Which part of the cow is the rice dragon

Rice dragon is the part of the beef which part of the beef is delicious

1. Rice dragon refers to the root of the oxtail, in other words, the place where the buttocks are tipped, the beef in this place is delicate and juicy, melts in the mouth, has a low fat content, and is suitable for stir-frying after shredding or slicing.

2. Introduction of delicious parts of beef:

(1) Filet:

Filet is beef tenderloin, which is the delicate muscles of the cow, which can be fried or grilled, and the people suitable for eating are children and the elderly.

(2) Eye flesh:

This part of the meat is between the seventh and tenth ribs of the back of the beef, and is characterized by a higher amount of water and protein, and a relatively low calorie content.

(3) Scapular flesh:

This part of the meat is the meat behind the beef shoulder blade, with fine marbling, delicate meat quality, suitable for frying, stir-frying, and roasting.

(4) Yuanlin:

This part of the meat is the meat

of the back part of the beef's body, almost lean meat without ribs, with a solid meat quality, suitable for stir-frying.

(5) Beef tendon:

Beef tendon is the meat on the front and back legs of the beef, showing crisscrossing tendons, which can be stewed, stewed, and sauced, and the taste is very good.

(6) Beef tenderloin

Beef tenderloin is the most tender part of beef, and it can be said to be the best in beef. It is meat located on the spine of the cow, cut out is strip-shaped, and there is only one on each cow, a total of about one or two catties, so the price is naturally not cheap.