Beef is one of the most common meats in our daily lives. It is rich in protein, amino acids, vitamins, etc. It has good nutritional value and is a good tonic. It is also the most delicious food on our table. One of the popular delicacies.

Because people love beef, people have created many delicacies using beef as raw materials in daily life. In the process of making delicacies, we can always find more or less problems, such as the subject's :? When making cold beef, should you cut it along the shreds or against the shreds? ?I believe this is a question and confusion that many people who love to cook beef gourmet have.

When making cold beef, should you cut it along the shreds or against the shreds?

As we all know, cows are large-bodied lactating ruminants. They are heavy manual laborers and have well-developed exercise muscles. This results in beef having thick and long fibrous tissue, more connective tissue, and less fat tissue. That is what we all know. It is often said that the meat is old, has more tendons and less fat. For beef of this nature, we must cut it against the shreds for a good eating experience.

Interpretation of confusion

1 Why can’t you choose to cut beef along the wire?

Based on the characteristics of beef meat, if we cut it smoothly, it will leave intact meat fiber and connective tissue, which will cause undesirable problems such as chewing difficulty, easy tooth filling, and indigestion. In terms of eating experience, on the contrary, reverse shredding can effectively avoid this series of problems, so when dealing with beef, you should choose reverse shredding.

2 How to distinguish the smooth and reverse silk of beef?

The so-called straight line means parallel, and the so-called reverse line means vertical. That is to say, the angle between the texture of the knife and the meat. When the texture of the knife and the meat is parallel, it is a straight thread, and if it is opposite, it is a reverse thread.

Warm tips: How to choose beef in daily life?

1 Look? Fresh beef is ruddy and shiny in color, with full and even color distribution, white and bright fat, and clear texture.

2 Touch Fresh beef is elastic to the touch, and the surface of the beef is slightly dry to the touch (a protective film that dries when the beef is sour), not sticky, and has a "tight" touch.

3 Smell? Fresh beef has no peculiar smell and only has a faint meaty aroma.

Summary

Beef is a nutritious tonic. Because of its unique properties, in order to have a better eating experience, we should cut the beef in reverse when eating it cold.