Beef from other different parts:

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.

Extended data:

The correct method of beef

1. Stir-fried beef: it is advisable to choose lean meat and tender meat, such as tenderloin, loin, brain, trident, sheepskin and wave meat, etc., and slip, fry and fry them.

2. Stewed beef: the breast meat is crisp and tender after cooking, fat but not greasy; Tendons are more than meat, and the color is transparent and beautiful after cooking; The ribs are full of tendons, and the meat is fresh and tender after cooking; Tendon meat is colored, tender and soft after being cooked, which is suitable for stewing, boiling, roasting and stewing.

3, beef for steak: the general steak is basically beef tenderloin, divided into several types. For example, T-bone steak, the meat on the left side of T-bone is called filet mignon, and the meat on the right side is called sirloin steak. Besides T-bone steak, there are naked eye steak and snowflake steak. Snowflake means that the white fat in beef is connected evenly, more like a net.