Beef neck meat

Both fat and lean, the meat is dry and firm, and the meat texture is messy. It is suitable for making stuffing or simmering soup. The filling rate is 15% higher than that of tender meat. It is good for making beef balls.

Shoulder

It is composed of two pieces of meat that cross each other. The fiber is thin and the taste is smooth and tender. Suitable for stewing, roasting, braised, and curry beef.

Upper brain

The meat is tender and prone to marbling. The fat on the upper brain is evenly mixed and has obvious patterns. Suitable for frying, roasting and shabu-shabu beef hotpot.

Breast meat

On both sides of the cartilage, mainly the pectoralis major muscle, the fiber is slightly thicker, the texture is more, and it is covered with a certain amount of fat. It tastes tender and fat when cooked. But not greasy. Suitable for stewing and making soup.

Eye flesh

One end is connected to the upper brain, and the other end is connected to the outer ridge. The shape resembles an eye, and the fat is mixed in a marble pattern.

The meat is tender, has a high fat content, and tastes fresh and juicy. It is suitable for shabu-shabu, roasting, and frying.

Outer spine (also called sirloin)

The longissimus muscle on the back of the beef is red in color, prone to fat deposits, and has a marbled pattern.

This piece of meat is used in the steaks we often eat. Because of the fat, it tastes more fragrant and has a good texture when fried or grilled.

Tenderloin (also called beef tenderloin)

The most tender part of beef is mostly lean meat with low fat content.

It is the part that requires the least amount of exercise and has the most tender texture. It is often used for filet mignon and teppanyaki.

Butt meat (also called cucumber strips)

The muscle fibers are thicker and the fat content is low. Suitable for vertically shredding or slicing meat fibers and then stir-frying.

Beef brisket

Alternatively fat and thin, the meat is slightly tough. But the meat is rich in flavor and the taste is plump and mellow. Perfect for stews or with curries.

Tindon meat

It is divided into front tendon and back tendon. It will have a gelatinous texture when cooked. Suitable for braised or braised or sauced beef.

Difference between old and tender beef

Old beef is dark red in color and thicker in texture;

Tender beef is light red in color, firm and fine in texture and elastic.

How to cut beef

Beef has thicker fibrous tissue and more connective tissue. It should be cut crosswise to cut off the long fibers; it cannot be cut along the fibrous tissue, otherwise it will not only be impossible Tasty and chewy.

Beef refers to the meat derived from cattle and is one of the common meat products.

The muscle part of the cow can be cut into steaks, beef cubes or cowboy bones, or mixed with other meats to make sausages or blood sausages.

Other edible parts include ox tail, beef liver, ox tongue, ox louvers, ox heart, ox brain, ox kidney, etc.

Beef is rich in protein and amino acids. Its composition is closer to the needs of the human body than that of pork.

It can improve the body's disease resistance. It is especially suitable for people who are growing and developing, recovering from surgery, and recovering from illness in terms of replenishing blood loss and repairing tissues.

Eating beef in the cold winter has the effect of warming the stomach and is a good tonic in the cold winter. Beef has the effect of replenishing qi, nourishing the spleen and stomach, and strengthening muscles and bones.