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The Ultimate Guide to Buying Beef: Impress Your Butcher

This is a mouth-watering cut of beef that is incredibly tender and packed with flavor. A true delicacy, this nutritious meat is a healthy option, offering a unique and exquisite culinary experience.

Administrator

25 July, 2024

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Beef is a nutritious food, which is why it is a popular choice for meals. It is versatile and can be prepared in a variety of ways, including grilling, stir-frying, salads, lime marinades, stews, and braises, all of which are delicious and appealing. It is especially beneficial for growing children to include beef in their diet to boost their health.

Each cut of beef is suited to different cooking methods. However, if you ask the butcher for the tastiest cut, they might not give you a straight answer or may steer you towards a less desirable piece.

Generally, those who are knowledgeable about beef will only ask for one cut: the beef tenderloin. As it is a small cut, it is usually more expensive. But it is worth the extra cost, as the tenderloin is exceptionally tasty and tender.

There is a significant difference between beef tenderloin and regular beef. In terms of nutrition, the tenderloin is superior to other cuts. It comes from the loin, a well-exercised part of the cow, resulting in very little fat. It is also softer and easier to chew. As the tenderloin is so nutritious, it is best to cook it as soon as possible after purchasing to maintain its quality.

So, how can we identify the tenderloin when buying beef? It’s quite simple. Firstly, look at the color; a fresh tenderloin will have a shinier, redder, and more attractive appearance. You can also feel the texture; the tenderloin will be firmer to the touch. It will feel harder and have a thin membrane on the surface, which means it won’t stick to your hand, making it easy to recognize.

FOR MORE INFORMATION ON HOW TO MARINATE BEEF, SEE BELOW.

First, slice the beef thinly and evenly. Then, wash the meat in a bowl with just enough water to remove any excess blood, which can cause a slight fishy smell. After rinsing, let the meat air dry.

Place the beef in a bowl and add some grated ginger, half a teaspoon of pepper to enhance the aroma and reduce any off-putting odors, a teaspoon of soy sauce (be careful not to add too much, as it can overpower the dish), and a pinch of sugar.

The purpose of adding sugar is to tenderize the meat fibers, preventing toughness. Then, add two teaspoons of cooking wine to further reduce any unpleasant smells. Once the seasonings are added, mix well to ensure even coating.

Note: Adjust the amount of seasoning according to the quantity of beef, and feel free to add or reduce the seasonings to suit your taste.

Finally, add a tiny amount of starch (cornstarch or a little flour) to help the beef retain moisture. This will prevent the meat from drying out when stir-fried at high temperatures, resulting in a softer and tastier dish. After adding the starch, mix well and let the meat sit for 20 minutes. It is now ready to be stir-fried. Remember not to add salt during the marination process!

Source: PhunuVietNam

Frequently asked questions

Grass-fed beef comes from cattle that have been raised on a diet of grass and other forage plants, while grain-fed beef comes from cattle that have been fed a diet of grains such as corn and soy. Grass-fed beef tends to be leaner and have a stronger flavor, while grain-fed beef is usually more marbled and tender.

The most common cuts of beef include the rib, the short loin, the sirloin, the round, and the chuck. Each cut has different characteristics and is suitable for different cooking methods. For example, the rib and short loin are very tender and best suited for grilling or roasting, while the round is leaner and best for slow cooking methods like stewing or braising.

When buying beef, look for bright red or cherry-red meat with white fat. Avoid meat that has a brown or grayish color, as this indicates that it is not fresh. Also, check the use-by date and make sure the packaging is intact and not leaking.

Beef can be stored in the refrigerator for up to 3-4 days, or in the freezer for several months. When cooking beef, it is important not to overcook it, as this can make the meat dry and tough. For best results, use a meat thermometer to check the internal temperature of the meat and refer to a cooking guide for the appropriate doneness temperature for your desired level of doneness.

Look for a butcher shop that sources their meat from local farms and has a good reputation in the community. Don’t be afraid to ask the butcher questions about the meat, such as how it was raised and what cuts they recommend. Building a relationship with your butcher can help you get access to the best cuts of meat and personalized recommendations.