Different cooking methods of the beef position are different too

Different cooking methods of the beef position are different too
Summary: It is equivalent to the position of pig's tenderloin, meat is delicate, the beef after refrigerating for one or two days is comparatively delicate.
The good beef is scarlet, glossy, meat is solid, the muscle fibre is relatively thin. The fat is solid, white or milky white. The tough beef is mauve, the cooking result is not so good as the tender beef.
The brain on the position and usage: Lie in in nearly neck places of back, meat is relatively tender, are suitable for baking and frying.
Beefsteak: Lie in the back, it is equivalent to " fossil fragment " of the pig ,Usually used for baking or braising. Can take the bone while cooking, can also bone.
Tenderloin: It is equivalent to the position of pig's tenderloin, meat is delicate, the beef after refrigerating for one or two days is comparatively delicate.
Internal organs rib: It is equivalent to the streaky pork of the pig.
Brisket: Meat is relatively tough, the method that is suitable for stewing, or mince and make fillings.
Tendon son: The shank of the ox, is suitable for the sauce or stew etc. and make the law.
The more soft the better?
If has not raised until certain time, nutrition in the meat is not enough. The high-quality top-grade beef needs oxen long to certain age, between 3 years old at 2 and a half years old, could deposit certain fat, could present " marble pattern " on the crosscut section among the muscle fibre ,There could be better mouthfeel.
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