How to choose beef tendon meat
Beef shank is a frequent guest on many family tables. Whether it is braised, stewed or cold, it can show its unique flavor. However, how to choose high-quality beef tendon meat is a science. This article will provide you with a detailed purchasing guide based on the hot topics and hot content on the Internet in the past 10 days.
1. Basic characteristics of beef tendon meat
Beef tendon meat is located in the front and rear legs of the cow. It has thicker muscle fibers and contains more connective tissue, making it suitable for long-term stewing. It is characterized by firm meat, clear texture, and delicious and chewy texture after cooking.
| parts | Features | Suitable for cooking style |
|---|---|---|
| forelegs | Thinner muscle fibers and less fascia | Braised and stewed |
| hind leg tendon | Muscle fibers are thicker and there is more fascia | Braised and cold |
2. How to choose high-quality beef tendon meat
1.look at color: Fresh beef tendon meat should be bright red or dark red, with a shiny surface. If the color is dark or gray, it may not be fresh.
2.Feel elastic: Press lightly with your fingers and the fresh beef tendon will spring back quickly. If the depression does not recover for a long time after pressing, it means the meat quality is poor.
3.smell: Fresh beef shank has a slight meaty smell. If it has a sour or peculiar smell, it is not recommended to buy it.
| Purchasing indicators | Premium features | inferior features |
|---|---|---|
| Color | bright red or dark red | dark or gray |
| Flexibility | Quickly rebounds after pressing | The dent does not recover after pressing |
| smell | Light meaty smell | Sour or peculiar smell |
3. Frequently Asked Questions about Beef Tendon
1.Does beef tendon need to be blanched?
Yes, it is recommended to blanch beef shank before cooking to remove blood and impurities, making the soup clearer and taste better.
2.How to differentiate between beef tendon and beef brisket?
Beef tendon meat is located in the legs, with firm meat and more fascia; beef brisket is located in the abdomen, with softer meat and more fat.
| question | Answer |
|---|---|
| Does it need to be blanched? | It is recommended to blanch water to remove blood and impurities |
| How to differentiate between beef tendon and beef brisket | Beef tendon has firm meat and lots of fascia; beef brisket has soft meat and lots of fat. |
4. Cooking suggestions for beef shank
1.Braised Beef Tendon: Cut the beef shank into pieces and blanch, add soy sauce, cooking wine, rock sugar and other seasonings, and simmer for 1-2 hours until the meat is crispy and tender.
2.Cold Beef Tendon: Slice the cooked beef tendon meat, add minced garlic, coriander, chili oil and other seasonings and mix well. It has a refreshing and appetizing taste.
| cooking method | Suggested condiments | cooking time |
|---|---|---|
| braised | Soy sauce, cooking wine, rock sugar | 1-2 hours |
| Cold salad | Minced garlic, coriander, chili oil | 30 minutes |
5. Summary
Choosing a good shank requires paying attention to color, elasticity and smell, and choosing front or rear shank shanks depending on how you cook it. With proper cooking methods, beef shank can become a delicacy on the table. I hope this article can help you become more comfortable when purchasing and cooking beef shank.
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