Niu Lin is the knee position of cattle, and the natural shape of this meat is round, so it is often called "monk's head".

The meat in this part is tender, with few tendons, and there are only two thin pieces of meat. After the tendons are removed, the meat is massive and easy to shape. Therefore, this piece of meat is widely used in cooking dishes, such as beef slices in Cantonese cuisine, which are mostly processed from this part of the meat. The average weight of each piece is 3-4 kg. The meat is red, fresh and delicate, and the pure lean meat type does not contain artificial water.

The best cooking method for different parts of cattle

1, beef neck meat

Cow neck meat is hard, smooth and chewy due to much exercise, and the meat quality is dry and solid, and the meat lines are messy. Italians like to air-dry beef neck meat and eat it, which is suitable for stuffing. It is chewy and better for young and middle-aged people. ?

2. Beef neck meat

Beef neck meat is composed of two pieces of meat that cross each other because of more exercise. The shredded pork is horizontal and irregular, with strong toughness and fine fiber. It is characterized by both fat and thin, and the meat is dry and solid. Suitable for stuffing or simmering soup, the stuffing rate is higher than other parts 15%, and it is good to make beef balls. Young and middle-aged people eat better. ?

3, cattle on the brain

The upper brain of cattle is the beef located at the back of the shoulder and neck and on both sides of the spine. Because there is little exercise in the upper brain, the meat is tender and juicy, with marble deposits. The fat in the upper brain is mixed evenly and has obvious patterns. Suitable for frying, stir-frying and beef hotpot. The edible population is relatively wide, suitable for all ages. ?

4. Beef shoulder meat

Bovine shoulder meat, located in the front scapula and the upper part of the front leg, is composed of supraspinatus, infraspinatus, tensor fascia of forearm and lateral head muscle of triceps brachii, with fine fibers and smooth and tender taste. Suitable for stewing, boiling and marinating. ?

5. Niu Lin

Beef here is low in fat and suitable for stewing and frying.