One is to smell: lamb has a stink, beef does not;

Two is to look at the color: beef fat than lamb to white; lamb color reddish a little bit, while the beef color belongs to the dark red color.

Three is to see the texture: lamb than beef to fine.

The fourth is to see the meat fiber: beef fiber thick, lamb fiber fine.

Other differences:

Lamb is high in protein and low in fat. Its protein content is lower than beef, higher than pork, fat content is higher than beef and less than pork and carcass fat layer is thin. Beef is an excellent high-protein food, nutrients are easily absorbed by the body.

Fat beef:

Fat sheep:

Expanded

Lamb rolls to identify the real and fake:

One, look at the color. Fake lamb roll color is bright red or blood red; real lamb roll color is pink or light pink.

Two, look at the texture. Fake mutton rolls texture rough, sliced lean meat, was a large slice; real mutton rolls texture fine, sliced containing white stripes.

Three, look at the fat. Fake lamb rolls fat was a rule row, generally on both sides of the lean meat, the color with blood; real lamb rolls fat with uniform, the color is snow white.

Four, see cooked meat. Fake mutton pot after the color black, foam a lot, and taste hard; real mutton pot after the color remains pink, foam less, taste stink and incense.

Fifth, look at the fat. Because the melting temperature of mutton oil is higher than lard, when the temperature is lower, the fat of mutton is much harder than the fat of pork.

Sixth, look at the packaging. Some bags will state in the ingredients that those containing other meat ingredients are synthetic meat.?

Fat cow rolls to identify the real and fake:

One, smell the smell of fat cattle: the normal smell of fat cattle should be no other odor, this point should be the first thing to note when selecting the?

Second, press a press to see the elasticity of the fat cow: in the purchase of a press a press the fat cow, how can immediately return to the original state, that the quality of the better.

Three, touch a touch to see the sticky hands of fat cattle: if the surface of fat cattle have sticky hands phenomenon, that is not fresh.

Four, look at the fat cattle is firm degree: watered down beef and spoiled beef will become loose meat, better quality beef will be more firm.

Fifth, look at the surface of the fat cattle whether there are red spots: red spots of fat cattle is best not to choose, generally spoiled beef.

Sixth, look at the gloss of fat cattle: fresh fat cattle gloss is excellent, especially the fat part. And the red part of the meat is very uniform.