Beef is an extremely nutritious food, with approximately 28gr of protein, 10gr of lipids, and 280 kcal of energy in 100gr of meat, twice as much as fish and many other types of meat. It is also one of the most consumed meats worldwide.
The appearance of the meat slices can deceive housewives, so you need to know how to choose fresh and delicious beef. (Photo: Sohu)
Protein, vitamin B6, potassium, iron, and antioxidants in beef help promote wound healing, boost immunity, anti-aging, and prevent diseases. However, you need to know how to choose fresh and delicious beef to ensure its nutritional value and safety.
How to choose fresh and delicious beef with the “3 No’s” principle
Many housewives always wonder why the beef they buy is often tough, smelly, and of poor quality. To avoid this situation, you can apply the “3 No’s” principle below:
Do not buy beef that is too wet or too dry
Delicious beef will have a slightly dry surface and feel slightly sticky when touched. Usually, beef that has just been slaughtered will have thick and hard meat fibers; after about 1-3 hours, the meat will gradually soften, and the characteristic smell of beef will become more pronounced. This is the ideal time for you to choose the best beef.
However, if the surface of the beef is too dry or too sticky, it should not be purchased as it may be from an old cow or has been soaked in water.
Water-injected beef will appear moist and slightly shiny on the outside; when picked up, it will look very appetizing. However, if left for a long time, the meat will continue to bleed, become tough when cooked, and emit an unpleasant odor. This type of beef will release a lot of water when stir-fried and will not taste good.
Do not buy if the meat has an unusual taste and color
If the beef lacks luster and has a very dark color, you should avoid it. Fresh beef has a bright red color and white or slightly yellowish fat. If the beef has a very dark red color, dark-colored fat, or even a pale green color, it is a sign of spoiled meat.
How to choose fresh and delicious beef: Look at the color of the tendons. (Photo: Sohu)
Fresh beef has a natural fragrance, and if you smell it carefully, you may even detect a grassy scent. Beef that is not very fresh but not yet spoiled will have a sour smell, and if it is rancid or rotten, it will have a putrid odor. If you come across a piece of beef with unusual and unpleasant color and smell, do not buy it.
Do not buy beef with low elasticity
When you press your finger into a piece of fresh and delicious beef, it will spring back; if you indent it, the meat will quickly return to its original state. If you remove your finger and the dent remains, it means the meat is spoiled or has absorbed water.
Testing elasticity with your fingers is a way to choose fresh and delicious beef. (Photo: Sohu)
With this type of meat, no matter how skillfully you cook it, the dish will have a poor flavor and significantly reduced nutritional value.
The best beef cuts to choose from
The following are the most favored parts of the cow, and you can choose to buy them according to the dishes you plan to prepare:
Beef Brisket
This is the soft muscle located between the belly and the ribs of the cow. The meat will be a mix of fat, tendons, and lean meat. Brisket is suitable for braising and stewing. The dish will be very fragrant, tender, and delicious if you stew it for a sufficient amount of time.
Beef Ribs
Beef ribs. (Photo: Sohu)
Beef ribs are very firm, with little fat and lots of lean meat, making them ideal for stewing, soup, braising, or grilling.
Beef Eye Round
Beef eye round. (Photo: Sohu)
Discerning diners often choose this part of the beef. It is located above the front thigh of the cow. It is called “eye round” because after being cut, the meat resembles the shape of an eye. The distribution of fat and lean in this cut is very even. Due to the high-fat content, this piece of meat will be extremely tender and tasty when grilled or fried.
Beef Tenderloin
Beef tenderloin. (Photo: Sohu)
The tenderloin is located on either side of the cow’s spine and is the softest part of the animal. Beef tenderloin is very lean, with an extremely low-fat content, and is also tender. It is suitable for stir-frying, frying, and pan-frying. However, you need to adjust the temperature correctly to ensure the meat does not become tough.
According to VTC News
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