Where is the roast beef and fat beef?

"barbecue marinade, barbecue sauce" which part of beef is better for barbecue?

Enjoy Korean roast beef easily at home, which is affordable and delicious. It is a very good choice for home dinner or entertaining guests on weekdays. Preparation time is 5 minutes, production time is 1 minutes, zero failure! Of course, the choice of beef is very important. What we recommend to everyone is "Shangnao" and "Rib Meat", which is particularly delicious when it is fat and thin. 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. It's 3-5 mm thick and chewy. When roasting, as long as the meat turns from red to brown, take it out of the pot immediately, and don't fry it too much. In order to avoid losing too much water and getting old. You can roll lettuce with white rice and eat it with barbecue, which has a special flavor.

which part of the cow is the fat cow

The English for "fat cow" is beef in hot pot, which literally translates as "beef eaten in a hot pot". It is neither a breed of cattle, nor a cattle slaughtered after fattening, nor a fat cow. Instead, it is the part that is cut into thin slices and rinsed in hot pot after acid discharge treatment, and is called "fat cow". It has to undergo strict selection and advanced acid discharge technology. Usually, high-quality "Longest Back Muscle" of the back and boneless muscles of the abdomen are selected for trimming and shaping, and made into "fat beef billets" and sent to restaurants. Then it is sliced by a special machine, and then dipped in delicious seasoning and cooked in a hot pot. The real "fat cow" is eaten in the mouth.

Qinchuan cattle, Nanyang cattle, Luxi cattle and Jinnan cattle are the top four domestic fat cattle in China. In recent years, domestic cattle raising enterprises have adopted international advanced fattening methods, and based on scientific detection and analysis, they have 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 chilled fresh-keeping meat and chilled part meat with different specifications, which are suitable for different cooking requirements and packaged in different ways. These high-quality beef are delicious in color, fragrant, tender and delicious, rich in marbles, and contain various nutrients, which are suitable for the requirements of green food. No matter whether they are rinsed or roasted, they can be thin but not firewood, fat but not greasy.

2. Nutritional value of fat beef

Fat beef is a kind of high-density food, which is delicious and nutritious. It not only provides rich protein, iron, zinc and calcium, but also is the best source of vitamin B groups needed every day, including folic acid, vitamin B and riboflavin. Eating fat beef can be combined with seafood and vegetables. Seafood is rich in protein, iron and vitamins, which is more nutritious and easier to absorb.

B12=7 content in one fat beef = 7 equivalent chicken breast

Zinc content in one fat beef = 12 equivalent TUNA fish

Iron content in one fat beef = 14 equivalent spinach

3. Classification of fat beef.

2. The upper part of the back of Shangnao fat cattle is called Shangnao because it is close to the head gang. Its characteristic is that fat is deposited in the meat like marble spots, which is a good rinse.

3. Fat cattle with outer ridges adopt the middle and rear meat of the outer ridges, and the fat is deposited on the fleshy side, with abnormal red and white appearance, which can be eaten by rinsing or raw food. Fat cattle with outer ridges can be divided into five grades, A grade outer ridges and F grade outer ridges.

4. Abdominal fat, selected from the back of ribs, has the characteristics of fat but not greasy, thin but not firewood, and is suitable for rinsing.

5. Beer fat beef: The so-called beer fat beef is a fat beef which is formed by combining the internal pieces such as the back and abdomen of ordinary fat beef. Its characteristics are good taste, tender and cheap. Because beer is used as feed when fattening cattle, it is called beer fat beef.

The usage of beef in pieces is different, and it will be subdivided when eaten. For example, the rinse beef in the fat beef hotpot restaurant mostly uses S outer ridge, F outer ridge, eye meat, A upper brain, A belly meat and belly meat fat beef. The beef in Korean BBQ shops is mostly S-rib, A-rib, A-eye meat, Mi Long and boned belly meat. Most western restaurants use a variety of external ridges for grilled steaks. The "upper brain" fat is evenly mixed and has obvious patterns; After slicing, the "eye flesh" appears like an eye pattern, and the fat in the eye is mixed with marble pattern; The "outer ridge" is red and white, and the tender muscles have obvious oil edges. These three kinds of fat cattle are all 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 and fragrance.

4. which parts are suitable for fat beef hotpot?

With advanced technology, dozens of breeds can be separated from cattle, but because the chafing dish breeds mainly choose the outer ridge and the inner part of cattle, these meats are tender, fragrant, fresh in color, delicious and rich in marbles, so they are favored by diners.

Which part of beef is most suitable for barbecue

Besides the growing place, age and fatness, beef quality will be affected. The meat quality of a cow varies according to its different parts; The division and names of various parts vary from country to country; Beef has a wide range of uses in Chinese cuisine. 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:

Shoulder meat: the meat from the neck to the shoulder blade; More tendons, hard meat; Mostly used for stewing, simmering soup, ground meat, etc.

Upper tenderloin: There is a lot of lean meat, and the meat is mixed with more fat; Suitable for barbecue and steak.

tenderloin: the loin part located between the upper tenderloin and the inner tenderloin is the part with the largest cross section in the back meat and the highest and most tender part in beef. It has moderate fat content and is suitable for steak and stir-frying. For example: Philip steak, T-bone steak, etc., which belongs to this part.

Lower tenderloin: also called loin, it is the tail end of loin; The meat is tender and second only to Philip, and the fat content is moderate, so it 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 of stewing and ground meat, while the inner thigh meat is softer; Can be used for steak and charcoal steak.

Foreshank: 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 stewing and marinating for a long time.

Abdominal meat: the meat is five flowers and three layers, with lean meat and fat alternating, and tendons are mostly flat; Suitable for stewing and braising, such as braised beef brisket.

Oxtail: Oxtail is not widely used in dishes, but it is rich in nutrients. It is often used to cook soup dishes, mostly by boiling and stewing; Because the oxtail has less meat and a lot of hard tendons, it will be soft after a long time of cooking. And if cooked with vegetables, it will be more delicious.

Beef tongue: a beef tongue weighing 15 ~ 2 grams, with hard meat and a small amount of fat and fascia; The epidermis has a thick layer of rough skin, which is inedible and must be peeled off before cooking. Cow tongues are divided into two parts: the root of tongue and the tip of tongue. The meat at the root of tongue is soft, but the tip of tongue is much harder. When purchasing, beef tongues with thicker root should be selected and fresh ones are better.

Beef chop: the meat is firm, the oil content is high, and the distribution is even; Suitable for barbecues and steaks, such as grilled beef chops.

calf: in beef, the meat quality of calf is the strongest, hard and the most muscular part; However, its meat contains a lot of gum, which is suitable for long-term cooking methods, such as stew.

Beef tenderloin: Located on the inside of the spine, it is the softest part of beef. Low fat content, suitable for steak making.

which part is better for barbecue beef?

The most suitable part for roasting is the tenderloin

Simple curing cooking wine, white pepper, seafood, soy sauce, beer, sesame and ginger juice, and green onions. Soak the beef slices in the sauce and marinate them in cold storage for 2 minutes.

Which part of the beef roast is delicious

Many parts are suitable for roasting: a beef back, a beef belly and ribs

I'll give you the names of the specific parts (as Japanese and cattle call it) Triangular brisket, three-ribbed S belly, and front of brisket (beef belly). Rib meat (ribs) Niulin triangle (near thigh) has more meat and fat in its tail and tongue

abdomen.

What's the best part of beef for Korean barbecue

It depends on what kind of meat you like, both filet mignon and sirloin. If you like to be thinner, you can use filet mignon, which is the meat on the beef loin, the meat with the best quality and high nutritional value. If you like to bring some fat, you can eat sirloin or naked-eye steak on the 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! )

roast beef at home, which part of beef is the most suitable

Hello, roast beef at home, and use the tip of beef butt is the most suitable. The specific method is as follows:

Raw materials: 1g of beef rump tip (or cucumber meat), 1g of minced ginger, 15g of minced green onion, 1g of mashed garlic, 15g of sugar for related pictures of roast beef (19 photos), 1g of black pepper noodles, 3 baked sesame noodles, pickled juice (the preparation method is attached), 1g of mushrooms and 1 green peppers.

Practice:

1. Wash the tip of cattle buttocks, remove the fascia and put it in the refrigerator for freezing.

2. Take out the tip of the cow's buttock in the refrigerator, cut it into large slices, pat it flat with the back of the knife, and then cut it into squares.

3. Take a porcelain basin, put soy sauce, clear water, minced green onion, mashed garlic, minced ginger, white sugar, black pepper noodles, baked sesame noodles and other seasonings, mix well, and put in beef for pickling.

4. There are several tools for roasting beef, and the meat slices can be put on the rack made of iron wire.

5. Marinated beef slices are cooked on charcoal fire, and then the marinated juice is divided into small bowls and dipped in the juice.

I hope I can help you.

Where to buy roast beef

Roast beef

Ingredients:

1 grams of beef butt tip (or cucumber meat), 1 gram of minced ginger, 15 grams of minced green onion, 1 gram of mashed garlic, 15 grams of sugar, 1 gram of black pepper noodles, 3 baked sesame noodles, and pickled juice (the preparation method is attached)

Features:

Delicious taste, tender beef and fragrant burnt smell.

Cuisine:

hanguo

Operation:

1. Wash the tip of cattle buttocks, remove the fascia and put it in the refrigerator for freezing.

2. Take out the tip of the cow's buttock in the refrigerator, cut it into large slices, pat it flat with the back of the knife, and then cut it into squares.

3. Take a porcelain basin, put soy sauce, clear water, minced green onion, mashed garlic, minced ginger, white sugar, black pepper noodles, baked cheese

sesame noodles and other seasonings, mix well, and marinate beef for 4 hours. If it is put in the refrigerator, it will take longer.

4. There are several kinds of tools for roasting beef. A rack made of iron wire can be used to roast the sliced meat on it, and the sliced meat can be skewered and roasted. When roasting, mushrooms, green peppers, onions, carrots or other foods can be added in the middle of the sliced meat.

5. Marinated beef slices are cooked on charcoal fire, and then the marinated juice is divided into small bowls and dipped in the juice.

Where is the beef for Korean roast beef

I don't know whether the landlord wants to cook it himself or ask questions

Hotels usually use beef tenderloin

Of course, it is not very detailed to know whether the beef tenderloin, that is, the two small tenderloins inside the beef tenderloin, is used for cooking. Of course, the raw materials used by each Korean are different