The parts of beef suitable for hotpot are as follows:

1. Beef tenderloin.

The beef tenderloin is quite different from the pork tenderloin. The beef tenderloin is very delicious. There is no fat in this place, and there is no Oxford. It tastes very fresh and tender, but the beef tenderloin can also be used as a fat cow. It can be eaten after being rinsed in a hot pot for about 1 seconds.

2. The outer ridge of cattle.

The beef in this part is also very tender and smooth, and there is usually a layer of fat oil on the outside, but this kind of fat oil is just right, and it is also a good choice to eat as a fat cow. The beef in this place needs to be cooked more in the pot, because this kind of meat is chewy, and it is more suitable for people who pursue the taste level.

3. Upper brain.

The upper brain part of a cow is most often used as a fat cow. The meat in this part is good, but it tastes good. The most important thing is that the fat and meat parts are evenly crossed, and the color looks very beautiful. You can not only rinse the meat when eating hot pot, but also buy some at home to make braised beef, which is also a good choice.

which part of beef used for hotpot is delicious?

The fat and thin parts of beef are commonly used in hotpot. Don't use lean parts, lean meat is not suitable for rinsing, only suitable for cooking, and the lean meat rinsed out will be firewood and have a bad taste. Choose the appropriate beef slices, not too much fat, fat but not greasy, which is the most suitable beef for hotpot. Most fat cows are suitable for chafing dish. When buying, you should pay attention to buying hot pot fat cows, not barbecue fat cows.