beef cattle body parts
Culinary Skills

Beef cattle body parts

China is a land of vast territory and rich resources. Customs and habits vary greatly from place to place. Over the centuries, the people have created an extraordinary variety of delicious foods which have become a part of the country’s cultural legacy. An incomplete count yields more than five thousand recipes in the culinary repertoire.

Sophisticated Chinese cuisine can be extremely complex, requiring careful selection of ingredients, expert cutting and use of condiments, and fineness in cooking, skills not easy to master. However, ordinary homecooking is quite simple and easy to do.

Generally speaking, there are several processes that are involved in the making of a dish: selecting the ingredients, preparation, cutting, preparing the condiments, and regulating the fire. Each process is linked to the others.

The quality of the ingredients determines the quality of the dish itself. In meat dishes, each part of the animal has its use. We’re here to help you understand the different cuts of beef and how best to prepare them!


beef cattle body parts
beef cattle body parts

What are the parts of beef meat?

1.Head:Suitable stewed in gravy.

2.Tail:Best for soup.

3.Chunk:The meat is tender and suitable for roasting, stir-frying or instant boiling.

4.Brisket:The meat is comparatively tough.Best braised, stew.ed in gravy, simmered or made into filling.

5.Meat around the neck: This poor quality meat is used for soupor to make filling.

6.Foreshank: Full of tendons. It can be stewed in gravy or brais-ed in soy sauce.

7.Ribs and loin:Best roasted or deep-fried.Tenderloin, the ten derest part, can be sliced or shredded and quick-fried or stir-fried.

8. Plate and flank: Usually braised in soy sauce or stewed in water to make a soup.

9. Lower part of plate and flank:The meat is thin and full ofsinew. It is usually braised in soy sauce.

10.Rump:Suitable for deep-frying, Liu-frying, quick-frying or stirfrying.

11.Round:This meat fairly tender and can be Liu-fried, deep-fried or stir-fried.

12.Hindshank:The meat is tough and full of sinew.It is beststewed in gravy or braised in soy sauce.

Which part of beef is best?

1. Rib Eye

2. New York Strip

3. Top Sirloin

4. Tenderloin

5. Top Sirloin Cap


What are 4 tender cuts of beef?

The rib-eye, prime ribs, wing rib, sirloin and fillet are the most tender cuts. Medium tender cuts are the rump, topside, silverside, thick flank and flank skirt. The blade, chuck, shin, brisket, spare ribs, flank and shin are the least tender.


Some Delicious Chinese Beef Recipes

Easy Beef and Broccoli Recipe

1/3 cup oyster sauce

2 teaspoons toasted sesame oil

1/3 cup sherry

1 teaspoon soy sauce

1 teaspoon granulated sugar

1 teaspoon cornstarch

3/4 pound beef flank steak, sliced into 1/8-inch thick cuts

3 tablespoons vegetable oil, more if needed

1 thin slice of fresh ginger root

1 clove garlic, peeled and smashed

1 pound broccoli, sliced into florets

Easy Beef and Broccoli Recipe
Easy Beef and Broccoli Recipe

Pepper Steak Recipe

1 lb of beef, sliced
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp cornstarch
1/2 teaspoon salt
1/2 teaspoon sugar
1 tbsp cooking oil
1 tbsp of ginger, sliced
2 bell peppers, cut in to 1 inch pieces
2 green onions, cut to 1 inch length
Salt, as desired

Pepper Steak Recipe
Pepper Steak Recipe


Stewed Beef Brisket in Chu Hou Sauce


1 kg beef brisket, cut into chunks
1 daikon (白蘿蔔)
3 slices ginger
3 whole star anise
1 green onion
2 tbsp Lee Kum Kee Chu Hou paste
a small piece of rock sugar
2 liters water


2 tsp light soy sauce
2 tsp oyster sauce
1 tbsp corn flour
2 tbsp water

Stewed Beef Brisket in Chu Hou Sauce
Stewed Beef Brisket in Chu Hou Sauce


Spread the love

Leave a Reply

Your email address will not be published. Required fields are marked *