Various parts of cattle
1. beef fillet
Beef tenderloin is the name of western food, which refers to beef tenderloin. It is the most tender part of cattle, located on the spine of cattle, and is the best raw material for steak. This string of lean meat is very special, because although it is lean meat, it does not bear the responsibility of pressure and traction, so this string of meat is particularly tender. The beef eaten raw in high-end restaurants is this string of beef, which is instant and tender.
2. Eye meat
Select the meat between the seventh rib and the tenth rib on the back of the cow. This kind of meat is eye-shaped, so it is called eye meat. The eyes are tender and have high fat content. It tastes sweet and juicy, and it is not dry. Ox-eye meat is also a very suitable place for barbecue.
3. Neck meat
Beef neck meat, also known as "neck head" and "neck", is located at the back of the cow head. The fibers are interlaced, the meat is thick and hard, red in color, and has some tendons. Its hardness is second only to the calf meat of cattle, and it is the second hardest meat on cattle. Suitable for minced meat or stew, and beef balls are also good.
4. Lower scapula
The oil is moderate, but a little hard, and the meat has a certain thickness, which can eat the unique flavor of beef. It can be used to rinse beef or cut into small cubes for stew. Suitable for stewing, roasting and stewing, curry beef.
5. Breast meat
Although the meat is fine, it is hard, with many lines and tender meat, which is suitable for steak, roast beef or fried beef.
6.steak
This part of the meat is thick and hard, but it contains a lot of oil and is suitable for stewing, stewing and frying beef.
7. Anterior abdominal rib
The parts in Figure 5+6 above are collectively referred to as the 1/4 abdominal rib, that is, the meat between two beef ribs. There is more fat, and the muscles are connected. Beef is rich in flavor, gravy and taste good. When cooking steak, it is recommended to do it medium rare.
8. Beef hind legs
The red meat on the cow's ass is soft and delicious, suitable for all kinds of cooking methods. When the steak is cooked, it tastes delicious. If it is a barbecue, it is said to be a masterpiece, and some people use it to make raw beef slices to eat raw.
9. Upper scapula
Because the scapula is a part of regular exercise, it is muscular, with many tendons and solid meat. The meat attached to the shoulder peak is rich in oil flowers and tender, which is an excellent meat for steak, barbecue and hot pot slices.
10. Xileng
Because it is beef tenderloin, there is a circle of white ribs on the extended part of the meat, which is thick and chewy and rich in beef flavor. When grilling steak, it is recommended to make it rare to medium rare.
1 1. Thin ribs in the abdomen
Tripe, or breast meat, is the soft muscle near the abdomen and ribs of cattle. It refers to the sliced meat with muscle, meat and oil. This is just a general statement. It's tender meat from cattle, which is more expensive. Generally, you can stir-fry, stew and make soup.
12. Rib steak
The steak here is low in fat, soft in meat and can be sliced and cooked. Dieters can also rest assured to taste.
13. Transverse muscle
Beef belly is thick and delicate, suitable for stewing, boiling or making beef balls.
14. Thick abdominal ribs
Less fat, rough meat, but easy to absorb the flavor of spices, suitable for seasoning and cooking to make cold dishes.
15. Rough Mi Long
The beef here has less fat and is the roughest part of beef. It is best to marinate or simmer for a long time, and then cut into fine meat to eat.
16. Upper hind leg meat
The fat content of beef here is low, and the hind leg of beef is beef tendon meat, which is suitable for stewing and frying.
17. Beef tendon
Beef tendon is the meat of calf and leg. After careful pruning and cleaning, the tendon oil is removed and there is no fat. Its appearance is long cylindrical, fleshy red, fresh and tender, pure lean meat, moderate hardness and regular grain, which is most suitable for braised taste.