Beef selection

Select part. Newcomers may not know how to choose a site. Of course, the more expensive it is, the better it will be for you. The beef cutting diagram is a very professional description and distinction of each part of the cow. As a person who eats beef, you do not need to fully understand it. You only need to understand the taste of your preferences. You can pick a few typical terms and you can pick them out. For example, Philip is a beef tenderloin removed from the buttocks and lumbar muscles. The softest part of the cow is most suitable for frying or charcoal grilling. After the T bones were boned and cut off, the New Yorker was very soft. The rib eye is cut into 1.5 cm thick and is most suitable for grilling. Not necessarily the most expensive part of the site is best for you to choose what kind of part depends on the cooking method, such as beef tender shoulder meat, strong and elastic meat, thick and thin taste are very good, in addition to steak, you can also make hot pot , Or roast meat, fried meat, especially after the middle part of the most oil, if processed well, the taste will not even lose to the ribs.

The steak must be tender. A piece of beef is cooked in a pan-fried way and cooked in-situ. It can be tasted different from other meats. It means steak. This simplest approach can highlight the highest nutritional value of beef. Beef is divided into threes and sixs and so on. According to conventional practice, the smaller the cow, the higher the beef's grade and the more popular the cut beef steak. Different parts of beef have different names. For example, the most popular Philip is the softest, and the mouth feels delicate. In fact, there are many reasons for affecting the taste of steaks, both old and tender. In addition to the age of cattle, there are also factors such as the distribution of oil flowers, feeding methods, the type of cattle, cooking techniques, cutting counterstripping, ribs or broken tendons. Many domestic western restaurants even use special processing methods such as tender powder or soda to concoct steaks, which will have a certain influence on the taste of steaks.