Beef: We introduce the characteristics of each part of beef and recommended recipes that make use of each of them!

Introduction

Beef has a large difference in taste and texture depending on the part, making it an essential ingredient in Japanese food culture. Typical parts of beef include fillet, beef, and thigh meat, and there are cooking methods that make use of their characteristics. In this article, we will introduce the characteristics of the typical beef parts and recipes using each part.

Beef tender meat

Beef tender is a long, narrow part inside the sirloin, and is a rare and valuable part with only two per head. It's extremely soft and low in fat, making it perfect for steaks and steak tartare.

Beef thigh meat

Beef thighs are hard parts with about half the meat and half the streaks, but when simmered slowly, they bring out a delicious flavor. This is the perfect part for making soup.

Veal rose

Unlike regular beans, veal beans are characterized by a low fat and a refreshing taste. It is used in stews and other places.

Characteristics and uses of beef shank meat

Beef shins are meat that can be extracted from the legs of a beef, and is characterized by its firm texture, with a moderate mix of muscle and fat. This area has a lot of exercise, so muscle fibers are developed, and when simmered slowly, it becomes softer and more delicious. It is especially suitable for soups, stews and stews, and when simmered for a long time, the gelatin that comes out from the meat adds a richness to the entire dish.

Characteristics and uses of beef beef beef

Beef beef is meat located on the breast of a beef, with a distinctive look with alternating layers of fat and lean meat. This layer of fat adds a deep flavor to the dish, making it especially suitable for stews and baked dishes. Because it is high in fat, it can be enjoyed with a juicy taste when baked, and when simmered, the fat melts, giving your dish a rich and deeper look. It is used in a variety of dishes, including yakiniku, beef stew, and curry.

Veal thigh

The thighs of beef under 10 months old are pale pink and very tender. It is preferred in Europe over beef, with less richness, but less fat.

Beef spare ribs

Beef spare ribs imported from the United States are made from thin slices of beef meat at right angles to the ribs. It's delicious when seasoned with yakiniku or salt and grilled into a grilled grill.

How to cut beef

When cooking beef, there are two ways to cut it along the fibers and one by one to cut it at a right angle to the fibers. The cutting along the fibers is chewy, while the cutting at right angles to the fibers is soft and edible.

Recommended recipes for beef by part

Here we will introduce some recommended recipes that make use of various beef parts.

Beef meat tofu

Ingredients (serves 4)

• Thinly sliced ​​beef: 200g
• Tofu (cotton): 1 piece
• Divine or thin green onions: 8 bottles
• Dashi: 1 cup
• Alcohol, sugar, soy sauce, mirin, salt: suitable amounts of each

How to make it

1. Select the fatty portion of the beef, spread it out and cut it into bite-sized pieces.
2. Lightly drain the tofu, then cut into two vertically and then 2cm wide. 3. Wash and drain the water, cut off the roots and cut into 3-4cm lengths.
3. Put the pot over a heat and add the beef tallow, hold it down with a sprinkle, and slowly melt it over low heat and blend it in.
4. Remove the pot from the heat, place it on a wet cloth to cool, add the beef and place it over medium heat, and stir-fry quickly until the meat changes color.
5. Add the tofu and pour in the dashi, add 3 tablespoons each of sake, sugar and soy sauce, 2 tablespoons mirin, and a little salt to taste, and turn it high.
6. Once it boils, turn to medium heat and simmer, stirring lightly from time to time until the simmer is low.
7. Just before turning off the heat, add the broth, mix and stir in, and quickly cook it and serve in a bowl.
   • If you don't have beef fat, use just under 1 tablespoon of salad oil to stir-fry the meat instead.

Beef Hachiman roll

Ingredients (serves 4)

• Thinly sliced ​​beef (lean): 5 pieces (approx. 800g)
• Burdock: 500g
• Potato: Appropriate
• Salad oil, salt: suitable amounts for each

How to make it

1. Scrape the burdock into 14-15cm lengths, then cut into 7-8mm square rods, and soak them in water. Put in a pot and boil from the water for about 15 minutes, then lift into a colander.
2. Spread the beef, place one burdock on top, wrap it in a spiral shape, and then hold the end of the roll with a pile. In the same way, roll five pieces.
3. Heat 1 tablespoon of salad oil in a frying pan and cook the rolled meat while rolling it. Add the ingredients in brackets, cover and steam over low heat for 2-3 minutes.
4. Remove the lid, roll the meat to the touch of juice, remove the puff and cut into 2-3cm wide pieces. Serve with salted pods and peas and it's finished.

How to make Kansai-style sukiyaki

Ingredients (serves 4)

• Thinly sliced ​​beef (loin): 600-800g
• Baked tofu: 1 piece
• Chopstick dismissal (return with lukewarm water): 4
• Shirataki: 1 piece
• Green onions (diagonally sliced): 2
• Shimeji (loose): 1 pack
• Chrysanthemum (cutting hard roots): 1 wax
• Eggs (break): 4-8
• Sugar and soy sauce: suitable amounts for each

How to make it

1. Cut the grilled tofu in half lengthwise and cut into 1-2cm thick. Chroshi is cut into triangles. Boil the shirataki, drain the water, and bundle it into 8 pieces.
2. Assort the meat and other ingredients on a large plate.
3. Heat the sukiyaki pot, add the beef tallow and allow the pan to blend with the fat. Add the beef and green onions and grill them, and when the aroma begins to develop, sprinkle 1-2 tablespoons of sugar and soy sauce, and add the ingredients such as grilled tofu. Add the shirataki to the end and eat it in the order in which it is cooked, with eggs.

How to make beef stroganoff

Beef Stroganoff is a creamy, rich and delicious Russian dish made with beef and mushrooms. The tomato puree and fresh cream are exquisitely intertwined, bringing out the flavor of the beef. In this article, we will show you how to make butter rice that goes perfectly with beef stroganoff.

Ingredients (serves 4)

• Thinly sliced ​​beef (lean meat): 400g
• Mushrooms: 240g
• Garlic: 2 cloves
• Tomato puree: 1 cup
• Paprika: 1 tsp
• Fresh cream: 1 cup
• Marsh: A little

How to make it

1. Spread the beef, cut into 3-4cm wide pieces, and season with salt and pepper.
2. Wash the mushrooms, split into two or four pieces, stir-fry them in butter, season them with salt and pepper, then remove them. Chop the garlic finely.
3. Heat the salad oil and butter in a pot, add the beef and stir fry until browned.
4. Add garlic and stir-fry, add the tomato puree, and stir-fry while tangled with the meat until the moisture is gone.
5. Add the mushrooms and stir-fry, season with paprika, salt and pepper, and add a little sugar as a secret ingredient. Finally, add fresh cream to finish.

How to make butter rice

material

• Rice: 4 cups
• Butter: 4 tablespoons
• Onion (chopped): 4 pieces
• Soup (2 solid soup base + water): 960cc
• Salt and pepper

How to make it

1. Wash the rice at least 30 minutes in advance.
2. Melt the butter in a thick pan and fry the onions.
3. Add the rice and stir-fry slowly, then pour in the boiling soup and season with salt and pepper.
4. When steam is released on medium heat, turn it low, cook for about 12 minutes, then let it steam for 15 minutes.

Serving

• Place butter rice on a plate and serve with beef stroganoff. Add marsh if you like and it's done.

We also introduce special recipes using beef

Rape blossom omelette

Fry the rape flowers thoroughly and remove the moisture until they become soft.

Rape blossom omelette

Fry the rape flowers thoroughly and remove the moisture until they become soft.

Rape blossom omelette

Fry the rape flowers thoroughly and remove the moisture until they become soft.