1, the neck is beef neck meat. Shredded pork is irregular in transverse direction and strong in toughness. Suitable for stuffing. ?
2. The short brain is above the fan-shaped bone, and the front part is connected with the neck. It has many layers and a lipid membrane. Suitable for stuffing. ?
3. The upper brain is located at the back of the short brain, on both sides of the spine. The outer layer is red and white, with strong toughness, and the inner layer is as red as the loin, and the texture is tender and smooth. Suitable for frying, frying and stuffing. ?
4. Haliba is wrapped by fan-shaped bone, with a hard fascia outside and muscles connected with each other inside, and there are many connective tissues.
Suitable for stewing and stewing. ?
5, tendon meat is the front and rear leg meat. The front leg meat is called the anterior tendon, and the rear leg meat is called the posterior tendon. The muscles are all the same flower shape. Suitable for stewing, stewing, sauce, etc. ?
6, the chest meat in the middle of the chest front leg, one side is fat, the other side is red essence, and the fiber is thick. Suitable for frying, roasting, burning, etc. ?
7. Meat with ribs is thin and tender. Suitable for steaming, stewing and stuffing.
8. Bow buckle is the meat on the abdomen, with more tendons and less meat, greater toughness and strong elasticity, which is suitable for stewing. ?
9. In front of the two hind legs of the lumbar fossa, the back of the bow buckle is close to the stomach. Tendons are connected with meat and are suitable for stewing. ?
10, the flesh on both sides of the middle spine on the back of the outer spine. The meat is tender and can be sliced, diced and shredded, which is suitable for frying, frying, boiling and exploding. ?
1 1. A piece of lean meat in the waist and spine is tender and suitable for frying, frying and soft frying. ?
12, the hammer meat is wrapped in the meat of the hind leg bone and looks like a hammer. The meat is tender and tender, and it is the raw material for shredding pork, which is suitable for frying, frying, frying and cooking. ?
13. The meat on both sides of the bottom plate is rectangular, with tender meat on the top and cucumber strips on the bottom. The meat is old and suitable for pot-wrapped meat. ?
14, Tri-Forked Meat is also called Mi Long. The meat on the upper side of the hip near the lumbar spine is tender and suitable for frying, frying, frying and cooking. ?
15. Cucumber meat is connected with rectangular meat on the floor. Meat is old and suitable for burning, frying and cooking. ?
16, the cover is the meat at the tip of the buttocks. The meat is tender, cut into pieces, sliced and shredded. Suitable for stir-frying and sauce explosion.
Extended data
Type of steak
1, filet mignon: tenderloin with almost no fat.
2, naked eye steak: the meat on the ribs of cattle, both lean and fat.
3. Sirloin steak: The meat on the beef loin contains a certain amount of fat and grease, and there is a circle of white meat tendon on the extension of the meat. The overall taste is tough and the meat is hard and chewy.
4. T-shaped steak: the loin meat on the back of cattle. On both sides of the T-shape, one side measures more and the other side measures less. The one with more quantity is Xi Leng, and the one with less quantity is Philip, separated by ribs.