When we eat hot pot, rice noodles or mala Tang, we can often see beef balls. Adding some will make the food more delicious, and beef balls can also be fried or made into soup.

The sources of beef can be cows, bulls and heifers. The muscle part of cattle can be cut into steak, beef pieces or beef bones, and can also be mixed with other meats to make sausages or blood sausages. Other edible parts include ox tail, ox liver, ox tongue, ox louver, ox pancreas, ox thymus, ox heart, ox brain, ox kidney and ox whip. Cattle intestines can also be eaten, but they are often used to make sausage coats. Cattle bone can be used as feed.

What part of the cow is beef balls made of?

Beef balls are made of beef ham and beef ham. The meat inside is firm, with less fat and more muscle. This is because the forelimbs of cattle exercise the most, and the hind limbs have less tendons and bigger muscles than the forelimbs, and their protein content is high and fat content is low, so it tastes better when used to make beef balls. In addition, when cooking beef balls, you should pay attention to the fact that the water should not be too boiling when cooking, otherwise the beef balls will not be smooth.