02
Scapular chuck
Because the scapula is a part of regular exercise, it is muscular, with many tendons and strong meat. The scapula can be divided into:
Tendon of shoulder: it is the meat attached to the shoulder and clavicle, rich in oil flowers and tender in meat. It is an excellent meat for steak, barbecue and hot pot slices.
Fin plate meat: it contains many fine tendons, tastes Q, has many oily flowers, is moderate in tenderness and has a unique flavor. Suitable for steak, barbecue and hot pot slices.
03
Rib ridge
The amount of exercise on the ribs is small, and there are tendons in the middle. Connective tissue is easy to gelatinize when heated, with tender meat, uniform oil flower and unique flavor. It is an excellent steak part, commonly known as sirloin steak, which is cut from the rib and is often used for cooking such as frying, steaming and hot pot.
04
Beef ribs
This part is located on the left and right sides of the chest, rich in marbled fat and delicious, and can be divided into two kinds of meat:
Steak: fragrant q is smooth and tender, with fragrant bones, suitable for cooking such as roasting, frying, frying and stewing.
Beef ribs: strips of meat between ribs, rich in oil flowers. After heating, the oil flower and the meat blend together. The juice is delicious and melts in the mouth. It is a common part of braised beef brisket and braised beef noodles.
05
gastro-
The fiber of belly meat is thick, and it is often sold in the form of belly meat after fat removal, or it can be made into thin slices of roast meat.
06
Tendon stalk
It is also the heart of beef tendon, which belongs to the constantly moving part. Tendons are flower-shaped. After cooking, it is juicy and tastes excellent. Suitable for pickling, stewing, or slicing, hot pot and stir-frying
07
Anterior lumbar spine-short lion
The loin tenderloin has little exercise and tender meat, and the Dali oil flower is evenly distributed, belonging to the posterior segment of Dali muscle. This part is suitable for frying and roasting steak, and is also often used for steaming beef, hot pot slices, teppanyaki and so on. For example, T-bone steak and New Yorker steak are cut from this meat.
08
Intraloin tender lion
In other words, the small muscle is the part with the least exercise and the most tender taste, which is often used to make filet mignon and teppanyaki.
09
Sirloin-sirloin
The so-called beef brisket meat should belong to this part and can be divided into two parts. The upper part is tender and oily, and it can be divided into two types:
Muscles of upper back and lower back: the meat is tender and very suitable for steak, barbecue and stir-fried meat.
Tender meat on the upper and lower back: one of the most tender meats, it is the first-class steak and barbecue.
10
Circle the hind legs
The meat on the outer hind legs looks like Philip, but the meat is thick and hard. It is best to remove the tendons or tenderize it first. Usually used as fried meat or hot pot slices.