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牛身上各处的肉的名称及做法

更新时间: 2020-09-11 00:00:00     

牛腩肉,肉质稍韧,但肉味浓,宜加咖喱烹调;

牛颈肉,肉纹较嫩,可制馅或煨汤;

牛胸肉,面纹多,肉质厚嫩,适合做牛扒、烤牛肉或煎牛肉;

牛脚肉的脂肪和瘦肉相隔,适合蒸煮;

T骨扒的油面纹特别多而嫩,可作牛排;

牛柳肉质嫩滑而脂肪含量低,是牛肉的最佳部分,可作牛扒;

牛腰肉肉质十分嫩,多用作烧牛肉;

尾龙扒脂肪含量低,肉质亦佳,可作牛扒,或煎或烤;

牛髀肉可作烤牛肉、煎肉。

关键词: 身上 各处 名称 做法

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