The four fat cattle in China are Qinchuan cattle, Nanyang cattle, Luxi cattle and Jinnan cattle. In recent years, domestic cattle-raising enterprises have adopted international advanced fattening methods, adopted different feed formulas, supplemented by advanced fattening methods such as music and beer feed, and adopted strict health and epidemic prevention measures, so that fattened cattle have comfortable living conditions, strong posture and rapid growth. Reasonable fattening cattle, after * * * or slaughter, are finely processed into cold fresh meat and cold fresh meat with different specifications, which are suitable for different cooking requirements and different packaging methods. These high-quality beef are delicious, tender and delicious, rich in marble and rich in various nutrients, which are suitable for the requirements of green food. No matter whether it is rinsed or roasted, it can be thin but not firewood, fat but not greasy.
2. Nutritional value of fat cattle
Fat beef is a high-density food with delicious taste and rich nutrition. It is not only rich in protein, iron, zinc and calcium, but also the best source of vitamin B groups needed every day, including folic acid, vitamin B and riboflavin. Eating fat beef can go with seafood and vegetables. Seafood is rich in protein, iron and vitamins, which is more nutritious and easier to absorb.
Rich b 12 in one serving of fat beef = the content of b12 in seven equal portions of chicken breast.
Zinc content of a fat cow = 12 tuna with the same zinc content.
The iron content of one serving of fat cattle = 14 serving of spinach.
3. Classification of fat cattle
1. Eye fat cattle are the first class of fat cattle. It is made from the middle part of the back of top-grade beef. Because there are fat and thin, they look like eyes, so they are called eye meat. Its characteristic is that it tastes delicate and silky when rinsed.
2, the upper part of the back of the brain fat cow, because it is close to the head post, so it is called the brain. Its characteristic is that fat is deposited in meat like marble spots, which is easy to rinse.
3. The fat cattle with the outer ridge adopt the middle and rear meat of the outer ridge, and the fat is deposited on the fleshy side. The appearance of red and white is abnormal, which can be rinsed or eaten raw. Fat cattle with external ridges are divided into five levels of external ridges, A-level external ridges and F-level external ridges.
4, belly, chosen behind the ribs, has the characteristics of fat but not greasy, thin but not firewood, suitable for rinsing.
5. Beer fat beef: The so-called beer fat beef is made of the inner parts such as the outer back and abdomen of ordinary fat beef. They are characterized by good taste, freshness and low price. Because cows use beer as feed when fattening, they are called beer fat cows.
The usage of beef pieces is different, and they will be more subdivided when eaten. For example, the beef rinse in the fat beef hotpot restaurant mostly uses S-shaped outer ridge, F-shaped outer ridge, eye meat, upper brain, A-shaped belly meat and belly meat fat beef. Most beef in Korean barbecue shops is S-rib, A-rib, A-eye meat, Mi Long and boneless belly meat. Most western restaurants use a variety of grilled steaks with external ribs. The "upper brain" fat is evenly mixed and has obvious patterns; After slicing, the "eye flesh" is eye-shaped, and the fat in the eye is mixed with marble; The "outer ridge" is red and white, and the tender muscles have obvious oil edges. These three kinds of fat cows are top grade, but the taste is slightly different due to the texture and structural characteristics of protein. Abdominal meat is rich in fat and rich in oil.
4. What parts is the fat beef hot pot suitable for?
Dozens of breeds can be separated from cattle by advanced technology, but because the outer ridge and abdomen of cattle are mainly selected for shabu-shabu varieties, these meats are tender, fragrant, fresh in color, delicious and rich in marbles, so they are favored by diners.
Question 2: Where is the fat cow in the hot pot? Hello, fat cows can be divided into several categories.
Classification of fat cattle
1. Eye fat cattle are the first class of fat cattle. It is made from the middle part of the back of top-grade beef. Because there are fat and thin, they look like eyes, so they are called eye meat. Its characteristic is that it tastes delicate and silky when rinsed.
2, the upper part of the back of the brain fat cow, because it is close to the head post, so it is called the brain. Its characteristic is that fat is deposited in meat like marble spots, which is easy to rinse.
3. The fat cattle with the outer ridge adopt the middle and rear meat of the outer ridge, and the fat is deposited on the fleshy side. The appearance of red and white is abnormal, which can be rinsed or eaten raw. Fat cattle with external ridges are divided into five levels of external ridges, A-level external ridges and F-level external ridges.
4, belly, chosen behind the ribs, has the characteristics of fat but not greasy, thin but not firewood, suitable for rinsing.
5. Beer fat beef: The so-called beer fat beef is made of the inner parts such as the outer back and abdomen of ordinary fat beef. They are characterized by good taste, freshness and low price. Because cows use beer as feed when fattening, they are called beer fat cows.
The usage of beef pieces is different, and they will be more subdivided when eaten. For example, the beef rinse in the fat beef hotpot restaurant mostly uses S-shaped outer ridge, F-shaped outer ridge, eye meat, upper brain, A-shaped belly meat and belly meat fat beef. Most beef in Korean barbecue shops is S-rib, A-rib, A-eye meat, Mi Long and boneless belly meat. Most western restaurants use a variety of grilled steaks with external ribs. The "upper brain" fat is evenly mixed and has obvious patterns; After slicing, the "eye flesh" is eye-shaped, and the fat in the eye is mixed with marble; The "outer ridge" is red and white, and the tender muscles have obvious oil edges. These three kinds of fat cows are top grade, but the taste is slightly different due to the texture and structural characteristics of protein. Abdominal meat is rich in fat and rich in oil.
Question 3: Which part of 3:suan beef likes to eat shabu-shabu, it is best to choose the meat on the belly. The belly is thick, it tastes good and has many abdominal muscles. Although it is fat and thin, it has less fat and is healthier than the upper brain (beef at the back of the neck and on both sides of the spine) and eye meat (a piece of meat between the upper brain and the outer spine).
1, the neck of cattle is fat and thin, the meat is dry and solid, and the meat lines are messy. Suitable for stuffing or simmering soup, the stuffing rate is higher than tender meat 15%, and beef balls are good.
2. Shoulder meat consists of two pieces of meat that cross each other. The fiber is fine and the taste is smooth and tender. Suitable for stewing, roasting and stewing, curry beef.
3, upper brain tenderness, easy to have marble deposition. The fat in the upper brain is evenly mixed and has obvious patterns. Suitable for boiling, frying, roasting and boiling beef hotpot.
4. The breast meat is on both sides of cartilage, mainly pectoralis major, with slightly thicker fibers, many lines and certain fat coverage. After cooking, it tastes tender and smooth, fat but not greasy. Suitable for stewing soup. Luo Songtang.
5. One end of the eye muscle is connected with the upper brain, and the other end is connected with the external ridge. It looks like eyes, with mixed fat and marbling. The meat is tender, with high fat content and sweet and juicy taste. Suitable for rinsing, grilling and frying.
6, the outer ridge (also known as west cold)
The longest muscle on the back of cattle is flesh red, which is easy to deposit fat and has marbling. Suitable for frying, frying, rinsing and baking. Fried shredded beef with seasonal vegetables.
7, tenderloin (also known as beef tenderloin or filet mignon)
Tenderness of beef is mostly lean meat with low fat content. Suitable for frying, frying, frying and steak. Beef tenderloin with lemon tomato sauce.
8. Hip meat (also known as Mi Long, cucumber strips and monk's head)
Muscle fiber is thick and fat content is low. Only suitable for vertical fleshy fiber shredding or frying after slicing. Shredded beef with carrot. Beef brisket is fat and thin, and the meat is slightly tough. But the meat is rich and the taste is thick and mellow. Suitable for stewing or curry.
10, tendon meat is divided into anterior tendon and posterior tendon, which is gelatinous after cooking. Suitable for braising or marinating.
I wish you health and happiness! !
Question 4: Which part of the meat is the fat beef and the beautiful fat in the hot pot? Beef
1, eye meat, fat beef, fat beef and other fine products use the fat and thin meat on the back of super cattle to look like eyes, so it is called eye meat, which is characterized by filaments in the mouth.
2. The back meat of brain fat cattle is close to the side, so it is called brain. Its unique fat is deposited on the meat and looks like a marble slab.
3. The fat beef with outer ridge is deposited in red and white on the meat side, which is beautiful and tastes different. The fat beef with outer ridge is 5-grade outer ridge, A-grade outer ridge and F-grade outer ridge.
4, the belly is selected in the ribs * * * fatty, lean wood and other characteristics suitable for rinsing.
5. Beer fat beef: The so-called beer fat beef is made of ordinary fat beef, such as back, abdomen and other internal blocks. Its characteristics are: mouth, tender and cheap. Fattening beef beer is used as feed, so it is called beer fat beef.
Beef pieces are all eaten in the same way. Korean-style barbecues such as S-shaped rib, F-shaped rib, eye meat, A-shaped brain and A-shaped belly meat, beef S-shaped rib, A-shaped eye meat and Mi Long with bone and belly meat are all mixed with various outer ribs and brain fat, and the patterns are even and obvious. The eye muscle part looks like eye lines, and the fat in the eye is mixed with stone lines; The outer back is red, white and tender, and the muscles are obviously oily. All three kinds of fat cows have good mouth quality. The structural characteristics of protein are slightly the same as that of belly meat, but it is rich in fat, oily and fragrant.
Question 5: Which part of hot pot beef is better, belly meat or breast meat, but the meat is thick and chewy, which can be used for barbecue, fried pork slices, hot pot, stew and so on.
Question 6: Where is the fat cow? The English word for fat cow is beef in hot pot, which literally means "beef eaten in hot pot". It is neither a breed of cattle, nor a cow slaughtered after fattening, nor a fat cow. Instead, it is cut into thin slices after acid removal and rinsed in hot pot, which is called "fat cow".
From the point of view of feeding, painless slaughter and advanced acid excretion technology, fat cattle usually choose high-quality "longest back muscle" and abdominal boneless muscle for trimming and shaping. Now, each part of the meat is made into "fat beef billets" with different names and sent to restaurants. Then slice it with a special machine, dip it in delicious seasoning and cook it in hot pot. The real "fat cow" is eaten in the mouth.
Question 7: Which part of beef is the front of the cow? How to eat beef from different parts?
1, beef neck meat
How to eat: less fat, more red meat, with some tendons, its hardness is second only to the calf meat of cattle, and it is the second hardest meat on cattle. Suitable for minced meat or stew, and beef balls are also good.
2, shoulder meat
How to eat: the fat distribution is moderate, but it is a bit hard. The meat has a certain thickness, so you can eat the unique flavor of beef. You can rinse the beef or cut it into cubes and stew it. Suitable for stewing, roasting and stewing, curry beef.
3, the first half of the cow back
How to eat: Less gluten, very fine meat, suitable for making sukiyaki, beef rolls, steaks, etc. One of the most tender meats is the best steak and barbecue.
4. The second half of the cow's back is the upper loin and the upper tenderloin.
How to eat: the meat is soft and fine, and the meat shape is good. At the same time, it can also be cut into large pieces. On the one hand, it can be made into steak, on the other hand, it can be sliced into beef.
5. Philip, tenderloin
How to eat: The softest part of beef, with almost no fat, is the favorite of people who emphasize healthy food in recent years. It is suitable for frying, frying, rinsing and roasting.
6, hip meat, rear hip tip
How to eat: Red meat on beef is soft and delicious, suitable for all kinds of cooking methods. The steak tastes delicious. If it is baked, say it is a masterpiece. Others treat it as raw beef slices and eat it raw.
7. shoulder meat
How to eat: Less fat and red meat, hard meat, but sweet meat, high gum content, suitable for cooking soup.
8, breast meat
How to eat: Although the meat is fine, it is thick and hard and can be used for barbecue.
9, the back chest, the medial transverse abdominal muscle, that is, the pork belly and chest meat.
How to eat: this part of the meat is thick and hard, but it contains a lot of oil, which is the place where the first frost is easy to form on cattle. The first half of fat meat and lean meat can be arranged in layers, namely "three pieces of meat" in Japanese, "pork belly" in Chinese and "three layers of meat" in Taiwanese; The second half is beef brisket. Stir-fried barbecue or stew is suitable.
10, one of the hind legs, probably the head knife part.
How to eat: Less fat, rough meat, but easy to absorb the flavor of spices, suitable for seasoning and cooking to make cold dishes.
1 1, one of the hind legs, which is the part of the monk's head.
How to eat: low-fat soft meat, which can be sliced and cooked. Dieters can also rest assured to taste.
12, one of the hind legs, that is, the part with the silver fork.
How to eat: Less fat is the roughest part of beef. It is best to marinate or simmer for a long time, and then cut into fine meat to eat.
13, tread reinforcement
How to eat: Although there is little oil, it can present a soft taste after slow stewing, which is very suitable for stewing or soup making.
It looks like breast meat.
Question 8: Which part of beef is commonly used in hot pot restaurants? There is everything there. Go to a better hotpot restaurant, and people can tell you.
The first choice is the beef tenderloin and the back tenderloin, and then the tenderloin with a little tenderloin.
Question 9: Which part of hot pot beef is the best? I think the tenderloin is pulled.
Snowflake meat or T-bone steak tastes more refreshing.
Question 10: Which part of the beef eye meat is the fat beef eye meat, which is located on both sides of the middle section of the beef ridge? Because the longitudinal section of the meat is eye-shaped, it is called eye meat, and the color is white outside and red inside.
Eye-fleshed fat beef is the first-class product among fat beef. It is made from the middle part of the back of top-grade beef. Because there are fat and thin, they look like eyes, so they are called eye meat. Its characteristic is that it tastes delicate and silky when rinsed.