The differences between Wagyu beef and ordinary beef: different breeds, different growth environments, and different meat qualities.

1. Different breeds

Wagyu is one of the most successful breeds of cattle improved in Japan since 1956. It is an improved descendant of the Leitian Simmental bull. Selected and bred, it is recognized as the best breed of beef cattle in the world. It is characterized by fast growth, early maturity and good meat quality. Oxen and buffaloes are common cattle breeds native to China, with stout physiques, compact structures, well-developed muscles, strong limbs, and solid hooves.

2. Different growth environments

The location of the Wagyu cattle ranch is about 300 to 350 meters above sea level, and the mountain shape is high in the north and low in the south. The cattle pen should be oriented north to south, slightly about 10 degrees east, to prevent the north wind in winter. Most cattle, buffaloes and other cattle species are fed roughage and are managed simply.

3. Different meat qualities

Wagyu beef is juicy and tender with a unique flavor. The content of saturated fatty acids in muscle fat is very low and its nutritional value is extremely high. The meat quality of other types of beef such as buffalo and buffalo is second.

How to select fresh beef

1. Observe color

Fresh meat: uniform red, shiny, white or milky yellow fat.

Less fresh meat: The color is slightly darker, the cut surface is still shiny, but the fat is dull.

Spoiled meat: The color is dark red, dull, and the fat turns dark until it turns green.

2. Smell

Fresh meat: It has the unique and normal smell of fresh beef.

Less fresh meat: slightly ammonia or sour taste.

Spoiled meat: has a rancid smell.

3. Touch viscosity

Fresh meat: The surface is slightly dry or has an air-dried film, and it is not sticky when touched.

Less fresh meat: The surface is dry or sticky, and the new cut surface is moist.

Spoiled meat: The surface is extremely dry or sticky, and new cuts are also sticky.

4. Test elasticity

Fresh meat: The dents after acupressure can be restored immediately.

Sub-fresh meat: The dent after acupressure recovers slowly and cannot be fully recovered.

Deteriorated meat: The dents after acupressure cannot be recovered and leave obvious traces.