Due to the limitation of geographical conditions in Japan and the lack of large-scale pasture, Kobe cattle usually sit still for a long time, which creates the most remarkable feature of its beef, that is, its appearance is covered with beautiful marble texture, which is also the reason why Kobe beef tastes different from ordinary beef.
It is a long process to make beef fat evenly distributed and achieve the best taste. Generally speaking, the breeding cycle of Kobe cattle is 30 months. However, the reproductive cycle of most American beef is only 22 months. The longer growing period makes Kobe beef taste richer and more delicious.
2, Scotland-Angus beef.
Angus beef has good performance, early maturity, easy fattening and high feed conversion rate, and is considered to be the best meat variety in the world. Angus cattle has good carcass quality, high clean meat rate and obvious marble grain, and the slaughter rate is 60% ~ 65%. Angus beef has good tenderness and flavor, and it is the only beef variety in the world that uses the variety name as the brand name of meat.
3. French Charolais cattle.
The meat quality grade of Charolais cattle is obviously higher than that of ordinary beef. The meat color is bright red, the texture is fine and elastic, the marbling is moderate, the fat color is white or light yellow, and the fat coverage rate on the carcass surface is 100%. It is difficult for ordinary cattle to meet this standard.
Extended data:
Eight benefits of eating beef:
1, beef is rich in sarcosine.
The content of sarcosine in beef is higher than any other food, which makes it particularly effective for muscle growth and strength enhancement. In the first few seconds of training, sarcosine is the source of muscle fuel, which can effectively supplement adenosine triphosphate, thus making the training last longer.
2. Beef contains vitamin B6.
The greater the demand for protein, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6, which can help you enhance your immunity and promote the metabolism and synthesis of protein, thus helping your body recover after intense training.
3. Beef contains carnitine.
Carnitine and sarcosine in chicken and fish are low, but beef is high. Carnitine is mainly used to support fat metabolism and produce branched-chain amino acids, which plays an important role in muscle growth of bodybuilders.
Beef contains potassium and protein.
Potassium is a mineral that most athletes lack in their diet. Low level of potassium can inhibit the synthesis of protein and the production of growth hormone, thus affecting the growth of muscle. Beef is rich in protein: 4 ounces of lean tenderloin can produce 22 grams of first-class protein.
5. Beef is a low-fat source of linoleic acid.
Beef is low in fat, but rich in conjugated linoleic acid. These potential antioxidants can effectively resist tissue damage caused by weightlifting and other sports. In addition, linoleic acid can also be used as an antioxidant to maintain muscle mass.
6. Beef contains zinc and magnesium.
Zinc is another antioxidant, which helps to synthesize protein and promote muscle growth. Zinc strengthens the immune system together with glutamate and vitamin B6***. Magnesium supports the synthesis of protein, enhances muscle strength and, more importantly, improves the efficiency of insulin anabolism.
7. Beef contains iron.
Iron is an essential mineral for hematopoiesis. In contrast to the low iron content in chicken, fish and turkey, beef is rich in iron.
8. Beef contains alanine.
The function of alanine is to produce sugar from protein in the diet. If you don't eat enough carbohydrates, alanine can supply the energy needed by muscles to alleviate the deficiency, so that you can continue training. The biggest advantage of this amino acid is that it can free muscles from the burden of supplying energy.
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