In the delicious activity of shabu-shabu, choosing different cuts of beef will bring out a very different taste and character. Let's take a look at the common beef cutouts and what makes them unique:
1.Cattle on the brain.
The peculiarity of the bovine upper brain is that it has a higher fat content, but it is evenly distributed and does not have an excessively thick fat layer. High-quality upper brain meat often shows a marble-like pattern, with a soft taste and melts in the mouth. This part is suitable for shabu-shabu or pan-fried steak, bringing a unique taste and enjoyment.
2.Beef tenderloin.
Beef tenderloin is known for its tender meat, and it's perfect for a variety of cooking styles. Whether it is fried in strips, grilled in slices or shabu-shabu, it can show its tender taste and is extremely adaptable.
3.Bovine tendons.
The beef tendon is delicate and smooth, making it ideal for making steaks. It can be fried over low heat or thinly sliced for hot pot shabu-shabu, and the taste is excellent.
4.Eyeflesh.
The meat is delicate and juicy, making it suitable for a variety of cooking methods, such as grilling, shabu-shabu, and even black pepper steak. Its rich juice and tender taste are often unforgettable.
5.Cow front breast.
The breast of the cow is rich in fat, and the meat is full of meat and rich in taste. **Accessible for shabu-shabu, barbecue or stir-fry, perfect for Chinese home style.
Each cut of beef has its own unique characteristics and scenarios. When choosing, consider taste preferences, cooking styles, and personal preferences. It is important to note that the selection of beef cuts may vary from region to region or restaurant. Therefore, you can also try different parts according to your preferences and tastes to find the best way to enjoy the beef for you.