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The distinction between beef

Beef: red or black-red, cut glossy. Donkey meat: dark red or dark red, the section is rough and dull. Beef is distinguished from tenderness: fine texture. There are particles in the cross section. the sarcolemma is obvious. Donkey meat: hard, rough to touch. Distinguish cattle from the characteristics of muscle fiber pile: muscle fiber pile is finer. There are particles in the cross section. The muscle membrane is obvious. inside the donkey: the muscle fibers are thick and hard. The granule of the section is obvious, and the sarcolemma is not as obvious as that of cattle.

Beef can be divided into the following four categories: the upper brain: the meat at the back of the neck, located on the upper side of the neck to the upper part of the anterior spine (eye meat), also known as "plum blossom meat". The pattern is full and the taste is full of elasticity. Tender shoulder meat: is located in the front of the scapula, the supraspinatus muscle along the humeral head and scapular tubercle, close to the supraspinous fossa separated from the net meat, also known as "chili meat". The meat is tender with a small amount of fat deposition.

It is divided into anterior tendon and posterior tendon, and it has a gelatinous feeling after ripening. Suitable for braised or stewed Beef Seasoned with Soy Sauce. The difference between old beef and tender beef is dark red and coarser; tender beef is light red, strong and fine, and elastic. How to cut beef has thicker fiber tissue and more connective tissue, so it should be cut across and cut off the long fiber; it can not be cut along the fiber tissue, otherwise it can not be tasted or chewed.

Ribs. As the name implies, it is the meat between the cow ribs, which is less active and has fine muscle fibers, so it is the most tender. It belongs to one of the best parts of the cow. Please click to enter picture description please click input picture description 3 cow tendon. In fact, the cow tendon is easy to understand, which is the meat of the four legs and thighs of the cow.

Cattle are divided from outside to inside: limbs, head, horn, tail, torso, viscera and other parts.

How is the beef graded?

The grade of beef is divided by location: special level: inner ridge level 1: upper brain, outer ridge level 2: son cover, bottom plate 3: ribs, chest 4: neck, tendon. A brief introduction to the name and texture of beef parts in Chinese and English, arranged from top to bottom, from tender to old.

The grade of beef is divided by location: special level: inner ridge level 1: upper brain, outer ridge level 2: son cover, bottom plate 3: ribs, chest 4: neck, tendon. What beef to use for stuffing: choose short brain, neck, Halba and other parts to make stuffing, which is characterized by both fat and thin, dry meat, easy to beat soy sauce, and the filling rate is 15% higher than that of tender meat.

. beef marbling grade 1-2 (level 1 is the best, see draft color figure 113-2-13-6). 4. Beef tenderness is expressed by shearing value kg. The greater the shearing value, the worse the tenderness. 5. The percentage of kidney, heart and pelvic fat in carcass weight. 6. Beef flavor.

First of all, we need to know that beef is graded according to different parts: high-grade beef: first-class beef on the inner ridge, second-grade beef on the upper brain and outer ridge, third-grade beef on the lid and floor, fourth-grade beef on the ribs and chest: if you know which part of the neck and tendon has the best meat, you can buy it according to your own needs.

The general grade of beef follows the law from top to bottom, from tender to old, and the lower part is older, which is classified by the following: special grade: tenderloin. Level 1: upper brain, external spine. Second class: cover and bottom plate. Level 3: ribs, chest. Level 4: neck, tendons.

The grade of beef is divided by position: special level: inner ridge level 1: upper brain, outer ridge level 2: son cover, bottom plate 3: rib, chest 4: neck, tendon beef parts name and texture, from top to bottom, from tender to old. Waist and abdomen (tender) suitable for: fried meat slices, hot pot. The part of the hind leg (older, thinner) is suitable for: baking, sauce, gravy.

Beef is classified. How many kinds are there?

Beef can be divided into the following four categories: the upper brain: the meat at the back of the neck, located on the upper side of the neck to the upper part of the anterior spine (eye meat), also known as "plum blossom meat". The pattern is full and the taste is full of elasticity. Tender shoulder meat: is located in the front of the scapula, the supraspinatus muscle along the humeral head and scapular tubercle, close to the supraspinous fossa separated from the net meat, also known as "chili meat". The meat is tender with a small amount of fat deposition.

Beef classification sirloin brisket should be one of the more common kinds of beef we come into contact with. It is located in the belly of beef, where the meat is fat, thin and thick with fiber, and it will be covered with a layer of fascia. Stew will taste better and taste good.

Cattle are divided into four kinds: yellow cattle, buffalo, yak and dairy cattle, of which yellow beef is the best. The color of yellow beef is generally reddish brown or dark red, fat is yellow, muscle fiber is thicker, and there is no fat inclusion between muscles. Braised beef muscle is strong, soft, oily and red, with a small amount of yellow fat under the skin and a small amount of fat between the muscles, which is of the best quality.

There are eight grades of beef in the United States. The U.S. Department of Agriculture (USDA) classifies beef into eight grades: excellent (excellent), selective (selective), optional (excellent. Select), qualified (qualified), commercial (qualified. Commercial), available (available. Utility), chopped (cut. Cutter) and canned (Canner).

How is the beef graded and what parts can be eaten?

1. Level 1: upper brain, external ridge 2: lid, floor 3: ribs, chest 4: neck head, tendons. A brief introduction to the name and texture of beef parts in Chinese and English, arranged from top to bottom, from tender to old.

2. Level 1: upper brain, external ridge 2: lid, floor 3: ribs, chest 4: neck, tendon. Beef (ni ú rystu), which refers to the meat obtained from cattle, is one of the common meat products. The source can be cow, bull, heifer. Beef muscle can be cut into steak, beef or beef ribs, or mixed with other meat to make sausages or blood sausages.

3. The upper brain of a cow is beef located at the back of the shoulder and neck and on both sides of the spine. Also known as the ridge of the front leg, it is located at the top of the front leg of the cow, with fine meat texture, especially the "underfeather meat" in the lower part of the inside. The distribution of fat in the upper brain is moderate, but it is a bit hard, and the meat also has a certain thickness, so it can eat the unique flavor of beef, which can be made to rinse beef or cut into small cubes to stew. Suitable for stew, roast and stew, Curry Beef.

4. The grade of beef is divided by part: Super-tenderloin. Level 1-upper brain, external spine. Second level-cover and bottom plate. Level three-ribs, chest. Level 4-neck, tendons. Beef for stuffing: choose short brain, neck, Haliba and other parts as stuffing, characterized by both fat and thin, dry meat, easy to beat soy sauce, 15% higher than the filling rate of tender meat.

Steak: located on the back, corresponding to the keel of a pig, suitable for roasting and stewing. You can take bones or remove bones when cooking. Tenderloin: tender meat, refrigerated for a day or two before eating more tender. Fu Rib: equivalent to the pork belly. Front chest: the meat is relatively old, suitable for stewing or chopping to make stuffing. Tendon: the leg of a cow, usually used for braising or stewing. How do you cook the best parts of beef? Beef neck meat is both fat and thin, the meat is dry and solid, and the meat grain is messy.

6. The grade of beef is divided by location: special level: inner ridge level 1: upper brain, outer ridge level 2: son cover, bottom plate 3: ribs, chest 4: neck, tendon. What beef to use for stuffing: choose short brain, neck, Halba and other parts to make stuffing, which is characterized by both fat and thin, dry meat, easy to beat soy sauce, and the filling rate is 15% higher than that of tender meat.

Distinction between different parts of beef

The classified parts of beef include shoulder blades, rib ridge, front chest, steak steak, front waist ridge, back waist ridge, back leg, tendon, abdominal flank and so on. The shoulder blade is called tender shoulder muscle; the rib ridge is called outer ridge and inner ridge; the steak steak is called beef rib; the belly rib is called sirloin, bow buckle, beef muscle, waist fossa; the tendon is called cow tendon, fat hoof, elbow; and the front lumbar spine is called tender waist.

Beef shoulder meat: located above the front leg and the front shoulder blades. The meat is tender and elastic, and the beef contains a certain amount of fat in the gap. Suitable for stew, stew, boil, fried roast, such as beef shoulder fried asparagus. Cow upper brain: located at the back of the shoulder and neck, on both sides of the spine. The meat is tender and soft, the fat is even, the fat is low, and the protein content is high. Suitable for frying, barbecue and hot pot. Beef eye meat: it is located on the front waist of the cow.

The upper brain of the cow is the meat of the back neck of the cow, which is located on the upper side of the neck, on both sides of the spine and in front of the ribs. Beef brain and meat fat crisscross, and the proportion is relatively uniform, its outer layer is red and white, the toughness is strong, the inner layer is red, such as tenderloin, the texture is tender, suitable for cooking techniques such as stew, stir-fry, stew and so on. Such as stewed beef brain, fried beef brain and so on are classic delicacies made from beef brain meat.