Buy beef, "insiders" recognize these 4 pieces to buy, soft and delicious methods, butchers dare not fool you

 A cow is divided into more than a dozen parts, each with different meat quality and different prices, each with its own method.

(1) Beef tenderloin

Whether it is pork or beef, tenderloin is the most tender meat, and there is only one for a cow, so the price is relatively expensive.

Beef tenderloin strips are all pure lean meat, no fat, the taste is very tender, no matter how you do it, it is delicious, often used to make fried meat, shabu-shabu, sliced pork, etc., and can also be made into fried steak, tender and juicy.

(2) Beef tenderloin

The outer loin is above the tenderloin, not pure lean meat, but with more fat, soft and elastic meat, usually made into steak, or fried, grilled, shabu-shabu, etc., no worse than tenderloin.

(3) Bull's eye meat

The layman will definitely think that the ox's eye meat is the meat of the cow's eye part, so it would be a joke to say so, it has nothing to do with the cow's eye. Oxeye meat is a piece of meat between the ribs and the backbone of the cow, and the meat is fat and thin, a bit like the shape of an eye, so it is called oxeye meat. It has a soft texture and is similar to tenderloin, but it has more fat than tenderloin and tastes tender and juicy.

Therefore, beef eye meat can be made into steak, barbecue, and can also be eaten in hot pot and stir-fried meat.

(4) Beef upper brain meat

Like the bull's eye, the cow's upper brain and the cow's brain are not touched, its position is near the cow's shoulder, where it has basically not participated in sports, the meat is very tender, the taste is similar to that of beef and mutton, but the fat is less than that of the cow's eye.

The best beef is on the brain, the fat is embedded in the lean meat like silk, it is as beautiful as the pattern of marble, and the taste is soft and tender, and it is a very good quality beef. There are many ways to eat, you can make barbecue, barbecue, steak, stir-fried meat, shabu-shabu, etc., and the taste is very good.

Although these 4 parts are high-quality beef, you also have to pick fresh ones, how to judge whether the beef is new or not? Just watch 4 o'clock.

(1) Color

Whether it is pork or beef and mutton, the fresh meat is bright red, very bright and shiny, and the color of the fat meat is white. If the color is dark red, there is no luster, and the fat is also yellow, it means that it is not fresh and has been left for a long time.

(2) Hand feel

The beef feels firm, has good elasticity, and can quickly return to its original shape after pressing, and the surface is relatively dry, and there is no mucus, which means that it is relatively fresh. If the beef is sticky and not elastic, it is stale beef.

(3) Smell

Fresh beef only has a faint fishy smell, if there is a sour taste, peculiar smell, it means that the beef has gone bad, no matter how cheap it is, don't buy it.