Beef has high protein content, low fat content and delicious taste, so it is loved by people and enjoys the reputation of "the favorite among meats".

But eating beef is also very particular. Each part of the cow is different and the way to eat it is also different.

Characteristics of common parts of beef and their cooking methods

1. Beef neck meat Beef neck meat has a lot of movement, so the beef neck meat is hard, smooth and chewy, and the meat is dry. Real, the flesh pattern is messy. Italians like to eat beef neck dry, which is suitable for stuffing. It is chewy and is better eaten by young and middle-aged people.

2. Beef neck beef Beef neck meat is composed of two pieces of meat that cross each other due to a lot of movement. The meat shreds are smooth and irregular, strong in toughness, and the fiber is thin. It is characterized by being both fat and lean, and the meat quality is good. Be solid. Suitable for making stuffing or simmering soup, the filling yield is 15% higher than other parts, and it is good for making beef balls. It is better consumed by young and middle-aged people.

4. Beef shoulder Beef shoulder is located on the front shoulder blade of the cow and the upper part of the foreleg. It is composed of the supraspinatus and infraspinatus muscles, the tensor of forearm fascia, and the lateral head of the triceps brachialis. The fiber is thinner and the taste is smooth and tender. Suitable for stewing, boiling and stewing.

5. Beef ribs. Beef ribs are taken from the brisket. The meat is basically thin and not so oily. It is suitable for stewing, soup and braised. The meat is tender and juicy. Not suitable for the elderly.

7. Beef brisket Beef brisket is the soft muscle of the beef belly and near the ribs. It is taken from the boneless strips of meat between the ribs. It has more lean meat, less fat, less tendons, and slightly meaty texture. It is tough, has a rich and mellow taste, and is suitable for braise, stew or curry. People with high cholesterol, high fat, the elderly, children, and people with weak digestion should not eat more.

8. Beef tendon Beef tendon is divided into front tendon and back tendon. It has a gelatinous texture after being cooked. Suitable for braised, braised, and sauced beef. It is better consumed by young and middle-aged people.

9. Beef spine The beef spine is the longissimus muscle on the back of the cow. The meat is red, easy to have fat deposits, and has a marble pattern. Suitable for stir-frying, deep-frying, rinsing and roasting. It is better consumed by young and middle-aged people. This piece of meat is used in the steaks we often eat. Because of the fat, it tastes more fragrant when fried or grilled, and the texture is also good.

10. Oxtail Oxtail has milky white fat and dark red meat, with the same proportion of meat and bones. Due to frequent exercise, it is basically lean meat, rich in colloids and full of flavor. It can be added to casseroles or soups and simmered for a long time to fully release the delicious taste. Oxtail is sweet and mild in nature and taste; it has the effects of nourishing qi, nourishing blood, and strengthening muscles and bones. Suitable for all ages.