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位于牛的后腿膝盖以下到蹄子以上的部分，精瘦至极，筋多腱厚，风味浓郁，价格亲民。常用于炖汤、红烧、卤制。
The part of the hind leg of a cow, from below the knee to above the hooves, is extremely lean, rich in tendons and tendons, with a rich flavor and an affordable price. It is often used for making soup, braising and marinating.