1, upper tenderloin : meat on the lean meat is more, and meat mixed with more fat, suitable for barbecue.

2, inside the tenderloin: inside the muscle in the upper tenderloin and the lower tenderloin between the meat, which is a portion of the meat on the waist of the cow, is the largest part of the section of beef, but also beef in the most advanced and most tender parts of the fat content moderate, not more, not less, suitable for grilled to eat. For example, the filet mignon that we often eat on weekdays is grilled using this piece of meat.

3, under the tenderloin: under the tenderloin is also called for the back of the meat, is the end of the beef loin meat, its meat tenderness than the inner loin meat is slightly worse, but it is also very tasty, weekday barbecue you can also choose this meat.

4, beef shank meat: beef shank meat is the location of the cow often activities, so that this piece of meat meat is relatively coarse, but the fat content is relatively small, weekdays can also be grilled to eat.

Pick beef notes

1, beef picking beef need to look at the color of beef, normal fresh beef color is bright red. Surface fat distribution is uniform, glossy, the appearance of the touch is relatively dry, not wet.

2, especially in winter, the surface of the beef will form a thin layer of air-dried film, the color of the fat is creamy, but if it is not fresh beef color is dark red, no luster, fat some yellow.

3, you can also touch the feel of the cow, fresh beef is more elastic, you press with your finger, press the part will immediately return to its original shape, not fresh beef pressure can not be restored to its original shape.

The above references? Baidu Encyclopedia-Roast Beef