Will you select cattle and sheep's pork?

Will you select cattle and sheep's pork?
Will you select cattle and sheep's pork? Wait for to choose meat as to the intersection of cattle and sheep and pig, believe a lot of friend to understand too, so this text introduces the classifying and choose and purchase of the meat in detail for you.
Beef
The beef divides the ox, buffalo, yak, four kinds dairy cattles, among them it is best with yellow beef. The color of the yellow beef is generally reddish brown or dark red, the fat is yellow, the muscle fiber is relatively thick, there is not fat and is mixed with among muscles. Bullock's beef has strong and gentle and thin, glossy, red muscle, the skin makes yellow fat of small quantity, muscles are mixed with a small amount of fat too, the of highest quality. Calf's beef is light rosiness, it is relaxed that the meat is thin and gentle, there are fatty and few muscles, nutritive value and delicious bad smell of the meat are not so good as the beef growing up far. Mother's beef is scarlet, more common beef is soft in the skin. Old the intersection of mother and cow hide lay, have fat often, insert have a small amount of fat among the muscle only. In addition, water beef of the South, yellowish pink is darker than yellow beef, the muscle fiber is thick and relaxing, there is purple gloss. The fat is yellow, dry and little viscidity, the meat is difficult to be well-done, meat is bad, are not so good as yellow beef. According to the need of cooking, the beef is divided into 16 positions besides head, end, hoof and lower extremities.
1,Neck head namely ox's neck. The shredded meat arranges abnormality sideways, toughness is strong. Suitable for making fillings.
2,It is short brain above being fan-shaped for bone,unless connect in the front by neck head meat with, there are many on level,among there is lipoprotein membrane. Suitable for making fillings.
3,The upper brain lies short behind a brain, both sides of backbone, the skin is red and white, toughness is relatively strong, the color of inner layer is red like the tenderloin, the texture is relatively tender. Suitable for sauting, fry and the filling.
4,Harry bar make fan-shaped meat of bone, other bread burn one layer hard muscle membrane, the muscles inside links up, there are many connective tissues. Suitable for stewing, braising etc..
5,Tendon sub meat namely front and back leg meat. The intersection of foreleg and the intersection of meat and tendon call, the intersection of back leg and the intersection of meat and tendon call, muscles take the form of, spend shape while being the same. Suitable for stewing, braising, sauce,etc..
6,The meat of chest in the middle of two limb forelegs of chest, the fat, red and precise inside, the fiber is thick. Suitable for sauting, stewing, burning etc..
7,The meat on bone of rib of rib, the meat layer is relatively thin, the texture is relatively soft. Suitable for being steamed and stewing fillings in clear soup and making.
8,The nock namely meat on the belly of belly. The few toughness of many meat of the muscle are great, the elasticity is strong. Suitable for stewing in clear soup.
9,Before two back legs of flank, the belly meat after close to the nocking. The muscles links up, is suitable for burning, stewing etc..
10,The back hits the meat on both sides of backbone on the other spine. Meat delicate, can slice, man, silk, suitable for sauting, frying, frying, cooking, producing etc..
11,A red meat inside the tenderloin backbone. Meat is delicate, are suitable for slipping and frying, slipping sauting, soft deep-frying,etc..
12,The meat of thigh bone after the hammer pork hun, is similar to hammers. Meat is relatively tender, it is raw materials of woman who cuts shredded meat, are suitable for sauting, frying, bombing, cooking etc..
13,Rectangle meat on the buttock of both sides of meat of baseplate. Upper meat is relatively tender, the underpart is connecting with the cucumber one, meat is relatively tough, are suitable for cooking the Fried Pork in Scoop.
14,It is also called Mi Long that three goes by chance the meat. The upside of buttock nears the meat of the lumbar vertebrae. Meat is delicate, are suitable for sauting, frying, bombing, cooking etc..
15,The meat of cucumber is connected with the long round of the meat of baseplate. Meat is relatively tough, are suitable for sauting, bombing and cooking etc. burntly.
16,The son covers the meat namely on the pork rump. Meat delicate, should dice, slice, silk, suitable for, slip, fry, sauce produce etc..
Mutton
The mutton is one of the meat products which the family often eats, the nutritive value is abundant. The mutton mainly has fresh, unfresh and rotten differentiation, there is the leaving of sheep's size age. While selecting, should distinguish on the color, elasticity, viscosity and smell of the mutton.
The color of the mutton is generally dark red, the fat is white, the fibrous jewelry of muscle, have a strong smell flavor to be relatively serious, but sheep meat and goat meat but also discriminating. Sheep's meat has solid meat, the color is dark red, the meat fiber is thin and soft, muscles are seldom mixed with the fat. Fattened sheep, inserts white fat in the muscle. Relatively sheep's meat is light in the color and luster of goat's meat, present lighter dark red. The lower fat of skin is rare, but accumulate on the belly and store more fat. No matter muscles or fat have flavor of goat's characterized having a strong smell, meat is not so good as sheep. According to the need of the cooking, the mutton is generally divided into 13 positions besides head, hoof.
1,Nape namely neck neck. The texture is old, there are many muscles, toughness is great. Suitable for burning, stewing and making fillings.
2,In front of the upper brain lies on posterior military press of neck, both sides of backbone, rib. The texture is relatively soft, are suitable for sauting, frying, floating etc..
3,The rib is connected with the meat of the rib promptly. Cover one - storeyed the intersection of floor and membrane outside, fat to equal to very much while being tight, the texture is soft. Suitable for stewing, burning, braising and making fillings,etc..
4,Harry bar make the intersection of stick and meat of bone on the foreleg. The muscles links up, the texture is relatively old, are suitable for stewing, braising, burning etc..
5,Meat on both sides of other spine backbone. The fiber is thin and short, the texture is soft and soft. Suitable for sauting, frying, frying, exploding etc..
6,Under the chest nape, between two forelegs. Fertile and thin much to lack, there is not the rib. Suitable for burning, braising, stewing etc..
7,The tenderloin is close to the small rectangular meat of the backside of backbone. The fiber is slender, the texture is soft and soft. Suitable for sauting, frying, bombing, frying etc..
8,Go by chance the back vertebra three times, front of sheep's tail. One layer inserts the muscle, fertile and thin and half and half. Suitable for frying, exploding etc..
9,Rub the meat on the buttock under the shelf namely end. The texture is soft, are suitable for exploding, frying, bombing, baking etc..
10,Cucumber one (including the baseplate) Rub the front of shelf, go by chance the underpart three times. The texture is relatively old, are suitable for bombing, exploding etc..
11,The belly behind the flank, before the back leg. It is mixed with that fertile and thin, there is film of muscle. Suitable for stewing, stewing etc..
12,The meat moustache on tendon son's front and back leg, the hammer before the title on the foreleg, title tendon son on the back leg. Insert the muscle in the meat, the muscles links up, is suitable for the sauce system.
13,Sheep the intersection of tail and sheep tail fat all, fat tender thick fragrant smell, have a strong smell flavor to be relatively serious, suitable for frying and hot candied.
Pork
According to South Korean media's recent report, South Korean housewives are when buying pork, pay attention to the difference on the nutrition and mouthfeel of meat of different positions more and more. At home, a lot of people will choose to buy the meat smartly thinly choosing too. However, the amount of kind of the pork, make us difficult to tell for the moment, do a simple introduction here, can help everybody to understand how on earth to select pork.
Pork maos of color have ater, pure white, red black-and-white to mix etc. sauce. Of our country fine variety of pig have the intersection of Kazakhstan and white, Jinhua, Dong, large black and white, the intersection of Beijing and dark, the intersection of Shanghai and white, summer such as York, Bai, summer such as Barker multi-type Su Ke. The flavor is aromatic, it is processed into food and delicacy of many kinds of flavors that the edible method is extensive, divisible.
According to the need of the cooking, the pork removes the head, hoof (claw) , the end, generally divided into 14 following positions:
1,Blood neck namely neck to the shoulder blade of ear, take the form of string, fat and thin and the same, toughness is strong. Suitable for cooking fragrant crisp meat, pork barbecue, meat filling,etc..
2,Hawk mouth lie the intersection of blood and the intersection of thigh bone and upper a square meat behind, in front of the neck. Meat delicate, first half suitable for, cook crisp meat, cut shredded meat, meat slices, suitable for, cook Braised Pork with Cherry Juice, cross the intersection of oil and meat, fry the intersection of meat and section, saute stir-fry,etc. while being latter half of.
3,Harry is one bar of meat on fan-shaped bone of foreleg (wrap up the fan-shaped bone) ,There are many quality old muscles. Suitable for braising, stewing, sauce, braising with soy sauce etc..
4,The tenderloin is also called the small tenderloin. Lie in kidney and get to divide a rectangular meat between bone of water, one is slightly thin, yellowish pink is ruddy. This meat is the most tender one in pig's red meat, are suitable for sauting, frying, bombing etc..
5,The open spine is also called the other spine. A rectangular meat lying and is parallel to vertebra outside the vertebra. Yellowish pink turns white, meat is delicate. Suitable for slipping sauting, soft deep-frying and making fine and soft mud,etc..
6,The thigh bone underpart after the meat of baseplate, stick to a rectangle meat of the pork skin of buttock closely, one end is thick, one end is thin, meat is relatively tough. Suitable for making the pan and quick-frying the meat, clear spiced pork and cutting the shredded meat etc..
7,Go by chance a triangular meat that located between hipbone and vertebra three times, meat is more tender. Suitable for cooking sauting, stir-fry and cutting the shredded meat, meat slices,etc..
8,The meat that the pork rump stuck to and sat on the buttocks closely is pale red, meat is delicate. Suitable for cooking the meat cubelets, meat section and cutting the shredded meat, meat slices etc..
9,The meat of fist is also called the hammer meat. Wrap up the red meat of the bone of back leg stick, the round is similar to the fist. Meat is delicate. Suitable for cutting shredded meat, meat slices and cooking frying, sauting dishes,etc..
10,The meat of cucumber is close to a long round of the meat of baseplate, similar to cucumbers, the texture is relatively old, suitable for cutting the shredded meat.
11,The intersection of flank and the intersection of back leg and the intersection of underpart and front and one red meat between the belly, fat to link while being tight, the meat layer is relatively thin. Suitable for stewing, braising, frying etc..
12,The intersection of spine and meat Luo connect the intersection of pig and one red meat of leaf fat, other the intersection of bread and one the intersection of lipoprotein and skin with. Suitable for stewing, braising or making fillings.
13,Streaky pork lie in behind the foreleg and waist in front of the back leg arrange meat is fat to take the form of five the intersection of flower and 3 form alternatively while being tight, the rib part called five last flowers better, also called the hard rib, there is not rib part that is called playing five flowers more badly, also call the soft rib. It is suitable for a slice of plain boiled pork to have five flowers, it is suitable for stewing, braising and making fillings playing five flowers.
14,The South of elbow fits the upper part of a leg of pork, namely leg meat. There are many connective tissues, the texture is hard and tough, are suitable for sauce, braising, boiling,etc..
The editor recommends:Select the wheaten food Not the whiter the better
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