Selection method of beef offal:

Beef for stir-frying: lean meat and tender meat, such as tenderloin, outer loin, upper brain, sancha, lamb cover and langtou, should be selected for slip-frying and deep-frying.

Beef for stewing: the breast meat is crisp and tender after cooking, fat but not greasy; Tendon is more than meat, and the color is transparent and beautiful after cooking; Ribs are full of muscles and tendons, and the meat is tender and tender after cooking; Tendon meat is colored, tender and soft after cooking, suitable for stewing, boiling, grilling and stewing.

Beef for steak: the general steak is basically the sirloin, which is divided into several types. For example, T-bone steak, the meat on the left side of the T-shaped bone is called filet mignon, and the meat on the right side is called sirloin steak. Besides T-bone, there are "naked eye" steaks.

There is also a "snowflake" steak, which means that the white fat in beef is connected evenly and more like a net. This kind of steak is tender and can often be seen in Japanese teppanyaki.

Beef for stuffing: The stuffing is made from the upper brain, neck, Haliba and other parts, which is characterized by both fat and thin, dry and solid meat, easy to stir soy sauce and high stuffing rate.