The most tender and delicious parts of beef are as follows:

1. Beef tenderloin

Beef tenderloin is the most tender part of beef and can be called the best of beef. Top quality. As the name suggests, beef tenderloin is the meat located in the spine of the cow. Since each cow only has a small strip, it is very precious. Its most notable feature is that it has extremely low fat content, is almost all lean meat, and is tender and juicy. Therefore, it is often used to make filet mignon and teppanyaki. In home-style cooking, it can be used for stir-frying, simmering, and rinsing.

2. Beef ribs

The position of the beef ribs is exactly opposite to the beef tenderloin. The fat content here is more than that of the beef tenderloins. The characteristics of the beef ribs are also more distinctive, flat shape. The long shape has a higher fat content than the tenderloin. The meat is more elastic and chewy in the mouth. It is very suitable for making steaks. This piece of meat is used in the sirloin/sirloin steaks we often eat. It can be fried or grilled. Because of its high fat content, it tastes more fragrant and tastes quite good when grilled.

3. Beef eye meat

Beef eye meat is not the meat around the eyes. It is a piece of meat located behind the ribs of the beef. It is called eye because it is fat and thin and looks like an eye. The meat is also called "rib-eye steak" or "rib-eye steak" in the market. The beef in this part has less tendons and is tender, close to the tenderness of beef tenderloin. At the same time, the fat content is higher, evenly distributed, and the taste is sweet and juicy. It is suitable for shabu-shabu, roasting, frying, etc., and is also very suitable for stewing meat. .

4. Beef upper brain

Beef upper brain is a piece of meat behind the beef shoulder. This part is rarely moved, so the meat is tender and juicy, and the overall taste is closer to the eye. Meat steak, but the fat content is lower than ribeye steak. Good-quality upper brain meat has beautiful marble patterns, soft texture and melts in your mouth. It is considered to be of very high quality among beef. It is suitable for cooking methods such as grilling, stir-frying, and rinsing, and is also very suitable for making steak.

5. Beef neck meat

Beef neck meat covers a wide range of meat parts, including pectoral muscles, gluteal muscles, trapezius muscles, scapularis muscles, etc., spine All bone-in meat between sections 1 to 7 can be classified as beef neck meat. There is also a small piece of beef shoulder tenderloin on the back side of the beef neck. This part of the meat is tender, elastic and juicy, and is commonly known as "chili strips".

The meat quality of the whole beef neck is generally firm, tough, and fat, but the muscle texture is messy. If it is used for stir-frying or frying, this part will be difficult to slice when slicing. It is particularly difficult to process. Except for the beef shoulder and tenderloin on the back side, other neck meat parts are more suitable for soup. The lean beef meat is also good for mincing for stuffing.