Types of elbows: front elbow, also known as the front hoof, its thick skin, tendons, gelatinous heavy, lean meat, often cooked with skin, fat but not greasy. It is appropriate to burn, grill, sauce, stew, brine, soup and so on. Such as braised elbow, vegetable heart steak elbow, stewed elbow; back elbow, also known as the back of the hoof, due to connective tissue more than the front elbow content, skin old and tough, the quality of the front elbow is poor. Its cooking methods, and uses basically the same as the former elbow.