Beef ribs: The meat on the ribs is tender and contains some fat, which is very suitable for roasting or slow stewing. Beef ribs are the bones on both sides of the chest, with tender meat and some fat. It is an ideal choice for barbecue and stewing, because the fat is evenly distributed, making the meat more tender and juicy. The meat on the ribs is also suitable to be sliced and used for barbecue or hot pot.
Shoulder meat of cattle: located in the upper part of the front leg of cattle, it consists of supraspinatus muscle, infraspinatus, tensor fascia of forearm, etc. There is more muscle fiber and fat distribution in the shoulder meat, which makes the meat more delicious. Slow stewing or roasting is the best way to cook shoulder meat, which can make the meat more tender and juicy. Beef shoulder meat: There are more muscle fibers and fat distributed in the shoulder meat, which makes the meat more delicious and suitable for slow stewing or roasting.
Beef tenderloin: Beef tenderloin is tender and tender, which is very suitable for quick cooking, such as frying and frying. Beef tenderloin is beef tenderloin, also known as filet mignon or steak. It is one of the most tender parts of cattle, with tender meat and almost no fat. Because of its delicate texture, beef tenderloin is very suitable for quick cooking, such as frying and frying. However, because of its delicate texture, beef tenderloin is also very easy to overcook, so it needs to be cooked carefully.
Beef tendon meat: Tendon meat is elastic and chewy, suitable for stewing or braising. Tendon meat refers to the front and rear leg meat of cattle, which is elastic and chewy. It is suitable for stewing or braising, because it can make the meat more delicious and taste more delicious. Tendon meat can also be used to make dried beef or braised beef.
The outer ridge of cattle: The outer ridge is the meat on both sides of the spine of cattle, with tender meat and some fat, which is suitable for roasting or slow frying. The outer ridge is the meat on both sides of the spine of cattle, also known as sirloin or sirloin. The meat is tender and contains some fat, which is very suitable for roasting or slow frying. The fat content of the outer ridge is relatively high, so it can also be cooked by slow stewing or baking to make the meat more tender and juicy.
The taste, texture and cooking methods of beef in different parts are slightly different, so the choice of which part of beef is the best depends on personal taste and cooking needs.