The names of different parts of beef are beef neck meat, shoulder meat, upper brain meat, breast meat and eye meat.

1, beef neck meat

Whether fat or thin, the meat is dry and the meat lines are messy. Suitable for stuffing or simmering soup, the stuffing rate is higher than tender meat 15%, and beef balls are good.

2, shoulder meat

It consists of two pieces of meat that cross each other, with fine fibers and smooth and tender taste. Suitable for stewing, roasting and stewing, curry beef.

3. Upper brain

The meat is tender and easy to deposit marbles. The fat in the upper brain is evenly mixed and has obvious patterns. Suitable for boiling, frying, roasting and boiling beef hotpot.

4, breast meat

Cartilages on both sides, mainly pectoralis major, have slightly thicker fibers, more facial lines and are covered with certain fat. After cooking, the taste is tender and smooth, fat but not greasy. Suitable for stewing soup.

5, eye meat

One end is connected to the upper brain, and the other end is connected to the outer ridge. It looks like eyes, with mixed fat and marbling. The meat is tender, with high fat content and sweet and juicy taste. Suitable for rinsing, grilling and frying.