Which part of the cow is the most tender

Beef can be said to be a kind of meat with high protein content. Its nutritional value is higher than pork. However, there are some requirements for eating beef. Generally, people will choose the tenderest parts to eat. So which part of the cow is the most tender? The most tender meat on a cow is the tenderloin. Beef tenderloin is the most tender part of beef. It is the most tender part of beef and most of it is lean meat with low fat content. Suitable for frying, stir-frying, deep-frying and steak. Italians prefer to eat beef tenderloin raw. Suitable for people of all ages.

Looking at the different types of cattle below, the cooking methods and tastes of each type are generally different. Let’s learn more about:

Beef Neck

Because the beef neck exercises frequently, the beef neck meat is harder, smooth and chewy, the meat is dry and has messy meat patterns, so Italians like to air-dry the beef neck meat for consumption, which is suitable for making stuffing. It is better for middle-aged and young people to eat. Beef neck meat is composed of two pieces of meat that cross each other due to more exercise. It has finer fibers and is characterized by being both fat and lean. The meat is dry and solid, and the stuffing rate is 15% higher than other parts. It is better for young and middle-aged people to eat.

Upper brain area

The upper brain area rarely moves, so the meat is tender and easily marbled. The fat on the upper brain is evenly mixed and has obvious patterns. It is suitable for frying, stir-frying, and hot pot. It is suitable for a wide range of people, young and old.

Beef ribs

Beef ribs are taken from the beef brisket. The meat is generally finer and does not have much fat, making it suitable for stewing and making soup. Braised. The meat is tender and juicy. Not suitable for consumption by the elderly. Beef eye steak is located on the upper part of the front leg, one end is connected to the upper brain and the other end is connected to the outer spine. The shape resembles an eye, with fat mixed in a marble pattern. The meat is tender, high in fat, and tastes sweet and juicy. Suitable for hot pot, grilling and frying. The consumer group is quite wide. Suitable for all ages.

Beef brisket

Beef brisket is the soft muscle in the cow's abdomen and near the ribs. It is a boneless strip of meat taken from between the ribs. It has more lean meat, less fat and less tendon, and is suitable for braising or stewing. People with high cholesterol, high fat, the elderly, children, and those with weak digestion should not eat too much.

Beef shank

Beef tendons are divided into front tendons and back tendons, and have a gelatinous texture after being cooked. Suitable for brine and sauce. Suitable for young and middle-aged people. Sirloin steak is the longest muscle on the cow's back and is also the sirloin beef on the Western menu. The meat is red, easily deposited with fat, and has marbled patterns. Suitable for stir-frying, deep-frying, shabu-shabu and grilling. Suitable for young and middle-aged people.

Niulin (beef butt)

The rump of beef is taken from the meat near the rump of the hind leg. It has a smooth shape, low fat content, and a slightly astringent taste. It is lean meat and is suitable for roasting, charcoal grilling, and baking. It has coarse muscle fibers and a low fat content. It is only suitable as a filling, used in Western cuisine as a hamburger filling, and as an ingredient for beef sauce. Suitable for a wide range of people.

Oxtail

Oxtail is a kind of lean meat because it is often exercised. Oxtail is sweet and flat in nature. It has the effects of replenishing qi, nourishing blood, and strengthening tendons and bones. Suitable for people of all ages.