1. Suitable Cuts for Hot Pot
Hot pot requires high freshness and precise slicing thickness for beef:
- Diao LongBack portion, tender and juicy, perfect for hot pot.
- Key仁Upper brain center cut with even fat distribution and excellent texture.
- Five-Point Tendons:Beef shank: chewy and a customer favorite.
- Brisket:Ideal for braising; absorbs flavor beautifully and delivers exceptional texture.
II. Cuts Suitable for Western Cuisine
Western restaurants have more precise requirements for steak cuts:
- Filet:The most tender cut, perfect for medium-rare steak.
- Ribeye:Even fat distribution with rich aroma
- Sirloin:Chewy with rich beef flavor
- ChuckGreat value, perfect for affordable steaks.
3. Suitable Cuts for Group Catering
Catering must balance cost and meal preparation efficiency:
- KnuckleLean and ideal for stir-frying.
- Cucumber Strip:Tender meat with versatile uses
- Brisket:Ideal for stewing with consistent results.
- Beef Shank:Ideal for braising; perfect for both cold and hot dishes.