Bull's head is the part of beef located behind the shoulder and neck, on both sides of the spine. The meat is tender and juicy, with uniform fat hybridization, a nice marbling pattern, soft texture, melt-in-your-mouth, low fat and high protein content, suitable for shabu-shabu hotpot, deep-frying and barbecuing.

As a veteran foodie, I'd like to introduce you to two ways to make beef:

Beef Brain: fat and thin, also known as snowflake beef.

Suitable cooking methods: hot pot, frying, deep-frying and barbecue. Can be made: top brain steak, top brain fat beef hot pot, etc.

Beef shoulder meat: muscle fiber is thicker, detailed and tight, elastic, and the meat is hard.

Suitable cooking methods: stew, boil, brine, fry. Can be done: tomato stewed beef shoulder meat, sauteed beef shoulder meat and so on.