Description

Best Beef Heel Muscle for Sale

Beef Heel muscle near me with GC is a cut from the beef round immediately above the hind shank. The heel is composed of two main muscles, the superficial digital flexor (the banana heel) and the gastrocnemius.

The gastrocnemius has a lot of seam fat and silver skin and can be separated into dorsal and ventral sides.

From a wheel with bones, its miles are obtained by cutting through tissues that hyperlink it with distal muscular tissue (upwards and outwards) and extensors (shanks).

Beef Heel muscle tissues were taken out of the freezer and stored in the cold for 24 hours before oven roasting. Each component was measured in size and weighed before roasting the oven.

Then, the quantities are fried in a 176 ° C (350 ° F) oven temperature at 69 ° C (156.2 ° F), leaving 71 ° C after removal from the oven.

Beef Round Heel Muscle In Stock

After roasting, the samples were stored at room temperature and the size and weight were measured. The samples were then stored overnight in a cooler, reduced to 4 stacks,

and cored with a degree shear pressure ribbon using the WBSF method.

Before each steak core, pictures were taken to map the lateral and intermediate fiber paths of the heel muscles. The angles were measured using a protector on each steak.

Turned into a comparative method carried out for grilling roasts and steaks. The last point of internal temperature for grilled roast and steak has turned to 69 degrees centigrade.

Measurements and weights were taken before and after grilling. The next day, the grilled roasts were turned into 4 slices which were corded and sheared through the WBSF method.

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Chinese Translate-(Heel Muscle with GC -冷冻去骨牛龟腱-金钱腱)

此切口的名称可以是牛腿或脚跟。它位于股骨/胫骨区域，近端/外侧端受外侧限制，近端/内侧端受上侧限制，近端/颅端受指节限制。从一个带骨的轮子上，它是通过切开连接到远端肌肉（顶部和外部）和伸肌（小腿）的组织来获得的。

带 gc 的足跟肌肉是从后小腿正上方的牛肉圆上切下的。足跟由两块主要肌肉组成，即浅表屈肌（香蕉足跟）和腓肠肌。腓肠肌有大量的接缝脂肪和银皮，可分为背侧和腹侧。

用于烤箱烘烤的足跟肌肉从冰箱中取出并在烘烤前保持在冷却器中 24 小时。每个部分都在每个维度上测量并在烤箱烘烤前称重。然后，将部分在 69°C (156.2°F) 和 176°C (350°F) 的烤箱温度下烘烤，以便在从烤箱中取出后保持 71°C。烘烤后，将样品保持在室温下并测量尺寸和重量。然后将样品在冷却器中保存过夜，切成四块并取芯以通过 WBSF（Warner-Bratzler 剪切力）方法测量剪切力值。在对每块牛排进行取芯之前，拍摄照片以绘制足跟肌肉外侧和内侧部分的纤维方向。通过在每块牛排上使用量角器测量角度。

类似的程序也适用于烤肉和牛排。烤肉和牛排的内部温度终点为 69°C。在烧烤前后进行测量和称重。第二天，将烤好的烤肉切成四片，用 WBSF 方法去核和剪切。