Names, common names and pictures of various parts of beef are as follows:

1, cow upper brain, commonly known as neck meat.

The cow's upper brain is located in the back of the shoulder and neck, both sides of the spine of the beef, the meat is tender and juicy, the fat hybridization is uniform, there are good-looking marbling, the texture is soft, melt in the mouth, low fat and protein content is high, suitable for shabu-shabu hot pot, can be fried and barbecue, the very famous steak on the brain is taken from this place.

2. Rib eye steak, commonly known as eye meat.

It also refers to the meat in front of the two sides of the cow's back. The high-grade parts of the meat, after fine division, the appearance of the quadrilateral arc, the average weight of each piece of 3-5kg, red and white inlaid meat, marbled marble. The meat between the seventh and tenth ribs of the spine, which is shaped like an eye and is also known as eye meat, is tender and has a high fat content, and tastes sweet and juicy without being dry. It is best used for shabu-shabu, but can also be grilled or fried. The eye steak made in this place is also very good.

3. Sirloin is commonly known as sirloin steak.

Sirloin steak, mainly by the upper loin of the spine meat composition, because the upper loin of the cattle movement more than Philip sirloin, so this part of the meat is a little thicker. Sirloin steak is the classic steak, because it is the cattle spine, in the outer edge of the meat with a circle of white meat tendon, the overall taste of toughness, hard meat, chewy, cut the meat even tendon with the meat together, can not be fried overcooked, suitable for young people.

4, beef rump meat, commonly known as monk head.

Beef rump meat is the back of beef spine between the waist and leg parts, belong to the less fat lean meat, meat like beef tenderloin as soft and detailed texture as its main feature. In addition to grilling and steaming, it is also suitable for raw dishes such as beef tartare.

5. Shoulder meat, commonly known as bouillabaisse.

Beef shoulder meat, located in the front scapula of the cow, the upper part of the front leg, by the supraspinatus, infraspinatus, forearm fascia tensor fasciae latae muscle, arm triceps lateral head muscle constitutes, the beef shoulder meat of the interstitial fat content is more, the meat is tender, contains high-quality protein, amino acid variety, sarcosine is higher than any other food, suitable for stewing, cooking, brining.