The cow's nest is the knee part of the cow's hind leg. Soft and chewy, rich in collagen, calcium and protein. Bird's nest bone can be used for stewing meat and making soup. It tastes delicious and has high nutritional value.
Beef from other different parts:
Upper brain: located in the back near the neck, the meat is tender and suitable for roasting and frying.
Steak: located in the back, equivalent to the keel of a pig, suitable for roasting and stewing. When cooking, you can bring bones or remove them.
Tenderloin: the meat is tender, and it is tender after a day or two of cold storage.
Fujin: It is equivalent to pork belly.
Chest: The meat is old and suitable for stewing or chopping.
Cow leg: the leg of a cow, usually used for cooking sauce or stewing.
Cooking methods of different parts of beef;
Beef brisket is slightly tough, but it has a strong flavor, so curry should be added to cooking.
Beef neck meat, tender and tender, can be used as stuffing or soup.
Beef breast, with many lines and tender meat, is suitable for steak, roast beef or fried beef.
The fat of beef hoof is separated from lean meat, which is suitable for cooking.
T-shaped steak has many tender oil lines and can be eaten as steak.
Beef tenderloin is tender and smooth with low fat content, which is the best part of beef and can be used as steak.
Sirloin is very tender and is often used for roast beef.
Tailong steak has low fat content and good meat quality. It can be made into steak, fried or roasted.
Beef brisket can be made into roast beef or fried meat.