The most detailed one.

Neck meat (Neck)

It has less fat, more red meat, and some tendons. Its hardness is second only to the calf meat of cattle, and it is the second hardest meat on cattle. Suitable for making minced meat or stewing or making soup.

Chuck (Chuck)

Because the scapula is a frequently moved part, it has well-developed muscles, many tendons, and solid meat. The fat distribution is moderate, but a bit hard, and the meat has a certain thickness, so you can enjoy the unique flavor of beef. It can be made into sukiyaki, beef shabu-shabu, or cut into small cubes and stewed or grilled.

Shoulder Butt

It has less fat and red meat, and the meat is hard, but the meat has a sweet taste and high gelatin content, so it is suitable for making soup.

The shoulder blade can be divided into:

Tender shoulder tenderloin (tendon): It is the meat attached to the shoulder bone. It is rich in oil and tender, and is excellent. Meat for steaks, barbecue and hot pot slices.

Wing meat: contains many thin tendons, has a Q taste, rich oil, moderate tenderness and unique flavor. Suitable for steak, barbecue and hot pot slices.

Rib

The first half of the beef back has few tendons and extremely fine meat. It is suitable for making sukiyaki, beef rolls, steaks, etc.

The amount of movement in the ribs and spine is small, there are tendons in the middle, the connective tissue is easy to gel when heated, the meat is tender, the oil is even, and has a unique flavor. It is an excellent steak part, and is commonly known as sirloin. (Sirloin) Steak is cut from the ribs and is often used for frying, steaming, hot pot and other cooking methods.

Rib-eye steak (Rib-eye)

The meat here is soft and the fat is distributed in a marble pattern. This kind of meat tastes better when grilled. The world-famous Kobe steak and Matsuban steak are both taken from this part.

Beef short rib (Short Rib)

This part is located on the left and right sides of the chest, including the ribs. It is rich in marbled fat and has delicious meat texture. It can be divided into two types of meat:

Beef short ribs: fragrant, smooth and tender, with fragrant bones. Suitable for grilling, pan-frying, deep-frying, braised and other cooking methods.

Beef ribs: The strips of meat between the ribs have a lot of oil. After being heated, the oil and the meat melt into one. It is juicy and delicious and melts in your mouth. It is a commonly used part of braised beef brisket and braised beef noodles.

Brisket

Although the meat is thin, it is thick and hard and can be used for barbecue.

Back Breast (Short Plate+Flank)

The inner transversus abdominis muscle row, which is the part of pork belly and beef brisket. This part of the meat is thick and hard, but contains a lot of oil, so it is easy for frost to form on the cow. In the first half, the fat and lean meat can be arranged in layers, which is commonly known as "three pieces of meat" in Japanese, "pork belly" in Chinese, and "three-layer meat (Sam Chan Bah)" in Taiwanese; It's beef brisket. Suitable for frying, grilling or stewing meat.

Thorax and Abdomen (Plate)

Abdomen (Flank)

The meat fiber of the abdominal flank meat is thicker. It is often used after trimming the fat. Sold in rows, it can also be used as thin slices of roasted pork.

T-Bone Steak

It is T-shaped and is the backbone meat on the back of the cow. The meat in this part is a mix. There is a large amount on both sides of the T-shape and a small amount on the other side. The larger amount is the ribeye, and the smaller amount is the filet. You can taste two flavors by ordering one dish. However, based on my experience, T-bone steaks will not be served in higher-end Italian or French restaurants. Only "Chinese-style Western restaurants" or American-style Western restaurants like Green Garden will serve this kind of large-volume and slightly meaty ones. Rough steak.

New York Steak

The front loin of beef.

Tondon (leg bone) (Shank)

It is also the heart of beef tendon. It is a part that is frequently moved. The tendons are in the shape of flowers. After cooking, they are strong and juicy. Excellent taste. Although there is little fat, it can develop a soft texture after being simmered over low heat. It is very suitable for stewing, stewing, stewing, adding to soup, or cutting into thin slices and eating in hot pot or stir-fry.

Shortloin

Shortloin has less exercise, tender meat, and evenly distributed marble pattern. It is the rear section of a large tenderloin. This part is suitable for frying and grilling steaks, and is also commonly used for steaming beef, hot pot slices, teppanyaki, etc. For example, T-bone and New York steak are cut from this part of the meat.

Tenderloin (Tenderloin)

Filipino, tenderloin. Beef is the softest part of the meat and has almost no fat. It is low in protein and high in protein. It has become a favorite among health-conscious gourmets in recent years. When cooking, it must be cooked over low heat, otherwise it will easily lose flavor and become astringent, thus wasting a great delicacy.

The tenderloin, also commonly known as tenderloin, is the part that requires the least amount of exercise and has the most tender texture. It is often used to make filet mignon and teppanyaki.

Fillet (Fillet)

Tenderloin is also called Fillet. The literal translation of Tenderloin is tender waist. A more ambiguous word can be called "gentle waist".

The filet is about 50-60cm long and 12-15cm wide at its widest. Brother Niu, who is tall and thick, can hardly use these muscles. So the meat is very tender and smooth.

Sirloin

The second half of the beef back is the upper loin and upper tenderloin. The meat is tender and thin, with good shape, and it can be cut into large pieces. It can be used as steak or thinly sliced ??for shabu-shabu beef.

The commonly known sirloin meat belongs to this part and can be divided into upper and lower parts. The upper part is tender and oily and can be further divided into two types:

Upper Loin tenderloin (toploin): The meat is tender and tender. It is a good steak, barbecue meat and stir-fried meat.

Bottomsirloin: one of the most tender meats, it is the best steak and barbecue meat.

Sirloin (Sirloin)

Contains a moderate amount of fat. Because it is beef rib, there is a ring of white tendons on the outside of the meat, and the overall taste is It has strong toughness, hard meat, chewy texture, and the feeling of eating meat in a big mouth. It is suitable for people with good teeth.

Bone-in sirloin: The ribs and spine of beef, with little movement, tender meat and even oil. It can be used as steak, steamed beef, hot pot slices or teppanyaki.

Sirloin: The lower back of the beef. The meat is tender and oily, suitable for steak.

Hind Leg (Round)

The "Carp Tube" is located on the outside of the hind leg. It looks like a filet, but the meat is thicker and firmer. It is best to remove the tendons first when handling it. Or tenderize by beating. Usually used as stir-fried meat or hotpot meat slices.

Hind leg meat (TopSide)

One of the hind leg meats, approximately the part of the head. The meat is low in fat and rough, but easily absorbs the flavor of spices. It is suitable for seasoning and cooking as a cold dish.

Hind meat (SilverSide)

One of the hind leg meats, that is, the three-pronged part of the silver side. It has less fat and is the roughest part of beef. It is best to braise or stew slowly over low heat. After cooking for a longer time, cut into thin pieces and eat.

Knuckle

One of the hind leg meats, which is the part of the monk’s head. It has less fat and soft meat, so it can be sliced ??thinly and cooked. Dieters can also enjoy it with confidence.

Rump Roast

It is the red meat on the buttocks of beef. It is soft and has good flavor. It is suitable for various cooking methods. The steak tastes good and is said to be excellent when grilled. Some people also use it to make carpaccio and eat it raw.