1, shoulder blade meat suitable for hot pot. Scapular meat is also known as the heart of the foreleg, close to the head close to the foreleg. By the supraspinatus, infraspinatus, forearm fascia tensor fasciae latae, arm triceps lateral head muscle composition, the surface is covered with fascia. Scapula is often the part of the movement, muscular, firm meat, soft and hard, in the joint contains rich gelatin, meat is more tender, is very good steak, barbecue and hot pot slices of meat.

2, beef neck meat suitable for hot pot. Beef neck, located in the spinal part of the cow. Because it is a frequently moving part, the surface is attached to the fascia, and there are a large number of neck ligaments in the meat. The fat content is low, protein content is high, lean meat is more, and the digestibility is up to 90% after consumption.

3, beef tendon meat is suitable for hot pot. Beef tendon refers to the meat of the thigh part of the four legs of the cow's front leg and back leg. It is low in fat, with tendon and gelatinous.

4, cow brain suitable for hot pot. Beef upper brain, is a cow cervical vertebrae to the 6th thoracic vertebrae between the meat. This part of the movement is not enough, fat intermingled uniformly, is one of the marbling dense parts of the meat is tender.

5, meat eye is suitable for hot pot. One end of the meat eye is connected to the upper brain, and the other end is connected to the outer spine. The fat content is high and the meat is tender and juicy.

6, breast meat is suitable for hot pot. Breast meat mainly refers to the pectoralis major muscle, the surface is covered with fat. The fiber is slightly coarse, and the taste is soft and tender after cooking, fat but not greasy.