Now the development of society is very fast, the original price of more expensive beef has gradually entered the thousands of households, but many people still have questions, the most expensive part of beef is where, now I'll explain to you, the most expensive part of beef called what?

One of the most expensive parts of beef is called

The most expensive part of beef should be referred to the beef tenderloin, meat tendon, meat is also more tender, but also one of the most delicious parts of the cow, is a lot of beef more insiders will buy.

Because most of the beef tenderloin parts are lean meat with low fat content, it is especially suitable for men, women and children, suitable for frying, stir-frying, deep-frying and steak. Beef is graded as, special grade for the tenderloin; first grade for the upper brain and the outer spine; second grade for the boy's cap and the bottom plate; third grade for the ribs and the breast; fourth grade for the neck and the tendon, all of which are very tasty parts of the beef.

Two, what beef is the best

For the global popularity of the five kinds of beef, mostly from Japan.

The most famous is known to everyone to Matsuzaka cattle and Kobe cattle and Omi cattle and known as Japan's three major Wagyu cattle. The meat is flavorful but not greasy, and can even reach the texture of melt-in-your-mouth. The color of the meat is best in peach color, and the color of the fat is best in blood white.

Kobe Beef, as a Japanese specialty, is often seen at banquets for state guests. Nowadays, it is also found in Michelin and other high-class restaurants. "Matsusaka Beef has been praised as a "work of art among meats". Matsusaka Beef" refers to calves with excellent bloodlines from all over Japan, not just the region, which are bred in the center of Matsusaka City. There is still a long way to go to become a qualified "Matsusaka Beef", which is monitored and managed through a strict "Matsusaka Beef Individual Identification Management System", and is subject to strict quarantine and meat quality grading at the time of sale, and is awarded the "Matsusaka Beef" certificate. The Matsusaka Beef ID card will be issued.

Omi cows are from the northern part of Hyogo Prefecture (formerly known as Butama), but are raised in Shiga Prefecture, where they drink water from Lake Biwa, Japan's largest lake, and are fed mainly wheat and rice bran, and drink sweet wine made from glutinous rice to stimulate the appetite, along with the careful care of farmers, and the meat is soft and sweet, with just the right amount of frosting, unlike the Kobe cows that are so powerful and dominant. surging and domineering is different, is another kind of delicate taste.