Nutrition: Rich in protein, fat, vitamin B, calcium, phosphorus, iron and taurine!

Efficacy: tonify spleen and stomach, tonify qi and blood, and strengthen bones and muscles. Promote growth and development, and replenish blood loss after surgery and illness. Repair the organization!

Suitable for people: the elderly, children and the infirm.

Not suitable for people: patients with skin diseases, liver diseases, kidney diseases, eczema and internal heat should eat less!

Suitable: potatoes: protect gastric mucosa. Lycium barbarum: nourishing blood and benefiting qi. White radish: tonify the five internal organs and qi and blood. Celery: Lower blood pressure!

Xiangke: Ginger white wine, which causes fever and internal heat. Brown sugar: bloating. Chestnut: Reduce the nutritional value!

How to eat: stew, stir-fry, fry, make soup and make stuffing!

Cooking tip: put some dried hawthorn and orange peel when stewing, the meat will be tender!

Cutting mode: knife edge

It mainly includes trapezius neck muscle, pectoral muscle, gluteal muscle and scapular process muscle. One end of the bone fracture containing 1 to the seventh cervical vertebra is connected to the upper brain, and it is cut at the seventh cervical vertebra, and the other end is cut at the 1 cervical vertebra. After the cervical vertebra is stripped, the remaining part is extracted. Located in the neck of cattle, it is fat and thin, with dry and solid meat, disordered muscle texture and tough meat. Best for stuffing, stewing or soup.

The upper brain of cattle is the flesh of the back neck of cattle, which is located on the upper side of the neck, on both sides of the spine and in front of the ribs. The upper brain meat of cattle is fat and thin, and the proportion is relatively uniform. Its outer layer is red and white, with strong toughness, and its inner layer is red as tenderloin, with tender meat, which is suitable for cooking techniques such as frying, frying and boiling. For example, stewed beef on the brain and fried beef on the brain are all classic foods made from beef on the brain.

It is the muscle of cattle, with one end connected to the upper brain and the other end connected to the outer ridge. The eye muscles look like eyes, and the fat is mixed with marble. Because there is less movement in the ribs and spine, the eye meat is tender and high in fat, which tastes sweet and juicy and won't dry. Suitable for cooking: rinse, roast and stir-fry

Also known as west cold. Located on the back of cattle, the meat is tender because of less exercise. Suitable for frying and rinsing, it is the first-class raw material for making steak and hot pot.

Also called beef tenderloin. Located in the cavity, it is the most tender part of the meat, and the fibers are in the same direction. Suitable for frying, it is the first-class raw material for making steak.

It mainly includes a piece of clean meat of gluteus medius, gluteus profundus and tensor fascia lata. Located in the hind legs of cattle, its muscle fibers are thicker. Suitable for frying, vertical chopping or slicing fleshy fiber; You can also make stuffing.

It mainly includes supraspinatus muscle. A cone of clean meat peeled from the upper shoulder of the front leg is located on the shoulder of the cow. The meat is tender and has a small amount of fat deposition, which is suitable for frying, frying and making sauce. It is suitable for frying after demoulding. Suitable for sauces with fascia.

It mainly includes the front of the scapula and the upper part of the front leg of cattle, and consists of supraspinatus, infraspinatus, tensor forearm and lateral triceps brachii. The shoulder meat of cattle contains more fat in the gap, and the meat is fresh and tender. Located in the front leg of cattle, because it is a part of regular exercise, it is muscular, muscular and firm. Suitable for stewing, roasting, stewing, etc.

It mainly includes latissimus dorsi, oblique muscle outside abdomen and external intercostal muscle. Cut the abdomen of the chest along the head of the 1 to 13 rib, and then cut the 13 rib mark to get a piece of clean meat with the 1 to 13 rib mark. Located in the abdomen of cattle, it is fat and thin, with thick shredded pork fibers and slightly tough meat. Suitable for stewing; After removing the surface tendons, it is suitable for stir-frying and is the best raw material for halal specialty barbecue strips.

It mainly includes internal oblique muscle and external oblique muscle. The chest and abdomen were cut from the joint of xiphoid cartilage and sternal stalk to the head of the sixth rib, then the head of the seventh rib to the 13 rib, and then cut along the 13 rib mark, which contained all the clean meat of the 8- 13 rib cartilage mark. Located in the abdomen of cattle, it is covered with fascia, fat and thin, with thick shredded pork fibers and slightly tough meat. Suitable for stewing

A clean piece of meat, mainly including semimembranous muscle, adductor muscle and gracilis muscle. Located on the inner side of the hind leg of cattle, its muscle fibers are thicker. Suitable for frying, vertical chopping or slicing fleshy fiber; You can also make stuffing.

Also known as monk's head or knee circle. Located above the kneecap of cattle hind legs, there is a thin layer of fascia on the surface, and its meat is fresh and tender. Beef tendon is suitable for stir-frying, and it is suitable for making lean steak after removing fascia. It is the best raw material for making the special halal dish' whistle cover'.

Mainly biceps femoris. A clean piece of meat, connected with cucumber strips, is shaped like a square. Located on the outside of the hind legs of cattle, its muscle fibers are thicker. Suitable for frying, vertical chopping or slicing fleshy fiber; You can also make stuffing.

Mostly semitendinosus. A nearly cylindrical piece of clean meat. Located on the outside of the hind legs of cattle, its muscle fibers are thicker. Suitable for frying, suitable for frying steak after slicing, or slicing.

Located in the breast of cattle, the fiber is slightly thicker, the surface texture is more, and it is covered with some fat. Crisp and tender after cooking, fat but not greasy. Suitable for stewing or making soup. It is the best raw material for halal specialty dishes to slide across the chest. Suitable for washing after slicing.

It mainly includes extensor carpi radialis, extensor digitorum communis, extensor digitorum medialis and extensor carpi lateralis. The part located in the front leg and removed from the upper end of ulna and radius after peeling off ulna and radius. Located in the front legs of cattle, the muscles in the meat are more like clouds and more developed. Suitable for making sauce, it is the first-class raw material for making sauce beef.