Cooking and skills need to be measured according to different parts of cattle and sheep. It is not a good idea to cook a delicious dish with good seasoning. So I can only give you a general introduction.

The bellies of cattle and sheep can be used for stewing (in fact, the standard is called stewing), marinating and rinsing.

The leg meat of cattle and sheep can be fried, fried, roasted, marinated and sauced.

The ribs of cattle and sheep can be marinated, roasted, sauced, roasted, braised and made into soup.

Beef tenderloin is best for stir-frying because it is the most tender.

Oxtail is suitable for marinating, making soup and stewing (this stew is stewed in casserole)

The neck meat of cattle and sheep is suitable for frying, stewing, sauce and marinating.

. . . . . . . . Viscera I'm afraid you can't buy it

Give an easy-to-understand example.

The so-called stew you mentioned (the northerners like to call it stew, that's right), braised beef brisket with spiced radish is not only simple and easy to cook at home, but also can be used for cooking and making snacks, and can also be mixed with beef brisket soup to make a famous pasta in Guangzhou-radish beef brisket noodles.