1. Beef neck meat
English: neck
Japanese: ネック
How to eat: less fat, more red meat, with some tendons, and its hardness is second only to that of calf meat, which is the second hardest meat on cattle. Suitable for minced meat or stew and soup, and beef balls are also good
2. Shoulder meat
English: chuck
Day: かたロス
How to eat: the fat distribution is moderate, but it is a little hard, and the meat has a certain thickness, so it can be eaten. Suitable for stewing, roasting and stewing, curry beef
3, the first half of beef loin
English: rib
Japanese: リブース
How to eat: it has less gluten and extremely fine meat, and is suitable for making birthday roast, beef rolls and so on. One of the most tender meats is the first-class steak and barbecue
4. The second half of the beef loin is the upper loin, and the upper tenderloin
How to eat: the meat is soft and good in shape, and it can be cut into large pieces. First, it can be made into steak, and second, it can be thinly cut into rinse beef
5. Philip, tenderloin
How to eat: It is the favorite of those who stress healthy food in recent years, and it is suitable for frying
. That is, the red meat on the bottom of a cow is soft and delicious, and it is suitable for all kinds of cooking methods. If it is grilled, it is said to be a masterpiece. Others use it to make raw beef slices, eat them raw
7, and shoulder meat
. How to eat: less fat, red meat and hard meat, but
8. Breastbreast
How to eat: Although the meat is fine, it is thick and hard, so it can be used for barbecue
9. Breastbreast, the part of the medial transverse abdominis, that is, the pork belly and the brisket
How to eat: This part is thick and hard, but it contains a lot of oil, which is the place where first frost is easy to form in cattle. In the first half, fat meat and lean meat can be arranged in layers, that is, three pieces of meat commonly known in Japanese, pork belly in Chinese and three layers of meat in Taiwanese; The second half is beef brisket. Stir-fried, barbecued or stewed meat is suitable for
1. One of the hind legs, about the part of the head knife
How to eat: less fat, rough meat, but easy to absorb the flavor of spices, suitable for seasoning and cooking to make cold dishes
11. One of the hind legs, that is, the part of the monk's head
How to eat: less fat, soft meat, and can be sliced and cooked. Dieters can also rest assured to taste
12. One of the hind legs, that is, the part with three forks on the silver edge
How to eat: it is the roughest part of beef with less fat. It is best to marinate or stew slowly with low fire, and then cut into thin meat after cooking for a long time.
13. Tendons < P > How to eat: Although there is little oil, it can present a soft taste after simmering with low fire, which is very suitable for stewing or soup.