Tools/Materials: Beef

Method/Steps

1. First prepare a full picture of the cow. From this picture we can clearly see the names of the various parts of the cow. Below, I will explain some of the beef we often hear.

2. Rib meat is the meat between the beef ribs. This part has less movement and thin muscle fibers, so it is the most tender. One of the best parts of the cow.

3. Beef tendon. Beef tendon is actually easy to understand, it is the meat of the thigh part of the four legs of the cow. Because cows move around a lot, the meat in this part has thick muscle fibers, tendons, less fat, and is chewy. Therefore, beef tendon is generally used for soy sauce beef and braised beef.

4. Beef brisket. In fact, there are two ways to describe the part of beef brisket. One refers to the pure meat on the belly of the beef, and the other refers to the meat between the beef ribs (that is, the rib meat just mentioned). Generally, the beef noodles we eat use Sirloin.

5. Beef tenderloin. The beef tenderloin here actually refers to the beef tenderloin, another good part of the beef. On the inside of the sirloin spine, the side that touches the giblets. This part of beef can be summed up in one word: tender! But very few, very few. So it's very expensive.

Summary: The less the amount of exercise, the tenderer the beef farther from the head and tail of the limbs, and vice versa. If you want something tender, choose beef brisket or beef tenderloin; if you want something chewy, choose beef tendon.