Short brain, neck, Haliba and other parts are selected as fillings, which are characterized by both fat and thin, dried meat and solid meat, and soy sauce is easy to stir, and the filling rate is higher than that of tender meat 15%.
What beef is used for stewing:
The breast is crisp and tender, fat but not greasy when cooked; Bow and buckle tendons are more than meat, and the color is transparent and beautiful after cooking; The ribs are full of tendons, and the meat is fresh and tender after cooking; Tendon meat is colored, tender and soft after cooking. The meat in these parts is more suitable for stewing, boiling, roasting and stewing.
What beef is used for cooking?
Slip, stir-fry and stir-fry should choose lean meat and tender meat, such as tenderloin, tenderloin, upper brain meat, trident meat, covered meat and wave meat.
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Skills of cooking ZT beef
How to distinguish between old and tender beef;
Old beef is dark red in color and thick in meat; Tender beef is light red in color, firm, thin and elastic.
How to cut beef:
The fiber tissue of beef is coarse and there are many connective tissues, so it is necessary to cross-cut and cut off long fibers; You can't cut along the fibrous tissue, otherwise you won't taste and chew well.
How to stew beef:
Use hot water instead of cold water. Hot water can quickly coagulate the protein on the surface of beef, prevent amino acids from leaching out of meat and keep the meat delicious;
After the fire boils, remove the lid and stew for 20 minutes to remove the odor, then cover the lid and turn to low heat to keep the oil floating on the noodle soup to keep the temperature, which plays a role in stewing;
In the process of cooking, put salt in the later stage and add enough water at a time. If you find that there is little water, add boiling water.
The day before the stew, rub mustard on the meat noodles. Wash the meat with cold water before stewing, which not only cooks quickly, but also makes the meat tender.
Wrap a little tea in gauze and stew it with beef in a pot. Meat is cooked quickly and tastes delicious.
Adding wine or vinegar (1 kg beef with 2-3 tablespoons wine or 1-2 tablespoons vinegar) to stew beef can also make the meat soft and rotten;
Put a few hawthorn or radish in the meat pot, which can be cooked quickly and remove the odor.
How to fry beef tender;
Slice along the grain and horizontally;
Marinate beef with soy sauce and mix well with starch or egg white;
If you have time, you can add some oil to marinate the meat for 1-2 hours, so that the oil can penetrate into the meat. When frying in an oil pan, the oil in the meat will destroy the crude fiber of the meat because of expansion, so that the meat will be fresh and tender;
Stir-fried beef with more oil and more fire. Stir-fry the beef for medium, not too long, so as not to be too old.
How to pickle beef with moderate hardness;
It is best to use beef tendon for marinating beef, and put it in a boiling water pot before marinating.
Turn off the fire when the braised beef is marinated for seven minutes, and don't lift the lid. After cooling, put it in the refrigerator for one night, and then take out the slices the next day, in order to be moderate in hardness and taste.
How to roast tender beef;
Before roasting beef, the whole piece of beef can be wrapped in a plastic bag, beaten repeatedly with the back of a knife or a rolling pin to break the beef fiber, and then sliced and roasted, so that the roasted beef is tender and delicious.
References:
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