Hello, fat cows can be divided into several categories.

Classification of fat cattle

1. Eye meat fat beef is the finest quality among fat cattle. It uses the middle part of the special grade beef back. It is called eye meat because it is fat and thin and looks like an eye. , which is characterized by its delicate and silky texture when cooked.

2. Upper brain fat The upper part of the beef back is called upper brain because it is close to the head. It is characterized by fat deposits in the meat that looks like marble spots. It is a good food for shabu-shabu.

3. Outer spine fat beef uses the meat from the middle and rear part of the outer spine. The fat is deposited on one side of the meat. It is red and white and looks very beautiful. It can be eaten boiled or raw. Outer spine fat beef can be divided into 5 categories. Grade outer ridge, Grade A outer ridge - Grade F outer ridge.

4. Belly fat meat is selected from the back of the ribs. It has the characteristics of fat but not greasy, lean but not dry, and is suitable for rinsing.

5. Beer fattened beef: The so-called beer fattened beef is made from the outer back, abdomen and other internal parts of ordinary fattened cattle. Its characteristics are: good taste, fresh and tender, and cheap price. Because when fattening cattle, They use beer as feed, so they are called beer fat cows.

Beef is divided into different ways and will be further divided when eating. For example, the fat beef hot pot restaurants use S outer ribs, F outer ribs, eye meat, A upper brain, A belly meat and belly fat beef, etc. The beef in Korean barbecue restaurants are mostly S ribs, A ribs, A ribs, rice noodles and bone-in belly. Most Western restaurants use various types of ridges for grilled steaks. The fat in the "upper brain" is evenly mixed and has obvious patterns; the "eye flesh" shows a pattern that resembles an eye after being sliced, and the fat inside the eye is mixed into a marble pattern; the "outer ridge" is red and white, and the delicate muscles have obvious oil edges. These three kinds of fat beef are all top-grade, but the taste is slightly different due to texture and protein structure characteristics. The belly meat is rich in fat and has a strong aroma.