Beef brisket refers to a piece of meat with tendons, meat and oil flowers, that is, the soft muscles near the abdomen and ribs of cattle, which is a general term. According to the parts, the meat in many parts of cattle can be called breast meat. Imported from abroad are mainly beef ribs cut into strips, which are boneless strips taken out from between ribs. They are rich in lean meat, less in fat and less in tendons, and are suitable for stewing or stewing soup.

There is a tenderloin above the tenderloin, which has less muscle, less oil and more meat, but its shape is irregular. It can also be called beef brisket, which is a good braised part. Beef tendon can be regarded as a kind of beef brisket, with full muscles, little oil and even lean meat. Generally used for marinating, it is not suitable for stewing soup or stewing.

Niu Wuhua belongs to the breast meat of cattle, and some people call him breast meat.

Extended data:

Nutritional value of beef brisket;

1. Beef brisket provides high-quality protein, which contains various amino acids. The proportion of various amino acids is basically the same as that of human protein, which contains more sarcosine than any food.

2. The fat content of beef brisket is very low, but it is a source of low-fat linoleic acid and a potential antioxidant.

3. Burdock contains minerals and vitamin B family, including nicotinic acid, vitamin B 1 and riboflavin. Beef is also the best source of iron needed every day.

Beef brisket also contains carnitine.

References:

Baidu encyclopedia-beef brisket