Does the questioner want to ask "Which part of beef is the most delicious"? Beef brisket, beef shank, beef brisket, beef brisket, beef shoulder, beef eye, beef tenderloin, beef rib, beef rump.

1. Beef brisket is the meat from the belly of the beef and near the ribs. The exterior is covered with fascia and is alternately fat and thin. It is suitable for stew. The beef fiber is thicker, and the beef brisket that is three fat and seven thin will not taste good. More than you can chew.

2. Beef tendon is a large piece of meat above the knee joint. It is divided into front tendon and back tendon. This part of the meat has more tendons and well-developed muscles. It is suitable for braised, braised, and sauced beef. It is a good choice for sauced beef. Ingredients.

3. Niulin is the meat from the hind leg of the cow near the buttocks. This piece of meat is round and is also called "monk's head". It is thinner, has less tendons, and is easy to shape, so it is very suitable for cooking dishes. This piece of meat has many uses.

4. Beef brisket is the breast meat located between the two front legs of the cow's chest. One side is fat and the other side is red meat. Its fiber is relatively thick, and it is not often used alone in Chinese dishes. It is processed into beef paste, beef jerky and other beef products.

5. The upper brain is the meat in the back of the cow’s neck. The specific location is the meat between the cow’s cervical vertebrae and the sixth thoracic vertebrae. This part of the meat has insufficient movement, and the meat is tender and bright red. It is densely covered with white fat and is one of the most marbled parts of the beef. It is suitable for cooking, stir-frying, rinsing, pan-frying, roasting, etc.

6. Beef shoulder, located in the front shoulder blade of the cow. Because it moves less, the meat is extra delicate. It is suitable for making steak, beef tartare or sashimi. It can also be used in Chinese food. Slice it and fry it.

7. The eye meat is not the meat on the cow’s eyes. It is the meat between the upper brain and the outer spine, between the 6th thoracic vertebrae and the 12th to 13th thoracic vertebrae of the cow; there is often a piece of meat between the meat. The large oil flowers look like eyes, so they are called "naked eyes". The eye area has less tendons, is slender, has a higher fat content, and tastes juicier.

8. Beef tenderloin, also known as beef tenderloin or filet, is located on the inside of the beef loin and is the softest meat among beef. , the most delicate part, the fibers are in the same direction. To make filet mignon, you only need three or five. In Chinese food, there is also the famous Hangzhou pepper beef tenderloin.

9. The outer ridge is the back muscle on the outside between the 6th lumbar vertebrae to the 12th to 13th thoracic vertebrae. It has a good-looking appearance, bright red color, and full elasticity; the "sirloin" in steak is this part, and its The fat content is higher than that of tenderloin, and the taste is richer. Whether it is pan-fried steak or shabu-shabu beef, it can be grilled, fried, fried or stir-fried.

10. Rump meat is located on the outside of the hind leg near the femur. It is old meat and is usually not very popular. However, it can be slowly stewed or braised over low heat to bring out the umami and aroma in the meat. Release it slowly.