Below I will introduce five kinds of tender beef parts to you, so that you can have a better understanding of beef selection and cooking.
1. Cow's kidney eye Cow's kidney eye is one of the most tender parts in beef. Located near the sirloin, the meat is tender and juicy. Beef inner eye is delicate in meat quality, tight in muscle texture and rich in fat and collagen, giving people a smooth and tender taste. Whether roasted, fried, fried or rinsed, the kidneys and eyes of cattle can keep the meat tender and smooth. Sliced hot pot, or used to make steak, can make people enjoy the tender and smooth taste of beef.
2. Beef tenderloin Beef tenderloin is located next to the back spine of cattle, which is one of the most tender parts in beef. Beef tenderloin is soft and delicate, rich in fat and smooth in taste. Suitable for roasting, frying and frying, and can be used to make delicious beef skewers and beef rolls. Whether it's fried beef tenderloin or baked beef tenderloin cake, it can meet people's demand for tender and smooth taste.
3. Beef tenderloin Beef tenderloin is one of the most tender parts of cattle, located in the scapula near the spine of cattle. Beef tenderloin is delicate and elastic, and its taste is very tender and smooth. Its meat lines are loose, its fat content is low, and it will not be too greasy after cooking. Beef tenderloin is usually used to make steak, because it can keep the fresh and tender taste of the meat during cooking, and the gravy is fully locked to keep the beef delicious. Whether fried, roasted or fried, beef tenderloin can show its unique tender and smooth taste and is one of the favorite beef parts of many people.
4. Cow tongue Cow tongue is a part of the cow's head and one of the tender and smooth parts of beef. The beef tongue is tender and juicy, and the taste is rich and smooth. It can be roasted, boiled and fried to make delicious beef tongue rice, beef tongue rolls and other foods. The beef tongue is roasted under the slightly burnt skin, and the meat is tender and chewy. After the entrance, it released a rich beef flavor with endless aftertaste.
5. Beef tendon Beef tendon is located in the forearm of cattle and is a muscle-rich part. The fiber of beef tendon is rough, but it is also one of the sources of its unique flavor. Beef tenderloin is rich in collagen. After a long period of slow stewing or cooking, beef tenderloin can become very smooth. This part of beef is usually used for traditional cooking methods such as stews and braised beef. The process of slow stewing makes the fiber of beef tendon relax gradually, and the meat quality becomes very tender and delicious. In the cooking process of beef tenderloin, gravy and seasoning can penetrate each other, making the dishes more delicious.
Eating beef has the following four health benefits: 1. Protein Supply: Beef is rich in high-quality protein, which helps to maintain the health of muscles, bones and skin.
2. Iron supplementation: Beef is rich in hemoglobin iron, which helps blood circulation and prevents anemia.
3. Vitamins and minerals: Beef provides vitamin B 12, vitamin B6 and minerals such as zinc and selenium, which is beneficial to energy metabolism and immune system health.
4. Beneficial fatty acids: Unsaturated fatty acids in beef are beneficial to cardiovascular and cerebrovascular health, but they need to be taken in moderation to control cholesterol levels.
Conclusion: Beef is an important ingredient in both western and eastern cooking, and its tenderness and taste in different parts bring us a variety of delicious experiences.