Beef is a very good kind of meat. Since ancient times, Chinese people like to eat beef. So how to choose good beef and how to judge whether raw beef is fresh and old? The next part will teach you the way to distinguish raw and old beef. Take a look!
How to distinguish between old and tender beef? How does beef taste good?
Identify the freshness of beef:
Color identification: fresh meat - muscle is uniform red, shiny, fat is clean white or milky yellow. Second fresh meat - the muscle color turns slightly darker, the cut surface is still shiny, but the fat is dull. Deteriorated meat - the color of muscle is dark red and dull, and the fat is dark until green.
Odor identification: fresh meat has the unique normal smell of fresh beef. Second fresh meat -- slightly ammonia or sour. Bad meat -- it smells rotten.
Viscosity identification: fresh meat - slightly dry or air dried film on the surface, not sticky when touching. Second fresh meat - the surface is dry or sticky, and the new cut surface is wet. Deteriorated meat - the surface is extremely dry or sticky, and the new cut is also sticky.
Elasticity identification: fresh meat - the depression after finger pressure can be restored immediately. Second fresh meat -- the depression after finger pressure recovers slowly and cannot be fully recovered. Deteriorated meat - the depression after finger pressure cannot be recovered, and there are obvious traces.
Broth identification: good frozen beef (thawed meat) - the meat soup is transparent and clear, the fat agglomerates and floats on the surface, with a certain flavor. Secondary frozen beef (after thawing) - the soup is slightly turbid, the fat floats on the surface in small droplets, and the flavor is poor. Deteriorated frozen beef (after thawing) - the broth is turbid, with yellow or white flocs, little fat floating on the surface and peculiar smell.
Distinguish between old and tender beef:
The meat color of old beef is crimson and the meat quality is coarse; Tender beef is light red in color, firm and fine in quality and elastic.
How to cut beef:
Beef has thicker fibrous tissue and more connective tissue, so it should be cut horizontally and cut off the long fiber; You can't cut along the fibrous tissue, otherwise you can't taste it and chew it.
What beef is used for stuffing:
Short brain, neck, haliba and other parts are selected as stuffing, which is characterized by both fat and lean, dry and solid meat, easy to beat soy sauce, and the stuffing rate is 15% higher than that of tender meat.
What beef is used for stew:
When the breast meat is cooked, it is crisp and tender, fat but not greasy; It has more tendons and less meat, and its color is transparent and beautiful after ripening; The ribs are overgrown, and the meat is soft and tender after cooked; The tendons are fresh, tender and soft when cooked. The meat in these parts is more suitable for stewing, boiling, grilling and stewing.
What beef is used for cooking:
Lean meat and tender meat should be selected for slicing, frying and frying, such as tenderloin, outer ridge, upper brain, Sancha, zigai, Langtou and so on.
How to cook beef
When stewing beef, sew a gauze bag, put enough tea to make a pot of tea into the gauze bag, tie the mouth, put it into the pot and stew with beef. The beef ripens quickly without changing its taste.
If you sprinkle a little mustard on the beef first, it will cook quickly and thoroughly. But wash it carefully in cold water before cooking. If you rub mustard and stew it for a few hours, the cooked beef has a pungent flavor.
When cooking beef, mutton and fat meat, put a few red dates in, and they rot very fast.