Getting to Know the Parts of Beef, Also Learn How to Cook it to Make it Tender Quickly

Kapanlagi.com - Beef is a food ingredient that is certainly not unfamiliar. In addition to being delicious, beef is also known to be rich in protein and other nutrients. Although it is popular, not many people know and understand the parts of beef. However, by knowing the parts of beef, it will make it easier for us in the processing process.

The right processing method can make the fibrous and tough texture of beef become more tender. In addition, with the right processing, the taste and nutritional content of beef will be maintained. Moreover, each part of beef also has its own unique characteristics that make it more suitable to be processed into certain dishes.

Summarized from various sources, here is a review of the parts of beef and how to process it to make it more tender.

1. Tenderloin or Inner Beef

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Tenderloin is a part of beef that is quite popular. This is because tenderloin has a very soft and tender texture. This is because tenderloin can be found in parts of the cow that are rarely used for movement. Therefore, tenderloin does not have many muscles and fibers. Because of its soft texture, tenderloin is suitable for being processed into steak, rendang, semur, and so on.

2. Sirloin or Outer Beef

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The second parts of beef are sirloin or also called outer beef. Sirloin beef is found in the lower ribs to the outer part of the tenderloin. Sirloin has the characteristic of meat with quite hard muscles, but with fine meat fibers. In addition, there is also a lot of fat in the sirloin. Therefore, sirloin meat is very suitable for being processed into steak, kebab filling, or pizza topping.

3. T-Bone

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As we know, generally beef has a tough and fibrous texture. In addition to tenderloin and sirloin, there is also a part of beef called t-bone. As the name suggests, t-bone is meat accompanied by a T-shaped bone.

This makes t-bone meat have a lot of fiber and fat. Allegedly, t-bone is classified as high-quality and expensive beef. T-bone meat is suitable for grilling or frying.

4. Topside or Gandik

Another part of beef is topside or also known as gandik. This part is the outer meat of the hind leg. Therefore, this meat has a denser texture but not much fat. Therefore, topside or gandik meat needs to be cooked for a long time to become tender. Topside or gandik is very suitable for making beef steak, rendang, or beef jerky.

5. Ribs

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In Indonesia, ribs, also known as 'rib', are a favorite because of their savory taste. As the name suggests, this type of meat can be found around the rib or rib bone. Ribs are often processed into various delicious and appetizing dishes, such as rib soup, rib bone soup, and grilled ribs.

6. Oxtail

Beef oxtail can also be a delicious dish. This part of the meat contains a considerable amount of gelatin. However, oxtail processing requires a considerable amount of time. Alternatively, if you want it faster, you can cook it using a pressure cooker. Oxtail is often used in soups, after being previously grilled or fried.

7. Several Ways to Tenderize Meat

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As previously mentioned, beef generally has a tough and fibrous texture. Therefore, in order to enjoy beef, it must be tenderized without losing its taste. Here are some ways to tenderize beef.

1) Pay Attention to the Cutting Technique

To tenderize beef quickly, you should not cut it randomly. Make sure to cut the meat in the same direction as the grain. Cutting against the grain will make the meat difficult to tenderize.

2) Pound the Meat Before Processing

The second way to tenderize beef is by pounding it. You can pound the meat with a special tenderizer, so the meat remains hygienic. As a note, when doing this method, make sure to place the meat on a sturdy surface. In addition, for optimal results, pound the meat evenly on both sides.

3) Use Papaya Leaves

You can also tenderize beef by using papaya leaves. This ingredient is believed to effectively tenderize beef. If you want to use papaya leaves, you can first chop the leaves and then evenly coat the meat with them. Then, let it sit for 15-20 minutes.

4) Use Pineapple

In addition to papaya leaves, you can also tenderize meat using pineapple. The method is similar, you can finely chop or grate the pineapple and then evenly coat the meat with it. After that, let it sit for 10-15 minutes.

5) Use Baking Soda

Another way to tenderize meat is by using baking soda. Simply sprinkle baking soda all over the beef that will be tenderized. After that, let the meat sit for 40-60 minutes. If done, make sure to rinse the meat briefly before processing.

Those are some reviews about the parts of beef and how to process them to make them tender quickly. Hopefully, it is useful and can inspire!

(kpl/psp)