Beef is loved by everyone because of its low fat and tender taste. When we often go to the market to buy meat, we always have to buy beef. The nutritional value of beef is also relatively high, but its fat content is not that much. Therefore, choosing to eat beef is also conducive to reducing fat intake. However, do you know what kind of cows are delicious and what kinds of cows we often eat?
1. What kind of cows are delicious? What kinds of cows do we often eat?
1. Yellow cattle
Yellow cattle can be regarded as the most delicious and frequently eaten cattle. Yellow beef is often sold in the market, so what we often buy is yellow beef. Yellow cattle are widely distributed, almost in the south and north of China. Moreover, the meat of yellow cattle is tender, the bones are not too hard, and there won't be too much fat. Its efficacy is also the most.
2. Yak
Yak is different from ordinary cattle in that its hair is very long and long, and its color is mostly black and dark brown. Mainly because it grows in the Qinghai-Tibet Plateau in China, the temperature is relatively low all the year round, so there are a lot of hairs. This kind of cow is often eaten in Tibet and can be used to make dried yak, but its meat is hard.
Second, which parts of the cow are delicious?
1. Cattle outer ridge
The beef tenderloin contains a certain amount of oil and fat, with a white layer on the outside and a small circle inside, which is very oily and tough. The meat here can be used to make sirloin steak.
2. Beef brisket
The toughness of brisket meat is relatively high, and the beef flavor here is also relatively strong. We usually buy it for cooking, and beef brisket pot and curry beef brisket are all good choices.
3. Beef breast
There are a lot of meat stripes here, and the meat is thick and tender. It is also very suitable for making steak, and of course it can also be fried directly.
There are not many kinds of beef we often eat, almost all of them are yellow beef. Because beef is tender, and its nutritional value in every part is relatively high, its distribution range is also very wide. Yellow cattle are also divided into small yellow cattle and big yellow cattle. The meat of small yellow cattle is more tender and suitable for frying, but it may not be so tough when making steak. Therefore, when you see different kinds of beef in the supermarket, you can also choose to buy it according to your own practice.