The tender shoulder meat of cattle is mainly deltoid muscle. When cutting, continue to cut along the front end of the cross section of eye meat to get a conical piece of meat, which is tender shoulder meat. The tender shoulder meat has fine fiber and tastes smooth and tender. Suitable for stewing, roasting, braising, curry beef.
The beef muscle can be cut into steak, beef or beef ribs, or mixed with other meat to make sausage or blood sausage. Other edible parts include ox tail, ox liver, ox tongue, ox louver, ox pancreas, etc.