Sliced beef with cucumber is the buttock meat of cattle, also known as Mi Long and monk's head. Its muscle fiber is thicker, its fat content is lower, it is older and thinner. Suitable for: roast, sauce, marinated or vertical fleshy fiber shredded or sliced and fried.

Different parts of practice:

1, beef neck meat: less fat, more red meat, with some tendons, its hardness is second only to the calf meat of cattle, and it is the second hardest meat on cattle. Suitable for minced meat or stew, and beef balls are also good.

2, beef shoulder meat: the oil distribution is moderate, but slightly hard, and the meat quality has a certain thickness, which can eat the unique flavor of beef. Can be used to rinse beef or cut into small cubes for stewing, suitable for stewing, roasting and stewing, curry beef.

3, front back: less tendons, extremely slender meat, suitable for sushi, beef rolls, steaks and so on. One of the most tender meats is excellent steak and barbecue.

4, back: the meat is soft and fine, the meat shape is good, and it can be cut into large pieces. One is that it can be made into steak, and the other is that it can be cut into thin beef.

5, tenderloin: the softest part of beef, and almost no oil, that is, low fat and high protein, is the favorite of people who emphasize healthy food in recent years, suitable for frying, frying, rinsing and roasting.

6. Beef rump: The red meat on the beef rump is soft and delicious. Suitable for all kinds of cooking methods. The steak tastes good. If it is a barbecue, it is said to be a masterpiece. Some people use it to make raw beef slices and eat them raw.

7, breast meat: although the meat is fine, but thick and hard, it can be used for barbecue.

9. Back breast meat: the meat is thick and hard, but it contains a lot of oil, which is the place where cows are easy to form the first frost. The first half of fat meat and lean meat can be arranged in layers, commonly known as "three pieces of meat" in Japanese, "pork belly" in Chinese and "three layers of meat" in Taiwanese, and the second half is beef brisket. Stir-fried barbecue or stew is suitable.

10, hind leg meat: less fat, rough meat, but easy to absorb the flavor of spices, suitable for seasoning and cooking to make cold dishes.

1 1, Bujin: Although there is little oil, it can present a soft taste after slow stewing, which is very suitable for stewing or soup making.