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the belly part of the cow’s belly, located near the cow’s diaphragm. Because the sides are spread out like butterflies, it is called “Bengsha belly”.

Bengsha brisket is the most precious thing among beef briskets. It is the diaphragm of the cow. There is a layer of diaphragm on the surface that connects the belly meat, and the fascia connects a little meat. It is soft and fragrant, with just the right amount of fat and leanness. It can be said to be the best among beef briskets. The quantity is very small, one cow gets about six to seven portions, so it is very expensive.

In the evening, the weather gets colder. Stewing a pot of hot beef brisket will not only replenish energy, but also make a great meal!
Beef brisket in clear soup stewed until tender, original and sweet soup without any additives, and paired with smooth Shahe noodles, it becomes a home-style beef brisket in clear soup!

Beng Sha Pork, the best choice
Location: diaphragm
Features: Soft and fragrant

From the perspective of traditional Chinese medicine, beef brisket has the effects of replenishing qi, nourishing the spleen and stomach, strengthening muscles and bones, replenishing blood and replenishing the body, and improving the body’s ability to resist disease.
Beef brisket refers to a piece of meat with tendons, meat, and fat. It not only provides high-quality protein, but also contains all types of amino acids. The ratio of various amino acids is consistent with the ratio of various amino acids in human protein. The ratio is basically the same, and it contains more sarcosine than any other food!

Kind tips:
When braised beef brisket, be careful to see if the brisket sticks to the bottom. Stir gently with a spatula or chopsticks occasionally.
Ps: It will not be reprocessed. If cut by hand, after thawing, it will take 15-20 minutes to cut one piece☺


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