How to choose beef? Beef fat content

Beef is rich in protein and amino acids, and its amino acid composition is closer to human needs than pork. Sichuan-style red beef shreds, tender stir-fried beef slices, silver shredded beef, vegetable beef, vanilla red sauce beef, curry beef, fried beef with scrambled eggs, tomato beef soup, and beef stew with potatoes. There are many ways to cook beef, let's take a look!

Contents of this article

1. How to choose beef

2. Beef fat content

3. Method and ingredients for marinating beef

How to choose beef

Tip 1: The surface of fresh beef is slightly dry, not sticky to the touch, and has a smooth surface.

Tip 2: Fresh beef recovers quickly after being pressed by fingers and is very elastic.

Tip 3: Fresh beef has a uniform red color and is shiny. Tip 4: Fresh beef smells rich in meat and has a grassy flavor when you take a closer look.

Cumin beef, green pepper beef, dry beef, spicy beef, boiled beef, stir-fried shredded pork with lettuce, beef jelly, cold beef slices, hot beef with double shreds, etc.

Braised beef in soy sauce, beef with lily bulbs, beef with skin in dry pot, beef fried with cashews, shredded beef, beef skewers, beef rolls, beef Wellington, beef strips with chili peppers, Japanese beef, curry beef balls, etc.

Beef fat content

The fat content in every 100 grams of beef is 2.3 grams, which is very low in fat. Beef refers to the meat obtained from cattle and is one of the most common meats. Beef has a high protein content and low fat, and has a high nutritional value.

Beef is rich in protein and amino acids, and its amino acid composition is closer to human needs than pork.

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 fat of fresh beef is white or light yellow, while the fat of inferior beef lacks luster and is green in color.

Corned Beef Method and Ingredients

First, wash the beef and cut it into slices or granules, add a little chicken powder, an appropriate amount of salt, starch, and cooking wine, stir, then add black pepper and continue to stir evenly, cover with plastic wrap and marinate for an hour. The main ingredients for marinated beef are chicken powder, salt, starch, cooking wine, and black pepper.

Wash the beef thoroughly. The beef bought from the market contains a lot of dust, bacteria, and blood, so it needs to be rinsed with running water for a while, which can also wash away some of the fishy smell of the beef.

Do not marinate the beef for too long or add too many ingredients. The purpose of marinating beef is to make it smoother and softer so that it will not be overcooked when stir-fried. If the beef is marinated for too long or too many ingredients are added, the flavor of the beef itself will be affected, which will in turn affect the taste of the entire dish.

When marinating beef, add the right amount of starch. If you add too much, it will be sticky. Stir it several times to make sure it is evenly mixed.