food: less fat, more red meat, with some tendons, its hardness is second only to calf meat, and it is the second hardest meat on cattle. Suitable for making minced meat or stewing and cooking soup.

shoulder meat

food: the fat distribution is moderate, but it is a little hard, and the meat has a certain thickness, so it can eat the unique flavor of beef. It can be made into sukiyaki, beef rinse or cut into small squares for stewing or roasting.

Hua: the second half of the beef loin is the upper loin, and the upper tenderloin

food: the meat is soft and fine, and the meat can be cut at the same time.

Hua: The first half of the beef back

Food: It has little gluten and extremely fine meat, which is suitable for making sukiyaki, beef rolls, steaks and so on.

: Philip, tenderloin

Food: The softest part of beef, and almost no fat, that is, low finger and high protein, is the favorite of those who pay attention to healthy food in recent years. When cooking, you have to use a small fire to cook, otherwise it will easily lose its flavor and become astringent, which will spoil a great food.

8)かたバラ can also be written as "Shoulder バラ". バラ is the abbreviation of ぁばら, which means chest rib.

English: brisket

Hua: Breast meat

Food: Although the meat is fine, it is thick and hard, so it can be used for barbecue.

9)ともバラ, also written as "friend バラ".

English: short plate+flank

China: back breast meat, medial transverse abdominis, that is, the part of pork belly and brisket

Food: this part is thick and hard, but contains a lot of oil, which is easy to form first frost (しもふり) on cattle. In the first half, fat meat and lean meat can be arranged in layers, namely "three pieces of meat" in Japanese, "pork belly" in Chinese and "Sam Chan Bah" in Taiwanese. The second half is beef brisket. Stir-fried barbecue or stew is suitable.

1) ぅちもも can also be written as "nei もも".

English: topside

Hua: one of the hind legs, about the part of the head knife

Eating: less fat and rough meat, but easy to absorb the flavor of spices, suitable for seasoning and cooking to make cold dishes.

12)そともも, which can also be written as もも.

English: silverside

Hua: one of the hind legs, that is, the part with a three-pronged silver edge

Eating: less fat, which is the roughest part of beef. It is best to marinate or stew slowly with low fire, cook for a long time, and then cut into thin meat to eat.

11）しんたま。

English: Knuckle

Hua: one of the hind legs, that is, the monk's head.

food: less fat and soft meat, which can be sliced and cooked. Dieters can also rest assured to taste.

13) すねね

English: shank

Hua: Tendons

Edible: Although there is little oil, it can present a soft taste after simmering, which is very suitable for stewing or soup.

Note:

1. In the English classification, beef parts are part of numbers 2 and 7 on the shoulder, which are collectively called chunk, while numbers 3 are collectively called rib, numbers 4+5 are collectively called loin, numbers 6+1+11+12 are collectively called round, and a small part of numbers 7+8+9 is called Breast &; flank。 Miscellaneous meats that are not the above five parts are all called miscellaneous cuts.

Second, in the classification of Chinese, roughly: 1 is called neck, 2 is called shoulder, 3+4 is called back, 5 is called loin, 6+1+11+12 is called rear hip tip and hind leg, 8+9 is horizontally divided into upper rib and lower soft five flowers, 7 is called front leg, and 13 is also called beef tendon.

Third, the names of the details under various parts of beef are complicated, so we should continue to do our homework as hard as possible to get a good understanding of beef.

fourth, according to < Encyclopedia of Food Medicine >, beef and pork are the same. If cooked at high temperature, it will produce ingredients that induce colorectal cancer, so it is best to avoid frying. Fried beef balls are one of the foods with health concerns. Personally, I think it is better to eat less. If you eat them for a long time, the taste will be even better.