Cattle upper brain: refers to beef located at the back of shoulder and neck and on both sides of spine. This is partly because the amount of exercise is relatively small, and the meat is very tender and juicy, which is more suitable for brushing beef hot pot, stir-frying or frying.

From tender to old, there are these in turn:

1, level 1: upper brain and outer ridge: suitable for frying, frying, roasting and rinsing beef hotpot.

2. Grade II: cover and bottom plate: suitable for boiling and frying.

3, level 3: ribs, chest: suitable for stewing, soup, braised.

4, level 4: neck and tendon: suitable for minced meat or stew, soup, beef balls, pot-stewed, etc.