Beef, a popular delicacy, varies in flavor and tenderness from part to part. For those who love beef, it is crucial to know the different parts of beef and their characteristics.

Below I will introduce you to the five most tender parts of beef so that you can have a better understanding of choosing and cooking beef.

1. Loin Eye

The loin eye is one of the most tender parts of beef. It is located near the back meat of the loin and is tender and juicy. Beef loin eye has a delicate texture, tight muscle texture, and is rich in fat and collagen, giving it a smooth and tender texture. Whether grilled, sauteed, stir-fried or shabu-shabu, beef loin eyes retain their tenderness. Cut into thin slices for shabu-shabu, or used to make steak, you can enjoy the tender flavor of beef.

2. Beef Tenderloin

The tenderloin is located on the back of the cow next to the vertebrae, and is one of the most tender parts of beef. The meat of beef tenderloin is soft and delicate, rich in fat, and has a rich and smooth flavor. It is suitable for grilling, pan-frying or stir-frying, and can be used to create tender and juicy beef kebabs, beef rolls and other delicacies. Whether it is pan-fried until tender brown or grilled until the outside is charred and the inside is tender, beef tenderloin patties can satisfy the demand for tender and smooth texture.

3. Beef Tenderloin

Beef tenderloin is one of the most tender parts of the cow, and it is located in the shoulder blade section near the spine of the cow. Beef tenderloin is delicate, elastic and extremely tender. It has a loose texture and is low in fat, so it is not overly greasy after cooking. Beef tenderloin is often used to make steaks because it keeps the tender texture of the meat during cooking and the juices are fully locked in, preserving the fresh flavor of the beef. Whether it is pan-fried, grilled or sautéed, beef tenderloin shows its unique tenderness and is one of the favorite parts of beef for many people.

4. Beef Tongue

Beef tongue is a part of the cow's head and one of the tender parts of beef. Beef tongue is tender and juicy with a rich and smooth flavor. It can be grilled, boiled or sauteed to create savory and tasty dishes such as beef tongue rice and beef tongue rolls. Under the skin of the beef tongue grilled until slightly charred, the meat is tender with a hint of chewiness, releasing a rich beef flavor in the mouth, which is memorable.

5. Beef Tendon

Beef tendon is located in the forearm part of the cow, it is a piece of muscle rich parts. The fibers of the tendon are rough, but this is one of the sources of its unique flavor. Beef tendon is rich in collagen and can become very tender after slow braising or long cooking time. This part of the beef is often used in traditional cooking methods such as stews and braised beef. The slow braising process loosens the fibers of the tendon, making the meat very tender and flavorful. During the cooking process of beef tendon meat, the meat juice and seasonings can penetrate each other, making the dish more delicious.

There are 4 health benefits of eating beef:

1. Protein supply: Beef is rich in high-quality protein, which helps maintain healthy muscles, bones and skin.

2. Iron supplementation: Beef is rich in hemoglobin iron, which helps blood circulation and prevent anemia.

3. Vitamins and minerals: Beef provides vitamin B12, vitamin B6 and minerals such as zinc and selenium, which benefit energy metabolism and immune system health.

4. Beneficial fatty acids: Unsaturated fatty acids in beef contribute to cardiovascular health but need to be consumed in moderation to control cholesterol levels.

Summary: Beef is an important ingredient in both Western and Eastern cooking, and the tenderness and flavor of different parts of the meat provide us with a wide variety of culinary experiences.