11. nails 12. top of the shoulder 13. ribs 14. carcass 15. front back 16. dorsum 17. loin 18. tip of the hip bone 19. rump 20. hips
21. caudal root 22. inter-pubic area 23. tail 24. posterior ** ** connection 25. thigh
26. femur 27. hind dorsum 28. hind *** 29. ankle 30. caudal terminal hair
31. pseudohoof 32. tethered joints 33. hoof 34. *** 35. anterior ***
36. anterior *** connection 37. mammary vein 38. mammary well 39. 40. heel
41. knee 42. thoracic floor 43. . chest 44. tip of elbow 45. drooping flesh 46. inter-anterior end 47. throat 48. lower jaw
Question 2: What are the parts of the body of a cow i. The body parts of a cow are cow's head, cow's legs, cow's tail, cow's body, cow's ears, cow's nose, cow's eyes, cow's neck, cow's horns, cow's feet, cow's ***, cow's genitals.
Second, cattle for mammals, herbivorous, some species for livestock (including domestic cattle, cattle, buffalo, buffalo and yak). The body is stout and some bulls have a pair of horns on their heads. Cattle help humans in agriculture. The country with the largest number of cattle in the world is India. Asia is the habitat of the original species of bison, many of which still live in situ in the wild, while in Europe and North America bison are extinct, except for a few in zoos and sanctuaries. Domesticated common cattle have undergone significant changes in appearance, biology and productivity. Bison body tall (body height of 1.8 ~ 2.1 meters), sex wild, hair color single, mostly black or white, *** small, low milk production, only enough for calves to eat. After domestication, the cattle size is smaller than the wild cattle (body height below 1.7 meters), temperament tame, hair color variety, *** become larger, milk production and other economic performance are greatly improved.
Question 3: Which part of the cow is what Fatted Cow "Fatted Cow" in English is beef in hot pot, directly translated as "put in a hot pot to eat beef". It is neither a breed of cattle, nor a cow that is simply fattened and then slaughtered, nor a fat cow. Rather, it is the part of the cow that is sliced into thin slices and served in a hot pot after being acid-drained, and is called "fatty beef". After a rigorous selection process and advanced acid-removal process, the "longest muscle" of the waist and back and the boneless muscle of the abdomen are usually selected to be trimmed and shaped to make the "fat beef billet" to be sent to the restaurant. It is then shaved into thin slices by a special machine and then dipped in delicious seasonings and cooked in a hot pot, which is the real "fatty beef" in your mouth.
Domestic Fattened BeefThe four main types of high-quality beef in China are Qinchuan, Nanyang, Luxi and Jinnan. In recent years, the domestic cattle enterprises to adopt the international advanced means of fattening, based on scientific testing and analysis according to the type of cattle, age, body shape and the different nutrients required, respectively, using different feed formulas for feeding, and supplemented with music ***, beer feed and other advanced fattening methods, the use of strict health and epidemic prevention means, so that the fattening cattle live in comfortable conditions, fit and healthy, rapid growth. Reasonable fattening cattle, after *** or slaughter, using advanced international emerging meat thickness mature processing technology, fine processing into different specifications, to adapt to different cooking requirements, packaged in different ways of refrigerated fresh meat, refrigerated parts of the meat, these high-quality beef color and flavor, tender and tasty, rich in marbling, containing a variety of nutrients, suitable for the requirements of the green food, regardless of shabu-shabu or baked can be achieved! It's a good choice for both shabu-shabu and baked dishes.
2. Nutritional value of beef
Beef is a high-density food, tasty and nutritious, not only providing rich protein, iron, zinc and calcium, but also the best source of vitamin B complex, which is needed every day, including folic acid, vitamin B and riboflavin. Eating fatty beef can be combined with seafood and green vegetables, seafood is rich in protein, iron, vitamins, nutrients are richer, more easily absorbed.
A portion of fatty beef rich in B12 = 7 equal parts of chicken breast in the content of B12
A portion of fatty beef rich in zinc = 12 equal parts of TUNA fish in the content of zinc
A portion of fatty beef rich in iron = 14 equal parts of spinach in the content of iron
3, fatty beef classified
1, the eye of the fat cow is the fat in the beef. It is made from the middle part of the spine of the top grade cow, and is called eye meat because it is fat and thin, and is shaped like an eye, and is characterized by a delicate and silky texture.
2. The upper part of the back of the fat cow, called the upper brain because it is close to the head, is characterized by fat deposits in the meat that resemble marble spots, making it a good product for shabu-shabu.
3. The fatback of the spine, which is the meat in the middle and back of the spine, has fat deposited on the side of the meat and is red and white, which is beautiful and unusual, and is good for shabu-shabu and raw food, and can be divided into 5 levels of spine, A level spine and F level spine.
4. Abdominal meat, selected from the back of the ribcage, is fat but not greasy, lean but not faggy, etc. It is suitable for shabu-shabu.
5. Beer fat beef: the so-called beer fat beef is processed and shaped into fat beef by using ordinary fat cattle outside the spine and back, abdomen and other internal blocks, which is characterized by good taste, tenderness, and cheap price, and it is called beer fat beef because of the fattening of the cattle with beer as the feed.
Beef chunks are used in different ways, and are more subdivided when consumed. For example, the shabu-shabu of a beef hot pot restaurant is often used as S loin, F loin, eye meat, A upper brain, A belly meat, and belly fat beef. Korean barbecue restaurants tend to have beef with S loin, A loin, A eye, milon, and bone-in belly. Most Western restaurants use a variety of tenderloins for their grilled steaks. The "upper brain" fat intermingled uniformly, with obvious patterns; "eye meat" sliced to show a cool eye pattern, fat intermingled within the eye marbled; "spine" red and white distinct, tender The muscles have obvious oil edges. All three types of beef are excellent, but the taste is slightly different due to the texture and protein structure. Abdominal meat is rich in fat, oil flavor.
4, which parts of the varieties suitable for fatty beef hot pot?
There are dozens of varieties of beef that can be split from the cow using advanced technology, but because the shabu-shabu varieties are mainly selected from the outer spine and the inner part of the abdomen, these meats are tender, fragrant, colorful, tasty, and rich in marbling, and are therefore favored by diners.
Question 4: what part of the tripe is the cow tripe, also known as Baibao belly, commonly known as cow Baibao, in fact, is the petal stomach of the cow. Cattle are ruminants, different from other livestock, the biggest feature is that there are four stomachs, respectively, rumen, net stomach (honeycomb stomach), petal stomach (hundred-leaf stomach, commonly known as the cow hundred-leaf) and wrinkled stomach. The first three stomachs do not have gastric glands and do not secrete gastric juices, collectively known as the antrum. The fourth stomach has gastric glands that secrete digestive juices and is similar to the stomachs of pigs and humans, so it is also called the true stomach. Cow maw is also divided into two kinds, eat feed grown cow maw black, eat grain crops grown cow maw yellow. The maw is not a plant, it is a fresh cow lily, the surface is black; white cow lily is bleached, is frozen food.
Question 5: tripe is what part of the cow If it is a qualified product nothing bad, just now, many unscrupulous traders with formaldehyde processing tripe, this thing is carcinogenic, you still dare to eat it.
Question 6: What part of the cow is the brisket? The first thing you need to do is to make sure that you have a good understanding of what you are doing.
Question 7: What part of the cow is the cow ball 15 points Whip, cow ball,
brother
Question 8: What part of the cow is the steak, beef, brisket? Brisket is a piece of meat with tendons, meat, and grease flowers, which is just a general term If you divide it by parts, the meat from many places on the cow can be called brisket. Beef stroganoff, a food made by simmering beef and other offal of a cow for several hours, can be eaten in many ways, such as beef stroganoff hot pot, beef stroganoff seafood, beef stroganoff skewers, beef stroganoff and other good. First of all, the steak out of the part: steak out of different parts, there is no use of the name and cooking methods Beef chops: the left and right sides of the chest cavity of the cow, including the rib part. The meat is tasty and marbled. Suitable for grilling, pan-frying, deep-frying and braising. Bone-in sirloin: the spine of the rib of the cow. With little movement, tender meat and even oil, it is quite suitable for steak, steamed beef, hot pot slices or teppanyaki. Sirloin: the back loin spine of the cow, the meat is tender and contains oil flower, suitable for steak. Filet mignon: beef loin spine (i.e. inner loin meat), with less movement and the most tender meat, can be used to make steak or teppanyaki. Din bone and New Yorker steak: the front loin spine part of the cow.
Question nine: what parts of the cow body cow cow body cow hooves cow tail
Cow whip
Question ten: cow beat up is what part of the cow is equivalent to the pig's cystic meat, the regular place is near the stomach, the cow itself is very little fat, there will be a lot of fascia between the muscles, accompanied by very little butter, this part of the tissue collectively referred to as the cow beat up, the local name