Fat beef is neither a breed of cow nor a part of a cow, but rather a synonym for "beef that can be eaten in a hot pot.

Fattened beef is mainly the part of beef that is sliced thinly after acid removal and then eaten in a hot pot, and is called "fat beef".

The main parts of beef that are used for shabu-shabu are: the upper brain, which is close to the head and is called the upper brain, and is characterized by fat deposits in the meat that resemble marbles, making it a good choice for shabu-shabu. The spine of the beef is made from the middle and back of the spine, and the fat is deposited on one side of the meat, red and white, and can be eaten either shabu-shabu or raw.

How to choose:

Fresh fat beef has a slightly dry or moist surface, is not sticky, and is flexible, with a depression that recovers immediately after finger pressure. The inferior meat, its appearance dry, new cut surface wet sticky hands, and poor elasticity, finger pressure after the depression recovery is very slow or even can not be recovered.

Deteriorated meat is severely sticky, unusually dry and inelastic. However, some watered-down meat is not sticky at all, but its appearance is wet and not firm.