Beef shoulder is cheaper because it has less fat.

Beef shoulder is the meat on the shoulder of the beef. Due to the frequent movement of this part, the meat will be harder and stronger. If the fat on the outside is removed, only lean meat will be left. Beef shoulder meat is located on the front shoulder blade of the cow and the upper part of the front leg. The meat is fresh and tender and suitable for stewing, boiling and stewing. Beef shoulder has very low fat content, contains high-quality protein, has a complete range of amino acids, and has higher sarcosine than any other food.

Beef is the third most consumed meat product in the world, accounting for approximately 25% of the meat product market. China is a big beef consumer and has a high demand for beef. Because breeding, productivity, farm management, pasture or feed resources are relatively backward, the price of beef is relatively high due to supply and demand factors, and it is the highest-priced country in the world. Eat meat.

Beef introduction

Beef neck meat is the meat on the neck of the cow. The neck of the cow rotates frequently, so the meat in this part is "live meat" and has more lean meat. The meat here is relatively tender, has low moisture content, and has a high meat yield. Beef neck meat is rarely sold directly on the market. It is usually used to make processed beef products, such as "beef balls", "beef stuffing", "beef patties", etc.

Beef shoulder meat is located on the front shoulder blade of the cow and the upper part of the front leg. It is composed of two pieces of meat that cross each other. It is one of the large muscle groups that cattle often exercise. The muscle fibers are relatively thick. The meat here is finely cut and elastic, and the meat is relatively hard. It is suitable for stewing, boiling and braising.