1, the fossa bone is the knee part of the hind leg of a cow, which is soft and chewy and rich in collagen, calcium and protein. Bird's nest bone can be used for stewing meat and making soup. It tastes delicious and has high nutritional value.

2, on the brain: located in the back near the neck, tender meat, suitable for roasting and frying.

3, steak: located in the back, equivalent to the pig's keel, suitable for roasting and stewing. When cooking, you can bring bones or remove them.

4, tenderloin: the meat is tender, and it is tender after a day or two of refrigeration.

5, ribs: equivalent to pork belly.

6, chest: the meat is older, suitable for stewing or stuffing.

7. tendon: the leg of a cow, usually used for cooking sauce or stewing.