今天老公发过来这张 ”牛”片, 意义深远.
我是应当好好学习 , 虽然牛身上的肉统称为牛肉, 但每部分都有不同的名称, 和不同的食用功效.
这些年在国外 , 逐渐喜欢吃牛肉, 尤其是要在老公和儿子的熏陶下. 他二位可是食肉为生, 尤其是对牛肉情有独钟!
老公自称是做牛排和 ROAST BEEF 专家. 每次看他买牛肉时，总是有点心疼，二十多块一磅的牛肉啊！我常说，咱买便宜点的不行啊？哪那行！一码是一码，这比坐在餐馆里吃牛肉要便宜多了！多享受啊！他总是这样讲．这不，”牛”片发过来了，还有啥说的，开始学习吧．
Beef Rib CutsMeat from the rib section tends to be tender and well marbled with the fat that makes steaks and roasts juicy and flavorful. Rib steaks and roasts are sometimes called "prime rib" even when the meat isn't good enough to be graded "prime" by the USDA. It's best not to marinate rib cuts.
肋骨部分牛肉很嫩 , 有大理石花纹般瘦肉与肥肉相间的油脂 , 易于做牛排 , 油脂易于烘烤出水多和美味的上等牛排。 既使当牛肉不是足够好而被 USDA 分级的“初期”，肋骨烧烤的牛排称为“牛排”。 这种牛肉最好不用卤汁浸泡。
Beef Round Cuts
The round is a kind term for the rear end of the carcass. Those muscles are well exercised, so round cuts tends to be a bit tougher and leaner than cuts from the loin. Round cuts do well if they're cooked with moist heat, and many of them can also be roasted, as long as they're not overcooked.
这部分被称为牛屁股墩肉. 这部位因牛活动多, 所以肉比较粗糙, 不象牛腰部位肉那么嫩. 如果温度和湿度掌握分寸合适, 味道会很好. 这部分可以用来做烤肉, 但烘烤时间不能太长.
Beef Loin Cuts
The loin yields the most tender and expensive cuts of beef--but not the most flavorful. The choicest portion is the tenderloin, which is exquisitely tender and lean. The top loin and sirloin aren't as tender, but they're a bit more flavorful. Cuts from the loin require very little work to taste great. Indeed, steak lovers consider it almost a sacrilege to marinate them, or to cook them beyond medium rare.
这部分牛肉最嫩, 也最贵, 但味道并不是最好. 这部分最上乘的部位是tenderloin, 相当嫩,也相当细. 另外两部分牛肉top loin 和 sirloin 并不是最嫩, 味道却是最鲜美. 所有来自LOIN 部位的牛肉, 都很容易COOK, 喜爱牛排的人, 可以采用卤汁浸泡的方法, 或者烧制牛排的程度选为RARE DONE, MEDIUM DONE.
Breast & Flank Cuts (part of Brisket, Plate, Flank)
The breast and flank yield an assortment of cuts, including the flank steak, skirt steak, hanger steak, brisket, and short ribs.
肚皮肉产生了几种分类, 包括FLANK, BRISKET, SKIRT牛肉.
beef shank
This isn't a tender cut, but it's rich in flavor and great for making soups. Substitutes: veal shank OR stew beef (for beef bourguignonne) OR short ribs
牛毽子肉比较老, 但味道丰厚, 最适应做各种牛肉汤. 做炖子肉和卤子肉都很不错.
