Lidong is coming, is a good season to supplement, in addition to pork, beef is a very common meat in our lives, beef taste rich, the more chewy the more fragrant, the method is also diverse, we can fry beef, boiled beef soup, marinated beef, goulash, etc., its nutrition is also very comprehensive, beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, so on weekdays we eat more beef, for our body is of great benefit, and compared to the high price of pork, The price of beef is now more acceptable, so it is better to buy pork than to buy some beef.
However, beef is also divided into many parts, and the method of making beef in different parts is different, and even the taste and value are different. Many people just let the meat stall owner cut which piece to cut. Sometimes the boss will be fooled into buying bad quality beef, and the things made at home are naturally not very tasty. So the question is, how to choose beef? After all, the price of beef is not cheap, and it is always necessary to pick good beef when spending money. Today Xiaobian will teach you, when buying beef, smart people specifically pick these 4 parts, the meat is smooth and tender and taste good, the meat stall owner is an expert at a glance, naturally it will not fool you, let's take a look at which 4 parts?
The first part: beef tenderloin
First of all, the first part is the beef tenderloin, the most tender part of the beef body, of course, the price is higher than the ordinary beef in other parts, which can be called the best of beef. As the name suggests, beef tenderloin is meat located in the vertebrae of cattle, which is very precious because each cow has only one small strip. Its most significant feature is that the fat content is very low, almost all of it is lean meat, and it is tender and juicy, so it is often used to make filet steak and teppanyaki, and home-cooked methods can be used for stir-frying, slipping, shabu and other cooking methods.
The second part: the outer ridge of the cattle
Beef tenderloin may be relatively unfamiliar to friends, the location of the beef ridge is the opposite of the beef tenderloin, the fat content here is more than the beef tenderloin, and the price is cheaper than the beef tenderloin. The characteristics of the outer ridge of the cattle are also more distinct, the shape of the flattened long strip, compared with the tenderloin, the fat content is higher, the meat is more elastic, the entrance is chewy, and it is more liked by boys. Very suitable for making steak, we often eat sirloin / sharon steak is to use this piece of meat, shabu-shabu, fried can be, because of the high fat content, so fried to taste more fragrant, the taste is also quite good.
The third part: bull's eye meat
Bull's eye meat is not the meat around the eyes, eye meat is a piece of meat located behind the ribs of the cow, because of the fat and thin, shaped like the eyes, it is called eye meat, which is also called "rib eye steak" or "meat eye steak" on the market. This part of the beef tendon is less, the meat is tender, close to the tenderness of the beef tenderloin, while the fat content is higher, evenly distributed, the taste is sweet and juicy, it is suitable for shabu, roasting, frying and other methods, and it is also very suitable for stewing meat.
The fourth part: the upper brain of the cattle
"Cow brain" and "cow brain" actually have nothing to do with each other. The upper brain of the cow is a piece of meat behind the shoulder of the cow, this part is rarely exercised, so the meat is tender and juicy, and the overall taste is closer to the eye meat steak, but the fat content is lower than the eye meat steak. Good quality meat has a good marbling pattern, soft taste, melting in the mouth, in the beef is also a very high quality, suitable for frying, frying, shabu and other cooking methods, steak is also very suitable.
The 4 most delicious parts of beef have been told to everyone, and when you go to the market to buy beef in the future, the boss does not dare to fool you. Finally, I would like to remind you that no matter which part of the beef you buy, you must ensure that the beef is fresh and high-quality, mainly look at 3 points:
A look at the color: the color of fresh beef is bright red, the color looks very fresh, very shiny, if there is fat, the color is also snow white or light yellow. If the color of the beef is dark, there are red spots, and the overall luster is not shiny, indicating that the freshness of the beef is very bad
Second touch surface: fresh beef meat is very tight, elastic, after acupressure depression immediately recovered, and the touch is slightly dry and non-sticky state. If the beef is not elastic, has a sticky feeling, and is very sticky to the touch, it means that the beef is not fresh.
Three smells: the taste should smell a faint normal beef fishy smell, the sub-fresh meat has a slight ammonia or sour taste, if it is spoiled meat will have a putrid smell.