To make sauced beef, you need to use sirloin meat or beef shank. The most authentic sauced beef mostly uses the shank of the beef front leg, because this part of the beef tastes best when making sauced beef. The meat of different parts of the cow has different textures, and the cooking methods are even different: 1. Beef neck meat: The meat texture of this part is messy, but it is both fat and lean, and the meat is dry and suitable for making beef balls and soup. Also very good. 2. Shoulder meat: The meat in this part has finer fibers