2. The second depends on his mucous membrane degree and hand-sticking ability. Fresh beef has a slightly dry or air-dried film on its surface.
3. The third step is mainly to smell. If it is fresh, it smells like beef. If it's bad and gives off a little taste, you will know whether it's good beef or bad beef.
There are differences between old beef and tender beef. Tender beef looks salty and lively, while old beef looks less fresh and lively. This is the difference between old beef and fresh beef. And tender beef red is elastic, perfect, complete, striped and beautiful.
These are the four ways to choose beef. In fact, as long as you learn one, you will know how to choose beef, mainly by smelling and watching. You can smell it and see its color. It's easy to tell whether beef is good or bad. Generally, the beef sold in the market should be fresh beef. If it is not fresh, the color of beef will be ugly.
Choose beef with light red meat color, delicate meat quality and elasticity. Look at the picture I sent. I usually buy these meats. This kind of meat tastes best in the first picture, and delicious in the second picture. I use it to pickle beef jerky.
It should also be noted that when we cut beef, we should not cut it along the fibrous tissue, otherwise it will not be easy to taste and eat.
Beef tenderloin is the best choice for braised beef. When frying, choose a prime tenderloin, and when cooking, choose snowflake beef and tendon meat, which are the muscles on the thigh.
How to choose beef should be divided into the following points.
A piece of paper can tell if it is beef with water injection. If you stick white paper on the cut surface of beef, the paper with fresh beef will not rot, while if you try it on water-injected beef with white paper, the paper will rot in a short time. There is also beef with water injection, which looks watery, and beef without water injection looks a little dry.
The second is to see if it is fresh. Fresh beef is bright red and even bloody, while stale beef looks a little gray or even black. Don't buy such beef.
Third, smell the smell and see if there is any unusual smell. If it smells unusual, don't buy it.
Fourth, you must go to a formal place to buy it, and don't go to a place that looks informal. Sometimes beef without quarantine, although it looks good, has certain security risks.
Well, that's all I can think of. I hope I can help you.
When it comes to beef, people think of fresh steak and delicious brisket. Not much to say, I believe that many friends who love beef have made it difficult to choose which piece of beef to buy in the face of the dazzling array of beef stalls in the market. It looks the same, but the dishes bought at one time are the same. Today, I'm going to tell you this trick of choosing beef.
Take cattle alone, there are differences between yellow cattle, yak, buffalo and cows. Most of the beef sold on the market now is yellow cattle and buffalo. Among them, beef is the best among beef. However, do you think that everything will be fine if you choose beef? This kind of beef can be divided into yak, calf and cow. Want to know how to distinguish? Look down.
First of all, let's talk about the difference between beef and buffalo. The color of beef is reddish brown or dark red, and the fat part is yellow. And the muscle fibers are thick, and there are no fat inclusions between muscles. Buffalo's meat color is darker than that of yellow beef, and its muscle fiber has purple luster, and its meat quality is dry and lacks stickiness.
Knowing the difference between yellow beef and buffalo, let's take a look at yellow beef, which is divided into yak meat, female beef and calf. First of all, this beef muscle is red, tight and delicate, with a small amount of fat between the muscles. There is a small amount of fat under the skin, and the fat is yellow, which is the best in beef.
This kind of female beef is bright red, the muscles are softer than beef, there is no fat under the skin, and only a small amount of fat is mixed between the muscles. This kind of calf beef has a light rose color, soft and loose meat, basically no fat between muscles, and its quality is far less than that of adult beef.
Different parts of beef are suitable for different cooking methods, and it is very particular to make delicious beef.
1, beef neck meat and short brain meat are suitable for stuffing.
2, the upper brain meat has strong toughness and is suitable for frying.
3, the ribs wrapped in fan-shaped bones are connected with ribs, which is suitable for stewing.
4, the meat of the front and rear legs is suitable for stewing, stewing and sauce.
5, breast meat is suitable for frying, roasting and burning.
6. Rib meat and belly meat are suitable for steaming and stewing.
7. Waist pit meat is suitable for stewing.
8. tenderloin and ham meat are suitable for frying, frying, frying, boiling and exploding.
9, the bottom meat is suitable for pot meat.
10, trident meat and cucumber meat are suitable for frying.
1 1, the meat at the tip of the ass is suitable for diced frying and sauce explosion.
Beef is good, but the choice is wrong and the cooking method is wrong. You can't fully present the delicious taste of beef. So before cooking this kind of beef, we should study how to choose it.
The drying of beef, at first glance, shows that there is not a lot of water on the surface of beef, indicating that beef has not been injected with water. Second, look at the freshness of beef. Beef is elastic, purple in color, which means beef is good, and black means beef is not fresh.
1, look at the color: fresh meat and muscles are shiny, red is uniform, and fat is white or light yellow; The muscles of carrion are dark and dull, and the fat is yellow-green. 2. Stickiness: The fresh meat is slightly dry or has an air-dried film, which does not stick to hands and has good elasticity; The appearance of deteriorated meat is sticky or extremely dry, and the new cut surface is sticky. The depression can't be recovered after finger pressing, leaving obvious indentation. 3, smell: fresh meat has the taste of fresh meat; Deteriorated meat has a smell, even an unpleasant smell. 4. The difference between old and tender beef: the color of old beef is deep red and the meat is thick; Tender beef is light red in color, firm, thin and elastic.
Summary of beef picking: have a look, smell and touch!
1. Look at the color of beef, fresh beef is bright red and shiny.
2. Smell the beef, fresh beef has a faint smell.
3. Feel the feel of beef. Fresh beef feels sticky, not thin.
1, observe the color of beef. Normal fresh beef muscle is dark red, uniform, shiny and slightly dry, especially in winter, it is easy to form a thin air-dried film on its surface, and the fat is white or cream-colored. Old beef has dark muscle color and yellow-green fat.
2. Touch your hands. Fresh beef is elastic, the depression can be recovered immediately after finger pressing, and the muscle fibers in the new section are delicate. The depression of stale beef can not be recovered after being pressed by fingers, leaving obvious indentation.
3. smell the smell. Fresh meat tastes like fresh meat. Stale beef has a smell, even an unpleasant smell.
How to choose beef? The selection of beef should start from the following aspects: choose beef with light red meat color, delicate meat quality and elasticity.
1, choose from the color.
Beef is light red in color, delicate and elastic. Look at the beef with your eyes for red spots or unusual colors. Fresh muscles are shiny and even red, while inferior meat is slightly darker. Looking at the fat part of meat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of deteriorated meat is green;
2. Smell with your nose and choose from the taste.
Pick up the beef and smell it with your nose. Fresh meat has a normal smell, and inferior meat has ammonia or sour taste.
3. Choose from the aspect of flexibility
When you touch it with your hands, you feel that your muscles are elastic, and only fresh meat is elastic. The depression recovers immediately after finger pressing, while inferior meat has poor elasticity or even no elasticity. After shiatsu, the depression recovered slowly or even failed, and the deteriorated meat was inelastic.
4. Choose from viscosity.
When the normal surface of fresh beef is slightly dry or wet, it will not stick to your hands when you touch it. Sub-fresh meat looks dry or sticky, and the beef section is wet and sticky. Deteriorated meat is severely sticky and looks extremely dry.
End-
Hello, I'm Jiezai, and I'm glad to share with you. How to choose high-quality beef? We can start from the following aspects.
Color discrimination ability
1, fresh meat-the muscles are even red and shiny, and the fat is white or milky yellow.
2. Sub-fresh meat-the muscle color becomes slightly darker, the cut surface is still shiny, but the fat is dull.
3, carrion-muscle color is dark red, dull, fat is dark until green.
Odor recognition
1, fresh meat-has the normal smell peculiar to fresh beef.
2. Sub-fresh meat-slightly ammonia or sour.
3, spoiled meat-has a rancid smell.
Viscosity identification
1, fresh meat-slightly dry surface or air-dried film, not sticky to the touch.
2, secondary fresh meat-the surface is dry or sticky, and the new cut surface is wet.
3, carrion-the surface is extremely dry or sticky, and the newly cut surface is also sticky.
Elastic discrimination
1, fresh meat-the depression can be recovered immediately after finger pressing.
2. Sub-fresh meat-the depression recovered slowly after finger pressing and could not be fully recovered.
3. Deteriorated meat-the depression after finger pressing cannot be recovered, leaving obvious traces.
Broth identification
1, good frozen beef thaws meat-the broth is transparent and clear, and the fat aggregates float on the surface, which has a certain fragrance.
2. After the sub-quality frozen beef is thawed-the soup is slightly turbid, and the fat floats on the surface in the form of droplets, and the flavor is not good and delicious.
3. After the frozen beef is thawed, the soup is turbid, with yellow or white flocs, a little fat floating on the surface and an odor.