1, upper brain, located in 1-6 intercostal space, the surface without fat coverage, basic fat-free deposition between muscles, weighing about 5kg / block, mainly by the trapezius and longus muscle of the forefront of the composition of the trapezius muscle Thicker and not dense enough, the meat of the longissimus muscle is fine and tender, close to the tenderloin.
The main purpose of beef on the brain is mainly used for Chinese hot pot, Chinese cooking and Korean barbecue
2, eye meat, located in the 7-11 intercostal space, weighs about 4kg / block or so, the surface fat is completely covered, about 1cm thick, there is a large amount of fat deposition between muscles about 60%.
Mainly used for Korean barbecue, Japanese barbecue, Western food, Chinese hot pot
3, the outer ridge, also known as the West cold, located in the 12th, 13th ribs to the final lumbar vertebrae, the surface fat coverage is not complete, there is a layer of complete back fascia coverage, weighing about 3.5 ~ 4kg / block, by the subcutaneous muscle tissue and The end of the longest strand of the back is formed; the end of the longissimus dorsi muscle is finely tuned and slightly tenderer than the loin.
It is mainly used for Korean grilling, Brazilian barbecue, and Chinese hot pot. Among them, the S-outer ridge is mainly used for Korean barbecue, Japanese-style barbecue, Brazilian barbecue, and Western food.
A ridge is used for Korean barbecue, Japanese barbecue, Brazilian barbecue, Western food, and Chinese hot pot.
B ridge is mainly used for Korean barbecue, Japanese barbecue, Brazilian barbecue, Western food, Chinese hot pot.
F ridge is mainly used for raw food in Chinese hot pot
4, hip meat, also known as Tail Dragonfly, located in the lateral humerus, 1 to 5 of the vertebral part, peeling off the leiomyosarcula muscle, the resulting meat. It is composed of gluteus maximus and gluteus medius, weighing about 7kg/piece. The meat is loose. The meat of gluteus maximus is old. The meat of gluteus medius muscle is tender. The tenderness is close to the outer ridge. The shear value is between 3.8 and 3.9. .
Mainly used for beef jerky, low temperature roast beef
5, loin, located on the inside of the lumbar spine, no intermuscular fat, composed of psoas muscle, is the most tender part of the body of cattle, fine meat
Loin's head: Located on the back of the gluteus maximus, it is the bottom corner of the T-bone, which weighs about 0.5kg. It can be used for Brazilian barbecue, western food, and can also be used for raw Chinese hot pot.
6, bone-thickness, length about 30cm, width of about 25cm (4 bones) can be produced according to customer requirements, 4 bones, 5 bones and other specifications, under normal circumstances the production of bone-influenced 2 ~ 5 Between the intercostal bones of the four bones, the meat is thick, and the interfacial fat deposits are good
For Korean barbecue and Japanese barbecue and Brazilian barbecue, you can also make cowboy bones for Western food
7, No. 1 fat cow, made from belly meat, muscle thin layer with uniform, single-sided natural rib stripes, length 35cm, width 15cm
Suitable for Chinese hot pot and Korean BBQ
8, neck meat, located in the cattle vertebral site (1-7) surface part of the fascia, interfacial fat is basically zero, there are a lot of meat in the neck ligament, weighing about 6.5kg/block, the meat is quite thick
Mainly used for making cooked beef, low-temperature roast beef
9, shoulder meat, is located in the front of the cattle scapular, down the front leg of the upper part by the oka, infraspinatus muscle, forearm fascia tensor muscle, lateral triceps brachii muscle composition, weighing about 6kg / block, muscle thickets Facial fascia coverage
Mainly used for Chinese food sauce beef, cooked food processing and sauce halogen beef, low temperature roast beef
10, money exhibition, located in the shoulder of the meat and the former connection to the former part of the throat, weighing about 0.5kg / block, similar to the meat and glutinous rice dumplings, but for the sauce production rate of 65% or more
Mainly used for Chinese beef sauce
11, Lin meat, also known as knee round, monk head, located in the inner femur is mainly composed of sartorius, femoral muscles and other components, solid meat, meat fascia, weight 5kg / block
It is mainly used for making beef jerky, cooking in Chinese food, making low-temperature roast beef, and making cooked food of sauce brine
12, Milong, also known as acupuncture, is located in the ischium and cheekbones, naturally peeling, will get Milong, mainly composed of the femoral muscles, weighing about 7.5kg / block, relatively fine meat
Mainly used for Korean barbecue, making beef jerky, cooking in Chinese food, making low-temperature roast beef
13. The combination of large cucumber strips, large cucumber strips, and cucumber strips, also known as cockroaches, is located on the back of the femur, the outside of the ischium, and the major semi-membrane muscles. It weighs about 4.4 kg/piece, and the meat is fine.
It is mainly used for making beef jerky, Chinese cooking, making low-temperature roast beef
14. The combination of cucumber strips, cucumber strips, and cucumber strips, also known as coriander, is located at the back of the femur, the outside of the ischium, and the major semi-membrane muscles. It weighs about 4.4 kg/piece, and the meat is fine.
It is mainly used for making beef jerky, Chinese cooking, making low-temperature roast beef
15, scorpion meat, located in the front and back legs around the bone, there are points before and after the scorpion, the ratio of the former tendon tendons, is greater than the proportion of posterior scorpions, a large number of connective tissue exists between the meat, the weight of the former scorpion 4kg / block, after The weight of dumplings is about 5kg/piece
It is mainly used as a sauce beef in Chinese foods and is used to make sauce beef in cooked foods.
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