Which part of a cow is a fat cow?

Fat beef is not a specific part of cattle, but beef sliced after acid removal and hot pot washing. Fat cattle usually choose high-quality "longest back muscle" and abdominal boneless muscle for trimming and shaping, and all the meat in each part is made into "fat beef blanks" with different names and sent to restaurants.

There is no part of a cow called a fat cow. Fat cow means "beef eaten in hot pot". It is neither a breed of cattle, nor a cow slaughtered after fattening, nor a fat cow. It refers to the part of beef that is sliced after acid removal and used for hot pot rinsing, and is called "fat beef".

It can be said that all kinds of meat can be cooked for fat beef except beef brisket, because beef brisket has many tendons and is not suitable for making fat beef slices.

Production process of fat cattle

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 is eaten in the 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.

Which parts of cattle are suitable for eating fat beef hot pot?

The main varieties of shabu-shabu are the outer ridge and the inner abdomen of cattle. Specifically, for example:

1, eye fat cow. It's the first class of fat cattle. It is made from the middle part of the back of super cattle. Because it is fat and thin, it looks like eyes, so it is called eye meat. It is characterized by delicate and smooth taste.

2. Fat cows go to the brain. The upper part of the back is called Shangnao because it is close to the head gang. Its characteristic is that fat is deposited in meat like marble spots, which is a good rinse.

3, the outer ridge fat cattle. Fat is deposited on the side of the meat, red and white, which is abnormal in appearance. It can be eaten by rinsing or raw. Fat cattle with external ridges are divided into five external ridges, A external ridges and F external ridges.

4, belly. The meat featured behind the ribs is fat but not greasy, thin but not firewood, tender and fragrant, fresh in color and suitable for rinsing.

What do you mean by fat cow 1, 2, 3, 4?

The difference between 1, 2, 3 and 4 refers to the different qualities of fat cattle.

1 indicates that fat cattle have the best quality. Generally, natural beef pieces are directly made into beef strips that can be put on a slicer.

No.2 is a synthetic beef strip with a few small pieces of fat beef and butter in the middle.

Number three is even worse. It is beef strips made of veal and butter.

No.4 is even worse, basically a combination of minced beef and butter.

Because it is synthetic, after many fat cows are sliced, you can see a clear and regular division between a lean meat and a fat meat.

Because butter and lean meat are packed neatly, fat cows simply can't grow such an obvious dividing line between fat and thin. The boundary of fatter and thinner proves that the meat is more broken.

The real natural block is not obvious, but if you look closely, it grows naturally and the boundaries are blurred.