In the Tet feast, dishes made from beef core are diverse, very popular with many families such as beef shank soaked in fish sauce or beef hotpot. However, to choose quality beef core, housewives need to grasp some secrets:
Observe colors and veins
The first secret to evaluating the quality of the beef core is color. Delicious beef core pieces must be naturally bright red, with small meat fibers and the accompanying fat is light yellow.
Housewives should avoid buying pieces of meat that are dark red or black, as this is a sign from an old cow or that has been left for a long time. Besides, meat that is pale red or pale green, it is very likely that it is frozen meat for a long period of time.
The characteristic of a delicious beef core is beautifully distributed tendons. When choosing, you should prioritize meat with white, clear tendons that are evenly interwoven with each meat fiber. If the beef core tendon is cloudy yellow or oozing, it is a sign that the meat has begun to decompose.
Elasticity test
Checking elasticity is one of the effective secrets to choosing fresh beef core. When gently pressing your finger on the piece of meat, it will soften and the hollow immediately returns to its original state. If the hollow remains, it proves that the meat has been left for a long time and the muscle bonds are broken.
Pay attention to pieces of meat that leak when pressed and are likely to be meat that has been pumped with water to increase weight. The surface of a delicious beef core must be dry but still retain its natural moisture. When touched, there is no greasy or sticky sensation.
Perception through scent
Fresh beef always has a characteristic smell that is very easy to recognize. Housewives should try it and if they smell bad, sour or strange unpleasant odors, they should not buy this beef core.
For dishes that require sophistication in processing such as braised beef with fish sauce or hotpot, the original delicious taste of the beef core will largely determine the quality of the dish.
