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The forelegs and legs of cattle are divided into big three flowers and small three flowers, and Q is crisp and refreshing, which is controlled in about 15 seconds. The texture of the three-flower toe is meticulous, and the cutting requires tendons, so the requirement for the knife is very high. The texture of the slices is like leaves, and the meat is crisp and the juice is sweet. This piece of meat is located in the upper arm, called the foreleg tendon, which is located inside the shoulder blade and has a phase tendon passing through it.