Steaks are divided into filet mignon, naked eye steak, sirloin steak and T-shaped steak.

1, filet mignon is a tenderloin with almost no fat. Because the meat is fresh and tender, it is very popular with friends who like to eat lean meat.

2, naked-eye steak is the meat on the ribs of cattle, both lean and fat, because it contains a certain amount of fat, this meat is more fragrant when fried and roasted.

Sirloin steak is sirloin, which contains a certain amount of fat and grease. There is a circle of white tendons on the extension line of the meat. The overall taste is tough, the meat is hard and chewy, and it is suitable for young people and people with good teeth.

4. T-shaped steak is the backbone meat on the back of cattle. On both sides of the T-shape, one side measures more and the other side measures less. The one with more quantity is Xi Leng, and the one with less quantity is Philip, separated by ribs.

Beef offal:

Beef offal, also known as "beef offal", is the general name of beef offal and a traditional delicacy originating from the old Xiguan area. It is said that in ancient times, when a king was working in the Xiannongtan to worship the god of agriculture, it suddenly rained heavily. Seeing that the local people were hungry, the king immediately ordered the cattle to be slaughtered and put their beef, tripe, heart, liver, louvers and intestines into the pot. The people all ate delicious food and passed it down from now on.

Beef brisket:

Beef brisket refers to a piece of meat with tendons, meat and oil flowers, that is, the soft muscles near the abdomen and ribs of cattle, which is just a general term.

Extended data

Description of each grade position:

1, fillet. Beef tenderloin is the most tender part of beef. Suitable for frying, frying, frying and steak.

2. Go to the brain. The upper brain of cattle is beef located at the back of shoulder and neck and on both sides of spine. The meat is tender and juicy, the fat is evenly mixed, there are beautiful marbles, and the taste is soft. Suitable for frying, frying and beef hotpot.

3. External ridge. The outer ridge of cattle is the longest muscle in the back of cattle, and its meat is red, easy to deposit fat and marbled. Suitable for frying, frying, rinsing and baking.

4. cover. The lid is the meat at the top of the hip. The meat is tender, cut into pieces, sliced and shredded. Suitable for stir-frying and sauce explosion.

5, the bottom plate. Rectangular meat on both sides of the buttocks. The top is tender and the bottom is connected with cucumber strips. The meat is old and suitable for pot-wrapped meat.

6, ribs. Pork ribs, cut into strips with meat tendons. Beef ribs belong to the fleshy part, and the meat is hard, so the cooking time is generally long, and the cooking method is mostly low-temperature slow stew.

7. Chest. The beef breast is located between the front legs of the two legs of the cow chest. One side is fat, the other side is red essence, and the fiber is thick. Suitable for frying, roasting, burning, etc.

8, neck and head. Beef neck meat is hard, smooth and chewy due to more exercise, and the meat quality is dry and solid, and the meat lines are messy.

9. Tendons. After fine segmentation, one kind of beef tendon with bone is long cone, and the other kind of beef tendon without bone is long cone. When cooked, it has a gelatinous texture. Suitable for pickled, braised and sauced beef.

References:

Baidu encyclopedia-beef steak

References:

Baidu encyclopedia-giblet

References:

Baidu encyclopedia-beef brisket