怎样选牛肉（How to choose beef）.docVIP

怎样选牛肉（How to choose beef） Beef cattle, yak, cow, buffalo four, which is the best beef. Yellow color of beef, usually red or dark brownish red, yellow fat, thicker muscle fibers, muscle without a fat mixture. Bullock meat and strong muscles soft, smooth, red, yellow and a small amount of subcutaneous fat, muscle is mixed with a small amount of fat, best quality. Veal is a pale rose colored, soft flesh relaxation, muscle fatty little nutritional value and flavor of meat of beef is far better than adults. Mother of beef was bright red, soft beef intramuscular more equitable. The old cow skin often no fat, some fat clip only muscle. In addition, the south water beef, beef meat color than the yellow dark, thick and relax muscle fibers, with purple luster. Fat is yellow, dry and less sticky, easy boiled meat, meat, beef as well. According to the cooking needs, except beef head, tail, feet and limbs, divided into 16 parts. 1, neck head chuck. Shredded meat Hengshun irregular, strong toughness. Suitable for filling system. In short, 2 brain fan attached to the bone above, front neck head meat, multi-level, inter membrane. Suitable for filling system. 3, the brain is short of brain behind the spine on both sides of the outer layer of red and white, strong toughness, layer of color such as red loin, soft texture. Suitable for fried leavened, and stuffing. 4, cod liver wrapped in bone of meat sector, wrapped in a layer of hard fascia connective tissue inside the muscle is more. Suitable for stew, braised etc.. 5, the sinew meat ham. Leg said before the tendon ham said after tendon, muscles showed the same pattern. Suitable for stewing, braising, sauce etc.. 6, chest two limbs legs middle breast meat, one side is Fat, one is the red fine, coarse fiber. For Liu, grilled, burning etc.. In 7, rib rib cage meat, meat thin, soft texture. Suitable for steamed, boiled and filling system. 8, the bow buckle abdomen belly meat on. Much less reinforced toughness, strong elasticity. Suitab