The best parts of beef are listed in order: beef tenderloin, beef spine, beef eye, beef brain.

1, beef tenderloin

Beef tenderloin is pure lean meat, no fat, very tender and smooth, no matter how to do are delicious, often used to do stir-fry, shabu-shabu hot pot, slice of meat, etc., but also can be made into a fried steak, tender and juicy.

2, cattle spine meat

Outer spine meat in the upper part of the spine, not pure lean meat, and with more fat, meat soft elastic tendon, usually made into a steak, or fried, grilled, shabu-shabu, etc., no worse than the spine.

3, beef eye meat

Beef eye meat is a piece of meat between the ribs and spine of the cow, the meat is fat and thin, a little like the shape of the eye, so it is called beef eye meat. It is soft and tender, similar to tenderloin, but has more fat than tenderloin, making it tender and juicy to eat. That's why beef eye meat can be made into steaks, roasts, and also shabu-shabu, stir-fries, and so on.

4, beef upper brain meat

The location of beef upper brain meat is near the shoulder of the cow, where basically not involved in the movement, the meat is very tender, but the fat is a little less than the beef eye meat.

How to Preserve Beef

Before freezing fresh beef first check to see if your refrigerator is set at the correct temperature. A refrigerator at 0° Fahrenheit (about -18° Celsius) will keep the meat the longest and in the best condition. A temperature that is too low will allow ice crystals to form quickly, which can ruin the flavor and texture of the meat. If the temperature rises too much, it will allow bacteria to grow on top of the beef.

When freezing beef, especially raw beef, it's best not to wrap it directly in its original packaging or wrap it in thin plastic wrap; you should wrap the beef in something thicker to prevent the loss of moisture from the fresh beef as well as to prevent moisture from the refrigerator from getting into the beef. Fresh beef can be placed in the refrigerator in freezer bags and foil pouches to keep out moisture.

The timing of freezing fresh beef is important. If you can't use up fresh beef within two days of purchase, freeze it as soon as possible to ensure that it maintains its optimal texture and flavor. For ease of access, large chunks of beef should be divided into appropriate smaller pieces when frozen.