Focus on five parts: the upper brain, the big trident, the small trident, the cucumber strips and the crotch grinding.

"Mutton grading"

Head and tail:

1, with less scalp and more meat, can be used in sauces, steaks and cooking.

2. Sheep's tail swims a lot, which is used for explosion, speculation and so on; Goat tails are basically skin, which is generally not used.

Front legs:

3, the front leg breast meat is suitable for burning and licking; Other meats are rich in gluten and are only suitable for burning, stewing, sauced and boiled.

4. The neck meat is old and thin, which can be used for stewing, boiling, sauce, stewing and stuffing.

5, the front hoof muscles are old and crisp, with tendons in the meat, suitable for sauce, stew, burning and so on.

Abdominal back:

6. The tenderloin on the outside of the back can be used to rinse, roast, stir-fry, explode, fry, fry and so on. Tenderloin is the two most tender meats in sheep, which are wrapped by a little fascia. After the membranous tendon is removed, it has the same purpose as the external ridge.

7, ribs without tendons, both fat and thin, suitable for rinse, roast, stir-fry, explode, burn, stew, steak and so on.

8, chest, waist and chest, fat and thin, used for roasting, explosion, frying, burning, stewing, etc. ; Yaowo meat is old and poor in quality, suitable for sauce, burning and stewing.

Hind legs:

9. The hind legs are more tender than the front legs and have a wide range of uses. (small department store language: almost anything will do. )

10. The meat quality and use of the posterior tendon are the same as those of the anterior tendon (5).

1, the neck is neck meat. Old texture, many tendons and great toughness. Suitable for baking, stewing and stuffing.

2. The upper brain is located behind the neck, on both sides of the spine and in front of the ribs. Fine texture, suitable for frying, frying, frying, etc.

3. ribs are meat attached to ribs. Covered with a film, fat and thin, soft texture. Suitable for barbecue, barbecue, stew and stuffing.

Haliba is wrapped in the meat of the bonzi bone at the upper end of the front leg. The tendons and veins are connected, and the texture is older, which is suitable for stewing, stewing and burning.

5. Meat on both sides of the outer spine. The fiber is thin and short, and the texture is soft and tender. Suitable for frying, frying, frying, exploding, etc.

6. Below the chest and neck, between the two front legs. Fat and thin, no muscles. Suitable for roasting, stewing and barbecue.

7. Small strips of meat near the back of the spine. The fiber is slender and the texture is soft and tender. Suitable for frying, frying, frying, frying and so on.

8. The back end of the trigeminal vertebra and the front end of the sheep's tail. There is a layer of ribs, half fat and half thin. Suitable for frying, frying, etc.

9. Grinding gears is the meat under the tail on the buttocks. Soft texture, suitable for explosion, frying, frying, baking and so on.

10. Cucumber strips (including the bottom plate) are ground at the front and lower ends of the fork. Old texture, suitable for frying and exploding.

1 1, posterior abdomen of lumbar fossa, anterior side of hind leg. Fat and thin with fascia. Suitable for stewing, baking and so on.

12, the muscle whiskers of the tendon's front and rear legs, the front leg is called the front hammer, and the rear leg is called the tendon. The meat is sandwiched with tendons, and the tendons are connected, which is suitable for making sauce.

13, sheep tail sheep tail is all fat, fat and tender, with a strong smell, suitable for frying and drawing.