Chinese recipes include: cumin beef, green pepper beef, dried beef, spicy beef, white-cut beef, shredded lettuce, frozen beef, cold beef slices, shredded hot beef, shredded Sichuan red bull, sauteed beef slices, shredded silver beef, vegetable beef, braised beef with herbs, curry beef, fried beef with slippery eggs, tomato beef soup, roast beef with potatoes and sauce beef.

Western recipes are:

Beef skewers, beef rolls, beef tenderloin in Wellington, beef strips with pepper, Japanese beef, curry beef balls, beef tenderloin with bacon, beef tenderloin with green pepper, beef rolls with pepper, stewed beef tongue in red wine, veal steak, Mexican beef, black pepper steak, filet mignon, ham cowboy sausage, oxtail soup, iron plate steak, steak, sirloin steak, Swiss steak, sirloin steak.

Identification method of beef

Take a look and see if there are any red spots on the skin. Those without red spots are good meat, and those with red spots are bad meat. Look at the muscles, the fresh meat is shiny, the red is even, and the inferior meat is slightly black; Look at the fat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of deteriorated meat is green.

Second, fresh meat has a normal smell, while inferior meat has an ammonia smell or a sour taste.

Three touches: First, it should be elastic, fresh meat should be elastic, the depression will recover immediately after finger pressing, the elasticity of inferior meat is poor, the depression will recover slowly or even cannot recover after finger pressing, and the deteriorated meat is inelastic; Second, feel the viscosity. The surface of fresh meat is slightly dry or wet and does not stick to hands. The surface of sub-fresh meat is dry or sticky, and the new cut surface is wet and sticky. Deteriorated meat sticks to hands seriously and the surface is extremely dry. However, some meat with serious water injection does not stick to hands at all, but it can be seen that the appearance is wet and unstable.