2, the lower tenderloin: also known as the loin, is the end of the loin; The meat is tender and second only to Philip, and the fat content is moderate, so it is mostly used for steak and barbecue. It's called sirloin steak
3. Beef chops: the meat is firm, the oil content is high, and the distribution is even; Suitable for barbecues and steaks, such as grilled beef chops.
? Extended data:
Cooking method of beef
1, Chinese cuisine
Cumin beef, green pepper beef, dry-mixed beef, spicy beef, white-cut beef, stir-fried shredded lettuce, frozen beef, cold-mixed beef slices, hot beef mixed with double shreds, Sichuan-style shredded red bull, tender fried beef slices, shredded silver beef, Caiyuan beef, vanilla red sauce beef, curry beef, fried beef with eggs, tomato beef soup, roasted beef with potatoes, sauce beef and lily beef.
2. Western dishes
Beef skewers, beef rolls, Wellington beef tenderloin, beef strips with pepper, Japanese beef, curry beef balls, beef tenderloin bacon rolls, beef tenderloin rolls with green pepper, beef tenderloin stewed in red wine, veal steak, Mexican beef, black pepper steak, filet mignon, ham cowboy sausage, mini hamburger, oxtail soup, iron plate steak, steak, sirloin steak, beef ribs and Swiss steak.