What kind of meat is used in beef soup? There is no definite statement about this, depending on personal preference and what cooking method to adopt. The part of the cow has a lot to do with how to eat it, and the cooking method and taste of each kind are generally different. Today, let the master of the beef broth scalper butcher shop analyze it carefully for everyone. 1. The neck meat of beef cattle is hard, smooth and chewy due to much exercise, and the meat is dry and tight, with messy meat lines. Italians like to eat air-dried beef neck meat, which is suitable for stuffing. Chewy, better for young and middle-aged people. 2. Because of more exercise, the neck meat of beef cattle is composed of two pieces of meat that cross each other. Shredded pork is irregular in transverse direction, strong in toughness and fine in fiber. It is characterized by both fat and thin, and the meat is dry and solid. Suitable for stuffing or simmering soup, the stuffing rate is higher than other parts 15%, and beef balls are good. Young and middle-aged people eat better. 3. The upper brain of cattle is beef located behind the shoulders and neck and on both sides of the spine. Because there is little exercise in the upper brain, the meat is tender and juicy with marble precipitation. The fat in the upper brain is evenly mixed and has obvious patterns. Suitable for frying, frying and beef hotpot. The edible population is relatively wide, and it is suitable for all ages. 4. The shoulder meat of beef cattle, located in the upper part of the anterior scapula and forelegs, consists of supraspinatus, infraspinatus, tensor fascia of forearm and lateral head muscle of triceps brachii, with fine fibers and smooth and tender taste. Suitable for stewing, boiling and marinating. 5, beef ribs beef ribs are taken from breast meat, the meat quality is basically delicate, not so much oil, suitable for stew, soup, braised. The meat is tender and juicy. Not suitable for the elderly. 6. The eye flesh of beef cattle is above the front leg, with one end connected to the upper brain and the other end connected to the external ridge. It looks like eyes, with mixed fat and marbling. The meat is tender, with high fat content and sweet and juicy taste. Suitable for rinsing, grilling and frying. The eating population is relatively wide. Suitable for all ages. 7. Burdock is a soft muscle near the abdomen and ribs. It is taken from boneless strips of meat between ribs. Lean meat is more, fat meat is less and gluten is less, the meat is slightly tough, and the taste is rich and mellow, suitable for braising in soy sauce, stewing soup or curry. High cholesterol, high fat, the elderly, children and people with weak digestive ability should not eat more. 8. Beef tendon Beef tendon is divided into front tendon and back tendon, which is gelatinous after cooking. Suitable for pickled, braised and sauced beef. It is better for young and middle-aged people. 9. The outer ridge of cattle is the longest muscle in the back of cattle. The meat is red, easy to deposit fat, and marbled. Suitable for frying, frying, rinsing and baking. It is better for young and middle-aged people. This kind of meat is used in sirloin steak which we often eat. Compared with filet mignon, sirloin steak has a slightly higher fault tolerance rate, because it has fat, so it tastes better when fried and roasted, and tastes good. 10, tenderloin Beef tenderloin is the most tender part of beef, most of which is lean meat with low fat content. Suitable for frying, frying, frying and steak. It is often used to cook filet mignon and teppanyaki. Filet mignon has high requirements on operation, and the extra points will be firewood, so filet mignon usually ripens in 3-5 days to keep the meat tender and juicy. 1 1, Niu Lin beef buttock (Niu Lin) meat is taken from the meat near the buttock of hind legs. Hip meat (also known as Mi Long, cucumber strips and monk's head) is lean meat with smooth appearance, rough muscle fibers, low fat content and slightly astringent taste. It is more suitable for vertical fleshy fiber to be shredded or sliced and then fried. Suitable for all kinds of people. 12, oxtail oxtail ivory fat and crimson meat, the ratio of meat to bone is the same. Because of regular exercise, it is basically lean meat, rich in gum and full of flavor. Adding it to casserole or soup for a long time can release delicious food. Oxtail is sweet and flat; Has the effects of invigorating qi, nourishing blood, strengthening tendons and bones. Suitable for all ages.