Beef is a popular delicacy, and different parts of beef have different tastes and tenderness.

For people who love beef, it is crucial to understand the different cuts of beef and their characteristics.

Below I’ll introduce you to the five most tender cuts of beef to give you a better idea of ??choosing and cooking beef.

1. Sirloin Eye Sirloin Eye is one of the most tender parts of beef.

Located near the back of the sirloin, the meat is tender and juicy.

The meat of sirloin eye is delicate, the muscle texture is tight, and it is rich in fat and collagen, giving it a smooth and tender taste.

Whether it is grilled, pan-fried, stir-fried or boiled, sirloin eye can keep the meat tender and smooth.

Slice it into thin slices for hotpot or use it to make steak, and you can enjoy the tender texture of the beef.

2. Beef Tenderloin Beef tenderloin is located on the back of the beef next to the vertebrae and is one of the most tender parts of beef.

The meat of beef tenderloin is soft and delicate, rich in fat and has a rich and smooth taste.

It is suitable for grilling, frying or stir-frying, and can make tender and juicy beef skewers, beef rolls and other delicacies.

Whether it is beef tenderloin pan-fried until tender yellow, or beef tenderloin cake grilled until charred on the outside and tender on the inside, it can satisfy people's demand for a tender and smooth taste.

3. Beef tenderloin Beef tenderloin is one of the most tender parts of the cow. It is located in the shoulder blade meat near the spine of the cow.

The beef tenderloin meat is delicate, elastic and extremely tender in taste.

It has loose meat texture and low fat content, so it won't be too greasy after cooking.

Beef tenderloin is usually used to make steak because it can maintain the tenderness of the meat during the cooking process, and the gravy is fully locked in, maintaining the delicious taste of the beef.

Whether fried, grilled or stir-fried, beef tenderloin can exhibit its unique tender texture and is one of many people's favorite beef cuts.

4. Beef tongue Beef tongue is part of the head of the cow and one of the tenderest parts of the beef.

The meat of beef tongue is tender, juicy and has a rich and smooth taste.

It can be grilled, boiled or fried to make delicious beef tongue rice, beef tongue rolls and other delicacies.

The beef tongue is grilled until the skin is slightly charred, and the meat is tender and chewy. It releases a rich beef aroma in the mouth, which is endless aftertaste.

5. Beef tendon Beef tendon is located in the forearm of the cow. It is a muscle-rich part.

The fiber of beef tendon is relatively rough, but this is also one of the sources of its unique flavor.

Beef tendon is rich in collagen. After slow cooking or cooking for a long time, beef tendon can become very tender.

This cut of beef is often used to make stews, braised beef and other traditional cooking methods.

The slow stewing process gradually relaxes the fibers of the beef tendon, making the meat very tender and delicious.

During the cooking process of beef shank, the gravy and seasonings can penetrate each other, making the dishes more delicious.

The benefits of eating beef to the body are as follows: 1. Protein supply: Beef is rich in high-quality protein, which helps maintain the health of muscles, bones and skin.

2. Iron supplement: Beef is rich in hemoglobin iron, which helps blood circulation and prevents anemia.

3. Vitamins and minerals: Beef provides vitamin B12, vitamin B6 and minerals such as zinc and selenium, which are beneficial to energy metabolism and immune system health.

4. Beneficial fatty acids: The unsaturated fatty acids in beef are helpful for cardiovascular and cerebrovascular health, but they need to be consumed in moderation to control cholesterol levels.

Summary: Beef is an important ingredient in both Western and Eastern cooking, and the tenderness and texture of its different parts bring us a variety of culinary experiences.