Cooking with a slice of hawthornor a piece of orange peel or a bit of tea can prevent the beef from getting tough.Slowly simmering the beefcan better preserve its nutritional components.To make old beef tender and easy to cook,marinate it with mustard the night before cooking, then rinse with cold water the next day.Cook with a little wine and vinegar,this process makes the old beef easier to cook and results in soft meat, good color, and delicious aroma.

When braising beef,add a little stir-fried mustard greens,the meat will taste fresh and delicious.

3. Beef's fiber structure is coarse with more connective tissue,it should be cut across the grain to break the long fibers, not along them; otherwise, it won't absorb flavors well and can be hard to chew.Beef exposed to wind easily turns black and spoils,so proper storage is essential.

Cut the beef against the grain to break the coarse fibers, ensuring proper flavor absorption and easy chewing.

Beef exposed to wind may turn black and spoil, so it's important to store it properly.