The steps to draw beef are as follows:

Materials: A4 paper, markers.

1. First draw the shape of the beef, draw an oval, draw the thickness of the beef, and draw two small tomatoes on the edge.

2. Draw the knife marks on the beef and the texture of the sauce, and draw some lettuce and sauce around it for decoration.

3. Draw the plate with beef, pay attention to the texture of the plate, and start coloring, first color the small tomatoes red.

4. Continue to color the beef brown-red and the lettuce green.

5. Finally, paint the plate light gray and paint highlights on the beef and lettuce.

Parts of beef

1. Beef brisket:

Beef brisket is the belly meat of the cow. The outside is covered with fascia. It is fat and lean and suitable for stew. Beef fiber is relatively high. The beef brisket is thick, fat and thin, but it's not too chewy to chew.

2. Beef tendon:

Beef tendon is the meat on the beef leg. This part of the meat has more tendons and more developed muscles. This part of the meat is suitable for sauce and is the equivalent of sauce beef. Top quality ingredients.

3. Beef upper brain:

Beef upper brain is the meat from the back neck of the cow. The upper brain meat is staggered with fat and thin meat, and the proportions are uniform. The outer layer is red and white, and the inner layer is red and white. Red as tenderloin and tender in texture, it is suitable for cooking, stir-frying, rinsing, and pan-frying.

4. Beef eye meat

The eye meat is not the meat on the cow’s eyes, but a muscle of the cow. It is located on the back of the cow and connected to the upper brain. It is shaped like an eye, which is why it is called eye meat. The fat content of eye meat is relatively high and it tastes juicy. It is the first choice for frying steaks. Generally, when we say rib eye steak, we refer to this part.

5. Outer spine:

The outer spine of beef is what we often call sirloin. It is located on the back of the cow. This part has less exercise and the meat is tender and basically lean. The meat, which is also low in fat, is perfect for frying and simmering, and sirloin steak is this cut.

6. Tenderloin:

Beef tenderloin, also known as beef tenderloin, is located in the body cavity of the cow. It is the most tender part of the meat. The fibers are in the same direction, so it is very suitable for making steaks and fillet steaks. That's the part.

7. Cucumber strips:

Cucumber strips are a clean piece of meat from the outside of the beef leg. They are lean and nearly cylindrical. They are the most suitable beef for frying. It is the best choice for making black pepper beef and cold beef.