Faku Beef [Liaoning Faku Specialty]

What is Faku beef? Authentic Liaoning Faku specialty: Faku beef

Content summary:Do you want to know what Faku beef is? This article is a detailed introduction to the special product ofLiaoning Faku - Faku Beef. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Faku Beef. The full text takes about 7 minutes to read, mainly including the basic introduction of Faku Beef and its nutritional value? What are the product characteristics of Faku beef? How did the history of Faku beef come about? The production method of Faku beef, etc

Basic Introduction to Faku Beef

Faku Beef is a specialty of Faku County, Liaoning Province and a geographical indication product in China. Faku County has a long history of cattle breeding, with unique terrain and natural conditions that provide superior conditions for crop growth and beef cattle breeding. It was once designated as a royal pasture by the Ming Dynasty court, specifically for breeding cattle and sheep for the imperial palace. It was opened to neighboring countries such as Japan and South Korea as early as 1904. The beef produced has a good color, evenly distributed marble patterns, transparent broth after boiling, and a lean but not greasy taste. And it contains a high amount of protein, which can enhance the body's resistance. In 2013, it was designated as beef for the 12th National Games

What are the nutritional values of Faku beef

"Faku beef" contains a high amount of protein, which can enhance the body's resistance. The iron contained is an essential mineral for hematopoiesis. Zinc, magnesium, and other antioxidants promote muscle growth. Zinc works together with glutamate and vitamin B6 to enhance the immune system. Magnesium supports protein synthesis, enhances muscle strength, and more importantly, improves the efficiency of insulin synthesis and metabolism. Meanwhile, 'Faku beef' can also help with the recovery of the body after intense training, allowing people to relax. In 2013, it was designated as beef for the 12th National Games

Upper brain: Deep red in color, with obvious marble patterns on the cross section. The depression immediately recovers after finger pressure, and the surface is moist and non stick to the hands. After boiling, the meat soup is transparent, and the taste is thin but not greasy

Eye meat: bright red in color, glossy, with a thick outer oil layer, and an eye shaped cross-section. The depression immediately recovers after finger pressure, and the surface is moist and non sticky to the hands. After boiling, the meat soup becomes clear, and the fat aggregates on the surface. The taste is fat but not greasy

External spine: Light red in color, evenly distributed marble patterns, immediately restored after finger pressure, surface moist and non stick to the hand, transparent after boiling, fat aggregates on the surface, and has an elastic taste

Ridge: It has a bright red color and luster. The fat deposits in a snowflake like manner, and the depression immediately recovers after finger pressure. The surface is moist and non stick to the hand. After boiling, the meat soup is transparent and has a tender taste

Breast meat: The meat is tender and delicate, with clear marble patterns and textures on the cross section, and does not touch the hands when pressed

Cucumber strips: light red in color, compact in texture, and elastic in taste

Cowboy bone: The rib thickness is uniform, the bone and flesh thickness is consistent, and the fat and lean are alternated

Beef T-bone: Consistent in size and thickness, with a plump outer spine and a T-shaped cross-section

The terrain in Faku County is high in the north and low in the south, with undulating hills and plains, forming a natural pattern of "three mountains, one water, and six fields". The climate is mild, with an average annual temperature of 6.7 ℃, an annual precipitation of about 600 millimeters, and a frost free period of about 155 days throughout the year. Rain and heat in the same season, abundant sunshine, belonging to the northern temperate continental monsoon climate zone. The unique terrain and natural conditions provide superior conditions for the growth of crops and beef cattle breeding

Method of making Faku beef

Sauce beef

Ingredients

3 pounds of beef tendon meat, 5 tablespoons of dark soy sauce, 10 tablespoons of light soy sauce, 2 tablespoons of cooking wine, 2 star anises, 1 small section of cinnamon, 2 slices of fragrant leaves, 20 Sichuan peppercorns, 2 dried chili peppers, 5 cloves, 4 slices of ginger, 3 sections of scallion, 1 each of nutmeg and grass carp

Method

1. Cut the meat into palm sized pieces, put them in a pot filled with cold water, turn on high heat, and bring the water to a boil. (Note that when cooking beef, do not cover the pot)

2. Wait until the blood in the beef is almost completely cooked, then remove the beef and let it cool

3. In another soup pot, add 3 bowls of water, bring to a boil, and add dried chili peppers, ginger slices, star anise, cinnamon, fragrant leaves, Sichuan peppercorns, cloves, nutmeg, and grass carp to cook for 5 minutes<4. Put beef, dark soy sauce, light soy sauce, and cooking wine together in a pot, bring to a boil over high heat, then simmer over low heat for 40 minutes