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Beef tenderloin is the most tender part of beef, the most tender part of beef, most of which is low-fat lean meat. Suitable for frying, stir-frying, deep-frying, steak Italians prefer to eat beef tenderloin raw. Suitable for people young and old.
The following from the cattle on the body divided to see, each type of cooking methods and flavors will be largely different. One to understand:
Beef neck meat
Beef neck because of frequent movement, so the beef neck meat is harder, smooth and chewy, the meat is dry and solid, the meat grain is more chaotic so the Italians like to air-dry the beef neck meat to consume, suitable for making fillings. It's better for young and middle-aged people.
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Beef neck meat
Beef neck meat because of the movement is more, is composed of two pieces of meat cross each other, the fiber is thin, characterized by fat and thin, dry meat, filling rate than other parts of the 15% more, the middle-aged young people to consume better.
Superior Brain
Superior Brain is tender and easy to marbleize because of little movement. The fat in the upper part of the brain is evenly mixed and has a clear pattern, making it suitable for frying, stir-frying, and shabu-shabu, and it is suitable for a wide range of people, young and old.
Beef Spare Ribs
Beef Spare Ribs are taken from the brisket, the meat is basically fine, without so much oil flower, suitable for stewing, simmering soup. It is suitable for stewing, simmering soup, and braising. The meat is more tender and juicy. It is not suitable for the elderly to eat.
Beef eye meat
Beef eye meat in the upper part of the front leg, one end is connected with the upper brain, the other end is connected with the outer spine. The shape resembles an eye, and the fat is intermingled in a marbled pattern. The meat is tender, with high fat content and sweet, juicy flavor. It is suitable for shabu-shabu, grilling and pan-frying. It is suitable for a wide range of people. Young and old alike.
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Brisket (Brisket)
Brisket is the loose muscle in the belly of the cow and close to the ribs of the cow, it is the boneless strips of meat from between the ribs, with more lean meat, less fat, and fewer tendons, which is suitable for braising or stewing. It is not suitable for people with high cholesterol and fat, the elderly, children and weak digestion.
Barbecue food, is people generally love to eat things, because barbecue things taste more fragrant, very much in line with the public taste. Then if you have to ask which part of the roast beef is the most delicious, it is not very good to answer, because it is really different from person to person, each person on the beef taste requirements are not the same. Personally, I think the tenderloin part of the beef is more tender, so I suggest that you can consider consuming roast beef tenderloin.
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Beef tenderloin is the most tender part of beef, the most tender part of beef, most of which is low-fat lean meat. Suitable for frying, stir-frying, deep-frying, steak Italians prefer to eat beef tenderloin raw. Suitable for people young and old.
The following from the cattle on the body divided to see, each type of cooking methods and flavors will be largely different. One to understand: