Bull's eye meat: the meat is tender and can be rinsed, stewed, fried and roasted;
Beef loin: the meat is firm, tough and chewy, mainly fried and roasted.
Cow eye meat: refers to the meat on both sides of the back of a cow. It belongs to high-grade meat. After fine division, it is square arc, with an average of 3-5kg each. The meat is inlaid with red and white, showing a marble pattern. Choose the meat between the seventh and tenth ribs on the back of a cow. This kind of meat is eye-shaped, also called eye meat. Eye meat is tender, high in fat, sweet and juicy, and not dry.
How to use the beef eye meat: It is best to rinse the fat beef, and it can also be used for barbecue or frying. It can also be used as a gourmet potato and tomato stew with ox's eye meat.
Sirloin: NewYorkStrip is also called sirloin steak, and sirloin steak (or sirloin steak) can be regarded as a classic steak. Because it is the outer rib of beef, there is a circle of white muscle on the outer edge of the meat, which has strong taste toughness, hard meat and chewy head. When cutting meat, cut the tendons together with the meat, not overcooked, suitable for young people.
Beef sirloin method: steak, sirloin steak and fried food are the most classic.