The parts of cattle include beef neck meat, beef brain, beef shoulder meat, beef ribs and beef eye meat. The specific parts are decomposed and eaten as follows:

I. Exploded diagram

The choice of ingredients is an important prelude to the completion of a table of delicious food. Different parts of the same cow eat differently, so different parts of the cow's body are divided.

Second, how to eat

1, beef neck meat

Beef neck meat, also known as "neck head" and "neck", is located at the back of the cow head. Because of much exercise, beef neck is thick and hard, red in color, with some tendons. Its hardness is second only to veal, and it is the second hard, smooth and chewy meat on cattle. It is suitable for stews or soups such as "Stewed Beef Neck in Red Wine" that need to be boiled with small fire to bring out the delicate flavor.

2, cattle on the brain

The upper brain of cattle is beef located at the back of shoulder and neck and on both sides of spine. Also known as the tenderloin of the front leg, it is located at the top of the front leg of cattle, and its meat quality is delicate, especially the "under feather meat" at the lower part of the inner side. The fat in the upper brain is moderately distributed, but it is a little hard, and the meat has a certain thickness. You can eat the unique flavor of beef, which can be used to rinse beef or cut into small cubes for stew. Suitable for stewing, roasting and stewing, curry beef.

3. Beef shoulder meat

Bovine shoulder meat is located in the front scapula and the upper part of the front leg, and consists of supraspinatus, infraspinatus, tensor fascia of forearm and lateral head muscle of triceps brachii. The interstitial fat content of beef shoulder meat is more, and the meat quality is fresh and tender. Suitable for stewing, boiling and marinating.

4. Beef ribs

Beef ribs are taken from beef brisket, the meat quality is basically superior, and there is not so much oil, which is suitable for stewing, soup and braising. The meat is tender and juicy. Not suitable for the elderly.

5. Bull's eye meat

Eye meat is beef tenderloin, and beef loin is called sirloin. Because of its wide cross-section and rich oil, it can be used as a steak dish with a little cutting. There are 13 pairs of ribs in cattle. The area near the head 1~6 pairs of ribs is called the upper brain, and the 7~ 10 pairs are called the ribs. The nearby part is called costal eye, and the part between the upper brain and the external costal eye is called costal eye. Compared with other parts, the texture is more delicate and the meat quality is softer. 1 1- 13 sirloin is called sirloin.