Which part of beef is snowflake beef?

Snowflake beef refers to beef in which fat is deposited between muscle fibers to form obvious red and white marbled beef. It is also known as marble beef at home and abroad, which contains a lot of fatty acids needed by the human body. With the increase of fat content in beef, the content of cholesterol has decreased, and the nutritional value is much higher than that of ordinary beef. Let's take a look at which part of beef is snowflake beef.

Which part of beef is snowflake beef?

Snowflake beef is found in different parts of cattle. Snowflake beef is mostly classified according to its distribution density, shape and meat quality, but there is no clear standard in the industry, and the common "fat cow" can also be regarded as a kind of beef, and the choice of eye meat, upper brain and outer ridge is even better. Snowflake beef is fragrant, fresh and tender, and it is a high-grade beef suitable for both Chinese and Western food. The price is more expensive. The composition of the butter in ordinary beef is very different from that in the fat structure of this snowflake beef.

What are the conditions for producing snowflake beef?

1. Breed: the production of snowflake beef has specific requirements in terms of breed selection. In foreign countries, the most famous snowflake beef raised by Kobe and cattle in Japan. In 2013, Qinchuan cattle female parent and Red Angus cattle as male parents can also be bred to produce snowflake beef breeds. Good fat deposition conditions are a major requirement for the selection of snowflake beef breeds.

2. Feeding: in terms of feeding, the cow is fed normally. After the calf is born, it is different from the ordinary calf. The calf is growing from birth to 10 months. The foundation must be well laid. The most important thing to pay attention to is to let the calf eat more. The average calf may only make it full, while the snowflake calf needs to be fed 100%, because the most important thing at this stage is to let the snowflake calf grow bones, which requires a larger distance between the ribs of the snowflake calf. To enlarge the bones of the snowflake calf, you must first enlarge the stomach, and the bones will naturally enlarge. Then promote the development of meat through bone development. In the process of meat development, adipose tissue redevelops. Snow beef actually has a lot of capillaries between the muscle fiber bundles and muscle fiber bundles. Let capillaries deposit fat on the periphery of the blood vessel wall between muscle fiber bundles, thus forming snow beef.

Different eating methods of different parts of Beef

1. Beef neck meat: less fat, more red meat, with some tendons, its hardness is only second to the calf meat of beef, and it is the second hardest meat on the bovine body. It is suitable for minced meat or stewed and boiled soup. It is also good to make beef balls.

2. Beef shoulder meat: the distribution of fat is moderate, but it is a bit hard, and the meat also has a certain thickness, so it can eat the unique flavor of beef. It can be made to rinse beef or cut into small cubes for stew, suitable for stew, roast and stew, Curry Beef.

3. The front spine: with few tendons and extremely fine meat, it is suitable for making sukiyaki, beef rolls, steaks, etc., one of the most tender meats, for high-quality steak and barbecue.

4. Back: the meat is soft and fine, and it can be cut into large chunks at the same time. On the one hand, it can be used to make steak, and on the other hand, it can also be thinly cut to make shredded beef.

5. Tenderloin: the softest part of beef with almost no fat, that is, low-fat and high-protein, is the favorite of healthy foodies in recent years, suitable for stir-frying, frying, rinsing and roasting.

6. Beef buttocks: the red meat on the beef buttocks, which is soft and tastes good, suitable for all kinds of cooking methods. Steak tastes good, barbecue is said to be excellent, and some people use it to make sliced raw beef and eat it raw.

7. Breast meat: although the meat is fine, it is thick and hard and can be used for barbecue.

9. Breast meat: the meat is thick and hard, but it contains a lot of oil, which is easy to form Frosts Descent in cattle. In the first half, fat and lean meat can be arranged in layers, that is, the so-called "three pieces of meat" in Japanese, the "belly" in Chinese, the "three layers of meat" in Taiwanese, and the sirloin in the second half. Stir-fry, barbecue or stew.

10, hind leg meat: fat less meat rough, but easy to absorb the taste of spices, suitable for seasoning cooking to make cold dishes.

11. Step tendon: although there is little fat, it can show a soft taste after slow stewing over low heat, which is very suitable for stewing or entering soup.