How each part of a cow is eaten and cooked is actually related to one big factor, which is the amount of movement. Because this factor determines two small factors: ① how much fascia and tendon. ② the amount of fat. Come on, take out the little brother in the nutrition class learned about beef parts of the analysis, pontificating.

First of all, beef that is commonly consumed is categorized into these parts: neck, shoulder blade, beef plate tendon, pancetta, filet, ribeye, sirloin (back loin spine), inside leg, tendon, outside leg, and rump. Let the little brother pontificate.

1, neck (head meat): the amount of fat is small, the meat is hard, but the meat contains a strong fresh flavor, so it is very suitable for stewing, on a pressure cooker pressure is estimated to be good.

2, beef plate tendon: this meat is more like to hide near the bone, strong flavor. Belong to the fat easier to enter the part, significantly sweet.

3, scapula (spine): is considered one of the largest parts of the root rib meat connected to the meat and the amount of fat are presented in a good state, very cow flavor, the so-called frost meat can be formed here.

4 & 8, five flowers (brisket): fiber and sinew are more, but also softer, fat is very, very much more parts.

5, fillet (tenderloin, beef tenderloin): is considered to be more of a gem of the existence to come. Located in the back of the waist spine meat inside, is a long thin meat. Originally a cow on two, the middle part of the Philip is the softest, fat and tendon are very little, meat flavor is more refreshing, boutique in the boutique, the amount is small.

6, rib meat (back of the spine): more fat, but also easy to form the part of the frost, the meat flavor is softer, so it is suitable for use in a variety of beef dishes.

7, sirloin (sirloin, loin meat): the upper side of the loin of the softer parts of the sirloin steak, is not often heard, so this part of the commonly used for steak. This part with superior fat, so with a good flavor, one of the better parts of beef.

9 & 12, leg meat (milon): the inner meat less fat, more refreshing flavor, more uniform meat, so it is suitable for grilled meat. The outer meat is firmer, tougher, chewier and has a strong meat flavor.

10, tendon: almost no fat, more hard parts. Movement, tendon is more, protein rich, strong flavor, suitable for stewing.

11, rump: also belongs to the part of the leg meat, but is considered a very soft part, suitable for steak.

The part explanation is over.

To talk about the frosted meat, the frost is actually fat in intervals of muscle in a web-like distribution. When you heat it up, the fat in it precipitates out, and the flavor and umami becomes intense, and the meat is softer as a result.

There is a defining standard for frosted meat, and that's BMS: Beef Marbling Standard, which is Japanese for fat-mixed. There are 12 stages from No. 1 to No. 12, and the higher the value, the better the meat. The grades are distinguished according to the values: No.1: Grade 1; No.2: Grade 2; No.3-4: Grade 3; No.5-7: Grade 4; No.8-12: Grade 5. Yes, A5 and Bull, that number 5 on the back, that's it.