1, beef neck meat: both fat and thin, dry and solid, with messy meat lines. Suitable for stuffing or simmering soup, the stuffing rate is higher than tender meat 15%, and beef balls are good.

2. Beef shoulder meat: it is the front meat of cattle, including beef from neck to shoulder. It consists of two pieces of meat that cross each other. Fine fiber and smooth taste, suitable for stewing, roasting and stewing. Curry beef.

3, cattle on the brain: this part of beef has dense connective tissue, tender meat, fat and thin, and is prone to marble deposition. The fat in the upper brain is evenly mixed and the pattern is obvious, which is suitable for rinsing, frying, roasting, rinsing beef or making meat stuffing.

4, beef breast meat: cartilage on both sides, mainly pectoralis major, slightly thicker fiber, more surface lines, a certain amount of fat coverage. After cooking, the taste is tender and smooth, fat but not greasy, suitable for stewing and boiling soup.

5, bovine eye meat: one end is connected with the upper brain, and the other end is connected with the outer 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 washing, roasting and frying, with good meat quality.

6. Beef tenderloin: The tender part of beef is lean meat with low fat content. 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. Filet mignon has high requirements on operation, and firewood is added, so filet mignon usually ripens in 3-5 days to keep the meat tender and juicy.