Beef tendon is the thigh part of the cow.

Beef tendon meat is the muscle of the cow's thigh, i.e., the meat of the thigh from the knee joint upward, divided into front and back leg meat. The front leg meat is called the front tendon, and the back leg meat is called the back tendon, and the tendons are intertwined. Beef tendon meat has meat membrane wrapped, hidden tendon, moderate hardness, grain rules, suitable for marinade or sauce. And beef tenderloin muscle fibers oblique and short, thick and broad meat, fat and tender, suitable for grilling, frying, popping;

Breast and rib meat layer is dense, numerous fascia, fat and lean uniformity, toughness, suitable for stewing, steaming, and making soup. Therefore cooking beef, different parts of the firm, fat and lean degree is different, but also to use the corresponding cooking methods.

Expanded

Beef different parts of the food method

1, beef neck meat: fat, red meat, with some tendons, its hardness is second only to the cow's calf, for the cattle on the meat of the second hard. It is suitable for making minced meat or for stewing and cooking soup, and it is also good for making beef meatballs.

2. Shoulder: The fat is moderately distributed, but it is a bit hard, and the meat has a certain thickness, so you can eat the unique flavor of beef, which can be used to make shabu-shabu or cut into small cubes for stewing. It is suitable for stewing, roasting, braising, and beef curry.

3. The first half of the back of the cow: Less sinewy and extremely thin, suitable for sukiyaki, beef rolls, steak, etc. It is one of the most tender meat. It is one of the most tender meats, and is a good steak and barbecue meat.

4. The back part of the cow's spine, the upper loin, and the upper loin: the meat is tender and well shaped, and it can be cut into large chunks for steaks and thinly sliced for shabu-shabu.

5. Filet mignon: the softest part of the beef and almost free of fat, i.e., low-fat and high-protein, it is the favorite of those who are looking for healthy food in recent years, suitable for stir-frying, deep-frying, shabu-shabu, and grilling.

6, hip meat, hip tip: the red meat on the buttocks of the cow, the meat is soft and tastes good, suitable for a variety of cooking methods, to do steak taste good, barbecue, it is said to be the best, and some people use it to make slices of raw beef, eaten raw.

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