I personally like to eat beef, and every autumn and winter, I have the habit of storing beef at home, so I have my own way of judging the quality of beef. In the future, I will have the opportunity to introduce to you why you must store meat in autumn and winter, of course, this is a digression.
Because I usually have more meat stored in my house in autumn and winter, I will go directly to the herdsmen's site to slaughter. The domestic meat quality requirements are different from the snowflake beef icon used for barbecue in Western food, and the special appearance is very different, which will not be repeated here. First of all, good beef, it is very important to choose cattle, it is best to choose a cow for about three years, has not given birth to a calf, this beef is tender, fat, good tonic effect. Secondly, the freshly killed beef is dark red, and individual muscles will jump suddenly, and the surface is shiny, without a trace of water. Finally, the main difference between grass meat and captive meat is to look at butter, in general, the butter of long-term stocking in the wild is golden yellow, and the butter in captivity is milky white, which is in line with both yak and cattle, hoping to help you choose good beef.