Steak: The fat content is high, the marbles are rich, and the meat is delicious. Besides frying, roasting with open fire, stewing and stone pot are all very good. This part is of good quality and fine snowflakes. Even if it is not particularly high-end, the taste is ok and the price is not high. It is especially suitable for the elderly and children to eat for a long time, and can be fried and roasted. Denim bones: those with bones are generally called "cowboy bones" and those without bones are called "steak". They taste the same as steak, but because they have bones and are not shaped, the price is basically half that of steak of the same grade. High cost performance, good taste, suitable for frying and baking. Eyelid: The eyelid is the part above the heart of the eye. The bigger this part, the better the eye meat. On an eye flesh, the snowflake covered by the eye flesh must be higher than the heart of the eye flesh. But the price of eye meat cover of the same grade is indeed cheaper than that of eye meat heart, and the taste is better than that of eye meat heart! The tender part, the third tender muscle. Tenderness is the first beef tenderloin, which is filet mignon, but the flavor of filet mignon is much lighter. Can be fried or baked. Abdominal meat: the part between the ribs and the naked eye is very small, and each cow produces about 1-2 kg of meat. Meat is soft. Generally speaking, Australian snowflakes and tripe above m4 are very beautiful. The price is not expensive, and it is mostly used for Japanese barbecue. Of course, it doesn't mind the shape. Steak tastes great when fried, too. Tomahawk steak: It is the same part as the eye meat, with many bones. Generally speaking, I don't advise you to buy a tomahawk, unless it's for looking good, because the bones are too heavy to fry. Shangnao: This part should also be subdivided. The part near the neck is active and chewy. If it is close to the eye meat, the meat is tender and close to the eye meat. Generally, thick-cut steak is not recommended in this part. You can eat it thin and bake it, or you can stir-fry and brush the hot pot. Of course, it's high-end brain removal. m9 looks beautiful but not expensive at all. It's nice to have some at home! T-bone steak: Also called T-bone steak, it is taken from the front waist and spine of cattle. T-bone in the middle of T-bone steak is divided into filet mignon and sirloin steak. Tendons: Also called tender shoulder meat or oyster meat. Say it's tender shoulders, but it's not tender. In fact, it is a good material with medium tenderness, but it is a pity that there are tendons in the middle, which will be a little troublesome to handle. If the cooking is not good enough and the tendons are not cooked enough, the tendons will not bite at all. Beginners generally do not recommend starting with this part. (Sliced into thin slices, which can be fried and baked. Novices suggest baking.) Waist-hip meat cover: Because the shape of slices is a bit cold like Xi, some people say that it is "small Xi cold", but it is actually where the cold back surface of Xi leads to the buttocks. Similar to tenderloin, this is a kind of muscle with less exercise and tastes good. This part of the meat looks like a brisket and is regarded as a brisket by some merchants! (The price is not high, you can fry)