The first is the breast, the soft muscles near the abdomen and ribs.

Features: more lean meat, less fat, and excellent braised parts.

Gentleness: two stars

Fat: two stars

Taste: four stars.

Practice: stew and braise in soy sauce.

Second, the beef tendon, the upper part of the cow's hooves is divided into front and rear legs.

Features: wrapped in meat film, moderate hardness and regular grain.

Gentleness: three stars

Fat: a star

Taste: four stars.

Practice: marinate, stir-fry and barbecue.

Third, the ribs of cattle, the left and right sides of the chest of cattle contain ribs.

Features: the meat is tender and thick, and the meat is delicious.

Gentleness: a star

Fat: a star

Taste: four stars.

Practice: stew, boil, braise in soy sauce and barbecue.

Fourth, beef brisket,

Features: the fiber is thick, the meat is elastic and tough, and it is not suitable for steak.

Gentleness: a star

Fat: two stars

Taste: three stars.

Practice: stew

Five, beef ham, the front and rear legs of the cow do not include the hoof.

Features: Strong meat, less fat, more muscle and high protein content.

Gentleness: a star

Fat: a star

Taste: four stars.

Practice: stew meat

Six, beef shoulder meat, beef shoulder meat is located in the upper part of the front shoulder and front leg of cattle.

Features: High fat content, fresh and tender meat, high quality in protein.

Gentleness: three stars

Fat: two stars

Taste: five stars

Practice: stew, boil, marinate and bake.

Seven, beef tenderloin, the hind legs of cattle do not include hooves.

Features: Stripping the tender meat from the inside of cattle spine.

Tenderness: five stars

Fat: a star

Taste: five stars

Practice: complementary food, fried, steak, fried.

Eight, cattle on the brain

Features: bright red color, slightly hard meat, rich in collagen.

Gentleness: three stars

Fat: two stars

Taste: five stars

Practice: stir-fry, stir-fry and stew.

Nine, west cool, soft tendons near the abdomen and ribs of cattle.

Features: A circle of white ribs outside will be hard and chewy, and because of the high fat content.

Gentleness: three stars

Fat: three stars

Taste: three stars.

Practice: steak, deep-frying, barbecue.

Ten, cucumber strips, cucumber strips separated along the edge of the biceps femoris, clean cucumber strips are located on the outside of the thigh of the cow's hind legs.

Features: Sliced meat is long and wide, with uniform meat quality and thick fiber.

Gentleness: three stars

Fat: a star

Taste: five stars

Practice: fried, hot pot.