The upper brain of a cow refers to the meat of the back of the neck of a beef cow, which is located on the upper side of the neck from the cow's head to the upper part of the front vertebrae (eye meat). This part of the meat is characterized by a mixture of fat and thinness, with a relatively even ratio, and the overall taste is lean, with the meat being tender and juicy. It is suitable for shabu-shabu, and can be fried and barbecued. Stewed beef brains and pan-fried beef brains are all classic delicacies made from beef brains.

What are the parts of beef:

The parts of beef that are categorized include nine parts: scapula, rib spine, forequarter, veal chop, front loin spine, back loin spine, hind leg, tendon, and abdominal coeliac. The scapula part is called tender shoulder ribs; the rib spine part is divided into outer and inner ridges; the beef chops are called beef ribs; the abdominal ribs are called brisket, bow buckle, beef tenderloin, and loin nest; the tendons are called beef tendons, hoof fat, and elbows; and the front lumbar spine part is called tenderloin.

How to make beef brains delicious:

Stewed beef brains: put the cut beef brains into a pot, pour in the right amount of water, heat it up on high heat, and when the water boils, skim off the froth immediately. Put in the spice packet, onion and ginger, cover the lid, change to medium-low heat and stew for 1 ? hours, add salt and continue to cook for another 10 minutes.