1, sirloin: it is the back part of the cow's spine, i.e., the upper loin, and is the highest part of the beef, covered with beautiful marbling, with a pronounced degree of frosting, and the fat perfectly blends with the sweet beef after sizzling, making it the highest quality of the roasted meat.

2, beef shoulder: located in the shoulder position of the cow's forelimbs, the meat color is bright red, strong and elastic, delicious and juicy.

3, meat eye: the most delicious and most expensive. The eye of meat is the most central part of the tenderloin, located in the middle of the shoulder blade meat and sirloin, is the location of the most fat content in all parts of beef, lean meat and fat to achieve the most perfect balance.

4, Beef Rump: The meat in the area above the rump on the back of the cow is particularly soft, with moderate fat mixed in with the concealed meat and excellent flavor.

5. Sanshou: The meat on the inside of the shoulder blade of the cow, which is very precious because only about 5kg can be extracted from one cow, and only 1kg of it is the highest grade.