Beef has a high protein content and a low fat content. The amino acid composition is closer to the human body than pork, and it is delicious and very popular. So, where is the best beef? Beef fiber is thick and old, it tends to be tough to eat, what part of the beef is the most tender? What part of beef is the most tender? The tenderest part of the beef is the beef tenderloin, the strip of tender meat on the inside of the bovine spine. Most of them are fine meat with low fat content, all red meat, no fat oil. Suitable for frying, frying, deep-fried, steak, suitable for all ages. Italians prefer to eat raw beef. Beef tenderloin, this is our usual saying, the official statement is also called "Sha Lang" or "Philip". Beef tender grade Special grade: loin Level 1: upper brain, outer ridge Level 2: cover, bottom plate Level 3: ribs, chest Level 4: neck, scorpion. From top to bottom, from tender to old. Generally, the lower the part, the older. You can simulate a cow walking, imagine which muscle it will use the most or the least, you can know which piece of meat is the oldest or the tenderest. Cattle rarely move, muscle fibers are fine, meat is tender; cattle are more active, muscle fibers are thicker, and meat is older. Which part of beef is delicious Where is the best beef? There is no certain saying about this. It depends on personal preference and what cooking method to take. The part of the cow has a lot to do with how to eat it. 1, beef neck meat Beef neck, also known as "neck", "neck", is located at the back of the bull's head. Because of the movement, the beef neck is thick and hard, the color is red, with some gluten. Its hardness is second only to the calf meat of the cow. It is the second hard meat of the beef, smooth and chewy. It is suitable for making minced meat or stewing, cooking soup, and making beef balls. 2, cattle on the brain The bovine upper brain is the beef on the sides of the spine that lies behind the shoulders and neck. Because of the little movement in the upper brain, the meat is tender and juicy, with marbled deposits. The upper brain fat is evenly mixed and has a distinct pattern. Suitable for frying, stir-fry, sautéed beef hot pot. The food population is relatively wide, suitable for both young and old. 3, beef shoulder meat The shoulder meat is located in the front scapula of the cow, and the upper part of the front leg is composed of the gangue, the infraspinatus muscle, the forearm fascia, and the lateral cephalic muscle of the triceps. The margin of the shoulder meat is more fat, and the meat is thick. Fresh and tender. Suitable for stewing, boiling and halogen. 4, steak bone The ribs are taken from the burdock. The meat is basically thin, not so much oily, suitable for stewing, soup, and braised. The meat is tender and juicy. Not suitable for the elderly to eat. 5, beef eye meat Also refers to the meat on the front side of the cow's back. It is a high-grade meat. After fine division, the appearance is in a square arc shape. The average weight of each piece is 3-5kg. The meat is red and white inlaid and has a marble pattern. Select the meat between the seventh to the tenth ribs of the cow's back. This meat is shaped like an eye, so it is called eye meat. The flesh is tender and tender, and the fat content is high. The taste is sweeter and juicy. . The shape of the beef eye looks like an eye. It is a high-grade meat. Its meat is very tender and suitable for cooking, roasting and frying. It is especially suitable for making steak. 6, burdock The burdock is the soft muscle of the beef abdomen and near the ribs. It is taken from the ribs between the ribs. It has more lean meat, less fat, less gluten, slightly tough meat, rich and mellow taste, suitable for braised. Stew or curry. People with high cholesterol, high fat, old people, children, and weak digestion should not eat more. 7, burdock The burdock is the meat of the beef leg. It is finely cut and cleaned, and the gluten oil is removed without fat. Its appearance is long cylindrical shape, fleshy red, fresh and delicate, pure lean meat, moderate hardness, regular texture, most suitable for lo mei. 8, the outer ridge of cattle The outer horn of the cow is the longest muscle on the back of the cow. The flesh is red and it is easy to have fat deposits and is marbled. Suitable for frying, frying, braising and roasting. Young and middle-aged people eat better. The sirloin/sirloin steak we often eat is the meat. Compared with Philippine, the sirloin steak has a slightly larger fault tolerance, because it has fat, so it tastes more fragrant and tastes good. 9, beef tenderloin Beef tenderloin is the most delicate part of beef, most of which is low in fat. Suitable for frying, frying, deep-fried, steak. Often used to make mignon steak and teppanyaki. Filet mignon has higher requirements for operation, and one more point is firewood, so the general filet mignon is mature at 3-5 to keep the meat fresh and juicy. 10, Niu Lin The beef hip (Niu Lin) meat is taken from the meat of the hind legs near the buttocks. The shape of the buttocks (also known as Miron, Cucumber, and Shangshang) is round and smooth, the muscle fibers are coarser, the fat content is less, and the taste is slightly awkward. It belongs to lean meat. It is more suitable for vertical fleshy fiber shredding or slicing after slicing. Suitable for a wide range of people. 11, oxtail The tail of the cow's tail is white with fat and deep red meat, with the same ratio of meat to bone. Because it is often exercised, it is basically lean meat, rich in gum and full of flavor. It can be cooked in a casserole dish or soup for a long time. The oxtail is sweet and flat; it has the effects of qi, nourishing, and strong bones. Suitable for both young and old. The greenhouse support line is used for the plant that stands tall on its own. The support will keep your plants healthy and upright. This economical and efficient support system will wow you. Greenhouse Support Line,Greenhouse Support Wire,Greenhouse Plant Support Line,Greenhouse Plant Wire JIANGSU SKYPLAN GREENHOUSE TECHNOLOGY CO.,LTD , https://www.greenhousehydroponic.com
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Which part of the beef is the most tender and best to eat