The front part of the back of the cow: with few tendons, the meat is extremely thin, making it suitable for sukiyaki, beef rolls, steaks, etc. The flavor is one of the most tender. It is one of the most tender meats, and is excellent for steak and barbecue.

The back part of the back of the cow, the upper loin, the upper tenderloin, is tender and well shaped, and can be cut into large chunks for steaks and thinly sliced for shabu-shabu.

Fillet, Tenderloin: The softest part of the beef and almost free of fat, i.e., low in fat and high in protein, it is a favorite of health-conscious gourmets and is suitable for stir-frying, deep-frying, shabu-shabu, and grilling.

Processing tips

Different processing methods have corresponding requirements for fire and even pots and pans. If you want to make it soft and flavorful, you generally need to boil the water or broth over high heat, or put the meat directly into the boiling water and then slowly simmer it over low heat. If it is a roast beef, also small fire juice, large fire will make the muscle fibers shrink more tightly water loss serious and become hard and firewood, a heavy slower pot can prevent the temperature is not stable, meat hard soup paste.

If you need to stir-fry or deep-fry, then you need to thicken the batter, heat the pan with hot oil, and shorten the cooking time to retain the tenderness. And grilling is also to use high temperature, short time, some Korean and Japanese-style barbecue meat 30 seconds to 1 minute can be out of the oven.

References: People's Daily - different parts of beef practices, People's Daily - what is the nutritional value of beef? Different parts of the edible method is different