Beef is a kind of meat that we often eat. It is rich in protein, amino acids, and various nutrients, closer to human needs than other meats. Eating beef can effectively improve the body’s disease resistance.

Beef is eaten more carefully, with different parts and different methods. A cow’s body can be divided into hundreds of different products. If you choose sirloin for frying and beef tendon for soup, it would be a big mistake. So, the first step to make delicious beef is to choose the right meat. I’m here to introduce some common types to you so that you can choose the corresponding beef according to different dishes.

1. Sirloin

Sirloin is also beef belly, covered with fascia, fat and thin, suitable for stewing. 30% fat and 70% lean beef brisket are the best. When it is full of rich soup, will be tasted soft and tender. The meaty flavor will be full of your mouth. You could eat together with rice or pasta.

2. Tendon Meat

Tendon meat is the meat of the thigh part of the beef leg, which is composed of tight muscle fibers. These muscles contain only a few fascia and almost no fat. They are the finest raw material for sauced beef.

3. Eye Flesh Meat

The eye flesh is not the meat on the eye of a cow, but a muscle of the cow, which is located on the spine of the cow and connected to the upper brain. It is called eye flesh only because it looks like an eye. The eye flesh has a higher fat content and is richer in juice. It is the first choice for frying steak.

4. Beef Tenderloin

Beef tenderloin is the tenderest part of beef, with the same fiber direction. It is very suitable for filet mignon. If it is handled well, it will have a buttery texture when it is cut. At the same time, as a small piece of fresh meat, beef tenderloin can be used for almost any type of cooking.

5. Cucumber Strips

Cucumber strips are a piece of clean meat on the outside of the beef leg. It is pure and lean, close to a round shape, and is the most suitable beef for frying. It’s the best choice for making beef with black pepper.