Upper brain: located in the back near the neck, the meat is tender and suitable for roasting and frying.

Steak: located in the back, equivalent to the keel of a pig, suitable for roasting and stewing. When cooking, you can bring bones or remove them.

Tenderloin: the meat is tender, and it is tender after a day or two of cold storage.

Fujin: It is equivalent to pork belly.

Chest: The meat is old and suitable for stewing or chopping.

Cow leg: the leg of a cow, usually used for cooking sauce or stewing.

The taste and cooking method of each part

1, beef neck meat

Whether fat or thin, the meat is dry and the meat lines are messy. Suitable for stuffing or simmering soup, the stuffing rate is higher than tender meat 15%, and beef balls are good.

2, shoulder meat

It consists of two pieces of meat that cross each other, with fine fibers and smooth and tender taste. Suitable for stewing, roasting and stewing, curry beef.

3. Upper brain

The meat is tender and easy to deposit marbles. The fat in the upper brain is evenly mixed and has obvious patterns. Suitable for boiling, frying, roasting and boiling beef hotpot.

4, breast meat

Cartilages on both sides, mainly pectoralis major, have slightly thicker fibers, more facial lines and are covered with certain fat. After cooking, the taste is tender and smooth, fat but not greasy. Suitable for stewing soup.

5, eye meat

One end is connected to the upper brain, and the other end is connected to the outer ridge. It looks like eyes, with mixed fat and marbling. Tender meat, high fat content, sweet and juicy taste, suitable for rinsing, roasting and frying.

6. External ridge (also called Xileng or Shalang)

The longest muscle on the back of cattle is flesh red, which is easy to deposit fat and has marbling. This kind of meat is used in sirloin steak which we often eat. Fried and roasted, it tastes more fragrant and tastes good.

7, tenderloin (also known as beef tenderloin or filet mignon)

Tenderness of beef is mostly lean meat with low fat content. In other words, the small muscle is the part with the least exercise and the most tender taste, which is often used to make filet mignon and teppanyaki.

8. Hip meat (also known as Mi Long, cucumber strips and monk's head)

Muscle fiber is thick and fat content is low. Only suitable for vertical fleshy fiber shredding or frying after slicing.

9. Beef brisket

Fat and thin, slightly tough meat. But the meat is rich and the taste is thick and mellow. Suitable for stewing or curry.

10, tendon meat

It is divided into front tendon and back tendon, and it is gelatinous after cooking. Suitable for braised beef or braised beef.