1, bovine upper brain, commonly known as neck meat.
The upper brain of cattle is the beef located behind the shoulders and neck and on both sides of the spine. Its meat is tender and juicy, the fat is evenly mixed, it has beautiful marbling, its taste is soft, it melts in the mouth, its fat is low and its protein content is high. Suitable for rinse, stir-fry and barbecue. The very famous Shangnao steak was taken from this place.
2, naked eye steak, commonly known as eye meat.
Also refers to the meat on both sides of the cow's back. It belongs to high-grade meat. After fine division, it is square arc, with an average of 3-5kg each. The meat is inlaid with red and white, showing a marble pattern. Choose the meat between the seventh and tenth ribs on the back. This kind of meat is eye-shaped, also called eye meat. The eyes are tender and have high fat content. It tastes sweet and juicy, and it is not dry. Fat beef is best rinsed, and can also be used for barbecue or frying. The eye steak made in this place is also very good.
3. Western cold customs, commonly known as sirloin steak.
Sirloin steak is mainly composed of loin from the upper waist. Because the upper waist of cattle has more exercise and thicker meat than filet mignon. Sirloin steak is a classic steak. Because it is beef tenderloin, the outer edge of the meat has a circle of white meat tendons, so the overall taste is tough, and the meat is hard and chewy. When cutting meat, the ribs and the meat are cut together, and you can't overcook them. Suitable for young people.
4, cow ass, commonly known as monk head.
Beef buttock is the part behind the tenderloin between the waist and legs, which belongs to lean meat and has little oil. Its main feature is soft meat like tenderloin with delicate texture. In addition to cooking by barbecue or steaming, it is also suitable for raw dishes such as beef tartar.
5, shoulder meat, commonly known as Pernod meat.
The shoulder meat of cattle is located in the front shoulder and the upper part of the front leg, and consists of supraspinatus, infraspinatus, tensor fascia of forearm and lateral head muscle of triceps brachii. Beef shoulder contains a lot of interstitial fat, and the meat is tender. protein is of high quality, with complete amino acids, and sarcosine is higher than any other food, so it is suitable for stewing, boiling and marinating.