Head and tail parts:?

1. The scalp is less and more meaty, so it can be used for sauce, grilling, and boiling?

2. The tail of sheep has a lot of tail, so it can be used for cooking. It can be stir-fried, stir-fried, boiled, etc.; goat tail is basically skin and is generally not used. ?

Foreleg position: ?

3. Foreleg and breast meat are suitable for roasting and grilling; other meats are more sinewy and are only suitable for roasting, stewing, sauce, boiling, etc. ?

4. Neck meat is older meat with fine tendons and can be used for braised, boiled, sauced, stewed and stuffed. ?

5. Front tendon: The meat is old and crispy, with tendons in the meat. It is suitable for sauce, stew, roasting, etc. ?

Abdomen and back: ?

6. The outer loin of the back can be used to rinse, roast, stir-fry, stir-fry, fry, etc.; the tenderloin is the tenderest two parts of the lamb. The meat is covered with a little fascia. After removing the fascia, it has the same purpose as the outer spine. ?

7. Ribs have no tendons and are both fat and thin. They are suitable for shabu-shabu, roasting, stir-frying, popping, roasting, braised, grilling, etc. ?

8. Breast and waist. Breast meat is fatter and less lean, and is used for roasting, stir-frying, stir-frying, roasting, stewing, etc.; waist meat is old and of poor quality, and is suitable for sauce, roasting, stewing, etc. . ?

Hind leg position: ?

9. Hind legs have more meat and tenderness than front legs, and are widely used. (Haberdashery parlance: Almost anything will do.)?

10. Back tendon: The meat quality and usage are the same as the front tendon (5). ?

1. The neck is the neck meat. The texture is old, with many tendons and great toughness. Suitable for roasting, stewing and stuffing. ?

2. The upper brain is located behind the neck, on both sides of the spine, and in front of the ribs. The texture is relatively tender, suitable for frying, stir-frying, boiling, etc. ?

3. Ribs are the meat connected to the ribs. Covered with layers of thin film, the texture is soft and fat. Suitable for grilling, roasting, stewing and stuffing. ?

4. Hariba wraps the meat of the club bone on the upper part of the front leg. The muscles and muscles are connected and the texture is relatively old, suitable for stewing, stewing, roasting, etc. ?

5. The meat on both sides of the outer spine. The fibers are thin and short, and the texture is soft and tender. Suitable for frying, stir-frying, frying, popping, etc. ?

6. On the chest, under the neck, between the two front legs. More fat than thin, no muscles. Suitable for roasting, stewing, grilling, etc. ?

7. The small strip of meat close to the back of the tenderloin. The fiber is slender and the texture is soft and tender. Suitable for stir-frying, frying, deep-frying, etc. ?

8. The back end of the Sancha vertebrae and the front end of the sheep's tail. There is a layer of ribs, half fat and half thin. Suitable for frying, popping, etc. ?

9. The grub is the meat on the buttocks under the tail. The texture is soft and suitable for stir-frying, frying, roasting, etc. ?

10. Grind the front end of the cucumber strip (including the bottom plate) and the lower end of the three forks. The texture is older and suitable for frying, popping, etc. ?

11. Behind the waist and abdomen, in front of the hind legs. A mixture of fat and thin, with fascia. Suitable for stewing, grilling, etc. ?

12. The tendons on the front and rear legs are called tendons. The ones on the front legs are called front hammers, and the ones on the hind legs are called tendons. There are tendons in the meat and the muscles are connected together, making it suitable for making sauce. ?

13. Sheep tail: Sheep tail is full of fat, tender and fragrant, with a strong smell of mutton, and is suitable for frying and shredding.

Sheep is the collective name of the subfamily Ovidae, class Mammalia, order Artiodactyla, Bovidae, subfamily Ovis, and is one of the domestic animals of humans. Hairy, four-legged ruminants that are the main source of wool. The coat color is mainly white. Our country mainly raises goats and sheep.

Sheep are also called sheep or white sheep. A hairy, four-legged ruminant. Originally a product of the mountains in the northern hemisphere, it is related to goats; the difference is that it is fatter, plump and has dense body hair. The head is short. Male animals have large spiral horns, while females have no horns or only small horns.

Boer goat: is an excellent meat goat breed. This variety is native to South Africa and has been introduced for seed use by many African countries as well as New Zealand, Australia, Germany, the United States, Canada and other countries. Since my country introduced the first batch of Boer goats from Germany in 1995, many regions including Jiangsu, Shandong, Shaanxi, Shanxi, Sichuan, Guangxi, Guangdong, Jiangxi, Henan and Beijing have also introduced some Boer goats and passed pure The breeding group gradually expanded to surrounding areas and all over the country, showing good meat characteristics, wide adaptability, high economic value and significant hybrid advantage.

The wool color of the Boer goat is white, the head and neck are reddish brown, and there is a red hair band on the neck. Boer goats have wide, drooping ears and short, thin coat. The legs are short, the limbs are strong, the hindquarters are plump and muscular. Sexual maturity occurs early and is in estrus all year round. It has strong fecundity and can usually give birth to three babies in two years.

Lambs grow and develop quickly, have good growth rates, high meat production capabilities, and strong feed intake. They are currently the most popular meat goat breed in the world.