1. Shank – The Star of Braised/Marinated Beef
The shank, especially the front and rear shank (also known as the “money muscle”), is the most popular cut for braising or marinating. Its firm texture and interlacing of tendons and collagen create the perfect structure. When braised for a long period, the collagen melts, resulting in tender yet non-dry meat, with softened tendons that retain a pleasant chewiness.
This cut is also excellent for making beef jerky.
Reasons to Choose:
– Balanced tendon-to-lean meat ratio, allowing for effective flavor absorption.
– When sliced, the distinct meat grain provides an appealing chewiness.
2. Beef Belly – Rich and Flavorful
Beef belly, taken from the abdomen and lower chest, features large muscle fibers marbled with fat. While it lacks the crispiness of the shank, it entices with its flavorful fat layers, resulting in tender, aromatic, and fatty-yet-not-greasy meat.
Reasons to Choose:
– The fat and lean meat blend creates a rich flavor without being overly greasy.
– Suits those who prefer softer meat with a slight chew.
3. Loin – Tender and Melts in Your Mouth
The beef loin (also known as the sirloin) is located between the spine and the outer ribs. It has minimal tendons, making it tender and quick to absorb sauces. When marinated in soy sauce, the meat retains its juiciness, almost melting on the tongue.
Reasons to Choose:
– Tender meat texture, ideal for those who enjoy meat that melts in the mouth.
– When sliced, the meat displays a beautiful reddish-pink hue, and its flavor is robust.
4. Brisket – Chewy, Fatty, and Collagen-Rich
The brisket, located in the front chest area, is abundant in fat, tendons, and collagen, delivering a distinctive chewiness. When marinated in soy sauce, the tendons form a smooth gelatinous layer, providing natural fat without the need for additional oil. The dish is best enjoyed with chopped garlic or chili oil.
Reasons to Choose:
– Rich in collagen, which forms a natural jelly layer when cooled, preventing dryness.
– The blend of tenderness and chewiness enhances the unique flavor the more you chew.
5. Fore Shank – Flavorful and Chewy
While less famous than the shank, the fore shank boasts a very tight muscle and tendon structure, perfect for those who relish a chewy, crunchy texture. When marinated in soy sauce, the meat achieves a unique flavor profile—softer than the loin but firmer than the brisket.
Reasons to Choose:
– Optimal tendon-to-meat ratio, offering both chewiness and sweetness.
– A blend of shank and belly characteristics, ideal for those seeking new cooking methods.
The key to delicious marinated beef lies not only in the seasoning but also in the cut of meat chosen. Each type delivers a distinct experience, from the crispiness of the shank to the tenderness of the loin and the richness of the brisket. If you’re eager to try this dish, don’t overlook these five premium cuts to achieve the most delectable results.
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For reference, here’s a recipe for braised beef in soy sauce (which can also be understood as braising and then marinating in soy sauce): Ingredients: – 450g beef shank – 3 tablespoons oil; 10 slices ginger; 1 bunch scallions; 1 piece cinnamon; 6 cloves; 6 tablespoons sugar; 6 cups water; ½ cup soy sauce; ½ cup cooking wine; 1 tablespoon salt Instructions: Blanch the beef shank in boiling water for about 5 minutes, then remove. In a pan, heat 3 tablespoons of oil and fry the ginger until fragrant and golden. Add the scallions, cinnamon, and cloves, sautéing until aromatic. Then, add the sugar and stir until dissolved. Pour in 6 cups of water, ½ cup soy sauce, ½ cup cooking wine (the alcohol will evaporate during the 2-hour cooking process), and 1 tablespoon of salt. Place the beef in the pan and simmer over low heat for 2 hours. Remove the beef and let it cool before slicing. For a more intense flavor, you can marinate the beef in the soy sauce mixture overnight in the refrigerator. This dish is best enjoyed with chili sauce. |
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