The whole body of the cow is a treasure. Let’s take a look at which parts of the cow can be eaten~
Compared with pork , Beef is a more popular meat. The main reason is that the dietary fiber content in beef is higher, so beef tastes chewier. More importantly, the fat in beef is not as high as pork. For people who need to lose weight and keep fit, they will choose beef to increase the protein needed by the human body and the nutrients needed by the human body.
There are many edible parts of cattle. Here are some common beef parts:
1. beef T-bone: Generally located in the upper waist of the cow, it is a large piece of steak composed of spine, backbone and tenderloin .
2. Beef louver : Also known as the double omasum of cattle, it is white in color, soft and crispy, multi-flavored and has a unique flavor.
3. Beef intestines : chewy, special in taste, and overflowing with oily aroma.
4. Beef bones : Beef bones contain a large amount of calcium, which is an important guarantee for bone health.
5. Beef Tripe : The meat is thick, tough and has a strong taste.
6. Beef fillet : The meat is loose and the strips are uneven. One end is larger and the other is smaller. It has a tender texture and less fat.
7. Beef lung : Rich in protein, it maintains potassium and sodium balance, buffers anemia, and is beneficial to growth and development.
8. Beef diaphragm : The taste is fragrant, the texture is thick, and there is no strong sense of fiber in the mouth.
9. Beef cheek : It is rich in fat. After being slowly stewed during cooking, the meat is full of colloid and has a soft and tender texture.
10. Beef shoulder: The fiber is thinner and the taste is smooth and tender. Suitable for stewing, boiling and stewing.
11. Beef eyelashes: less fat, stronger tendons, and the tightest muscles.
12. Beef neck: It is both fat and lean, and the meat is relatively dry. It is especially suitable for making stuffing or simmering soup.
13. Beef ribs : Fat and lean but mainly lean meat , so it won’t taste greasy, but it won’t be dry either.
14. Beef tenderloin: Tender and lean meat cut from the back of the beef, with high protein content, low fat content and delicious taste.
15. Beef ribs : Supplements collagen, strengthens muscles and bones, promotes hematopoiesis, makes skin smooth, tender and rosy, and enhances skin elasticity.
16. Beef Sirloin: Belongs to the outer loin of beef. The meat in the lower loin contains some fat and there is also a ring of white tendons. It tastes tender and smooth, but also has toughness, which is suitable for chewing. Good for young people to eat.
17. Beef tongue : rich in nutrients and delicious. Beef tongue can also be fried and eaten, with a unique and attractive flavor.
18. Beef rump: It has a round shape, is leaner than other parts of the meat, and has a slightly astringent taste. Beef rump can usually be eaten by baking, charcoal grilling, or steaming.
19. Beef tail: It has milky white fat and dark red meat. The proportion of meat and bones is the same. It is suitable for stew. Oxtail contains protein, fat, vitamins and other ingredients, and has extremely high nutritional value.
20. beef heart tube: The texture is crispy and the more you chew, the more fragrant it becomes. It is delicious whether stir-fried or mixed.
21. Beef kidney: Delicious and tender, with a soft texture. It is also rich in vitamins and protein. Eating more of it also has the effect of replenishing qi and blood.
22. Calf thymus: The taste is soft and smooth, as soft as tofu, and as light as marshmallow, with a hint of sweetness in the aftertaste.
23. Beef spine : It contains more calcium, phosphorus and protein. Moderate consumption can not only supplement the body with nutrients such as protein and minerals, but also supplement the body with rich calcium elements.
24. Beef heart: After stir-frying, the texture is very tender and chewy.
25. Beef eye: tender in texture, with high fat content, it tastes sweet and juicy, not dry.
The taste and characteristics of each part are different, so you can choose the appropriate part for cooking according to your personal taste and preferences. When buying and cooking beef, choose fresh, high-quality meat and follow food safety principles.