The meat on the beef tenderloin is the tenderest part of the beef, and it is the tender and lean meat cut from the back of the beef. Beef tenderloin is divided into "Sirloin" and "Fillet". It can be purchased with or without bones and is suitable for barbecue.
Beef is sweet in taste and neutral in nature; it returns to the spleen and stomach meridians;
Beef has the effects of nourishing the spleen and stomach, replenishing qi and blood, strengthening muscles and bones, and eliminating edema.
The elderly eat beef and cactus together, which can fight cancer, relieve pain, and improve the body's immune function;
Beef and red dates stewed can help muscle growth and promote muscle growth. Wound healing effect.
Beef has the effects of replenishing qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, quenching thirst and salivation, and is suitable for those with weak and weak qi and shortness of breath
Suitable for people with weak muscles and bones, anemia, chronic illness, and yellowish and dizzy complexion;
Extended information:
Beef is suitable for the following groups:
1. Suitable for growth, development, and surgery. People who are recovering from illness, recovering from illness, people with weak Qi, shortness of breath, weak body, weak muscles and bones, anemia, chronic illness, and yellowish eyesight;
2. People with infectious diseases, liver disease, and kidney disease should eat with caution. ; Yellow beef is a hair-raising substance, so people suffering from scabies, eczema, acne, and itching should use it with caution.
3. People with high cholesterol, high fat, the elderly, children, and people with weak digestion should not eat more.
Beef selection skills:
Take a look at the skin to see if there are red spots. No red spots mean good meat, and those with red spots mean bad meat; look at the muscles, fresh meat is shiny , the red color is uniform, inferior meat has a slightly darker color; look at the fat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of spoiled meat is green.
On the second smell, fresh meat has a normal smell, while inferior meat has an ammonia or sour smell.
Three touches, one is to touch the elasticity. Fresh meat is elastic, and the dents will recover immediately after acupressure. Defective meat has poor elasticity. The dents after acupressure will recover very slowly or even cannot be recovered. Deteriorated meat has no elasticity. ; Second, check the viscosity. The surface of fresh meat is slightly dry or slightly moist and not sticky. The surface of sub-fresh meat is dry or sticky. The newly cut surface is moist and sticky. The spoiled meat is seriously sticky and the surface is extremely dry. However, some meat has serious water injection. It's not sticky at all, but it looks wet and not strong.