1, beef shoulder blade meat: located between the neck to the shoulder blade, more tendons, hard meat, suitable for boiling and stewing, simmering soups, ground meat and other cooking methods.

2, the upper loin: lean meat, and meat mixed with more fat, suitable for barbecue, steak and other cooking methods.

3, the inner loin: located in the middle of the upper loin and the inner loin part of the waist meat, is the largest section of the back of the meat in the part, but also the most tender parts of the beef, the fat content is moderate, suitable for steak, stir-fry and other cooking methods.

4, the lower loin: also known as the waist back meat, is the tail end of the loin meat, tender meat is second only to the filet mignon, moderate fat content, mostly used for steak, barbecue and other cooking methods, known as sirloin steak.

5, beef thigh meat: is often the part of the cow activities, the meat is thicker, less fat content, more for stew, stranded meat cooking, while the inner thigh meat parts are softer, can be used for steak, charcoal steak and other cooking methods.