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Today we are going to discuss which part of beef, which is also the most common meat, tastes the best?

Let's discuss it below.

What part of beef tastes best

What part of beef tastes best? There's no certain way to say this, it depends on personal preference, and what cooking method you take, etc. The part of the cow has a lot to do with how it is eaten, and the cooking method and flavor of each type will be different.

1, beef neck meat

Beef neck meat due to the movement of the more, so the beef neck meat is tougher, smooth and chewy, the meat is dry and solid, the meat grain is more chaotic. Italians like to air-dry beef neck meat to eat, suitable for stuffing. It is chewy and good for young and middle-aged people.

2, beef neck meat

Beef neck meat due to the movement of more, is composed of two pieces of meat cross each other, the meat silk horizontal smooth irregular, toughness, fiber thin, characterized by fat and thin, dry meat. It is suitable for stuffing or simmering soup, with a 15% higher rate of stuffing than other parts, and it is good for making beef meatballs. Young and middle-aged people eat better.

3, cattle on the brain

Cattle on the brain is located in the back of the shoulder and neck, spine on both sides of the beef. The upper brain part because of little movement, the meat is tender and juicy, with marbling deposits. The fat of the upper brain is evenly intermixed and has obvious patterns. It is suitable for frying, stir-frying, and shabu-shabu beef hotpot. It is suitable for a wide range of people, young and old.

4, beef shoulder meat

Beef shoulder meat, located in the front shoulder blade of cattle, the upper part of the front leg, by the supraspinatus, infraspinatus, forearm fascia tensor fasciae latae muscle, triceps triceps brachii muscle lateral head muscle composition, fiber is thin, smooth and tender taste. Suitable for stewing, boiling and brining.

5, beef ribs

Beef ribs are taken from the brisket, the meat is basically finer, not so much oil flower, suitable for stewing, simmering soup, braised. The meat is more tender and juicy. It is not suitable for the elderly to eat.

6, cow's eye meat

Cow's eye meat in the upper part of the front leg, one end is connected with the upper brain, the other end is connected with the outer spine. The shape resembles an eye, and the fat is intermingled in a marbled pattern. The meat is tender, with high fat content and sweet, juicy flavor. Suitable for shabu-shabu, grilling and pan-frying. Suitable for a wide range of people. Young and old alike.