Roast beef is better with tenderloin. Cooking beef, different parts have different cooking methods because of its compactness and fatness. For example, tenderloin muscle fibers are oblique and short, and the meat is thick and tender, suitable for roasting, frying and exploding;

Chest rib has dense meat layer, numerous fascia, uniform fat and thin, and strong toughness, which is suitable for stewing, steaming and soup making; The muscle fibers of the posterior tendon are thicker and harder, and the fat is insufficient, which is more suitable for braising, marinating and sauce making.

Different extended data processing methods have corresponding requirements for temperature and even pot. If you want to be soft and rotten, you generally need to use strong fire to boil water or soup, or directly put the meat in boiling water and simmer it with low fire. If it is roast beef, it is also a small fire to collect juice. Fire will make muscle fibers contract more tightly and become as hard as firewood due to serious water loss. A thick pot with slow heating can prevent the temperature from being unstable and the meat from becoming hard soup.

If you need to stir-fry or fry, thicken the paste and hot oil in a hot pot to shorten the cooking time to keep a tender and smooth taste. And baking also needs high temperature and short time. Some Korean and Japanese barbecues can be cooked in 30 seconds to 1 minute.

People's Daily Online-Beef practices vary greatly from place to place.