As a world-famous beef, Japanese beef and beef have now entered the dining table of China people. Many restaurants now offer beef and beef for diners to enjoy. However, due to the different grades and parts of cattle, the cooking methods are not the same. At present, the most common cooking methods in Japan and cattle include sashimi, charcoal roast, sushi pot and teppanyaki, and cooking methods are often made by chefs according to different materials. For example, sashimi, you need to choose high-grade A5 beef, so as to make the entrance of sashimi soft and fishy, while A3 beef will be cooked with charcoal, and the roasted beef smells delicious. No matter which cooking method, beef will not use too much seasoning, because the top-grade ingredients only need to taste its original flavor, and seasoning is often redundant.

In daily life, cows are divided into many kinds according to different parts. Tripe is the most common part of cattle, with moderate fat content, which is the best choice for tasting cattle for the first time. It can not only enjoy the fatness of cattle, but also take into account the thickness of wallet, so it is the most common order for people who eat for the first time. Of course, the best way to cook tripe is barbecue or teppanyaki, which are rare ingredients.

Beef tenderloin with the least body fat is highly praised by senior gourmets. Because of its low fat content and tender meat, it has become one of the treasures that everyone loves in the charcoal grill. The best part is the medium-fat beef tenderloin. After baking, the fresh and juicy taste greatly impacts the taste of consumers, which can be described as a desirable treasure.

Both the cheapest beef brisket and the precious beef tenderloin can be tasted in domestic restaurants, but some expensive ingredients need to be booked in advance to enjoy, but as the most famous beef in the world, Wo Niu is still worth trying.