Beef neck meat: Beef neck meat is hard, smooth and chewy due to much exercise, and the dried meat and meat line are messy. Italians like to eat air-dried beef neck meat, which is suitable for stuffing. Chewy, better for young and middle-aged people.
Beef neck: Beef neck is composed of two pieces of meat that cross each other because of more exercise. Shredded pork is irregular, strong in toughness and fine in fiber. It is characterized by both fat and thin, and the meat is dry and solid. Suitable for stuffing or simmering soup, the stuffing rate is higher than other parts 15%, and beef balls are good. Young and middle-aged people eat better.
Cattle upper brain: Cattle upper brain is beef located at the back of shoulder and neck and on both sides of spine. Because there is little exercise in the upper brain, the meat is tender and juicy with marble precipitation. The fat in the upper brain is evenly mixed and has obvious patterns. Suitable for frying, frying and beef hotpot. The edible population is relatively wide, and it is suitable for all ages.
Beef shoulder meat: Beef shoulder meat is located in the upper part of the front scapula and front legs of cattle. It is composed of supraspinatus, infraspinatus, tensor forearm and lateral head muscle of triceps brachii, with fine fibers and smooth and tender taste. Suitable for stewing, boiling and marinating.
Beef ribs: Beef ribs are beef ribs with tender meat and high bone marrow content, which are suitable for beef soup or ribs soup.
Bull's eye meat: Bull's eye meat is on the upper part of the front leg, with one end connected to the upper brain and the other end connected to the external ridge. Suitable for all ages.
In addition, other parts such as beef brisket, Niu Lin and Niuzhan also have their own characteristics and cooking methods. Generally speaking, which part of beef to choose depends on personal taste and preference.