Niu Lin is the knee of a cow. Because this piece of meat is round in natural shape, it is also called "monk's head" by chefs. This part of the meat is tender, with few tendons and only two thin pieces. After removing the tendons, the meat is big and easy to shape.

Therefore, when cooking, this piece of meat has a wide range of uses, such as beef slices in Cantonese cuisine, which are mostly processed with this part of meat. The average weight of each piece is 3-4 kg, the meat is red and it feels fresh and tender.

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nutritive value

Niu Lin is sweet and rich in protein, vitamin B, nicotinic acid, calcium, phosphorus, iron and cholesterol. It has the effects of strengthening tendons and bones, tonifying deficiency and nourishing blood, resolving phlegm and calming wind.

Niulin has high nutritional value. In ancient times, there was a saying that "beef tonifies qi, just like astragalus". Niu Lin can be stewed for those who are physically weak, have poor qi, have sallow complexion, have weak muscles and sweat.

Baidu Encyclopedia-Niu Lin