M8 beef is not the part of the cow, but the meat quality grade of the whole cow. The Australian beef grading starting with m is based on AUSMB to evaluate marbling, with a rating level of 0-9. The score is given to a cow, which is judged by the fat distribution between M. longissimus dorsi. The grade of meat in different parts of the whole cow is uniform.

Beef grading:

First, American beef

1, PRIME is the highest grade of American steak, accounting for about 2% of all beef produced, and it is only sold in high-end restaurants. Muscle fat content is between 8~ 1 1%, and the degree of marbling is rich.

2. CHOICE is the second grade, and its meat quality, texture, juice feeling and flavor after cooking are second only to PRIME, and it is usually supplied to supermarkets. Muscle fat content is between 4% and 8%, and the degree of marbling is moderate.

3, SELECT muscle fat content is between 3~4%, usually only a little snowflake lines, and improper cooking will make the meat very difficult to chew, so it is not suitable for steak materials.

4. The fat content of STANDARD muscle is between 2.5% and 3%, and there is almost no marble pattern. COMMERCIAL, UTILITY, CUTTER and CANNER have little muscle fat and no marbling, so they are often used as raw materials for hamburger meat or other beef processed products.

Second, Japanese beef

Japan and cattle have four evaluation criteria: the color of lean meat, the color of fat, the distribution ratio of lean meat and fat, and the texture of meat. Japanese Cattle * * * is divided into 15 grade, edible ratio is divided into A, B and C grades, and oil flower grade is divided into 1-5 grades, that is to say, it is divided into A 1-A5, B 1-B5 and C1.

However, this is the classification of beef cattle, which is the highest level of beef in Japan. Even if it is only C 1, the quality of beef is higher than that of other non-beef cattle in the market.

At the same time, the Japanese love "first frost" and single out the "fat quality" in the figures. The ad hoc rating standard is BMS(Beef

Marbling

Standard, that is, beef marble grain standard). Generally, judging by the section between the 6th and 7th ribs, BMS is divided into 12- 1. The higher the number, the higher the grade and the more first frost, so the corresponding meat quality will be higher.

Third, Australian beef

The grading standards of Australian beef include marbling fatness, meat color, fat color, back fat (subcutaneous fat thickness) and ketone body physiological maturity * * *. The higher the grading, the better the beef. Australian beef is basically divided into nine grades, from M 1 to M9, which is the highest grade, but Australian beef has a light meat flavor, and M9 is equivalent to Japanese A3.

More than ten years ago, Australian farmers brought Japanese cows to Australia to breed, and introduced Angus cattle from the United States to breed, and cultivated them with Japanese breeding techniques, and cultivated "Australia and Cattle", which was far more delicious than the current M9 beef, so more M 10, M1,M/kloc were produced above M9.

Most Australian and cattle in the market belong to M8- 10 grade, and the fat ratio is about 30-35%. However, the fat ratio of M 12 grade beef is as high as 50%, and its quality is comparable to that of Japanese A5 grade beef.