For any kind of meat, the most suitable part for frying is tender meat, while the older part can be cooked by stewing, braising, sauce and marinating. Therefore, the most suitable part for frying is tenderloin, followed by beef in the outer ridge, upper brain and sancha. Very tender, so it is most suitable for frying.
Beef is very high in protein and low in fat, so its amino acid composition is more suitable for human consumption and digestion than pork, and the taste of beef is very delicious, so it is very popular. But different parts of beef have different methods, some are suitable for frying and some are suitable for cooking.