Characteristics of 1 and M 1

M 1 belongs to the low level of GB in China, and is mainly distributed in ordinary shopping malls, supermarkets and other places. The meat quality of M 1 is soft, but fat, suitable for stews or barbecues.

2. Features of 2.M2

The meat quality of M2 is slightly better than that of M 1, and the meat quality is more compact, so it is more suitable for burning or cooking, and it can also be made into some traditional China delicacies such as braised pork.

3. Characteristics of M3-M6

Beef from M3 to M6 is generally considered as a good beef grade, and its quality is relatively high. There are obvious differences in meat quality between M3 and M6, because these grades are used to distinguish different muscle parts. Beef from M3 to M4 is suitable for frying, frying and roasting, especially in automatic cooking. Beef from M5 to M6 can be used as steak and other delicacies, with delicious taste and delicate meat quality.

4. Features of M7-M9

Beef from M7 to M9 belongs to high-grade beef grade, showing strong beef flavor and tough meat quality, which is suitable for cutting into small pieces for slow cooking such as stews.

5. Characteristics of m10-m12

M 10 to M 12 are generally considered as top beef. The meat quality of these grades is usually better with naked eyes, with high lean meat content and more delicate taste. These grades of beef are suitable for high-end restaurants, hotels and other places, as well as high-end cooking or barbecue dishes.