The content of sarcosine in beef is higher than any other food, which makes it particularly effective for muscle growth and strength enhancement. The amino acid composition is closer to the needs of human body than pork, which can improve the disease resistance of human body, and is especially suitable for people who are growing and recuperating after surgery and illness, such as supplementing blood loss and repairing tissues.

Beef is rich in vitamin B6. The greater the demand for protein, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6, which can help you enhance your immunity and promote the metabolism and synthesis of protein, thus strengthening the spleen and stomach, benefiting qi and strengthening tendons.

Chinese medicine believes that beef has many functions, which can replenish spleen and stomach, benefit qi and strengthen bones and muscles. Treat asthenia, emaciation, thirst, spleen deficiency, lump accumulation, edema, soreness of waist and knees.

The upper brain of cattle refers to the meat of the back neck of beef cattle, which is located at the back of the shoulder and neck and on both sides of the spine. The meat is tender and juicy, the fat is evenly mixed, the marble pattern is beautiful, the taste is soft, it melts in the mouth, the fat is low and the protein content is high. Suitable for rinsing, frying, frying and barbecue. Cows generally have no lymph in the upper part of the brain.

The characteristic of beef in cattle is that the ratio of fat to thin is relatively uniform. But the main taste is still thin, which can be divided into S upper brain, A upper brain, B upper brain and C upper brain according to fat precipitation.

Upper part of brain: rich in marbles, bright red flesh, white or milky fat. A upper brain: marbles are abundant, the meat is dark red, and the fat is white or milky white. B Upper brain: generally marbled, with reddish flesh and yellowish fat. C on the brain: there are few marbles, the meat color is black and the fat is yellow.