Comparison of the taste of various parts of steak Beef short ribs: The fat content is very high, the marble pattern is very rich, and the meat is very delicious. In addition to frying, it can also be grilled, braised, or grilled in a stone pot. Pretty awesome. This part is of good quality and has fine snowflakes. Even if it is not a particularly high grade, the taste is still OK and the price is not high. It is especially suitable for the elderly and children to eat for a long time. It can be fried or roasted. Cowboy bones: those with bones are generally called "cowboy bones", and those without bones are called "beef short ribs". They taste the same as beef short ribs, but because they have bones and are not shaped, the price is basically the same level. A little more than half the price of beef short ribs. High cost performance, good taste, can be fried or grilled. Eye cover: The eye cover is the area above the center of the eye. The larger this area is, the better the eye cover is. On a piece of eye flesh, the snowflakes covering the eye flesh must be higher than the center of the eye flesh. However, the price of the same grade eye cap is indeed cheaper than the eye heart, and the taste is better than the eye heart! A tender and fragrant part, the third most tender muscle. The tenderest beef tenderloin is filet, but the flavor of filet is much lighter. Can be fried or grilled. Belly meat: The part between the beef rib and the rib eye is a very small piece. Each cow produces about 1-2 kilograms of meat. The meat is soft and tender. Generally, the snowflakes on the belly of Australian Wagyu beef with a grade of M4 or above are already very beautiful. It’s not expensive and is mostly used for Japanese barbecue. Of course, you don’t mind the shape. It tastes great when grilled as steak. Tomahawk Steak: The same part as the ribeye, with multiple bones. Generally, unless it’s for good looks, I don’t recommend you buy a tomahawk, because the bones are too heavy and it’s not easy to fry. Upper brain: This part should also be subdivided. The part near the neck has a large amount of activity and is chewy. And if it is close to the eye flesh, the meat is relatively tender and close to the eye flesh. Generally, it is not recommended to cut this part thickly for steak. It can be cut thinly and grilled, or stir-fried or used in hot pot. Of course, high-level upper brains, m9-level ones look very beautiful but are not expensive at all. It’s great to have some at home! (Thin-cut is ok for cooking and grilling, but not suitable for steak) T-bone steak: Also called T-bone steak, it is taken from the front waist of the cow. The T-bone in the middle of the T-bone steak is separated into one piece of filet mignon. With a slice of sirloin steak. Tendon: also called tender shoulder or oyster meat. The shoulders are said to be tender, but they are not tender at all. In fact, it is originally a good piece of material, with moderate tenderness, but unfortunately there is a rib in the middle, which makes it a bit troublesome to handle. If you don't fry it enough and the ribs are not cooked enough, you won't be able to bite the ribs at all. It is generally not recommended for novices to start this part. (Thin slices can be fried and grilled, and grilling is recommended for novices) Loin and hip meat cover: Because the shape of the slices is a bit like sirloin, some people say it is a "little sirloin". In fact, it is the place where the rear surface of the sirloin passes toward the buttocks. Much like the tenderloin, this is a less-active muscle that tastes good. The meat of this part looks very similar to sirloin, and some businesses use it as sirloin! (The price is not high and it can be fried and grilled)