Detailed explanation of beef parts: Different parts of beef have different meat quality and taste, mainly include beef shoulder meat, beef ribs, beef ridge, beef hind legs, beef breasts, burdock, beef tendon, beef tendon.This article aims to introduce the characteristics of beef in different parts, and introduce dishes that are suitable for cooking for different kinds of beef, and provide reference opinions for friends who buy beef for cooking.
Choosing a piece of beef with delicious meat and appropriate taste can not only add the icing on your cake, but also optimize the value of the ingredients and bring a feast to your taste buds.
Directory of this article
- Chinese and English comparison table in the beef area
- Burrate/FLANK
- Beef tendon (shank)
- Beef ribs (RIB)
- Loin
- Beef shoulder (chuck)
- Bull hind legs (Round)
- Bull breasts (brisket)
- What other beef parts say
- Related Reading
- common problem
Chinese and English comparison table in the beef area
Beef part (English) | Beef part (Chinese) | Beef position |
|---|---|---|
| Chuck | Beef | Back, shoulder arms, back |
| RIB | Beef rib | Backbone |
| Short loin | Cowir | Hip waist and chest and waist back side |
| Sirloin, Top Sirloin, Bottom Sirloin | Cowir | Pelvic back muscles, near waist and hips |
| Tenderloin | Cowir | Inner side of the spine |
| Round | Hind legs | Thighs and thighs anterior extension muscles |
| Brisket | Bull breasts, beef tendon meat | chest |
| Play | Burdock, beef tendon | Upper abdomen |
| FLANK | Burdock, waist nest meat | Lower abdominal muscles, chest and abdomen diaphragmis |
| Shank | Beef tendon, beef elbow | Elbow, calf front and rear calves |
Based on the above beef parts, there are many kinds of beef:
Beef part (English) | Beef part (Chinese) | Beef position |
|---|---|---|
| Rib Eye | Rib | The rib spine is close to the back |
| Short ribs | Denim bone | Front chest rib |
| Beef Stew | Beef pieces | thigh |
| Group beef | Beef grid | neck |
| New York Steak | New York guest steak | Front lumbar spine |
| Filet mignon | Philip steak | Lumbar meat |
| T bone | T bone steak | Front lumbar spine |
Burrate/FLANK
What do you say in English?
Sirloin, English is Play or FLANK Plate refers to the upper abdominal muscles of the cow, Plate refers to the lower abdominal muscles and chest and abdomen diaphragmis, and the Plate is usually the English saying of beef tendon.
Types of burdock
The burdock includes the upper abdominal muscle burdock and the lower abdominal muscle burdock/FLANK. Plate is old and lean, which is the raw material for skirt steaks; the lower abdominal muscle burdock/beef tendon (FLANK) meat is tender and thin, and is usually used to make grilled beef.
Plate
Lower abdominal muscular sirloin/beef tendon (FLANK)
What are the characteristics of burdock?
- Plate is old and lean, and the lower abdominal muscle burdock/beef tendon (FLANK) meat is tender and thin
- The lower abdominal muscular sirloin/beef tendon (FLANK) has a certain chewy, and the longer stewing time can achieve the effect of the entrance
- Low fat content and high nutritional ingredients can meet multiple cooking needs
Burdock recommendation
Beef Choice Angus FLANK STEAK, 1.34 – 2.28 LB
This burdock steak has passed the American Ministry of Agriculture certification.The meat is thin and tender, rich in protein and various trace elements, which can help the human body draw the energy required for a day; this steak is also very suitable for barbecueThe deliciousness of this steak will not disappoint you.@Walmart
Beef SKIRT STEAK, 0.89 – 1.86 LB
This skirt is selected for high-quality beef beef beef belly.The meat is fresh and smooth, rich in protein and a variety of vitamins.You can not only make simple and delicious lunch rolls, but also can bake meat with family and friends and share deliciousness.
What dishes are suitable for burdock/beef tendon?
Sweet stuffed dishes | Cooking kitchenware |
|---|---|
Red-roasted burdock/beef tendon | Stew pan or shower pot |
Potato stew | Stewed pot |
Band steak | Flat-bottomed fried pan |
roasted beef | Barbecue rack or oven |
Beef tendon (shank)
How to say cattle tendon English?
Bull tendon English is SHANK.The beef in this part is taken from the calf of the beef elbow and beef.This part is older and more hard, but it is thinner.It is usually cooked with stew and braisedness, or soup is also a good choice.
What are the characteristics of beef tendon?
- The meat is older and harder, but the meat is relatively thin, and it takes a long time to cook
- More chewy, the elderly and children may not bite
Beef tendon recommendation
Beef SHANK BONE-in, 0.49-1.49 LB
This beef tendon selects the calf part of high-quality beef beef, with lean and fresh meat, rich in protein and a variety of vitamins; it can marinate or stew, soup, and soup to satisfy your day’s nutritional needs.
What dishes are suitable for beef tendon?
Beef tendon | Required kitchenware |
|---|---|
Beef soup | High-pressure cooker |
Stewed beef tendon | Stewed pot |
Braised beef tendon | Stewed pot |
Beef ribs (RIB)
What do you say in English?
The English ribs are RIB, and Chinese is also habitually called “upper brain”, so as to describe the tender meat of this part.The beef in this part is taken from the ribs of the back of the beef chest.It is usually cooked with baking, fried, and smoky methods.
What are the characteristics of beef ribs?
- The meat is tender, the young and old are salty, and the group friendship that is not very good for the tooth mouth
- Suitable for a variety of cooking methods, especially baking and cumin powder.
Beef rib recommendation
Affiliate Link
This beef ribs are made of high-quality beef raised locally.The meat is fresh, especially suitable for family dinner barbecue to make delicious grilled ribs; use clean and hygienic packaging to ensure the freshness of the ingredients.
What dishes are suitable for beef ribs?
Beef rib dishes | Required kitchenware |
|---|---|
Baked ribs (upper class ribs or rib eye steaks) | Oven or barbecue rack |
Decreased ribs (the flavor of rib eye steak is better) | Flat-bottomed fried pan |
Loin
What do you say in English?
The English English is Loin.The beef in this part is mainly taken from the hips, waist and abdomen of the beef.
Category
Niuli spine includes Short Loin, Sirloin, Top Sirloin, Bottom Sirloin and TENDERLOIN.The beef ridge is tender and can be cut into thinner meat slices and smaller pieces.It is the raw material of fat beef rolls.Cutting of food is also a very good cooking method.
Beef waxy spine (short loin)
SHORT LOIN (SHORT LOIN) is on the top of the beef ridge with ribs, and well-known top steaks such as T bone steak and New Yorkers are out of this part.The taste can become top-level delicious.
Sirloin, Top Sirloin, Bottom Sirloin)
Sirloin (Sirloin, Top Sirloin, Bottom Sirloin) is taken from the back of the cattle, which is the raw material of the west cold steak and the salad steak.Among them, Top Sirloin is the best and the raw material for the superior hip beef steak.Overall, beef waist beef usually uses fried method to cook.
Tenderloin (TenderLoin)
Tenderloin is taken from the inside of the beef’s waist.It is the tendence of beef and the raw material for Fili steak.Niu Liu should not be fried for too long to avoid the meat quality and the taste of the taste; Niu Lidi can also eat it directly, and taste the tender taste of beef directly.
What are the characteristics of Niuli ridge?
- The meat is fresh and tender and easy to cook.Both children and the elderly can be convenient to eat
- The fat content is not high, friendly to the fitness group
- Suitable for frying and shabu-shabu, which can meet a variety of cooking needs
Niuli Recommendation
Beef Choice Angus Sirloin Tender Steak, 0.6 – 1.62 LB
This steak selection of Angusi cold and tender steak has passed the high-quality food certification of the Ministry of Agriculture in the United States.It is rich in protein and a variety of vitamins, which can supplement multiple minerals needed by the human body.This steak is a great choice for barbecue.It can also be cooked in a non-stick pan-fried method.There is always a way to stay on your family recipe permanently.
Beef Choice Angus New York Strip Steak, 0.82 – 1.57 LB
This steak can satisfy your desire to make “New Yorkers” by yourself.Whether it is barbecue or red wine sauce, just wait patiently to wait for a while.A New York guest steak made by himself can instantly capture your taste buds;Essential nutrients can temporarily remove all the fatigue of your body and mind through this food.
What dishes are suitable for Niuli Ridge?
Niuli Ridge dish | Required kitchenware |
|---|---|
West cold steak/New York guest steak/T bone steak | Flat-bottomed fried pan |
Fat Cow rolls hot pot | hot pot |
Black pepper fried beef willow | Wok |
Hamburger meat | Meat grinder |
Beef shoulder (chuck)
What do you say in English?
English is chuck in English.The beef in this part is taken from the back, shoulders, and back of the beef.There are a large number of connective tissues in this part, so the meat is older and harder.It takes a long time to make the meat tender.It is usually cooked with stew, roasting, and braised.
What are the characteristics of beef shoulder meat?
- The meat is older and harder, and it takes a long time to cook
- The fat content is slightly higher, and the people who lose weight and fitness are cautious
- The cost is relatively high, which can meet the various cooking needs
Beef shoulder recommendation
Affiliate Link
This shoulder beef releasion uses the Spanish high-quality beef shoulder and arm meat, and the meat is delicious; from farm transportation to sales points, cold chain transportation is used to ensure the delicious meat; this steak is a great choice whether it is grilled or fried.one.
Affiliate Link
This beef selected ranch breeding is fed and grows through natural forage.It does not contain any antibiotics and growth hormones.It has passed animal welfare certification and is an absolute natural healthy choice.
What dishes are suitable for beef shoulder beef?
Beef meat dish | Cooking kitchenware |
|---|---|
| Curry/red-roasted beef | Stew pan or shower pot |
| Potato stewed beef | Stewed pot |
| Flat Iron Steak Denver Steak | Flat-bottomed fried pan |
| Hamburger meat | Meat grinder |
| The Classic 7-Bone Roast | Barbecue |
Bull hind legs (Round)
What do you say in English?
Bull legs English is Round.The beef in this part is taken from the beef’s thigh belly and the front of the thigh.The meat is older and thinner in this part.It is divided into hammer, top raund, and bottom Round according to the different positions of the thigh belly.Bull hind legs are usually cooked by baking.
What are the characteristics of the hind legs?
- The meat is old and lean, the fat content is low
- The baking method can get a better taste experience
Niu hind leg recommendation
Beef Choice Angus Eye Round Roast, 2.25 – 2.97 LB
This piece of beef stems from the hammer of high-quality beef beef beef beef, which is rich in vitamins, proteins and various trace elements.It only needs to be simply cooked.With broccoli, potatoes and other vegetables and gravy, it can meet your daily needsThis piece of beef is also very suitable for barbecue, and seasoning with cumin can get a unique flavor experience.
Beef Eye Round Steak, 0.95 – 1.33 LB
This steak selected high-quality hind leg meat approved by the Ministry of Agriculture, which is rich in the various elements needed by the human body, can provide energy for all day of work and study;Bet the weekend, this steak is one of the good choices.
What dishes are suitable for hind legs?
Cattle back dish | Required kitchenware |
|---|---|
Grilled beef leg | Barbecue |
Smoked beef leg meat | Overy+natural air dry |
Sauce | Ordinary boiled pot |
Stewed beef | Soak after making |
Steak | Flat-bottomed fried pan |
Bull breasts (brisket)
What do you say in English?
Bull breasts English is brisket, and the beef in this part is taken from the beef’s breasts.The meat is older and fat in this part.It also needs to cook for a long time to make the meat tender.It is usually cooked with roasting, stewing and braised.
What are the characteristics of beef breast?
- The meat is older and fat, and it needs to cook for a long time
- High fat content, cautious people who lose weight and fitness people
- Can meet multiple cooking needs
Beef breast recommendation
This beef breast has passed the inspection of the US Department of Agriculture, which can be used to smoke, barbecue or pickle, and use soup or slices as sandwiches as sandwiches.It is also a good choice that can meet your various cooking needs.
What dishes are suitable for beef breasts?
Beef breasts | Cooking kitchenware |
|---|---|
Grilled beef breast | Barbecue rack or oven |
Potato stewed beef (stew with tomato) | Stewed pot |
Curry/red-roasted beef | Stew pan or shower pot |
Sauce | Cooked pot |
What other beef parts say
1.Rib Eye (Rib Eye)
The upper rib (Rib Eye) belongs to the upper brain.Because the shape is similar to the eyes, there is an additional “EYE”.It is also called rib eye beef, and the rib eye steak is taken from the part.This part is tender, second only to the well-known Philip steak.Whether it is fried or grilled, rib eye beef is one of the good choices.
2.Cowboy Bone (Short Ribs)
SHORT RIBS is taken from the cow’s front chest and ribs, mostly in the form of bone, so it is called “denim bone” or “cow small chop”.Cooking is usually cooked with barbecue or fried, which can reflect the unique flavor of beef to the greatest extent.Because denim bones are usually small pieces, they do not need to use knives and forks, which can be convenient for children.
3.Beef Stew
Beef Stew is usually taken from beef’s thighs or shoulders.The meat is relatively thin and can meet a variety of cooking methods, including barbecue, fried meat, fried or stewed.It can be said that beef pieces are versatile ingredients.EssenceAt the same time, beef pieces can also facilitate the cooking of housewives to the greatest extent, and can be directly cooked without manual cutting meat.
4.Beef grip (Group Beef)
GROUND Beef is usually taken from the shoulder or neck of the beef.This is because the part is fat and thin and the meat pattern is not very regular, which is easy to be stirred into silk.Therefore, beef gripping is usually used to make meatballs, meat cakes, pie, etc.As beef balls, lunch rolls, and burgers, beef grim grinder is the most powerful partner.
5.New York guest steak (New York Steak)
New York Steak is actually taken in the bull’s ridge, mostly the firming area of the front lumbar spine, and the oil content is between the Fili steak and the rib eye steak.Become a frequent visitor to the steak hall recipe.You can also buy the corresponding ingredients and make a New York guest steak.
6.Filet Mignon
Filet Mignon is based on beef’s lumbar meat, which is the tendence of beef.Because each beef can only cut out very limited lumbar meat, Philip Steak is usually the most expensive steak.Philip’s steak meat is soft and tender, with low fat content, and it is not advisable to fried too much.Keeping the original tenderness of the beef can play the best edible experience of Philip steak.
7.T bone steak (T Bone)
T Bone (T Bone) is also taken from the ridge of the beef, which belongs to the front waist of the cow.T-bone steaks are usually a combination of Philip steak and New York guest steak.The middle T-shaped bone is the boundary, which can not only satisfy the fresh taste of the Philip steak, but also meet the chewing of the New York guest steak.If you are hovering between Philip and New Yorkers, you may wish to try the T bone steak.
Related Reading
Methods and use in English and English in various flour
common problem
Question 1: How to say burdock in English?Burdock English is Plate or Flank.Plate refers to the upper abdomen muscle of the cow.Plate refers to the lower abdominal muscles and chest and abdomen diaphragmis.Plate is usually the English saying of beef tendon.
See More
Bull tendon English is SHANK.The beef in this part is taken from the calf of the beef elbow and beef.This part is older and more hard, but it is thinner.It is usually cooked with stew and braisedness, or soup is also a good choice.
See More
The English English is Loin.The beef in this part is mainly taken from the hips, waist and abdomen of the beef.
Niuli spine includes Short Loin, Sirloin, Top Sirloin, Bottom Sirloin and TENDERLOIN.The beef ridge is tender and can be cut into thinner meat slices and smaller pieces.It is the raw material of fat beef rolls.Cutting of food is also a very good cooking method.
See More
The English ribs are RIB, and Chinese is also habitually called “upper brain”, so as to describe the tender meat of this part.The beef in this part is taken from the ribs of the back of the beef chest.It is usually cooked with baking, fried, and smoky methods.
See More