Where are the roast beef and fat beef?

When roasting beef with barbecue gravy and barbecue sauce, which part of the meat is better?

Relax at home and enjoy Korean roast beef, which is affordable and delicious. It is a very good choice for family dinner or entertaining guests on weekdays. Preparation time 5 minutes, production time 10 minutes, zero failure! Of course, the choice of beef is very important. I recommend "going to the brain" and "ribs", both fat and thin are particularly delicious. At present, most supermarkets also begin to provide sliced meat, which tastes good. If you cut it yourself, you'd better put it in the refrigerator for a while to cut it better. 3-5 mm thick and chewy. When roasting, as long as the meat turns from red to brown, take it out of the pan immediately, and don't fry it too much. In order to avoid getting old due to excessive water loss. You can roll lettuce and white rice together and eat it with barbecue, which is especially delicious.

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". It must go through strict selection and advanced acid removal technology. Usually, the "longest back muscle" with high quality and the boneless muscle in the abdomen are selected for trimming and shaping, and made into "fat beef blanks" 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.

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.

Which part of beef is best for barbecue?

In addition to the growth place, age and fatness of cattle, it will also affect the meat quality. The meat quality of cattle varies with its different parts; The division and name of each part vary from country to country; Beef is widely used in cooking in China. According to the different cooking methods used in beef, the names and uses of various parts of beef can be divided into the following categories:

Scapular meat: the meat from the neck to the scapula; Too much muscle and hard meat; Mostly used for stewing, simmering soup, ground meat, etc.

Upper tenderloin: there is more lean meat and more fat in the meat; Suitable for barbecue and steak.

Tenderloin: The tenderloin between the upper tenderloin and the inner tenderloin is the largest part of the back meat and the highest and most tender part of beef. It has moderate fat content and is suitable for steak and stir-frying. For example: Philip steak, T-shaped steak and so on. , belongs to this part.

Lower tenderloin: also known as tenderloin, it is the tail end of tenderloin; The meat is fresh and tender, second only to Philip, and the fat content is moderate, which is mostly used for steak and barbecue. It's called sirloin steak

Leg meat: it is the part where cattle often move; Therefore, the meat is coarse, the fat content is low, and it is mostly used for cooking methods such as stewing and ground meat, and the inner thigh meat is soft; Can be used for steak and charcoal steak.

Anterior calf: the part of the calf; This part is the part that exercises the most. The meat is the hardest and has many tendons, commonly known as beef tendon. Suitable for long-term stewing and marinating.

Abdominal meat: the meat is five layers, lean meat and fat alternate, and the tendons are flat; Suitable for stewing and stewing, such as braised beef brisket.

Oxtail: Oxtail is not widely used in dishes, but it is rich in nutrition. Often used to make soup dishes, mostly boiled and stewed. Because oxtail has less meat and more hard tendons, it will soften when cooked for a long time. And if cooked with vegetables, it will be more delicious.

Beef tongue: beef tongue weighing1500 ~ 2000g, with hard meat and a little fat and fascia; The epidermis has a thick layer of rough skin, which is inedible and must be peeled before cooking. Cow tongue is divided into two parts: tongue root and tongue tip. The meat at the base of the tongue is softer, but the tip of the tongue is much harder. When shopping, you should choose beef tongue with thick roots, and fresh ones are better.

Steak: the meat is compact, with high oil content and even distribution; Suitable for barbecues and steaks, such as roast beef steak.

Calf: In beef, the meat quality of calf is the strongest, hardest and most muscular part; But its meat contains a lot of gum, which is suitable for long-term cooking, such as stew.

Beef tenderloin: located on the inside of the spine, two slender pieces of meat are the softest part of beef; Low fat content, suitable for steak.

Which part of the barbecue beef is better?

Roasted beef tenderloin is the best.

Simply marinate cooking wine, white pepper, seafood soy sauce, beer, sesame and ginger sauce, green onions, soak beef slices in the sauce and refrigerate for 20 minutes.

Which part of roast beef is delicious?

Many parts are suitable for barbecue: a rib on the back of a cow, the stomach and ribs of a cow.

I'll give you the names of the specific parts (called Japanese and cattle): upper brain, eye meat and west cold (the latter one). Triangular brisket, three-ribbed S belly, front of brisket (tripe). Rib meat (rib) Niu Lin triangle (near thigh) oxtail and oxtongue

Abdominal meat contains more fat.

What is the best part of Korean roast beef?

It depends on what kind of meat you like, filet mignon and beef tenderloin will do. If you like to be thinner, you can use filet mignon, which is the meat from beef tenderloin, with the best quality and high nutritional value. If you like to bring some fat, you can eat sirloin or naked-eye steak on beef ribs. Xileng is located in the outer ridge of cattle and has certain grease. Or you can choose T-bone steak if you like bones. The answer is for reference only. I wish you a happy meal and a happy life! )

Which part of roast beef is the most suitable?

Hello, roast beef at home by yourself, and it is most suitable to use beef butt tip meat. Specific practices are as follows:

Ingredients: beef butter tip (or cucumber meat) 1000g, Jiang Mo 1g, chopped green onion 1g, garlic paste 1g, roast beef 19g, sugar 15g, and black pepper noodles.

Exercise:

1. Wash the tip of the cow's ass, remove the fascia and put it in the refrigerator for freezing.

2. Take out the tip of the cow's butt in the refrigerator, cut it into large pieces, pat it flat with the back of the knife, and then cut it into medium-sized squares.

3. Take a porcelain basin, add seasonings such as soy sauce, clear water, chopped green onion, mashed garlic, Jiang Mo, white sugar, black pepper noodles and roasted sesame noodles, mix well and marinate in beef.

4. There are several tools for roast beef, such as a rack made of iron wire, on which you can roast slices, and other series of roast beef (18 pieces) can be grilled together. When roasting, you can add mushrooms, green peppers, onions, carrots or other foods in the middle of the slices.

5. Boil the marinated beef slices on charcoal fire, and then dip the marinated juice into small bowls.

I hope I can help you.

Where can I buy roast beef?

Roast Beef

Composition:

65,438+0,000g of ox butt (or cucumber meat), 65,438+0g of Jiang Mo, 65,438+0g of chopped green onion, 65,438+0g of garlic paste, 65,438+0g of sugar, 65,438+0g of black pepper noodles and roasted sesame noodles.

Features:

The taste is fresh and fragrant, the beef is soft and tender, and the burnt smell is tangy.

Gourmet:

Han Guo

Operation:

1. Wash the tip of the cow's ass, remove the fascia and put it in the refrigerator for freezing.

2. Take out the tip of the cow's butt in the refrigerator, cut it into large pieces, pat it flat with the back of the knife, and then cut it into medium-sized squares.

3. Take a porcelain basin and mix soy sauce, clear water, chopped green onion, mashed garlic, Jiang Mo, white sugar, black pepper noodles and grilled cheese.

Add seasoning such as pockmarked noodles, mix well and marinate beef for 4 hours. If you put it in the refrigerator, it will take longer.

There are several tools for roast beef. You can barbecue slices on a rack made of iron wire and string them together with iron sticks. When roasting, mushrooms, green peppers, onions, carrots or other foods can be added to the meat slices.

5. Boil the marinated beef slices on charcoal fire, and then dip the marinated juice into small bowls.

Where is the beef of Korean roast beef?

I don't know if the landlord wants to cook by himself or ask questions.

Hotels usually use beef tenderloin.

Of course, I still choose the inner tenderloin, that is, the two small tenderloins inside the beef tenderloin. I don't know much about the tender pickling method. Of course, every Korean uses different raw materials.

But be sure to marinate it with tender meat powder in advance.