How to divide the eye meat of fat cattle into three grades: A B S.

Grade S: refers to extremely rich deposited fat.

Grade A: refers to the increasingly obvious fat deposition.

Grade B: refers to less and inconspicuous fat deposition.

Fat beef hotpot restaurant adopts S outer ridge, F outer ridge, eye meat, A upper brain, A belly meat and belly fat beef. The beef in Korean barbecue shops is mainly S-shaped meat, A-shaped meat, A-shaped meat, Mi Long meat and belly meat with bones.

Extended data:

Classification of fat cattle:

1. Eye fat beef is the best among fat cattle. It is made from the middle part of the back of top-grade beef. Because it is fat and thin, it looks like an eye, so it is called eye meat. It is characterized by delicate and silky taste after rinsing.

2. The upper part of the back of the upper brain fat cow is called the upper brain because it is close to the head post. Its characteristic is that fat is deposited in meat like marble spots, which is a good washing method.

3. The fat cattle with the outer ridge adopt the middle and rear meat of the outer ridge, and the fat is deposited on the fleshy side. The appearance of red and white is abnormal, which can be rinsed or eaten raw. Fat cattle with external ridges can be divided into five external ridges, A external ridges and F external ridges.

4, the fat on the stomach, chosen behind the ribs, has the characteristics of fat but not greasy, thin but not firewood, suitable for rinsing.

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