He Niu is one of the most successful improved cattle breeds in Japan since 1956. It grows rapidly and is well-known in the world for its tender meat, rich nutrition and good palatability. It is recognized as the best excellent cattle breed in the world and won the title of "the most expensive beef in the world".

Everyone knows the delicious taste of beef, but few people can tell the difference from the grade of beef. In order to hear the professional's answer, I reluctantly bought a beef steak with beef and consulted the person in charge of my Xiaochun fresh supermarket. Next, I will share my knowledge with you.

The step-by-step grade of Japanese and cattle is also called the yield grade, which is represented by letters A ~ C, where A is good, B is general standard, and C is poor. The higher the grade, the more complete the meat development is. Its meat quality grade is divided by the number1~ 5, which is identified from four items, namely, fat quality and color, muscle texture and firmness, meat color, oil flower ratio and texture distribution. The higher the number, the better the quality, but the final score is the lowest of the four standards. For example, if the first three items of a-grade meat are all 5 points, but the last item is 3 points, then the meat can only be called A3 grade. This shows how strict Japan's requirements for meat quality are.

In addition, all Australian beef grades starting with M are based on AUSMB to evaluate marbling (oil flower), and the rating level is 0-9. However, since Australia introduced Japan to breed with cattle, and bred "Australia and cattle" by artificial breeding, its delicacy was far better than M9, so many manufacturers increased the grade of m10 ~ M 12 by themselves, and now the grade of m12 has become the highest grade of Australia and cattle.

Some professionals have compared the differences between them and come to the conclusion that the M 12 of Australia and cattle is roughly equal to the M5 of Japan and cattle, while the M9 and M 10 of Australia and cattle are roughly close to the A3 of Japan and cattle.

Finally, the person in charge of my Xiaochun mentioned that although Australia and cattle are close to Japan and cattle, there are still many diners who think that the taste of Japan and cattle is far better than that of Australia and cattle. It turns out that the choice of cattle is also a science.