The tenderloin is the most expensive.

The price grades for different parts of beef are as follows;

Special grade: loin

First grade: upper brain, outer spine

Second grade: boy cap, sole

Third grade: rib, breast

Fourth grade: neck, tendon

The way to cook different parts of beef:

Beef brisket: the meat is slightly tough. But the meat flavor is strong, it is suitable for cooking with curry;

Beef neck: the grain of the meat is more tender, can be made into stuffing or simmering soup;

Beef brisket: the grain of the surface is more, the meat is thick and tender, suitable for beef steak, roast beef or fried beef;

Beef feet: fat and lean meat separated, suitable for steaming;

T-bone steak: the grain of the surface of the oil is particularly large and tender, it can be used as a steak;

Beef fillet meat: Tender and low fat, the best part of beef, can be used as beef steak;

Beef loin: meat is very tender, mostly used as barbecued beef;

Tailbone steak: low fat content, meat quality is also good, can be used as beef steak, or pan-fried or grilled;

Beef thighs: can be used as barbecued beef, fried meat.

Expanded:

1. Fresh beef has a glossy, uniformly dark red color, the fat is white or yellowish, the appearance of slightly dry or air-dried film, not sticky hands, good elasticity, and fresh meat flavor. The old beef color dark red, thick texture; tender beef color light red, firm and fine texture, rich in elasticity.

2. Some people think that when the beef began to rot when the flavor of the most delicious. In fact, this is extremely absurd. Although the period of maturation after slaughter than other meats, but because to the store before the display, has been fully cooked, and can be placed in the home of the date of only three or four days, the whole piece of meat is limited to a week. In order to prevent oxidization and deterioration, it should be stored in the refrigerator.

3. Eat beef once a week can not eat too much, in addition, cattle fat should be eaten less, otherwise it will increase the accumulation of cholesterol and fat in the body.

Baidu Encyclopedia_Beef Tenderloin