1. Eye fat cattle are the first class of fat cattle. It is made from the middle part of the back of top-grade beef. Because there are fat and thin, they look like eyes, so they are called eye meat. Its characteristic is that it tastes delicate and silky when rinsed. 2, the upper part of the back of the brain fat cow, because it is close to the head post, so it is called the brain. Its characteristic is that fat is deposited in meat like marble spots, which is easy to rinse. Food (19) 3. Fat beef with outer ridge uses the middle and rear meat of outer ridge, and the fat is deposited on the fleshy side, which is red and white, very beautiful, and can be eaten with rinse or raw. Fat cattle with external ridges are divided into five levels of external ridges, A-level external ridges and F-level external ridges. 4, belly, chosen behind the ribs, has the characteristics of fat but not greasy, thin but not firewood, suitable for rinsing. 5. Beer fat beef: The so-called beer fat beef is made of the inner parts such as the outer back and abdomen of ordinary fat beef. They are characterized by good taste, freshness and low price. Because cows use beer as feed when fattening, they are called beer fat cows. 6, the best shoulder meat core: produced in the shoulder area of acid-discharged fat cattle, its deposited fat is rich, the grading of meat fat cattle is smooth, soft and tender, and the gravy is satisfied.

I haven't eaten. Give me a reference and judge for myself.