The following parts of the cow can do steak or beef

The four parts of the cow, meat tender taste good, the following take a look:

The first part of the cow loin

First of all the first part of the cow loin, the cow on the meat of the most tender parts of the cow, of course, the price is higher than the other parts of the ordinary beef. The first part is the tenderest part of the cow, and of course the price is higher than other parts of the common beef, which can be called the top quality of beef. As the name suggests, beef tenderloin is located in the spine part of the meat, because each cow only a small strip, so it seems very precious. Its most distinctive feature is that it is extremely low in fat, almost all of which is lean and juicy, so it is often used to make filet mignon and teppanyaki, and in home cooking it can be used for stir-frying, slipping, shabu-shabu and other cooking methods.

The second part of the beef spine

Beef spine may be unfamiliar to our friends, but it's the opposite of the tenderloin, where the fat content is more than the tenderloin, and the price is cheaper than the tenderloin. Beef tenderloin is also characterized by a more distinctive, flat and long shape, compared with the tenderloin, the fat content is higher, the meat is more elastic, chewy in the mouth, more popular with the boys. It's perfect for steaks, and because of its high fat content, it has a more flavorful and quite nice texture when pan-roasted.

The third part: beef eye meat

Beef eye meat is not the meat around the eye, eye meat is located in the back of the rib cage of a piece of meat, due to the fat and thin, shaped like an eye, so called eye meat, in the market is also called the "rib-eye steak" or "rib-eye steak Rib eye steak is also called "rib eye steak" or "rib eye steak" in the market. This part of the beef is less sinewy and tender, close to the tenderness of beef tenderloin, while the fat content is high and evenly distributed, with a sweet and juicy taste, which is suitable for shabu-shabu, grilling, frying and other practices, and is also very suitable for stewing.

The fourth part of the cow's brain

The "cow's brain" has nothing to do with the "cow's brain". Beef brain is a piece of meat behind the cow's shoulder, and this part is rarely exercised, so the meat is tender and juicy, and the overall taste is closer to eye steak, but the fat content is lower than that of eye steak. Good quality upper brain meat has a nice marbling, soft texture, melt in the mouth, in the beef is also considered a very high quality, suitable for frying, grilling, stir-fry, shabu-shabu and other cooking methods, to do steak is also very suitable.