The diaphragm on Niuhengte refers to a recommended dish of Niutie Japanese barbecue winery. Diaphragm meat is a very rare part of cattle. There is only a little on each cow near its internal organs, which is a rare kind of beef. The baked bovine diaphragm is fragrant and thick, and there is no strong fiber feeling at the entrance.

Identification method of beef

Take a look and see if there are any red spots on the skin. Those without red spots are good meat, and those with red spots are bad meat. Look at the muscles, the fresh meat is shiny, the red is even, and the inferior meat is slightly black; Look at the fat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of deteriorated meat is green.

Second, fresh meat has a normal smell, while inferior meat has an ammonia smell or a sour taste.

Three touches: First, it feels elastic, fresh meat is elastic, and the depression immediately recovers after finger pressing, while inferior meat has poor elasticity, and the depression recovers slowly or even cannot recover after finger pressing, and deteriorated meat is inelastic; Second, feel the viscosity. The surface of fresh meat is slightly dry or wet and does not stick to hands. The surface of sub-fresh meat is dry or sticky, and the new cut surface is wet and sticky. Deteriorated meat sticks to hands seriously and the surface is extremely dry. However, some meat with serious water injection does not stick to hands at all, but it can be seen that the appearance is wet and unstable.