Now, for the second part is depends on where the meat actually comes from the animal. As shown in this diagram, for the, for, for whole cow, it's actually divided into different parts. We have trunk. We have the, sirloin, we have shank. So, you wonder, how different parts of animal contribute the different grading. So, the most precious one, is so called Tenderloin. So you wonder why tenderloin is most expensive. Because for the animal itself different part of animal they do different works. Like for example, in the neck, shoulder and leg because the animal have to do lots of exercise for this particular part. As mentioned before, because as muscle has to do lots of work, they've got to be strong and tough. And it also contains lots of connective tissues. So, for the neck, shoulder, and neck relatively, those muscles are tough and contain lots of connective tissue. On the contrary, for tenderloin, because it allocates at the back of the animal. So, you can imagine there's seldom any exercise being done on this particular muscle. So, that's why tenderloin, for the texture itself, is rather soft and also it contain least connective tissues. So we applied the same principle on the poultry. For example, for chicken what you can see is for the chicken breast is actually seldom it has movement compared to the legs. That's why the legs actually relatively puffier and contain more connective tissues. Than breast. Now, for the different parts of the animal, so you wonder, so how we choose different parts of the animal in preparing our dish, like for example, you may ask the question, where Is the beef actually come from the minced meat. So, for the minced meat, so, it actually come from any part of the beef, but mostly, it actually come from the trunk. But most important factors actually contribute, the minced meat is actually the fat and the muscle fiber. So mostly it contains 80% of the meat fiber and 20% fat. The next example of which I'd like to show you, is actually so called the sliced beef. So sliced beef is actually really commonly being used for Chinese cuisine. In Chinese cuisine, people they like to do the stir-frying of the sliced beef. So this stir-frying is a unique so-called cooking method. We use wok to do the so-called stir-frying. And for this sliced beef cut to be really thin, and you wonder why you have to cut it in, into a thin layer and a different process is basically we want to increase the surface area so that it actually gives us a rapid absorption of seasonings. It becomes more tasty. And basically, we want to have a soft suctor so sirloin and tenderloin is preferably being choosed to prepared the so called sliced beef. Now, for sliced beef or in Chinese cooking we are able to cook it as a longer period of time but still we don't experience toughness. So, you wonder why. Because we can use different method and change the texture of the beef. The next, I will going to show you, how we can able to use different direction of cuts to alter the texture of the beef. I'm going to buy some beef for stir-fry, as you might remember, different muscle in different part of animal, they have different meat composition. For example, those muscle in the leg, they contain more connective tissues, compared to those muscle in the back. Those muscle in the back, because they does less work, they contain, less connective tissue, but with tender textures. For the stir fry beef, what we do need, the beef has to be lean, and with less connective tissue. Now, I'm going to buy some meats now. Here what we can see. So here is the back of the animal. And the whole part all you can see the sternum. So, here what you can see the muscle fiber. This muscle fiber relatively is less dense, you can, we can see all muscle fiber very clear so, it's less dense compared to the back or the leg. So, what we can show in here is part of the muscle is relatively more tender. With only little connective tissue, so this is the back of the animal which does the less work. We are going to prepare the sliced beef now, our chef try to slice the beef. What you can see, for a sliced beef, I like my chef to do it across the grain so that it can give us a better and tender texture. And in preparing, The sliced beef. What we're going to do is, what we're going to is to stir-fry the beef with the, with the rice noodle. Now, in terms of ingredients, what we have, is we have, the bean sprout. Onion, spring onion, those are the ingredients, but we need to have, we need to have our flavor, the flavor what we have, is firstly, we need to have salt, sugar and cornstarch. Now, you wonder what that is, this in fact is the sodium bicarbonate, what we call is the meat tenderizer. So, in Chinese recipe we normally use sodium bicarbonate to tenderize our meat. So after all the beef has been sliced all this flavor including meat tenderizer, we'll put together with the sliced meat to marinate for certain period of time, and then we're going to stir fry our beef. This is the rice french fries noodle. This noodle is from Hong Kong. Now, I'm going to ask our chef to cook the stir fry beef with. Fresh rice noodles. What I would like to show you is the beef, the sliced beef. This beef has to be lean, without any fat. Now I 'm going to check whether the tenderness is still retained. Very soft. Basically the chef, when he just stir-frys, he's just trying to cook it in a really short period of time so that the meats texture is still preserved. Now you will wonder, why is the white noodles change color? Because during cooking, what we just saw, the chef actually put the black soy sauce, and also, put the soy sauce together. So, what you can see, you can see the color change from white to, the real brown color. Mm. This is a typical Hong Kong stir fry beef.
