Snowflake beef does not refer to a part of the cow, in different parts of the cow are available, the density of its distribution, shape and quality of meat as a grade. Snowflake beef refers to the fat deposited between the muscle fibers, forming a clear red and white, marble-like pattern of beef, containing a large number of fatty acids needed by the human body, the taste is more tender, higher nutritional value.

The specific beef grading chart is as follows:

Beef is graded by part:

Special grade: loin

Level 1: upper brain, outer spine

Level 2: kid cap, sole

Level 3: ribs, brisket

Level 4: neck, tendon.

1, beef neck meat fat and lean, dry and solid meat, meat grain is more chaotic. Suitable for stuffing or simmering soup, 15% higher than the tender part of the meat out of the stuffing rate, make beef meatballs good.

2. Shoulder meat consists of two pieces of meat that cross each other, with thin fibers and tender texture. It is suitable for stewing, roasting, casserole, and beef curry.

3, the upper brain meat is fine and tender, easy to have marbled deposits. The fat of the upper brain is evenly intermingled and has obvious patterns. Suitable for shabu-shabu, sauteing, roasting, and shabu-shabu beef hotpot.

4. Pectoral meat is on both sides of the cartilage, mainly the pectoralis major muscle, with slightly thicker fibers, more facial lines and a certain amount of fat coverage, which makes it more tender and fatty after cooking. Suitable for stewing and cooking soup.

5, eye meat is connected to the upper brain at one end, and the other end is connected to the outer spine. The shape resembles an eye, and the fat is intermingled in a marble pattern. The meat is tender, with high fat content and sweet, juicy flavor. Suitable for shabu-shabu, grilling and frying. The flavor of this meat is also very good_

6. SIRLOIN (also known as sirloin or sirloin), the longest muscle in the back of the cow, is red in color, easy to have fat deposits, and is marbled. We often eat sirloin / sirloin steak is to use this piece of meat. Compared to filet mignon, sirloin steak is slightly more forgiving to handle, and because of the fat it has a better flavor and texture when fried and grilled.?

7, tenderloin TENDERLION/Filet (also known as tenderloin or filet) The most tender parts of beef, most of which are low fat content of fine meat. TENDERLION is also generally known as the small ribs, is the least amount of movement, the most tender parts of the texture, often used to do filet mignon and teppanyaki. Filet mignon on the operation requirements are relatively high, one more point on the firewood, so the general filet mignon are in 3-5 mature, has kept the meat tender and juicy.

8, hip meat (also known as rice dragon, cucumber strips, monk's head) muscle fiber is thicker, lower fat content. Only suitable for vertical meat fiber shredded or sliced and stir-fried.

9, brisket fat and lean, slightly tough meat. But the meat flavor is rich, taste fat and mellow. Suitable for stew or curry.

10. Tendon meat is divided into front tendon and back tendon, and has a gelatinous texture when cooked.