The Year of the Ox is approaching, so how can you not learn to make two beef dishes? Entering the market, many kitchen novices have made trouble, is the cow's brain, bull's eye meat and bull's head related? What is the difference between a Filet and a sirloin steak? Where are the chili strips and cucumber strips beef? Today, we will come to "Cu Ding Xie Beef", look at these beef parts, are you choosing the right one?
Beef on the brain and bull's eye meat are used in shabu-shabu
You can start with the meat that you can know where to go by seeing the name - beef neck meat is dry and solid, fat and lean, the most suitable for filling after removing fat, can also be used for small fire stew or soup, and is suitable for beef balls. The back neck of the cow is the cow on the brain, the beef brain fat and lean ratio is uniform, the texture is tender, the fat content is less, the taste is soft, the entrance is melted, suitable for shabu-shabu and frying and other methods.
In the middle of the cow's upper brain and outer spine, there is bull's eye meat. The name of bull's eye meat is mainly due to its resemblance to the eye, the fat content of this part is high, the fat and thin staggered marble pattern, the taste is not astringent and sweet and juicy, and it is also suitable for shabu-shabu and barbecue.
Beef shoulder beef belly is suitable for stewing
Beef shoulder meat comes from the parts where cattle often exercise, and is muscular, tendon-rich and solid, suitable for stewing, roasting, stewing and so on. Beef belly fiber is thicker, the meat is slightly tougher, suitable for stewing, after removing the surface rib part is suitable for stir-frying. Beef brisket is a soft muscle in the belly of a cow and near the ribs of the cow, with tendons, meat, oil, suitable for braising.
Beef breast is located in the front chest of the cow, with more fiber content and surface texture, and has a certain amount of fat coverage, suitable for stewing, boiling, grilling, burning and so on. Beef tendon meat is located at the beef leg, showing a cloud flower,muscular, muscular, the most suitable for beef sauce. Beef rump is fiber thick, suitable for sliced or shredded stir-fry, but also for filling.
Sirloan and Fili are beef tenderloins
In addition to the beef parts mentioned above, there are many parts of beef that are famous for their special nicknames.
First of all, there are the two big names in the steak world- "Sirlon" and "Fili". Sirloin, also known as sirloin, is the longest muscle on the back of a cow, with tender flesh, containing a certain amount of fat oil, and a circle of white tendons on the outermost layer. Compared with Filet, the meat of Sirloan is thicker, harder and more chewy, and is often used as a steak, suitable for frying and shabu-shabu. Filipton, also known as beef tenderloin, also known as beef fillet, in the cavity of the cow, the least amount of exercise, is the most tender part of the beef, often used to make steak or teppanyaki.
Secondly, there are "three" - chili strips, cucumber strips, and gherkin strips. Chili strips are the meat next to the beef tenderloin, conical in shape, resembling chili peppers, so called chili strips, the meat is tender, there is not much fat, with fascia suitable for sauce, without fascia suitable for frying, frying. Gherkin strips are also called "bottom plates" in some areas, located on the outside of the hind legs of cattle, in the quadriceps muscles of the gluteus, the shape is approximately square, and the cucumber strips are located on the outside of the hind legs of cattle, mainly semi-tendon muscles, connected to the cucumber strips, and the shape is almost cylindrical. The fibers are coarse and suitable for frying, stir-frying or filling.
Finally, there is the "Miron" and the "Monk's Head", both located on the hind legs of the cow. Miron is the inner side of the hind legs of the cow, and the fibers are coarse, which is suitable for stir-frying and filling. The monk's head, also known as Niu Lin or knee round, is above the kneecap on the hind legs of the cow, the natural shape is round, the meat is tender and less, only two thin slices, often used as beef slices or steak.
"Untie the cow" is finished! I hope that the next time you go to the market, the kitchen novices can pluck up the courage to go to the stall and say directly to the boss, "I want this piece of beef."
Beijing News reporter Wang Sijiao
Edited by Li Yan Proofread by Xue Jingning
Source: Beijing News