Beef is a kind of meat we often eat, and eating beef regularly is helpful for the synthesis of human muscle tissue. There are many parts of beef, and different parts of beef are suitable for different dishes. For example, when making filling, you can choose tendons and meaty parts, choose parts with both fat and lean, and if it is braising, it is best to choose tender meat parts for better taste.

1. What beef is used for filling?

Use short brain, neck head, Hali Ba, and other parts for filling, which have both fat and lean, dry and solid meat texture, easy to beat soy sauce, and a 15% higher filling rate than tender meat parts.

2. What beef is used for braising?

The chest meat is crisp and tender after cooking, fat but not greasy; the bow寇 has many tendons and less meat, becomes transparent and beautiful after cooking; the rib has a lot of tendons and muscles, becomes loose and tender after cooking; the shank meat is bright in color, and becomes fresh, tender, and soft after cooking. These parts of meat are more suitable for braising, boiling,扒, and stewing.

3. What beef is used for stir-frying?

For sautéing, stir-frying, and frying, it is best to use lean and tender meat, such as tenderloin, external spine, upper brain, Sancha, Zi Gai, Langtou, and other meats.

4. Which part of the cow is suitable for hotpot?

There are still many parts of beef suitable for hotpot, such as belly meat and breast meat, which have a rough texture but good bite, rich flavor, and can be used for grilling, stir-frying slices, hotpot, and braising.

5. Which part of beef is the best for braising?

There are actually many parts of beef suitable for braising, such as shank meat, kidney meat, bow mouth meat, buttock meat, tail root meat, breast meat, and external spine meat, etc. These parts of beef account for more than 70% of the whole cow.

6. Which part of the beef is suitable for stir-frying?

The tenderloin is best cooked, and the hind leg meat is also suitable for cooking.