2, beef eye meat: the meat is tender and can be stewed, stewed, fried and roasted; Beef loin: the meat is firm, tough and chewy, mainly fried and roasted.
3. Cattle eye meat: refers to the meat on both sides of the back of cattle. It belongs to high-grade meat. After fine division, it is square arc, with an average of 3-5kg each. The meat is inlaid with red and white, showing a marble pattern. Choose the meat between the seventh and tenth ribs on the back of a cow. This kind of meat is eye-shaped, also called eye meat. Eye meat is tender, high in fat, sweet and juicy, and not dry.
4, the use of beef eye meat: Shuan fat beef is the best, can also be used for barbecue or frying. It can also be used as a gourmet potato and tomato stew with ox's eye meat.
5, beef sirloin: NewYorkStrip, also known as sirloin and sirloin steak (or sirloin), can be regarded as a classic in steak, because it is the outer rib of beef, and there is a circle of white ribs on the outer edge of the meat. The overall taste is tough, the meat is hard and chewy, and the meat and ribs are cut together, so it can't be overcooked and is suitable for young people. Beef sirloin method: steak, sirloin steak and fried food are the most classic.