Which part of yellow beef is delicious

Yellow cattle is one of the important livestock in northern my country. Yellow beef is delicious, delicate in texture and rich in nutrients, and is deeply loved by people. There are many delicious parts of yellow beef, among which the following three most popular parts are:

First, the backbone. The backbone of yellow beef is tender and rich in protein and calcium. It tastes like a tender steak and is the top grade among yellow beef. Backbone meat is delicious when grilled, or it can be braised for a better taste.

Second, bones and meat. Beef bone meat is rich in collagen and calcium, has a firm texture, and tastes firm but tender when grilled, making it especially suitable for making soups. Beef bone soup is warm and nourishing to the body. It is a great delicacy in winter.

Third, tendon meat. Beef tendon meat is extremely tough and has fine and soft muscle fibers. It is the raw material for making delicious beef jerky. The tendon meat has a chewy texture and is quite delicious when stewed. Beef tendon meat can also be cut into thin slices to make shabu-shabu, which is delicious.

The above is a brief introduction to the delicious parts of yellow beef. Whether it is backbone meat, bone meat or tendon meat, it has its own unique flavor and nutritional value, which is worth tasting. I hope that when everyone tastes yellow beef, they can better understand the characteristics and uses of this delicacy.