How to quickly defrost frozen beef rolls? How many types of beef are there?

Do you know? Eye rib fat is the best quality beef among fat beef. It is made from the middle part of the top grade beef spine. It is called eye rib because of its alternating fat and lean parts and its eye-like shape. Its characteristic is that it tastes as delicate as silk when eaten with hot pot. In fact, there are more than one kind of fat beef. Today we will open the following content to learn more about it. I hope it will be helpful to you.

Contents of this article

1. How to quickly defrost frozen beef rolls

2. How many types of fatty beef are there?

3. How to remove the fishy smell of beef rolls

How to quickly deglaze frozen beef rolls

If you want to thaw frozen beef, you can put it in the refrigerator and thaw it slowly. It is best to put it in the refrigerator in advance. Once thawed, you can refrigerate it for 1 to 2 days. If you decide not to use it, you need to put it back in the freezer.

You can also put it in a sealed bag and thaw it in cold water. Put the beef in a sealed food bag and put it in cold water to thaw. The outer packaging must be well sealed. Soak it in cold water for half an hour, change the water and let it continue to thaw. Do not put it directly in water to thaw, otherwise the beef will basically not taste good, so pay special attention.

How many types of fatty beef are there

1. Eye meat of beef, which is the best quality among the fat beef. It is made from the middle part of the top-grade beef spine. It is called eye meat because of its fat and lean texture and eye-like shape. Its characteristic is that it has a delicate and silky taste when eaten with hot pot.

2. Top brain fat: The meat on the upper back of the cow is called top brain because it is close to the head. It is characterized by fat deposited in the meat in the shape of marble spots, making it a great choice for hot pot.

3. The tenderloin is made from the middle and rear part of the tenderloin. The fat is deposited on one side of the meat. It is red and white in color and looks very beautiful. It can be eaten hot pot or raw. The tenderloin can be divided into 5 grades of tenderloin, grade A tenderloin to grade F tenderloin.

4. Belly fat is carefully selected from the back of the ribs. It is fat but not greasy, lean but not dry, and suitable for hot pot.

How to remove the fishy smell of beef rolls

The fishy smell of beef can be removed by blanching in boiling water. This method is commonly used and simple. First, put the beef in a basin and pour in boiling water, then soak it in the boiling water. After about a few minutes, pour out the water and rinse it with clean water.

Directly soak the beef in cold water for about two or three hours, until the blood in the beef is soaked out. Of course, you need to constantly change the water during the soaking period. Soaking in cold water can also remove the fishy smell, but this method takes relatively longer.

Clean the beef, put it in a large bowl, add appropriate amounts of onions, garlic, ginger and a small amount of white wine, and marinate for about 15 minutes to remove the fishy smell. After marinating, you can make the beef into your favorite dishes. Not only will the fishy smell be gone, but the taste will also be quite good.