1, beef tenderloin

Beef tenderloin is the most tender part of beef and can be called the top grade of beef. As the name implies, beef tenderloin is the meat located in the spine of cattle. Because each cow has only a small piece, it is very precious. Its most striking feature is that the fat content is extremely low, almost all of them are lean meat, and they are tender and juicy, so they are often used to make filet mignon and teppanyaki, and the home cooking method can be used for cooking methods such as frying, sliding and rinsing.

2. Cattle outer ridge

The position of the beef tenderloin is just the opposite to that of the beef tenderloin, where the fat content is more than that of the beef tenderloin, and the characteristics of the beef tenderloin are more distinct. Compared with the tenderloin, the beef tenderloin has higher fat content, and the meat is more elastic and chewy, so it is very suitable for making steak. The sirloin/sirloin steak that we often eat is made of this meat, which can be rinsed and fried. Because of the high fat content, it tastes better when fried and roasted.

3. Bull's eye meat

The eye meat of cattle is not the meat around the eyes, but a piece of meat located behind the ribs of cattle. It is called eye meat because it is fat and thin and looks like an eye. It is also called "rib eye steak" or "naked eye steak" in the market. The beef in this part has less tendon and tender meat, which is close to the tenderness of beef tenderloin. At the same time, it has high fat content, uniform distribution and sweet and juicy taste. It is suitable for rinsing, roasting and frying, and is also very suitable for stewing meat.

4, cattle on the brain

The upper brain of cattle is a piece of meat behind the shoulder of cattle, which rarely moves, so the meat is tender and juicy, and the overall taste is close to that of eye steak, but the fat content is lower than that of eye steak. Good-quality upper brain meat has beautiful marbling, soft taste and melts in the mouth. It is also of very high quality in beef, suitable for cooking methods such as frying, frying and rinsing, and it is also very suitable for making steak.

5, beef neck meat

Cattle neck meat covers a wide range of meat parts, including pectoralis-cephalus, gluteus-cephalus, trapezius, scapular process, etc. All the flesh and blood from 1 to 7/of the spine can be classified as cattle neck meat. On the back side of the beef neck, there is also a small piece of beef shoulder fillet, which is tender and juicy, commonly known as "Chili strips".

However, the meat quality of the whole beef neck meat is generally tight, tough, fat and thin, but the muscle texture is chaotic. If it is used for stir-frying or frying, this part is particularly difficult to handle when slicing. Except for the shoulder girdle on the back side, other neck meat parts are more suitable for soup, and the beef lean meat that comes out is also good for chopping and stuffing.