The bone is the knee part of the back leg of the cow. Beef for cooking: lean meat and tender meat should be used for cooking, frying, and frying, such as loin, wai ji, shang nao, san cha, zai gai, lang tou, and other meat. Beef for stewing: the breast meat is crisp and tender after cooked, fat but not greasy, has more tendons and less meat, and has bright color after cooked
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