1, the scalp has less meat and can be used to make sauce, steak and cooking?

2. Sheep tails swim a lot and are used for explosion and speculation. Goat tails are basically skin, which is generally not used. ?

Front legs:?

3, the front leg breast meat is suitable for burning; Other meats are rich in gluten and are only suitable for burning, stewing, sauce and boiling. ?

4. The neck meat is old and the ribs are thin, which can be stewed, boiled, sauced, stewed and stuffed. ?

5, the front gluten is old and crisp, with tendons in the meat, suitable for sauce, stew, burning and so on. ?

Abdomen and back:?

6. The outside of tenderloin can be used to rinse, roast, stir-fry, explode, fry, fry and so on. Tenderloin is the most tender two pieces of meat in sheep, which is wrapped by a little fascia. After the aponeurosis is removed, it has the same function as the external ridge. ?

7, ribs without tendons, fat and thin, suitable for rinse, roast, stir-fry, explode, burn, stew, steak and so on. ?

8, chest, waist and chest, fat and thin, used for roasting, blasting, frying, burning, stewing, etc. ; Yaowo meat is old and poor in quality, suitable for sauce, burning and stewing. ?

Hind legs:?

9. The hind legs are more tender than the front legs and have a wide range of uses. (small department store language: almost anything will do. )?

10. The meat quality and use of the posterior tendon are the same as those of the anterior tendon (5). ?

1, the neck is neck meat. Old texture, many tendons and great toughness. Suitable for baking, stewing and stuffing. ?

2. The upper brain is located behind the neck, on both sides of the spine and in front of the ribs. The texture is tender and smooth, suitable for frying, frying and frying. ?

3. ribs are meat attached to ribs. Covered with a film, fat and thin, soft texture. Suitable for barbecue, barbecue, stewing and filling. ?

Haliba is wrapped in the meat of the bonzi bone at the upper end of the front leg. The tendons are connected, and the texture is older, which is suitable for stewing, stewing and burning. ?

5. Meat on both sides of the external spine. The fiber is thin and short, and the texture is soft and tender. Suitable for frying, frying, frying, exploding, etc. ?

6, under the chest and neck, between the two front legs. Fat and thin, no muscles. Suitable for barbecue, stew and barbecue. ?

7. Small strips of meat near the back of the spine. The fiber is slender and the texture is soft and tender. Suitable for frying, frying, frying, frying and so on. ?

8. The back end of the trigeminal vertebra and the front end of the sheep's tail. There is a layer of ribs, half fat and half thin. Suitable for frying, frying, etc. ?

9, grinding teeth is the meat on the ass under the tail. Soft texture, suitable for explosion, frying, frying, baking and so on. ?

10. Cucumber strips (including the bottom plate) are ground at the front and lower ends of the fork. Old texture, suitable for frying, blasting, etc. ?

1 1, posterior abdomen of lumbar fossa, anterior side of hind leg. Fat and thin with fascia. Suitable for stewing, baking and so on. ?

12, the fleshy beard on the front and rear legs of tendon, the front leg is called the front hammer, and the rear leg is called the tendon. There are tendons in the middle of the meat, and the tendons are connected with tendons, which is suitable for making sauce. ?

13, sheep tail sheep tail is all fat and tender, with heavy smell, suitable for frying and drawing.

Sheep is the collective name of sheep subfamily, including mammals, Artiodactyla, cattle and sheep subfamily, and it is one of human livestock. Hairy quadruped ruminant, the main source of wool. The coat color is mainly white. Goats and sheep are mainly raised in China.

Sheep are also called sheep or white sheep. Hairy quadruped ruminant. Originally a product of mountains in the northern hemisphere, it is related to goats; The difference is that the body is fatter, plump and thick. Short head. Males have huge spiral horns, females have no horns or only small horns.

Boer goat: It is an excellent meat goat breed. This variety originated in South Africa and was introduced as a seed by many African countries as well as New Zealand, Australia, Germany, the United States, Canada and other countries. Since China introduced the first batch of Boer goats from Germany in 1995, some Boer goats have been introduced in Jiangsu, Shandong, Shaanxi, Shanxi, Sichuan, Guangxi, Guangdong, Jiangxi, Henan, Beijing and other areas, and have been gradually extended to surrounding areas and all parts of the country through pure breeding and group propagation, showing good meat properties, wide adaptability, high economic value and remarkable hybridization advantages.

Boer goat has white fur, reddish-brown head and neck, and a red hair band around its neck. Boer goats have wide drooping ears and short and thin fur. Short legs, strong limbs, plump hindquarters and many muscles. Sexual maturity is early, and the four seasons are estrus. Strong fertility, generally two years can give birth to three children. Lambs have fast growth and development, good growth speed, high meat yield and strong feed intake. It is the most popular meat goat breed in the world at present.