Specific steps
Sirloin is the tenderloin of beef, tender and smooth, and it is also the best choice for steak. Usually the outer ridge contains a certain amount of fat, and there is a circle of white muscle in the extension of the meat. The overall taste is tough, the meat is hard and chewy, and it is suitable for young people and people with good teeth. Generally, it can be used for frying, roasting, rinsing, steak with tomato sauce, etc.
The upper brain is the chest and back of a cow, with slightly old meat, uniform miscellaneous fat and obvious patterns, which can be used for stewing, roasting and making braised beef noodles.
Eye flesh is a piece of meat between the upper brain and the outer ridge. It looks like eyes after slicing. Intraocular fat mixed with marble, juicy and tender. Can be used to roast, rinse and fry black pepper steak.
Neck meat and shoulder meat are exercise parts, with well-developed muscles, solid meat quality and both fat and thin, which are suitable for stuffing, simmering soup, cooking, beef ball soup and so on. Some of them are fresh and can't be eaten.
Pork ribs are generally tender and fragrant, suitable for stewing soup, making curry beef and skewering beef.
Abdominal meat and breast meat are thicker, but they feel good when bitten. They are very fragrant and can be used for barbecue, fried meat slices, hot pot, stew and so on. Tendon meat contains much gum and ligament, which is fragrant and chewy. Suitable for stewing for a long time, and most suitable for making sauce beef.
Hip meat is muscular, thick in fiber, low in fat and solid in meat quality, suitable for shredding and frying, making shredded beef with red pepper, celery and so on.
When people eat the most common "fat beef" in hot pot, they usually choose high-quality loin and boneless belly meat, then rinse them in hot pot and dip them in delicious seasoning. It is best to eat fat beef with seafood seasoning, because sesame sauce will greatly reduce the umami flavor of beef.