Korean barbecue beef what part

Korean barbecue meat used in the beef is mostly the hind leg meat, such as buttock point meat, floor meat or cucumber meat, these parts of the meat is more sinewy, eating taste better.

Beef is a common meat in life, generally speaking, different parts of the beef has a different edible taste, cooking is not the same, the common parts of life are beef neck, beef shoulder, breast meat and tenderloin and so on.

The tenderloin is the most tender part of beef, also known as tenderloin or filet mignon, which is basically low-fat meat, very tender and often used to make filet mignon.

Doing beef sauce, you need to use the parts of the beef waist nest meat or beef tendon meat, the most authentic beef sauce more use of the front leg of the tendon meat, because this part of the beef, to do the best taste of beef sauce consumption.

Life, for the beef is recommended to eat now buy, if you buy more than consumption is not finished, short-term consumption, you can put in the refrigerator in the freezer, if you intend to long-term preservation, you can put in the refrigerator frozen preservation.

For frozen beef, it is recommended to choose cold water to thaw when dealing with frozen beef in 5 to 20 ℃ of water, it is best to soak the whole piece of beef, it is not recommended to use hot water to thaw.