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位于牛肩胛骨内侧，连接肋眼肌和肩胛肉的过渡带，由深层肩胛下肌的延伸部构成，需逆纹切割。常用于快煎、低温慢煮。Located on the inner side of the bovine scapula, the transitional zone connecting the rib eye muscle and scapula muscle is composed of the extension of the deep subscapularis muscle and requires reverse line cutting. Commonly used for quick frying and low-temperature slow cooking.