1, the neck of cattle is fat and thin, the meat is dry and solid, and the meat lines are messy. Suitable for stuffing or simmering soup, the stuffing rate is higher than tender meat 15%, and beef balls are good.

2. Shoulder meat consists of two pieces of meat that cross each other. The fiber is fine and the taste is smooth and tender. Suitable for stewing, roasting and stewing, curry beef.

3, upper brain tenderness, easy to have marble deposition. The fat in the upper brain is evenly mixed and has obvious patterns.