The white meat on the breast of beef is fat. Also called chest oil. It is the fat from beef breast. It is an ingredient. Because it is crispy, delicious and fatty but not greasy, it is often used in hotpot restaurants for shabu-shabu. Beef breast fat is basically fat meat. The meat is generally white and a little yellowish, with a little bit of lean meat in the middle.

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 sperm. It has thick fiber and is suitable for frying, grilling, roasting, etc.

The best part of beef - brisket. From the perspective of traditional Chinese medicine, beef breast meat has the effect of replenishing essence and blood and warming the meridians. The parts of cattle with high activity have high protein content, high muscle fiber content and low fat content.

Identification method:

Take a look and see if there are red spots on the skin of the meat. If there are no red spots, it is good meat, and if there are red spots, it is bad meat. Look at the muscles. Fresh meat is shiny. The red color is uniform, inferior meat is slightly darker in color; look at the fat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of spoiled meat is green.

On the second smell, fresh meat has a normal smell, while inferior meat has an ammonia or sour smell.