1, beef suitable for fried parts of the spine, spine, brain, fork and other parts of the cow, these parts are more tender, after frying to stimulate its flavor, taste better. Different parts of the beef practice is also different, some suitable for fried food, some suitable for boiled food.

2, for any kind of meat, the most suitable for fried parts of the meat is more tender, and the older parts can be stewed, braised, sauce, brine and other cooking methods,

3, such as abdominal meat, brisket, and other meat is relatively rough but the bite of the parts of the bite is more and to be used for barbecue, hot pot and stewed to eat and so on, these meats are only after a long time of cooking in order to play the The meat can only be cooked for a long time in order to maximize its taste, and the taste is also more delicious.