People who like to eat shabu-shabu had better choose the meat on their bellies. The belly is thick, it tastes good and has many abdominal muscles. Although it is fat and thin, it has less fat and is healthier than the upper brain (beef at the back of the neck and on both sides of the spine) and eye meat (a piece of meat between the upper brain and the outer spine).

1, the neck of cattle is fat and thin, the meat is dry and solid, and the meat lines are messy. Suitable for stuffing or simmering soup, the stuffing rate is higher than tender meat 15%, and beef balls are good.

2. Shoulder meat consists of two pieces of meat that cross each other. The fiber is fine and the taste is smooth and tender. Suitable for stewing, roasting and stewing, curry beef.

3, upper brain tenderness, easy to have marble deposition. The fat in the upper brain is evenly mixed and has obvious patterns. Suitable for boiling, frying, roasting and boiling beef hotpot.

4. The breast meat is on both sides of cartilage, mainly pectoralis major, with slightly thicker fibers, many lines and certain fat coverage. After cooking, it tastes tender and smooth, fat but not greasy. Suitable for stewing soup. Luo Songtang.

5. One end of the eye muscle is connected with the upper brain, and the other end is connected with the external ridge. It looks like eyes, with mixed fat and marbling. The meat is tender, with high fat content and sweet and juicy taste. Suitable for rinsing, grilling and frying.

6, the outer ridge (also known as the west cold)

The longest muscle on the back of cattle is flesh red, which is easy to deposit fat and has marbling. Suitable for frying, frying, rinsing and baking. Fried shredded beef with seasonal vegetables.

7, tenderloin (also known as beef tenderloin or filet mignon)

Tenderness of beef is mostly lean meat with low fat content. Suitable for frying, frying, frying and steak. Beef tenderloin with lemon tomato sauce.

8. Hip meat (also known as Mi Long, cucumber strips and monk's head)

Muscle fiber is thick and fat content is low. Only suitable for vertical fleshy fiber shredding or frying after slicing. Shredded beef with carrot. Beef brisket is fat and thin, and the meat is slightly tough. But the meat is rich and the taste is thick and mellow. Suitable for stewing or curry.

10, tendon meat is divided into anterior tendon and posterior tendon, which is gelatinous after cooking. Suitable for braising or marinating.

I wish you health and happiness! !