1. Part of beef is called butter meat, which refers to the shoulder meat of cattle. This part of the meat is delicate and yellow and tender, hence the name. Buttered meat contains a certain amount of fat, which makes cooked meat more tender and juicy.

2. Buttered meat will dissolve at high temperature due to the existence of fat in the cooking process, which further increases the flavor. Buttered meat will become fragrant when cooked, with rich and tender taste, emitting a special fragrance.