Can be fried.

The three-pronged knife and the head knife are also taken from the hind legs of the cow. The three parts are divided into two main tubes and three forks. The carp tubes can be tied with thin strings into several sections for baking as a whole piece or cutting into steaks about 1 cm thick. The three-fork can also be used to make steaks, thin slices of steak, stir-fried beef, and skewers. The thinner end is usually cut into butterfly steak.

The second half is the beef brisket, with the medial transversus abdominis muscle row. The meat is in good shape, with a lot of red meat, steaks, etc., and almost no fat. It is best to braise or stew slowly over low heat. Beef trichosanthes has less fat and is one of the tenderest meats. It is a favorite among those who value healthy food in recent years. It is braised and suitable for making soup.