Do you know the most suitable practices for each part of the cow's body?
Let's look down together
Shoulder blades/beef neck: suitable for steaks, beef filling, soup, beef balls, hot pot slices.
Breast meat (beef breast/beef brisket): suitable for braised, stewed, marinated, hot pot slices.
Rib/Beef Steak: Suitable for steaks, stews, roasts, stews, hot pot slices.
Loin meat (beef fillet/filipin): Suitable for making filipton steak and teppanyaki.
Ribs (rib eye/eye meat): Suitable for steak, shabu, grilled, fried, this piece of meat also tastes very good.
Internal test leg meat / beef lin: suitable for stir-frying, burning.
Front waist/outer ridge (sirloin/sirloin): Suitable for frying, roasting, and making sirloin/sirloin steak.
Back waist/hip meat: suitable for stir-frying, burning and simmering.
Outer leg meat/miron: Suitable for vertical meaty fibers, shredded or sliced and stir-fried.
Post-tendon meat: suitable for braised, stewed or marinated beef with sauce.
Oxtail: Suitable for stewing and braising.