牛肉各个部位分布图及质地简介
  以下是牛肉各部位和质地简介。由上到下,由嫩到老排列。     一、腰腹部分(质嫩)：适合炒肉片,火锅     tenderloin(shortloin)$8-12/lb.里脊.............(脊骨内侧(腹侧)条肉)     porterhouse(shortloin)$5-12/lb.里脊,外脊........(臀腰部脊骨背侧肉)     tbone...(shortloin)$5-10/lb.里脊,外脊........(胸腰部脊骨背侧肉) 
  striploin(shortloin)$5-10/lb.嫩腰(诈称里脊)...(二侧腰肉)     ribeye.........(rib)$5-10/lb.上脑,外脊(诈称里脊)(胸部背脊肉,略肥)     topsirloin.(sirloin)$4-8/lb.米龙(诈称里脊)...(盆骨后肌,近腰臀肉)     tir-tip.....(sirloin)$4-8/lb.三岔肉...........(盆骨前肌,近腹腿肉)     hanger........(flank)$2-6/lb.牛腩.............(胸腹隔肌)     flank,skirt..(flank)$2-6/lb.牛腩,腰窝........(下腹肌)     二、后腿部分（较老,瘦）：适合:烤,酱,卤     rump.........(round)$2-5/lb.后腿,仔盖,臀尖...(近腿臀肉)     sirlointip..(round)$2-5/lb.后腿,粗和尚头....(大腿前伸肌)     eyeround....(round)$2-4/lb.后腿,榔头肉......(大腿肚内芯)     topround....(round)$2-4/lb.后腿,底板肉......(大腿肚)     bottomround.(round)$2-3/lb.后腿,黄瓜肉,腱子肉(大腿肚近膝)     三、肩胸(前腿)部分(质老,略肥)：适合:炖,红烧,酱,卤     blade....(chuckeye)$2-5/lb.上脑,前烧.(近颈脊背肉,质较嫩)     7bone.......(chuck)$1-3/lb.前烧,牛肩肉(肩背肉)     shouder......(chuck)$1-3/lb.前烧,牛肩肉(肩臂肉)     四、肘子,胸口(质极老)：适合:炖,红烧,酱,卤     shank...$2-3/lb.肘子,蹄胖,牛腱子.(前后小腿,瘦)     plate...$2-3/lb.弓扣,牛筋肉,牛腩.(上腹肌,瘦)     brisket.$1-2/lb.胸口,奶脯,牛筋肉.(胸脯肉,肥)

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