The delicious parts of beef include beef neck, beef upper brain, beef shoulder, beef ribs, beef eye, beef brisket, beef tendon, beef outer spine, beef tenderloin, beef lint, oxtail, etc.

1. Beef neck meat

Beef neck meat, also known as "neck" or "neck", is located at the back of the cow's head. Because it moves a lot, the beef neck meat is thick and hard, blood red in color, and has some tendons. Its hardness is second only to the calf meat of the cow, and it is the second hardest meat on the cow. It is smooth and chewy. It is suitable for making minced meat or stewing or making soup. It is also good for making beef balls.

2. Beef upper brain

Beef upper brain is the beef located behind the shoulder and neck, on both sides of the spine. Because there is little movement in the upper brain area, the meat is tender and juicy, with marble pattern deposits. The fat on the upper brain is evenly mixed and has obvious patterns. Suitable for frying, stir-frying, and beef hot pot. It is eaten by a wide range of people, suitable for all ages.

3. Beef shoulder meat

Beef shoulder meat is located on the front shoulder blade of the cow and the upper part of the foreleg. It consists of the supraspinatus, infraspinatus muscles, tensor of forearm fascia, and arm Composed of the lateral head of the triceps, beef shoulder meat has more fat content in the gap, making the meat fresh and tender. Suitable for stewing, boiling and stewing.

4. Beef ribs

Beef ribs are taken from the beef brisket. The meat is basically thin and does not have so much oil. It is suitable for stewing, soup and braised. The meat is tender and juicy. Not suitable for the elderly.

5. Beef eye meat

It also refers to the meat on both sides and front of the back of the cow. It is a high-grade cut of meat. After being finely divided, it looks like a square arc with an average weight of 3-5kg per piece. The meat is inlaid with red and white and has a marble pattern. Select the meat between the seventh and tenth ribs on the back of the beef. This meat is shaped like an eye, so it is called eye meat. The meat of the eye is tender and has a high fat content. It tastes sweet and juicy, not dry. . Beef eye is shaped like an eye and is a high-grade meat. Its meat is very tender and suitable for cooking methods such as shabu-shabu, roasting, and frying, especially for making steak.

6. Beef brisket

Beef brisket is the soft muscle of the beef belly and near the ribs. It is taken from the boneless strips of meat between the ribs. It has more lean meat and less fat. It also has fewer tendons, a slightly tougher texture, and a plump and mellow taste, making it suitable for braise, stew or curry. People with high cholesterol, high fat, the elderly, children, and people with weak digestion should not eat more.

7. Beef tendon

Beef tendon is beef leg meat. It has been carefully trimmed and clean, and the tendon oil has been removed without fat. It has a long cylindrical shape, red meat, fresh and delicate texture, pure lean meat, moderate hardness and regular texture, which is most suitable for braised meat.

8. Beef ribs

Beef ribs are the longissimus muscle on the back of the cow. The meat is red, easy to have fat deposits, and has a marble pattern. Suitable for stir-frying, deep-frying, rinsing and roasting. It is better consumed by young and middle-aged people. This piece of meat is used in the sirloin/sirloin steak we often eat. Compared with filet, sirloin steak is slightly more tolerant in operation. Because of the fat, it tastes more fragrant and has a good texture when fried or grilled.

9. Beef tenderloin

Beef tenderloin is the most tender part of beef, and most of it is lean meat with low fat content. Suitable for frying, stir-frying, frying and steak. Commonly used to make filet mignon and teppanyaki. Filet mignon has relatively high operational requirements. Every minute more requires more firewood, so generally filet mignon is matured at 3-5 to keep the meat tender and juicy.

10. Niu Lin

Beef butt (Niu Lin) meat is taken from the meat of the hind legs near the buttocks. Rump meat (also known as rice dragon, cucumber strips, monk's head) has a round shape, thick muscle fibers, low fat content, and a slightly astringent taste, so it is a lean meat. It is more suitable for vertically shredding or slicing the meat fibers and then stir-frying. Suitable for a wide range of people.

11. Ox tail

Ox tail has milky white fat and dark red meat, with the same proportion of meat and bones. Due to frequent exercise, it is basically lean meat, rich in colloids and full of flavor. It can be added to casseroles or soups and simmered for a long time to fully release the delicious taste. Oxtail is sweet and mild in nature and taste; it has the effects of nourishing qi, nourishing blood, and strengthening muscles and bones. Suitable for all ages.