Where is the beef tenderloin?

Look here and you will understand: Philip is cut from the middle of the brisket and can be cut into steak or barbecue. Beef tenderloin is lean meat in the spine. The meat is tender and suitable for frying, frying and soft frying.

Extended content:

Tenderloin: It is the lean meat connected with big ribs under the spine. There is no muscle in the meat, which is the most tender part of the pork. High moisture content, low fat content, fine muscle fiber, frying, frying, frying and other cooking methods are suitable.

Buttock tip meat: located in the buttocks, all lean meat, fresh and tender meat. It can be used instead of tenderloin when cooking.

Front leg meat: also known as sandwich meat, located in the upper part of the front leg, half fat and half thin, with many old muscles and strong water absorption ability, suitable for stuffing and meatballs. There is a row of ribs in this part, called Xiao ribs, which are suitable for making sweet and sour ribs or cooking soup.

Front row meat: also known as upper brain meat, it is a piece of meat on the back near the neck. Lean meat is tender and suitable for making rice noodles and stews.

Chest meat: There are many connective tissues in the abdomen under the ribs, which are all bubble-shaped and have poor meat quality. It is generally used to make bacon or lard, and can also be burned, stewed or used to make crispy meat.

Marble meat: located in the hind legs, all lean meat, tender meat, less tendons and short muscle fibers, suitable for frying, frying and frying.

Hoof: located at the lower part of the front and rear legs, the rear hoof is better than the front hoof, and it can be braised or braised.

Neck meat: also known as blood neck and groove head meat, it is connected with the pig's head at the front end of the front leg, which is the knife edge when slaughtering pigs and has more blood. The meat is red, fat and thin, and the meat quality is poor. Generally used for stuffing and barbecued pork.