Beef tenderloin refers to the tenderloin of a cow, which is a very delicious ingredient.

Beef, the world's third most consumed meat, accounting for about 25% of the meat market, China is a large beef-consuming country, the demand for beef is very high, because of the breeding, productivity, farm management, pasture or feed resources and other aspects of the backwardness of beef, so by the supply and demand factors, the price of beef is relatively high, it is the highest priced commonly eaten meat, fresh beef has a Glossy, red uniform slightly dark, fat is white or light yellow, slightly dry or air-dried film on the outside, not sticky hands, good elasticity, fresh meat flavor.

Old beef color dark red, coarse, tender beef color light red, firm and fine, elastic, some people think that when the beef began to rot when the taste of the most delicious, in fact, this is extremely absurd statement. Although the period of internal maturation after slaughtering is longer than that of other meats, it can be put at home only for three or four days, and the whole piece of meat is limited to one week because it is fully cooked before it is displayed in the store. It should be kept in the refrigerator to prevent oxidization and deterioration.

The different classifications of beef

1, beef neck meat

Beef neck meat, that is, the meat on the neck of the cow, the cow neck is often rotated, so this part of the meat is live meat, leaner, the meat here is more tender, the moisture content is also low, the rate of meat is high, there is little beef neck meat on the market directly for sale, are generally used to Make processed beef products, such as beef meatballs, beef stuffing, beef patties and so on.

2, beef shoulder meat

Beef shoulder meat, located in the cow's front shoulder blade, the upper part of the front leg, by the two pieces of meat cross each other, is one of the large muscle groups of the cow often exercise, muscle fiber is relatively thick, the cut of meat here is meticulous and tight, elasticity, the meat is relatively hard, suitable for stewing, cooking, brining.

3, on the brain meat

Cattle on the brain, is located in the back of the cow's shoulder and neck, the spine on both sides of the beef, where the beef is tender and juicy, the fat muscle distribution is uniform, like a good-looking marble pattern, the texture of the soft, soft, smooth and tender, taste tender, suitable for shabu-shabu hot pot, can be pan-fried, deep-fried and barbecue, according to the fat deposits can be divided into S-grade, A-grade and B-grade, is the production of a steak a good part of the, the steak is a good part, the steak is made of beef, the beef is made from beef, the beef is made from the meat of the upper brain. It is a good part of the steak, and the steak is made from the brain.