1, braised beef with brisket. Brisket refers to the meat with tendons, meat, oil flower, that is, the cow abdomen and near the cow ribs of the soft muscle, is a kind of general term. If you look at the parts, the meat from many places on the cow can be called brisket. Foreign imports are dominated by beef ribs cut into strips, taken from the boneless strips of meat between the ribs, with more lean meat, less fat, and fewer tendons, making it suitable for braising or stewing. In addition, in the upper layer of the loin there is a piece of less tendon, less oil, more meat, but the shape is not quite regular side of the loin, can also be called brisket, is the best part of the braised part.

2, after the tendon muscle fiber thicker and harder, lack of fat, more suitable for braising, brine, sauce.　Cooking beef, different parts due to tight, fat and thin degree of different, corresponding to the cooking method is not the same, such as the tenderloin muscle fibers oblique and short, thick and broad meat, fat and tender, suitable for grilling, frying, popping; chest and rib meat layer is dense, fascia numerous, fat and thin uniformity, toughness, suitable for stewing, steaming, making soup.