Buy beef tendon, the front tendon and tendon difference, remember 3 points not to lose, marinated beef crispy tendon
The brother's birthday last weekend, invited me to his home for a drink, he also bought several pounds of beef tendon meat, marinated a large pot of beef sauce as the next dish, was ready to drink a painful it. The result is that the sauce beef cut up not at all crispy, and no tendon, the taste is particularly bad, the last bite did not move.
Sauce beef practice is simple, buddy did not do a good job, and his craft has nothing to do with it, mainly because the beef tendon did not buy a good. We all know that to make sauce beef to use beef tendons, but beef tendons are also divided into front tendons, rear tendons, meat quality, taste is very different.
Today I will talk to you about how to select beef tendon, like to eat friends quickly with me to see it, in the future will not be a loss.
The difference between beef front tendon and beef back tendon
beef anterior tendon
The part of the meat, from the cow's knee up to the bottom of the shoulder blade, is all part of the cow's front tendon. In terms of activity, the cow's front leg is less, so it is more tender and contains more fat, and the tendons are thinner. It is important to note that beef front tendons also have tendons, just not as thick as those of the hind legs.
The front tendon of beef has a lot of fat and is distributed in a pattern inside, so you can usually see three patterns after cutting, so it is also called "three flowers tendon".
So insiders buy beef tendon meat, in order to prevent being fooled by the butcher, usually say "three tendons", the butcher will know that you are an insider, do not dare to fool you.
The anterior tendon meat is soft and tender, rich in juice, so it tastes fragrant and tender, suitable for frying, stir-frying, shabu-shabu and stewing.
beef hindquarter tendon
This is the part of the meat that goes from the hind leg knee up to the bottom of the beef hind leg meat. It is important to note that beef hind tendon meat is not beef hind leg meat, the two pieces of meat are not the same. Beef hind tendon meat is the muscle on the cow's hind legs, due to the large amount of activity and play a major supporting role, so the hind legs have less fat, tendons are more and thicker, so that the force can be developed, the meat is hard.
The rear tendon meat has more internal patterns, reaching about 5, so it is also called "five tendons", which is a big difference from the front tendon meat. When you buy the rear tendon, say "five-flower tendon" to the butcher, and he won't dare lie to you.
Beef hind tendon has less fat and tougher meat, also suitable for frying, stir-frying, shabu-shabu, stewing, but most suitable for brining, the texture is crispy and especially chewy.
So my buddy made corned beef, that is, he bought the front tendon meat, resulting in bad taste.
How can you tell the difference between a beef front tendon and a beef back tendon? The method is simple, remember 3 points, to ensure that you will not be fooled by the butcher.
1、Look at the quality of the meat
The front tendon meat is soft and tender, and you can feel it when you squeeze it with your hand, but the back tendon meat is harder and feels hard when you squeeze it.
2、Look at the fat
There is more fat in the anterior tendon and less fat in the posterior tendon, and this difference is obvious.
3、Look at the tendons
The beef tendon has tendons on the outside and inside, and we can observe the tendons on the outside. The tendons of the hind legs are wider and thicker than the tendons of the front legs, which makes a big difference.
When buying beef tendons, is it better to buy the front tendons or the back tendons?
To choose according to the cooking method, for example, to do fried beef, shabu-shabu beef, you have to buy the front tendon meat; and to do sauce beef, marinated beef, you have to choose the back tendon meat. Only the most suitable, not the best.
Because the front tendon meat has a lot of water, after a long time of cooking, a lot of water is lost, the meat becomes woody and shrinks severely, so the front tendon is not suitable for making marinated beef.
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