Shandong Juying Animal Husbandry reminds you:
Beef: can be divided into yellow beef (including draft cattle, Inner Mongolia grassland cattle and yellow beef cattle specially used for meat), buffalo meat and yak meat are three major categories.
The sensory characteristics of various types of beef are as follows:
Yellow beef has a relatively solid meat quality and a medium or higher fatness. The cut surface is usually marbled, the muscles are brown-red, and the connective tissue is. White, fat is light yellow or dark yellow. The meat of healthy beef that has been fattened over six years old is dark red and has a rough texture. Husband's beef is dark red in color and slightly bluish in color, with thick and tough muscles and little intermuscular fat. Beef beef is light red or red in color, has less intermuscular fat, and is inferior to adult beef in nutritional value and flavor. Old milk beef is lighter in color, has thick meat fiber, obvious connective tissue, less water content in the meat, less fat and lemon color. Beef cattle are dark red in color, soft in texture, with less connective tissue, light yellow in fat, and delicious in taste.
Buffalo meat is dark crimson in color, with thick and loose meat fibers. The cut surface has a strong luster with a purple sheen. The fat is white, dry and less sticky. The beef is not easy to be cooked during cooking, and the meat quality is poor.
Yak meat is bright red in color, tender in texture, with marbled muscles. It tastes delicious and is of better quality than ordinary yellow beef.
Horse meat: The meat is dark red with a slight green luster. The meat fiber is thinner than beef. The meat is firm and there is no fat between the muscles. The fat is soft and has a light golden yellow or dark yellow color. The meat taste is not as good as beef. .
The fiber of donkey meat is relatively fine, and the shredded meat is in the form of filaments. After being cooked, it has no special taste. The connective tissue after being cooked is relatively transparent, and the lean meat fiber is relatively loose after being cooked, making it soft in the mouth.