1. Beef neck meat

The lean meat on the neck of a cow. Features: the meat is thick and hard, and the blood red with tendons is smooth and chewy. Tenderness: one star, fat: two stars, taste: four stars. Stewed, boiled, stuffed.

2. Niu Lin meat

Meat at the knee of a cow. Features: The meat is tender and tender, with only two thin slices. After the tendons are removed, the meat is massive and easy to shape. Tenderness: three stars, fat: one star, taste: four stars. Braised, fried and stewed.

3. Beef tenderloin

A strip of tender meat on the inside of the spine of a cow. Features: It is the most tender position in beef, and the meat with low fat content is all red meat without fat. Tenderness: five stars, fat: one star, taste: five stars. Food supplement, steak, stir-frying and frying.

4. Cattle go to the brain

Located at the back of the shoulder and neck, on both sides of the spine. Features: bright red color, slightly hard meat and rich in collagen. Tenderness: three stars, fat: two stars, taste: five stars. Fry, fry, fry and barbecue. 、

5. Beef breast

Meat on both sides of cartilage in the chest and legs of cattle. Features: the fiber is thick, the meat is elastic and tough, so it is not suitable for steak. Tenderness: one star, fat: two stars, taste: three stars. Stew and cook.

6. Beef ribs

Located on the left and right sides of the raw chest cavity, it contains bone-assisting parts. Features: the meat is tender and thick, delicious and marbled. Tenderness: one star, fat: one star, taste: four stars. Braised, stewed and barbecued.

7. Bull's eye meat

The front part on both sides of the cattle ridge. Features: tender meat, high fat content, juicy and not dry. Tenderness: three stars, fat: three stars, taste: four stars. Stir-fried, braised, hot pot.

8. Beef brisket

Soft muscles in the abdomen and near the ribs of cattle. Features: more lean meat, less fat and superior braised parts. Tenderness: two stars, fat: two stars, taste: four stars. Stewed soup, braised.

9. West Cold

Soft muscles in the abdomen and near the ribs of cattle. Features: a circle of white ribs on the outside will be hard and chewy in taste and because of the high fat content. Tenderness: three stars, fat: three stars, taste: three stars. Steak, fried, barbecue.

10. Bovine tendon

The upper part of the cow's hooves is divided into front and rear legs. Features: wrapped with meat film, with hidden ribs, moderate hardness and regular grain. Tenderness: three stars, fat: one star, taste: four stars. Sauce, stir-fry, barbecue.

1 1. Beef shoulder

The shoulder meat of cattle is located in the upper part of the front leg of the front shoulder swelling of cattle. Features: High fat content, fresh and tender meat and high quality protein. Tenderness: three stars, fat: two stars, taste: five stars. Braised, stewed and barbecued.

12. Cucumber strips

The clean cucumber strips separated from the cucumber strips along the biceps of the gluteal line are located on the outer side of the thigh of the cow's hind leg. Features: the meat pieces are long and wide, and the meat quality is uniform with coarse fiber. Tenderness: three stars, fat: one star, taste: four stars. Hot pot, frying.

13. beef ham

The hind leg did not contain the hoof part before death. Features: Strong meat, less fat, more muscle and high protein content. Tenderness: one star, fat: one star, taste: four stars. Stew.

14. Beef tenderloin

A section of the river between the loin and the buttocks. Features: Moderate tenderness, slightly chewy, thin texture of lean meat and multi-muscle fibers. Tenderness: three stars, fat: two stars, taste: five stars. Steak and barbecue.

15. Cattle outer ridge

Stripes of meat on both sides of the spine from the back of the chest to the back of the waist in cattle. Features: the meat is tender and tender, and it can be cooked in six or seven minutes. Most of the lean meat is eaten in a variety of ways. Tenderness: five stars, fat: two stars, taste: five stars. Barbecue, stir-fry and cold salad.

16. Tailongba

Hip and loin between the hind legs and the breech of cattle. Features: Appropriate fat permeates it, and the meat is tender and rich in chicken flavor. Tenderness: four stars, fat: two stars, taste: four stars. Steak and barbecue.

The method of beef supplementary food mud: Jiang Shui, the half-meat onion, is deodorized and mashed by the supplementary food machine. Put it in a bowl, covered with ginger slices, boiled and steamed for 15 minutes. After steaming, put it in the supplementary food machine again, and add a few drops of walnut oil into rice flour.