The upper brain of cattle is beef located at the back of shoulder and neck and on both sides of spine. The meat is tender and juicy, the fat is evenly mixed, there are beautiful marbles, the taste is soft, it melts in the mouth, the fat is low and the protein content is high. Suitable for hot pot, frying and barbecue.

As a veteran foodie, I would like to introduce two kinds of beef practices:

Cattle on the brain: fat and thin, also known as snowflake beef.

Suitable cooking methods: hot pot, frying, frying and barbecue. Can be made: Shangnao steak, Shangnao fat beef hotpot, etc.

Beef shoulder meat: the muscle fibers are thick, thin and tight, elastic and hard.

Suitable cooking methods: stew, boil, marinate and stir-fry. What can be done: stewed beef shoulders with tomatoes, fried beef shoulders, etc.