Why is beef tenderloin cheaper than beef? The difference between wagyu and regular beef

Beef is tender, nutritious, and has a very low content of saturated fatty acids in its fat. It is very suitable for fitness enthusiasts and those who want to lose weight. It can satisfy the taste buds that want to eat meat and absorb the nutrients of the meat. Many friends are curious about why beef tenderloin is cheaper than beef. Let's find out.

Contents of this article

1. Why is beef tenderloin cheaper than beef?

2. The difference between Wagyu and regular beef

3. Best spices for beef stew

Why is tenderloin cheaper than beef?

Beef tenderloin is cheaper than beef because it is frozen meat, or it is not pure beef tenderloin, but made from minced beef. Beef tenderloin refers to the tenderloin of beef. Like pork tenderloin, beef tenderloin is the most delicate meat part, tender and delicious, fresh and refreshing.

Beef tenderloin is not suitable for long-term stir-frying, which will affect the smooth and tender taste. It is recommended to stir-fry for 3-5 minutes.

The recipes for beef tenderloin mainly include beef tenderloin with hot peppers, beef tenderloin with garlic, pan-fried beef tenderloin with peppers, beef tenderloin with black pepper, beef tenderloin with Hangzhou pepper, etc.

The beef carcass in my country is generally divided into twelve parts. Modern slaughtering and processing enterprises divide beef into tenderloin (beef fillet), sirloin, eye meat, top meat, brisket, shoulder meat, loin, shank meat, and belly meat.

The difference between Wagyu and regular beef

Wagyu beef is tender and melts in your mouth, while regular beef is a bit dry. Wagyu beef muscle fat has a very low saturated fatty acid content and is rich in nutrients, while regular beef is relatively less nutritious. Wagyu beef has obvious marble patterns and tender meat, while regular beef is tougher. Wagyu beef is fed special feed, while regular beef is mostly fed roughage.

Different eating methods are recommended according to the grade of Wagyu. A5 Wagyu is most suitable for sashimi, as its subcutaneous fat is evenly distributed in the shape of snowflakes and melts in your mouth. A4 and A3 Wagyu are suitable for charcoal grilling, where high temperature melts the fat and gives it a strong aroma. A3 Wagyu has a moderate amount of fat and lean meat, making it suitable for sushi and shabu-shabu.

Best Spices for Beef Stew

Bay leaves, which are the leaves of the laurel tree, have a very strong aroma and are the best choice for beef stew. Cardamom, which has a special aroma and is an indispensable spice for beef stew. The grass fruit is oval in shape and needs to be fried briefly before adding it.

Bay leaves are the best spice for beef stew. When choosing bay leaves, don't use too many, two or three will be enough. If you want the bay leaves to emit more fragrance, you can grind them and put them in.

When frying the grass fruit, you must wait until its shell swells up, then break it into pieces and put it in. Don't put too much spices, as too much will make the soup bitter and taste bad.