It tastes good. If divided by parts, there is a lot of meat in cattle that can be called breast meat, and different meats of breast meat will have different cooking methods.
For example, some beef we import from abroad is the meat between beef ribs. This kind of meat is rich in lean meat and low in fat, which is very suitable for braising. The tenderloin part, which can also be called beef brisket, is the best part of braising.
The beef tendon we usually eat can also be called a kind of beef brisket. This kind of lean meat is very rich, and it is generally suitable for making soup, not for braising. We can find the definition of brisket in Xinhua Dictionary, only the brisket part, which includes two parts, including pork belly and brisket.
Classification of Phoebe bournei
1, pit: the smell of cattle is the strongest, and the belly of eight bones on the chest of cattle is the common position, with the largest area.
2. Crispy: Also called "yarn-stretching nest", "sand-collapsing nest" or "butterfly nest", it is the belly of cattle. Its area is very small, and the crisp nest is half as expensive as the pit nest. Because a thin piece of soft glue is soft but not hard.
3, the bottom of the pot: a piece of meat connected to the pit near the cowhide, thick and tough, difficult to lick.
4, corner: a piece of meat between the cold corner and the pit corner, with little weight. Soft rubber on all sides, very crisp.
Arm-in-arm: It combines the advantages of hand-in-hand and hand-in-hand, and has a strong taste.