Head and tail parts:

1, head Skin less meat, can be used for sauce, steak, boiled

2, tail Sheep tail more swimming, used to explode, fry, blanch, etc.; goat tail is basically the skin, generally do not use.

Front leg parts:

3, front leg Chest meat is suitable for burning, steak; the rest of the meat is more sinewy, only suitable for burning, stewing, sauce, boiling and so on.

4, neck meat The meat is older, with fine tendons, and can be used for braising, boiling, sauce, stewing and stuffing.

5, the front tendon Meat is old and brittle, meat in the tendon, suitable for sauce, stewing, burning and so on.

Dorsal part of the abdomen:

6, spine The outer spine can be used for shabu-shabu, grilling, stir-frying, popping, stir-frying, pan-frying, etc.; the inner spine is the most tender two meats on the sheep, with a small amount of tendon wrapped around the outside, and the use of it is the same as that of the outer spine when the tendons of the membrane are removed.

7. Ribs are gluten-free, fat and lean, suitable for shabu-shabu, grilling, stir-frying, popping, broiling, stewing and steak.

8. Breast and Waist Breast meat is fat and lean, and is used for roasting, stir-frying, stir-frying, broiling, stewing, etc. Waist meat is old and poor in quality, and is suitable for saucing, broiling and stewing.

Back leg parts:

9, back leg More than the front leg meat and tender, very versatile. (Small hundred words: pretty much anything.)

10, hind tendon Same meat and uses as front tendon (5).

1, neck that is, neck meat. The texture is old, sinewy and tough. Suitable for broiling, stewing and stuffing.

2, the upper brain is located behind the neck, both sides of the spine, in front of the ribs. The texture is more tender, suitable for simmering, frying, blanching and so on.

3, the ribs that is connected to the rib meat. Covered with a layer of film, fat and thin very close, soft texture. Suitable for steak, roast, stew and stuffing.

4, Haliba wrapped around the upper end of the front leg stick bone meat. Tendons connected, older texture, suitable for stewing, stewing, burning and so on.

5, the meat on both sides of the spine. Fiber is short, soft texture. Suitable for simmering, stir-frying, frying, popping and so on.

6, chest neck, between the two front legs. The fat is more thin, no tendon. Suitable for burning, stewing, steak and so on.

7, the ridge immediately behind the spine of the small long strip of meat. The fiber is long and thin, the texture is soft and tender. Suitable for simmering, stir-frying, deep-frying, frying and so on.

8, three forked vertebrae back end, sheep tail front end. There is a layer of tendons, fat and thin half. Suitable for frying, popping and so on.

9, grinding gear that is the tail on the buttocks on the meat. Soft texture, suitable for popping, frying, deep-frying, baking and so on.

10, cucumber strips (including the bottom plate) grinding gear front, the lower end of the three branches. Older texture, suitable for frying, deep-frying, etc..

11, waist nest after the abdomen, before the hind legs. Fat and thin mixed, with fascia. Suitable for stewing, steak, etc.

12, tendon before and after the leg on the meat Hu, the front leg on the front hammer, the back leg is called tendon. Meat in the tendons, tendons connected, suitable for sauce.

13, sheep's tail sheep's tail is all fat, fat, tender and fragrant, nasty, suitable for frying and plucking.