The best part of the cow's body would be the tenderloin.

The source of beef can be cows, bulls, heifers, the muscle part of the cow can be cut into steaks, beef cubes, or cowboy bones, and can be mixed with other meat to make sausage or blood sausage;

Other parts of the meat that can be eaten are oxtail, ox liver, ox tongue, cow peper, cow pancreas, cow thymus, cow heart, cow brain, cow kidneys, cow whips, and cow intestines can be eaten, but commonly used to make sausage clothes, and cow bones can be used for fodder. However, it is often used to make sausage casings, and cow bones can be used as fodder.

Castrated cows and heifers are similar in meat quality, but castrated cows have less fat. Older cows and bulls have coarse, tough meat and are often used to make minced beef, and beef cows are usually fattened and fed grain.

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Cooking Methods

Chinese dishes: cumin beef, green pepper beef, dried beef, mixed spicy beef, white cut beef, choked shredded pork lettuce, beef jelly, cold sliced beef, hot beef with double shredded, Sichuan red shredded beef, tender stir-fried sliced beef, silver shredded beef, vegetable far beef, beef in herbaceous red sauce, curry beef, scrambled with slippery egg Beef.

Western dishes: beef skewers, beef rolls, Wellington beef tenderloin, beef strips with peppers, Japanese beef, curry beef meatballs, beef tenderloin and bacon rolls, beef tenderloin rolls with green peppers, beef rolls with peppers, beef tongue braised in red wine, veal chop, Mexican beef, black pepper steak, filet mignon, ham and cowboy sausage, mini hamburger, oxtail soup.