Which parts of a cow are steak, beef offal and brisket?

Beef brisket refers to a piece of meat with muscle, meat and oil, which is just a general term.

According to the parts, the meat in many parts of cattle can be called breast meat. Beef offal is a kind of food made by boiling beef and other internal organs of cattle for several hours. There are many ways to eat it, such as beef offal hot pot, beef offal seafood, beef offal skewers, beef offal and so on. Let's talk about the removed part of the steak first:

Different parts of steak have different names and cooking methods.

Small steak: the left and right sides of the breast of a cow, including the ribs. The meat is delicious and marbled. Suitable for roasting, frying, frying and stewing.

Boneless sirloin: the rib of a cow. Small amount of exercise, tender meat and even oil. It can be made into steak, steamed beef, hot pot slices or teppanyaki.

Beef loin: Beef loin is tender and oily, suitable for steak.

Philip: Beef tenderloin (that is, tenderloin) has less exercise and the most tender meat. It can be used to make steak or teppanyaki.

T-bone and New York Steak: Beef loin.