Delicious cooked beef brands include: Zhangfei Beef and Guanyun.

1. Zhangfei Beef Zhangfei Beef is China's leading beef product brand with beef products as its core. It is a comprehensive group integrating food processing, ecological breeding, new retail, cultural tourism, construction engineering, product sales and other industrial services.

company.

The company's production base covers an area of ??nearly 200 acres and has more than 1,000 employees. It uses modern advanced technology for processing and production, and produces six series including tableware, hand shredded, modified atmosphere, leisure, beef tendon, and beef sauce, with nearly 70 orders.

Taste.

2. Guanyun Guanyun was founded in 1997. It is a time-honored enterprise in China. It is a joint-stock enterprise integrating forage planting, breeding of cattle, fattening of beef cattle, slaughtering and segmentation, deep processing and cultural tourism. It mainly produces beef, donkey meat and pork.

, chicken and other 10 series of product clusters with multiple varieties and specifications. The products radiate to marketing channels such as civil aviation, high-speed rail, supermarkets, and e-commerce platforms.

There are four types of delicious beef: cattle, buffalo, yak, and dairy cows. Among them, yellow beef is the best, and the quality of beef is the best.

The color of yellow beef is generally brownish red or dark red, the fat is yellow, the muscle fibers are thick, and there is no fat mixed between the muscles.

Bovine beef has strong, tender, oily, red muscles with a small amount of yellow fat under the skin and a small amount of fat between the muscles. The cut surface has a marble-like pattern and is of the best quality.

Calf meat is light rose in color, the meat is soft and loose, and there is very little fat between the muscles. The nutritional value and flavor of the meat are far inferior to that of adult beef.

Cow meat is bright red and the muscles are softer than male meat.

Old cows tend to have no fat under their skin, with only a small amount of fat sandwiched between the muscles.

In addition, the meat color of buffalo meat in the south is darker than that of yellow beef, and the muscle fibers are thick and loose, with a purple sheen.

The fat is yellow, dry and less sticky, the meat is not easy to cook, and the meat quality is poor, not as good as yellow beef.