What is a fat cow?

Roast beef includes many parts. Let me talk about what I know about Korean barbecue: beef tongue, Niu Lin (called monk's head in some places), beef breast, tripe, beef tendon, beef heart tube, snowflake beef, cowboy bone, beef brain, eye meat and so on.

We usually use American fat in ordinary barbecue, that is, the pork belly of cattle. This part of the import is better, and the domestic one is a bit hard. This kind of products can be bought in the beef wholesale market. As for the seasoning, you can choose barbecue sauce curing and baking, or you can choose the baking method you are good at. I recommend that you roast your breasts. It is made up of hard parts. Slightly burnt, fat but not greasy, and delicious. Soft and hard. I like it for many years. Roasted beef tenderloin is also delicious, and it is also worth roasting, making it a special product.