1. The sources of ingredients for barbecue are very extensive. Take beef as an example, the meat quality of all parts of the body is very suitable for barbecue, especially tenderloin, and there is little difference between other meats such as pork.

2, upper tenderloin: more lean meat, meat mixed with more fat; Suitable for barbecue and steak.

3. tenderloin: the tenderloin located between the upper tenderloin and the inner tenderloin is the part with the largest cross section in the back meat and the highest and most tender part in beef. Moderate fat content, suitable for steak and stir-fry.

4, lower tenderloin: also known as loin, is the end of loin; The meat is fresh and tender, second only to Philip, and the fat content is moderate, which is mostly used for steak and barbecue. It's called sirloin steak

5, leg meat: it is the part where cattle often move; Therefore, the meat is coarse, the fat content is low, and it is mostly used for cooking methods such as stewing and ground meat, and the inner thigh meat is soft; Can be used for steak and charcoal steak.

6. Steak: the meat is compact, with high oil content and even distribution; Suitable for barbecues and steaks, such as roast beef steak.