5 mistakes when processing beef will cause the whole family to meet, give up immediately if you do not want to regret

Do not tie the beef back

Soft tenderloin is not as monolithic as other meat pieces, but it will have a thick portion on a piece of meat. Usually if you do not tie the beef, the meat will not ripen evenly. Thin parts will ripen too well while thicker parts are likely to be very high.

Marinate the spice yet

The lean meat tenderloin is more and more tender than other parts, but it does not have the characteristic aroma of the cow. Therefore, if you marinate through the speaker, or cook too quickly without waiting for the meat to be spiced, the dish will not reach the delicious and attractive level.

Cooking meat too well and

Because the beef tenderloin is too thin and soft, the processing of the long loin loin will make our steak dry and tough.

If you quickly cut the freshly cooked beef tenderloin, the delicious liquid from the piece of meat will spill out on the cutting board or plate instead of lying in your mouth so you can feel its deliciousness. If you do so, the meat you eat will not taste good, but it will be dry and the taste is no longer attractive.

Cooking beef too re

It is said that re-beef can be delicious, sweet, softer than cooked beef. But this is a bad habit to leave. Because the risk of disease is very high.

Currently, farming and slaughtering and transporting sometimes are not guaranteed so the meat is easily infected. To ensure health, do not fear parasites or parasites penetrating the body, you should abandon the habit of eating re-cooked or uncooked beef. Need to eat cooked, boiled, carefully selected, clear origin before processing.

Do not prepare meat well before cooking

Beef tenderloin always has a relatively thick layer of white skin covering the surface of the beef. Therefore, this meat is very tough and difficult to cut through. And when cooking, no matter how well you cook or pre-process it, it won't last long.