Having eaten so much beef, do you know where the best cattle are?

1. Beef neck.

It is both fat and thin, the meat is dry, and the meat lines are messy. It is suitable for making stuffing or simmering soup, and the filling rate is 15% higher than that of the tender meat part, which is good for making beef balls.

2. Shoulder meat.

It is composed of two pieces of meat interspersed with each other, and the fiber is fine and tender. Properly stewed, grilled, stewed, curry beef.

The meat is delicate and prone to marbling build-up. The upper brain fat is evenly intermingled, with significant markings. Properly shabu-shabu, pan-fried, grilled, and beef shabu is warmed in a pan.

Fourth, the brisket. On both sides of the cartilage, if the main pectoralis major muscle, the fiber is slightly thicker, the face lines are more, and there is a certain amount of fat shrouded, and the taste is more tender after cooking, fat but not greasy. Properly stew and boil soup.

5. Eye meat. One end is connected to the upper brain and the other end is connected to the outer ridge. The shape resembles an eye, and the fat is marbled with marbles. The meat is tender, high in fat, and has a bitter and juicy taste. Properly shabu-shabu, grill and fry. This piece of meat also tastes very good.

The nutritional content of beef is very good, and it is very rich in protein, and the production is very simple, the steak is widely loved by everyone, the ribs of beef are the most delicious, and you will not gain weight when you eat beef, so beef is widely praised by the public.

Most people prefer to eat this part of the brisket, believing that the meat of this part is the most delicious.

I think it's beef brisket because the meat is soft, nutritious, and lean, so it can be made into a variety of dishes.

Beef tenderloin is a strip of tender meat on the inside of the vertebrae of a cow's backbone. Most of them are lean meats with low fat content, without any fat, suitable for frying, stir-frying, frying, steak, and suitable for all ages.

Beef brisket, this part has a very high nutritional value, and the entrance is also very smooth and tender, and the taste is very good.

It depends on how to eat, eat cucumber strips raw, chili meat, stewed beef brisket, braised tendons,

<>1. The best part of the beef should be the beef tenderloin, which is tender and tender.

2. Beef ** can be cows, bulls, heifers, and the muscle parts of cows can be cut into steaks, beef pieces or cowboy bones, or mixed with other meat to make sausages or blood sausages;

3. Other parts can be eaten as cattle dry dust tail, beef liver, beef tongue, cattle Baiwu Zen leaves, cattle pancreas, cattle thymus, cow heart, cow brain, cow kidney, cow whip, cattle intestines can also be eaten, but often used to make sausage coatings, cattle bones can be used as feed.

4. The quality of steers and female beefs is similar, but the fat of steers is less, and the quality of older cows and bulls is coarse and hard, and they are often used to make minced beef, and beef cattle generally need to be fattened and fed with grains.

Now people's living standards have been greatly improved compared with before, and people are paying more and more attention to diet, and beef has become a meat dish that many people like to eat, so which place is the best place for beef? Why is beef more expensive? Today, I will briefly introduce it to you.

1. Which place is the best place for beef.

Nowadays, people are more and more inclined to beef, because many of the nutritional elements of beef are higher than pork, and more delicious, so often eat beef, we should know which place is the best place to eat beef, although everyone's taste is different, but there are still people who have divided.

The grade of beef is generally divided according to the part where the beef is located, the best beef is the tenderloin, the beef here is the most tender and the best taste, and it is naturally the best and least delicious piece of meat on the cow, and then the meat of the upper brain and the outer loin of the cow, the meat here is slightly worse than the tenderloin, but it is also very delicious, and then there is the meat of the cowboy cover and the floor, and the least liked by people is the meat of the cow's neck and tendon, because the meat here is harder and the taste will be much inferior than other fills.

2. Why is beef more expensive?

We can compare beef and pork, first of all, we must know that cattle generally only give birth to one cow at a time, and pigs can give birth to ten piglets at a time, and the time for cattle to conceive is 280 days, but pigs only need to touch which eggplant for 110 days, so according to this ratio, pork will only be more and more, and the output of beef is difficult to compare with pork, so it is rare to be expensive, and beef is naturally more expensive.

In addition, the time and cost of raising cattle are higher, first of all, cattle generally have to be raised for more than four years to get an adult cow, and pigs can generally grow well in one or two years, and the cost of raising cattle is higher, and some very good beef varieties such as the famous Wagyu, its feed is very expensive, so most of the beef is more expensive than pork, and the nutritional value of beef is much higher than pork, beef is also more delicious, and the taste is more delicious, so people generally choose beef.

Sirloin, naked eye, and filet are three different parts of the cow, so they differ in aspects such as the texture, texture, and ** of the meat.

Sirloin: Located on the back loin of the cow, sirloin has a firmer texture and a chewier texture, but it is soft. It's relatively inexpensive and is often used to make dishes like fried steaks, grilled steaks, etc.

Naked eye: The naked eye is located in the center of the spine muscles of the cow, with high fat content and tender and juicy taste, which is one of the more high-end steak parts. Due to the relatively high ** of Zhongjian meat, it is generally only used to make more delicate steak dishes.

Filet: Filet is located on both sides of the spine muscles of the cow, has the lowest fat content, soft meat, and a delicious taste, making it one of the finest steak parts. Due to its relative price, it is generally only used to make high-end steak dishes.

In general, these three types of steak parts vary in factors such as the branch and taste, and the specific choice depends on personal preferences and needs.