The beef bone is the knee part of the cow’s hind leg.

Other different parts of beef:

Upper brain: Located on the back near the neck, the meat is tender and suitable for roasting and stir-frying.

Steak: Located on the back, equivalent to the keel of the pig, suitable for roasting and braised. Can be cooked with or without the bone.

Tenderloin: The meat is tender and will become even more tender after being refrigerated for a day or two before eating.

Pork ribs: equivalent to pork belly.

Fore breast: The meat is relatively old, suitable for stewing or mincing for stuffing.

Tondon: Beef leg, usually used for sauce roasting or stew.

Extended information:

Proper ways to cook beef

1. Beef for cooking: lean, tender meat should be used for stir-frying, frying and deep-frying, such as tenderloin. , outer spine, upper brain, Sancha, Zaigai, Langtou and other meats.

2. Beef for stew: the breast meat is crispy and tender when cooked, fat but not greasy; it has more muscles and less meat, and the color is transparent and beautiful after being cooked; the ribs are densely muscled, and the meat is soft and tender after being cooked; The tendon meat is well-colored and tender and soft when cooked. It is suitable for stewing, boiling, grilling and braised.

3. Beef for steak: General steak is basically beef tenderloin, and it is divided into several types. For example, T-bone steak. The meat on the left side of the T-shaped bone is called filet mignon, and the meat on the right side is called sirloin steak. In addition to T-bone, there are also "rib-eye" steaks and "snowflake" steaks. Snowflake refers to beef. The white fat inside is connected like a network and is relatively even and abundant