Hanging dragons are muscles located on both sides of the spine of cattle, which are usually used for hot pot or barbecue. It is mainly lean meat with fresh and tender meat and rich taste.
The tenderloin is the most tender part of the whole body of cattle, which is located on the inside of the spine. It is lean meat with tender meat and is suitable for cooking methods such as frying, frying and frying.
Sliced beef with cucumber is located on the lateral thigh of cattle's hind leg and separated along the femoral edge of semitendinosus muscle. The meat piece is long and wide. It is mainly composed of gluteal biceps and other muscles. Some areas in the north are also called floor.
Niu Lin is the position of the cow's knee, and because the natural shape of this meat is round, it is also called the monk's head by chefs. The meat in this part is hard because of regular exercise, so it is suitable for stewing or cooking soup.
Generally speaking, the meat quality characteristics of these parts are different, and the meat of Diaolong and tenderloin is tender and suitable for cooking methods such as frying, frying and frying. Cucumber strips and beef rind are suitable for stewing or cooking soup.