How to cut beef tenderloin

Beef is an indispensable ingredient in life because of its very high nutritional value. It is rich in protein and other nutrients, which can greatly supplement the body's needs. Moreover, there are many edible parts of beef, each with its own characteristics. For example, beef tenderloin is a very tender part, but the special structure of beef tenderloin makes it difficult to cut. Let's take a look at how to best cut beef tenderloin.

Cutting beef does require some skill, unlike cutting pork. Because, compared to other meats, beef is tougher (that is, fibrous tissue) and has more tendons (that is, more connective tissue). It is necessary to cut horizontally along the fiber lines, that is, cut against the muscle lines (also called top knife cutting), in order to cut the tendons and make it easier to cook delicious dishes. If you cut along the grain, the tendons will be preserved and the meat will be tough and chewy after cooking. In addition, there is a saying in cooking: cut cattle and sheep horizontally and cut pigs vertically. That is: pork is cut along the meat strips, and beef and mutton are cut horizontally (that is, cut with the top knife). Because the fibers of beef and mutton are coarse, they are difficult to chew if they are cut along the same direction; pork has fine fibers, so if you cut it horizontally, after frying the dish, the slippery meat slices will turn into minced meat. But it is not absolute. For example, when cutting the tenderest parts of beef and mutton, such as the tenderloin of beef and cucumber strips of mutton, it is not impossible to cut along the direction, especially for beginners.

1. First, observe the texture of the beef.

2. When cutting, do not cut along the grain. Cut across the grain to remove the outer fascia.

3. Cut the beef into pieces and then cut it into slices horizontally.

4. When cutting beef, press the beef tightly with your left hand and use push-pull techniques with your right hand.

5. When cutting the beef, make sure to cut it evenly, not thin at the top and thick at the bottom.

6. If we want the beef to be more tender, we need to marinate it.

7. First put the beef into a bowl.

8. Add a little salt, pour in beer and add cornstarch. After the beef is mixed, marinate it for twenty minutes so that the fried beef will be more tender.