The most suitable parts of beef for stuffing are beef neck, beef tenderloin, beef spine, beef brisket and beef eye.

1, beef neck meat

Beef neck meat is both fat and lean, the meat is irregular, with some tendons, there is a certain toughness. This makes beef neck richer and tastier for stuffing, soups and beef meatballs. The characteristics of beef neck make it ideal for stuffing and it has a higher yield. Therefore, beef neck is one of the ideal parts for making beef stuffing.

2. Beef Tenderloin

Beef tenderloin is one of the best tasting parts of beef because it is located within the transverse process of the lumbar vertebrae, close to the kidneys of the cow, and it is almost purely lean and fat free. Beef tenderloin is very tender and makes a great filling for tender dumplings. In addition, beef tenderloin can also be used to make dumpling wrapping filling because it is very tender and allows one to eat fresh and tender dumplings.

3. Beef outside spine

Beef outside spine is the longest muscle in the back of the cow, and the meat is bright red with fat deposits, so it will have marbling. The reason this part is suitable for stuffing is because it is tender, juicy and rich in flavor. Whether it is stir-fried, deep-fried, shabu-shabu or grilled, the meat remains tender.

4, brisket

Brisket is the most suitable part for stuffing. Brisket consists of large chunks of meat from the belly of the cow, the belly of the horse, and the loin, and is flavorful and mellow.

5, beef eye meat

Beef eye meat is located in the middle of the upper brain and the outer spine, the shape of the eye, fat intermingled with the marble pattern. Eye meat is tender, high in fat and sweet and juicy. Whether it is shabu-shabu, pan-fried or stuffed, beef eye meat brings a unique taste and flavor. Therefore, beef eye meat is ideal for stuffing.