The distribution map of specific beef is as follows:
The grade of beef is divided into several parts:
Super grade: tenderloin
The first layer: the upper part of the brain, lateral spine
Secondary: cover plate and bottom plate
The third level: ribs and chest
Level 4: Neck tendon.
1, the neck of cattle is fat and thin, the meat is dry and solid, 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 consists of two pieces of meat that cross each other. The fiber is fine and the taste is smooth and tender. Suitable for stewing, roasting and stewing, curry beef.
3, upper brain tenderness, easy to have marble deposition. The fat in the upper brain is evenly mixed and has obvious patterns. Suitable for boiling, frying, roasting and boiling beef hotpot.
4. The breast meat is on both sides of cartilage, mainly pectoralis major, with slightly thicker fibers, many lines and certain fat coverage. After cooking, it tastes tender and smooth, fat but not greasy. Suitable for stewing soup.
5. One end of the eye muscle is connected with the upper brain, and the other end is connected with the external ridge. It looks like eyes, with mixed fat and marbling. The meat is tender, with high fat content and sweet and juicy taste. Suitable for rinsing, grilling and frying. This meat tastes good, too.
6. Sirloin meat (also called sirloin or brisket), the longest muscle on the back of cattle, is red, prone to fat deposition and marbled. This kind of meat is used in the sirloin steak that we often eat. Compared with filet mignon, sirloin steak has a slightly higher fault tolerance rate, because it has fat, so it tastes better when fried and roasted, and tastes good. ?
7. tenderloin/tenderloin (also known as beef tenderloin or tenderloin) The tender part of beef is mostly lean meat with low fat content. Tenderloin, also known as small muscle, is the part with the least exercise and the most tender taste. It is often used to make filet mignon and teppanyaki. Filet mignon has high requirements on operation, and firewood is added, so filet mignon usually matures in 3-5 days, and the meat quality remains tender and juicy.
8. Hip meat (also known as Mi Long, cucumber strips and monk's head) has thick muscle fiber and low fat content. Only suitable for vertical fleshy fiber shredding or frying after slicing.
9. Burdock is fat and thin, and the meat is slightly tough. But the meat is rich and the taste is thick and mellow. Suitable for stewing or curry.
10, tendon meat is divided into anterior tendon and posterior tendon, which is gelatinous after cooking.