Tenderloin and short ribs are both excellent choices for barbecue.

The upper tenderloin part of the beef has more lean meat, and there is more fat in the meat. The beef short rib part has firm meat, high fat content and even distribution, so the meat of these two parts It's suitable for barbecue, it's chewy, and the fat and thin tastes good. I like it very much. Meat from different parts of the cow can be eaten in different ways. In addition to grilling, it can also be fried or stewed.

Introduction and application of various parts of beef:

1. Upper tenderloin: lean meat with more fat in the meat; suitable for barbecue and steak.

2. Inner tenderloin: The loin part between the upper tenderloin and the inner tenderloin is the part with the largest cross-section of the back meat. It is also the highest-grade and tenderest part of beef, with moderate fat content. , suitable for steak and stir-frying. For example: filet mignon, T-bone steak, etc., belong to this part.

3. Lower tenderloin: also known as loin meat, it is the tail end of loin meat; the meat is tender and tender, second only to fibril, with moderate fat content. It is mostly used for steaks and barbecues; it is called sirloin steak.

4. Leg meat: It is the part of the cow that is frequently active. Therefore, the meat is thicker and has less fat content. It is mostly used in cooking methods such as stewing and mincing meat. The inner thigh meat is softer and can be used. For steaks and charcoal steaks.

5. Beef short ribs: The meat is firm, the oil content is high, and the oil content is evenly distributed; suitable for barbecue and steak, such as: charcoal grilled beef short ribs.