Beef, as a common ingredient on the table of people in the mainland, is highly recognized for its taste and nutritional value. This year's beef is especially cheap, and we often make beef in sauce, among which beef tendon is loved for its unique taste and rich nutritional value. However, when buying beef tendons, have you noticed the difference between "front tendons" and "back tendons"? They differ in taste, nutritional value, and cooking methods. This article will provide you with a detailed analysis of the differences between the two, so that you can buy with confidence and eat deliciously.
First of all, let's understand the nutritional value and taste characteristics of beef tendons. Beef tendon is rich in protein, amino acids, minerals and other nutrients, and has high nutritional value. At the same time, its taste is delicious, the meat quality is moderate, and it is suitable for stewing, barbecue and other cooking methods.
Next, let's explore the definition and difference between "anterior tendon" and "posterior tendon". The fore tendon, also known as the foreleg tendon, refers to the tendon meat located in the front leg of the cow. Because the front legs have less activity than the back legs, because they contain some fat, the beef flavor is a little heavier, and the unique "tendons" in the tendon meat are also relatively thin, but you can see the obvious three, which is also called the "three-flower tendon". It is especially suitable for sauced beef
Hind tendon, also known as hind leg tendon, refers to the tendon meat located in the hind leg of the cow. Because the hind legs bear most of the weight, even in case of danger, the hind legs are used, and the amount of activity is relatively large, so the hind tendon meat is relatively hard, the "tendon" is also relatively thick, and it is more obvious after cutting, it is also called "five-flower tendon", which almost does not contain fat, so the meat quality is also relatively chai.
So, what kind of cooking methods are suitable for "front tendons" and "back tendons"? The anterior tendon is suitable for cooking methods such as stewing, braising and grilling, while the hind tendon is more suitable for long-term cooking practices such as stewing and stewing soup. Because the flesh of the hind tendon is firmer, it takes longer to cook to absorb the flavor and taste more delicious.
After understanding the differences between "front tendons" and "back tendons", let's take a look at how to choose a good quality beef tendon. First, observe the meat quality. High-quality anterior and posterior tendons should have a ruddy color, clear texture, and no peculiar smell. Secondly, touch the meat. The meat is firm and elastic. Finally, pay attention to the packaging and storage conditions. When purchasing, you should pay attention to check the production date, shelf life and other information of the product to ensure freshness and safety.
The matters that should be paid attention to when buying beef shank mainly include the following points: first, buy fresh beef shank and avoid buying expired or poor quality products; the second is to choose the right tendon meat according to your own cooking needs; The third is to pay attention to storage to prevent deterioration.
In short, when buying beef tendons, it is key to distinguish between "front tendons" and "hind tendons". Only with this knowledge can you buy delicious and nutritious beef shank and cook delicious meals for your family. While enjoying the food, don't forget to pay attention to eating healthy and make life better.