"Mutton grading"
Head and tail:
1, with less scalp and more meat, can be used to make sauce, steak and stir-fry.
2. Sheep tails swim a lot and are used for explosion and speculation. Goat's tail is basically skin, which is generally not used.
Front legs:
3, the front leg breast meat is suitable for burning; Other meats are rich in gluten and are only suitable for burning, stewing, sauce and boiling.
4. The neck meat is old and the ribs are thin, which can be stewed, boiled, sauced, stewed and stuffed.
5, the front gluten is old and crisp, with tendons in the meat, suitable for sauce, stew, burning and so on.
Abdominal back:
6. The outside of tenderloin can be used to rinse, roast, stir-fry, explode, fry, fry and so on. Tenderloin is the most tender two pieces of meat in sheep, which is wrapped by a little fascia. After the aponeurosis is removed, it has the same function as the external ridge.
7, ribs without tendons, fat and thin, suitable for rinse, roast, stir-fry, explode, burn, stew, steak and so on.
8, chest, waist and chest, fat and thin, used for roasting, blasting, frying, burning, stewing, etc. ; Yaowo meat is old and poor in quality, suitable for sauce, burning and stewing.
Hind legs:
9. The hind legs are more tender than the front legs and have a wide range of uses. (small department store language: almost anything will do. )
10. The meat quality and use of the posterior tendon are the same as those of the anterior tendon (5).
1, the neck is neck meat. Old texture, many tendons and great toughness. Suitable for baking, stewing and stuffing.
2. The upper brain is located behind the neck, on both sides of the spine and in front of the ribs. The texture is tender and smooth, suitable for frying, frying and frying.
3. ribs are meat attached to ribs. Covered with a film, fat and thin, soft texture. Suitable for barbecue, barbecue, stewing and filling.
Haliba is wrapped in the meat of the bonzi bone at the upper end of the front leg. The tendons are connected, and the texture is older, which is suitable for stewing, stewing and burning.
5. Meat on both sides of the external spine. The fiber is thin and short, and the texture is soft and tender. Suitable for frying, frying, frying, exploding, etc.
6, under the chest and neck, between the two front legs. Fat and thin, no muscles. Suitable for barbecue, stew and barbecue.
7. Small strips of meat near the back of the spine. The fiber is slender and the texture is soft and tender. Suitable for frying, frying, frying, frying and so on.
8. The back end of the trigeminal vertebra and the front end of the sheep's tail. There is a layer of ribs, half fat and half thin. Suitable for frying, frying, etc.
9, grinding teeth is the meat on the ass under the tail. Soft texture, suitable for explosion, frying, frying, baking and so on.
10. Cucumber strips (including the bottom plate) are ground at the front and lower ends of the fork. Old texture, suitable for frying, blasting, etc.
1 1, posterior abdomen of lumbar fossa, anterior side of hind leg. Fat and thin with fascia. Suitable for stewing, baking and so on.
12, the fleshy beard on the front and rear legs of tendon, the front leg is called the front hammer, and the rear leg is called the tendon. There are tendons in the middle of the meat, and the tendons are connected with tendons, which is suitable for making sauce.
13, sheep tail sheep tail is all fat and tender, with heavy smell, suitable for frying and drawing.