Beef tenderloin, characterized by lean meat and high protein, is definitely a girl's favorite.

Because beef tenderloin is the part with the least fat content in all beef, low-fat beef is certainly not afraid of getting fat.

The nutritional value of beef is very high, and it tastes very fresh, sweet and smooth after cooking.

Beef can warm stomach, tonify middle energizer, tonify spleen and stomach, and strengthen bones and muscles.

Beef refers to the meat obtained from cattle and is one of the common meats. The muscle part of cattle can be cut into steak, beef pieces or beef bones, and can also be mixed with other meats to make sausages or blood sausages.

Other edible parts include ox tail, ox liver, ox tongue, ox louver, ox heart, ox brain and ox kidney.

Beef is rich in protein and amino acids. Its ingredients are closer to the needs of human body than pork, which can improve the disease resistance of the body. It is especially suitable for people who grow and develop, recuperate after surgery and illness, supplement blood loss and repair tissues.

Eating beef in cold winter has the function of warming the stomach and is a good tonic in cold winter. Beef has the effects of tonifying the middle energizer, spleen and stomach, and strengthening bones and muscles.

The content of sarcosine in beef is higher than that in other foods, which makes it particularly effective for muscle growth and strength enhancement. The greater the demand for protein,

The more vitamin B6 you should add to your diet. Beef contains enough vitamin B6 to help you enhance your immunity and promote the metabolism and synthesis of protein.

Eating beef regularly can provide nutrition for the body, so don't worry about gaining weight.

Because beef provides high-quality protein and contains various amino acids, the proportion of various amino acids is basically the same as that of various amino acids in human protein, and the sarcosine contained in it is higher than that of any food.

Beef is low in fat, but it is the source of low-fat linoleic acid and a potential antioxidant.