Many people believe that there is no difference between the meat from the forelegs and hind legs of a cow. However, a beef vendor reveals that the meat from the forelegs and hind legs are actually quite different, with contrasting flavors.
So, what are the differences between the beef from the forelegs and hind legs, and which one should you choose when buying?
First of all, we need to know that cows rely on their forelegs to exert force when walking, unlike pigs that primarily use their hind legs. Consequently, the foreleg meat of a cow is more sturdy, with even distribution of tendons and fat.
The vendor explains that the hind legs of beef are less firm because they are not subject to frequent exertion. The meat from the hind legs is relatively tender, which is the fundamental difference in flavor between the foreleg and hind leg beef.
The different qualities of the meat from the forelegs and hind legs also contribute to variations in cooking techniques for both cuts of meat. For example, the meat from the forelegs of a cow is tender, has more fat, and a rich beef flavor, making it suitable for braising or slow-cooking with sauces.
The meat slices cut from the foreleg of a cow have clear and translucent patterns, which come from the tendons. These tendons provide a chewy texture, making them ideal for salads or Vietnamese-style fresh meat dishes. On the other hand, the meat from the hind legs is firm, with fewer tendons and fat, and more lean meat, making it suitable for stir-frying or as filling for dumplings or meatballs.
In conclusion, we can affirm that the main difference between the meat from the forelegs and hind legs of beef lies in the forelegs having less meat, tender meat, and more tendons, while the hind legs have more meat, fewer tendons. Therefore, depending on the purpose of your cooking, choosing the right cut will ensure delicious and enticing dishes.
Source: Bảo vệ công lý
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