Where is the fat cow?

Fat beef is not a specific part of cattle, but beef sliced after acid removal and hot pot washing.

Fat cattle are made by feeding, painless slaughter and advanced acid discharge technology. Usually, the high-quality "longest dorsal muscle" of the back and the boneless muscle of the abdomen are selected for trimming and shaping. Now, each part of the meat is made into "fat beef billets" with different names and sent to restaurants.

Then slice it with a special machine, dip it in delicious seasoning and cook it in hot pot. At this time, what you eat in your mouth is the real "fat cow".

Fat beef hotpot has been rising for many years. At the end of 1970s, it was introduced to China for the first time from Japan, Hongkong and other countries and regions, but most of them used imported fat cattle, especially American fat cattle.

In the past year or two, some catering units in Xi 'an began to use local Qinchuan cattle as raw materials for fat beef hot pot. For example, the fat beef hot pot on the fourth floor of Tongshengxiang restaurant uses the local Qinchuan beef.

Recommended parts of cattle

1, neck meat

It mainly includes trapezius neck muscle, pectoral muscle, gluteal muscle and scapular process muscle. One end of the bone fracture containing 1 to the seventh cervical vertebra is connected to the upper brain, and it is cut at the seventh cervical vertebra, and the other end is cut at the 1 cervical vertebra. After the cervical vertebra is stripped, the remaining part is extracted. Located in the neck of cattle, it is fat and thin, with dry and solid meat, disordered muscle texture and tough meat. Best for stuffing, stewing or soup.

2, cattle on the brain

The upper brain of cattle is the flesh of the back neck of cattle, which is located on the upper side of the neck, on both sides of the spine and in front of the ribs. The upper brain meat of cattle is fat and thin, and the proportion is relatively uniform. Its outer layer is red and white, with strong toughness, and its inner layer is red as tenderloin, with tender meat, which is suitable for cooking techniques such as frying, frying and boiling. For example, stewed beef on the brain and fried beef on the brain are all classic foods made from beef on the brain.

3. Bull's eye meat

It is the muscle of cattle, with one end connected to the upper brain and the other end connected to the outer ridge. The eye muscles look like eyes, and the fat is mixed with marble. Because the ribs and spine exercise less, the eye flesh is tender and suitable for cooking: rinse, roast and stir-fry.