Among the meat foods Chinese, beef consumption ranks third after pork and poultry. In terms of the world, the overall consumption of beef ranks first among meat foods. Due to the more peaceful nature of beef, coupled with its high protein content, lower calorific production, 100 grams of lean beef is not as high as the calorific production of 100 grams of eggs, with the enhancement of people's health awareness, beef consumption is gradually rising. Beef with its high protein and low fat, delicious characteristics, won the reputation of "the pride of meat".
<h1>Scientific selection methods for beef</h1>
Three looks
Look at the skin of the meat, whether the skin has red dots, no red dots are fresh meat, and those with red dots are bad meat
Look at the muscles, the fresh meat is shiny, the red is uniform, the inferior meat, the flesh color is slightly darker
Look at the fat, the fat of fresh meat is white or yellowish, the fat of the inferior meat lacks luster, and the fat of the spoiled meat is green
Fresh beef
Two touches
First, it is necessary to feel the elasticity, the fresh meat is elastic, the depression after the acupressure is restored immediately, the elasticity of the inferior meat is poor, the depression recovery after the acupressure is very slow or even cannot be restored, and the deteriorated meat is inelastic
Second, to touch the viscosity, the surface of fresh meat is slightly dry or slightly moist, non-sticky hands, the appearance of sub-fresh meat is dry or sticky, the new cut surface is wet and sticky, the spoiled meat is seriously sticky, the appearance is extremely dry, but some of the meat with serious water injection is also completely unbondy, but it can be seen that the appearance is wet and not strong.
Fresh meat is elastic and the depression recovers immediately after acupressure
<h1>The skill of cooking beef to make it tender, cooked and rotten</h1>
Change the knife to tenderness: cross-cutting
Beef is coarse in fiber and is not easily cooked during cooking. The change of beef knife is more critical, especially for the dishes of "silk" and "slices", the knife change is more stringent. As the jargon goes, "cut the beef horizontally and cut the chicken smoothly, cut the pork and cut the fish obliquely", and the fiber inside the beef is more "tendon". If you cut it along the way, it is not easy to cut, so the fried beef is relatively hard, difficult to chew, and the taste is not good.
Crossed beef
Tender meat powder is tender
Tender meat powder, also known as pine meat powder, which is a kind of animal raw materials soft and smooth, while not damaging the elasticity of muscle fibers, the color of white powder, for pure natural products, its main component is the pineant papain extracted from papaya. After adding tender meat powder, the beef is marinated to make the taste more tender.
Marinating beef with tender meat powder can make it tender
Sizing to tenderness
After the beef is changed into silk, dice, strips and slices, it is first marinated, and then thinly wrapped with water powder or egg white slurry with a layer of pulp, and after being fried quickly, the beef can be tender, smooth and soft.
The skill of cooking beef to cook rotten
When roasting beef (large pieces), add a few hawthorns, a little orange peel or a little tea leaves, so that the beef is roasted, the beef is easy to rot, and the goulash can also better retain the nutrients in the beef.
Add a little hawthorn, easy to make the beef stew rotten
<h1>Meat quality characteristics and eating methods of beef in 15 grades</h1>
Bull's head
From the edge of the slaughter to the parietal bone. The skin of the head is thick and bone-heavy, the meat is less and the flesh is more fascia, and the gum content is relatively rich. Suitable for sauce, burning, boiling and other cooking methods. Due to the large size of the bull's head, it is often possible to use a bull's head to make a table feast, that is, the "bull's head feast". As early as the Three Kingdoms period, it is said that there was a Nanyi chieftain Meng Yue who was brave and good at war, and there are local wild histories that Zhuge Liang once captured seven and seven longitudinal Meng, and rewarded the soldiers with a bull's head. Therefore, the Bull's Head Banquet is a thing of "all pleasures", and it is also a grand ceremonial banquet for the Tujia family to receive VIPs today.
Bull's Head Feast
The scalp is crisp and heavy, the flesh of the beef cheek is smooth and juicy, and the beef brain tastes tender and smooth like tofu. Mainly based on roasted cow heads, cow skin, cow face, cow nose, cow ears, cow tongue, cow brain, cow mouth, cow eye, cow ladder... Multiple parts can be used to create a classic cuisine with its own characteristics.
Sauce cow head
Bullish – marinated beef head meat
Brine beef tongue
oxtail
The base of the tail to the end of the tail. The flesh at the tail is fatter, rich in gum and full of flavor, and can be simmered in casserole dishes or soup dishes for a long time. Suitable for cooking methods such as boiling, stewing, and burning. The most representative are braised beef tail and oxtail radish stew.
Peel the oxtail, scrape it, chop it into 3 cm long pieces, rinse with warm water, drain and add soy sauce, sake and salt. Peel the carrots, cut the winter shoots into hob pieces, cut the green onion into 3 cm long knots, the ginger is loosened with a knife, and the pepper is seeded. Put the wok on medium heat, add oil to 50% heat, add carrots, winter shoots, fry until yellow and fish out, then dry the oxtail, put it into the frying pan and fry it until it is light yellow, and drain the oil. Put a net wok on high heat, add rapeseed oil to a boil, add peppercorns and fry yellow to fish out. Put in the chili peppers and fry thoroughly, add onions and ginger to stir-fry, and then add salt, soy sauce, rice wine, sugar and other accessories together to put the fried oxtail into the fresh soup, boil and then change to simmer over low heat, until the soup becomes thick, put in the winter shoots, carrots cooked, put into the pot into the plate, pick the licorice, pepper can be. Features of the dish: golden red color, salty and mellow, soft rotten and not greasy.
Braised oxtail
Prepare an appropriate amount of oxtail and a white radish, a handful of goji berries and a green onion, an appropriate amount of salt and a spoonful of yellow wine, a small amount of ginger, soak the oxtail in water for about three hours, replace the water twice in the middle, then remove the blood water inside, wash the soaked oxtail, put it into the pot and then pour the appropriate amount of yellow wine, cook for ten minutes on low heat, pour water and ginger and green onions, a small amount of goji berries on high heat, then turn to low heat, simmer for about five hours, then remove the white radish from the skin, and then cut into long slices. Pour the white radish into the oxtail soup, continue to simmer for an hour and a half, and finally add the right amount of salt to get out of the pot.
Oxtail radish stew
Upper brain meat
Located in the anterior part of the back of the spine, near the back of the head, it mainly includes the anterior and trapezius muscles of the longest dorsal muscle. The meat of the upper brain is fat and tender, and can be cut into strips, dice, slices, strips, blocks, etc., which is suitable for cooking methods such as roasting, frying, roasting, and shabu.
Cow on the brain
Brain meat - the best of shabu-shabu
Neck meat
That is, beef neck meat, poor meat quality, can be used for braising, stewing, filling and so on.
Beef stuffing
foreleg
Located in the lower part of the upper brain, the back of the neck meat, that is, the chest meat, mainly includes the pectoral muscles and pectoral transverse muscles, deltoid muscles and so on. Among them, the pectoral muscle and pectoral muscle are older, suitable for cooking methods such as sauce, braised and stewed; the deltoid muscles, that is, the tender shoulder muscles, are more tender, and can be fried, boiled and other methods.
Braised beef
Scorched beef fillets
Anterior tendon
Around the forearm bone of the cow, that is, the lower part of the cow's front knee and the upper part of the hoof. The front tendon muscles are compact, the meat is older, and the tendons are more, which is suitable for sauce, cooking, burning and other methods.
Sauce (marinated) beef
Loin
Also known as beef fillet, it is anatomically known as the psoas major muscle. Tenderloin is the tenderest piece of meat in beef, but is small, flattened and rounded, with fine tendons inside. Beef fillet meat is delicate and tender, can be diced, silk, strips, slices, blocks, etc., suitable for roasting, distillation, stir-frying and other cooking methods, can make "oyster sauce beef fillet", "grilled steak", "grilled meat slices" and other dishes.
Oyster sauce beef fillet
Grilled steak
Ingredients: 1 rib-eye steak (about 400 grams), 1/2 tablespoon of black peppercorns, 20 grams of butter, thyme, salt, a little red wine.
Directions: Steak in a plastic bag to break the tendons, so that the meat will be more tender, not retracted when grilled; grind some black pepper evenly sprinkled on both sides, then coated with butter, salt, massage, relax for 30 minutes; preheat the oven 220 degrees, put the steaks into a thick baking pan, roast the steaks on the middle heat for 10 minutes; turn over and bake for another 8 minutes, and then it will be eight ripe. If you prefer to eat tender ones, the time can be shortened to (8 minutes on one side, 5 minutes on the other side); the steak is plated, using the residual temperature and butter in the baking tray, and then cooked with 2 spoonfuls of red wine, and finally poured evenly over the baked steak.
How to marinate a grilled steak
Before grilling the steak, the fresh steak must be marinated, and the marinated steak must be greased first, so that the oil can seal the moisture in the meat without losing. Then sprinkle ground black pepper, thyme, and a little wine and marinate for about 20 minutes (you can keep fresh and refrigerate).
Outer ridge
Also known as sirloin, the muscles located on both sides of the back of the cow's spine, that is, the spine, are long strips with a layer of tendons on the outside. The outer ridge meat is tender and large, so it is a piece of meat with high use value, which can be used instead of tenderloin, which can be cut into shredded, diced, sliced, striped, blocked, etc., suitable for frying, frying, frying, distilling, hot pot shabu and other cooking methods, making "grilled steak", "grilled meat slices", "oyster sauce beef" and other dishes.
Hot pot shabu-shabu
Ribs
Located at the ribs of the chest. Rib meat in the tendons, fat and lean evenly, suitable for braising, stewing, simmering and other methods.
Beef stew
Meta treasure meat
Also known as marbles meat, monk's head, hammer meat, knee circle, etc., located in front of the femur, approximately round. The texture of the meat is more delicate, but there are tendons, muscle fibers crossed, can be diced, silk, strips, slices, etc., suitable for frying, frying, frying, boiling and other cooking methods.
Stir-fried shredded beef
Inside the lid
Also known as the bottom plate, a trapezoidal piece of meat located on the hind legs close to the skin of the meat, thin in the front and back, thick in the middle, equivalent to the sitting buttocks of a pig. The upper half of the meat is tenderer, the lower half is slightly older, the muscle fibers are tighter, can be diced, silk, strips, slices, blocks, etc., generally used for frying, frying, boiling and other cooking methods.
Stir-fried beef fillets
chest
Also known as breast milk, it is located on the abdomen. The breast meat layer is thin and attached to the fascia, which is generally used for cooking methods such as braising.
Miron
That is, the gluteal biceps (rice dragon) and the semi-tendon muscle (millet dragon), located at the base of the tail, anteriorly connected to the external ridge. Milong is equivalent to the tip of the pig's buttocks, the meat is tender, can be cut into shreds, dice, slices, strips, etc., suitable for frying, frying, frying, distillation and other cooking methods.
Spiced beef
Also known as the bottom plate, a trapezoidal piece of meat located on the hind legs close to the skin of the meat, thin in the front and back, equivalent to the sitting buttocks of a pig. The upper half of the meat is tenderer, the lower part is older, the muscle fibers are tighter, can be diced, silk, strips, slices, etc., generally used for frying, frying, boiling and other cooking methods.
Deep-fried beef strips
Lid
Located on the left and right of the yuanbao meat and the lizai cover, it is equivalent to the cucumber strip meat of the pig. The flesh of the lid is delicate and tender, and the use is the same as that of miron.
Stir-fried shredded beef
Posterior tendon
Around the tibia of the cow, i.e. the lower part of the cow's hind knees and the upper part of the hooves. The posterior membrane is compact, the meat is older, and the tendons are more, which is suitable for cooking methods such as sauce, boiling and burning.
Beef sauce
In addition, beef is also known as the "source of muscle fuel", mainly because of the sarcosine contained in beef protein, which can provide energy and increase muscle, which is particularly effective for building muscle and strengthening strength. During the first few seconds of training, sarcosine is the source of muscle fuel, effectively replenishing adenosine triphosphate and allowing the training to last longer. Combined with all factors, beef is sure to be called a regular on our table.
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