Beef is the second largest meat food in China, second only to pork. Beef has a high protein content and a low fat content, so it tastes delicious and is deeply loved by people, enjoying the reputation of "the best in meat".
Method of selecting beef
At first glance, fresh meat has a normal smell, while inferior meat has ammonia or sour taste.
The second touch, the first touch elasticity, fresh meat has elasticity, the depression immediately recovers after finger pressing, the elasticity of inferior meat is poor, the depression recovers slowly or even cannot recover after finger pressing, and the deteriorated meat is inelastic. Second, feel the viscosity. The surface of fresh meat is slightly dry or wet and does not stick to hands. The surface of sub-fresh meat is dry or sticky, and the new cut surface is wet and sticky. Deteriorated meat sticks to hands seriously and the surface is extremely dry. However, some meat with serious water injection does not stick to hands at all, but it can be seen that the appearance is wet and unstable. ?
Third, look for red spots on the skin. Those without red spots are good meat, and those with red spots are bad meat. Look at the muscles, the fresh meat is shiny, the red is even, and the inferior meat is slightly black; Look at the fat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of deteriorated meat is green.