Beef brisket

[niú nǎn]

More pictures (22 photos)

Beef brisket is the belly of the cow and near the ribs Soft muscles refer to pieces of meat with tendons, meat, and fat. This is just a general term. If divided according to parts, the meat in many parts of the cow can be called brisket. The portion imported from abroad is mainly beef ribs cut into strips, which are boneless strips of meat taken from between the ribs. It has more lean meat, less fat and less tendons, and is suitable for braised or stewed. In addition, there is a piece of tenderloin on the upper layer of the tenderloin that has less tendons, less oil, more meat, but an irregular shape. It can also be called beef brisket, which is a superior braised part. Beef tendon can also be regarded as a type of beef brisket, with more muscles and less oil, or even all lean meat. Therefore, it is generally used for stewing, not suitable for stewing soup, let alone braised.

Chinese name: Beef Brisket

Main ingredients: Beef belly and the soft muscles near the ribs

Taste: Rich in nutrients, bean-flavored and soft meat

Suitable crowd: can be consumed by the general population