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ProductYise products include five major sections: 600 fresh and frozen products, 400 meat products, 200 e-commerce products, 200 international trade products, and 100 Australian U+100 products, totaling seven series: fresh and frozen beef and mutton, steak and beef patties, hot pot dishes, convenient dishes, snacks, e-commerce products, and industrial raw materials, with 1,500 items.
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Contact UsAt present, beef products have entered Wal-Mart, Carrefour, McDonald's, KFC, Shuanghui and other well-known international and domestic enterprises. The product sales network extends from Shenzhen in the south to Harbin in the north, from Shanghai in the east to Urumqi in the west; covering most provincial capital cities in the country, the Yisai beef brand has been fully trusted by consumers.
Which part of the beef is suitable for making delicious red shredded beef?
Release time:
2025-01-07
The parts of beef that present bright red meat strips usually refer to those tender and delicate parts, such as beef tenderloin, beef shank (round knee), and eye of round. The meat from these parts is very suitable for quick cooking to retain its tender texture.
Beef tenderloin is the "darling" of beef, tender and silky, almost fat-free, consisting entirely of lean red meat. Whether pan-fried, deep-fried, or stir-fried, it provides a delicate, silky texture experience. It is especially suitable to be sliced thinly or shredded, lightly grilled or quickly stir-fried, and paired with a bit of black pepper and salt to enjoy its deliciousness.
Beef shank (round knee) is also a part with soft and pure lean meat, very suitable for stir-frying and barbecuing. After being shredded, quick stir-frying can maintain its tender texture.
Eye of round is located between the beef ribs and the beef spine, with a mix of fat and lean meat, tender and juicy. Its texture is soft and tender, comparable to tenderloin, and due to its higher fat content, it is even more tender and juicy. Pan-seared eye of round or quickly stir-frying it after shredding can provide a unique texture experience.
For the above-mentioned parts of beef, it is recommended to slice or shred against the direction of the meat fibers during cooking. This helps to maintain the tenderness of the meat strips and allows them to better absorb the seasonings during cooking. At the same time, controlling the heat and time is also crucial; overcooking will make the beef tough and affect the texture.
In general, these parts of beef are very suitable for quick cooking, such as pan-searing and stir-frying, which can retain their tender texture and delicious flavor.
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Contact Information
Xiuwu County Factory: No. 008 Huafang Road, Xiuwu County, Jiaozuo City, Henan Province
Boai County Factory: No. 203 Guangxing Road, Boai County, Jiaozuo City, Henan Province
Telephone:0086- 400-169-2966
E-mail:hnyskg@163.com
