Most of the beef on the market is purchased from slaughterhouses, because the beef in slaughterhouses has passed the qualified inspection, which is more secure in safety, and there will be a qualified mark on the beef, which is more reassuring. In addition, there are other ways to purchase goods, such as purchasing goods from other butcher shops in the local farmers' market or from the surrounding agricultural products wholesale markets.

In addition, with the development of internet technology, the preservation technology of ingredients is getting better and better, and with efficient logistics, it has become a reality to buy beef online, so online purchase is also a good purchase channel. If you want to do beef business, operators can find their most suitable channels to purchase goods according to their own needs.

Method of selecting beef:

1, observe the color. Normal fresh beef muscle is dark red, uniform, shiny and slightly dry, especially in winter, it is easy to form a thin air-dried film on its surface, and the fat is white or cream-colored. Old beef has dark muscle color and yellow-green fat.

2. Touch your hands. Fresh beef is elastic, the depression can be recovered immediately after finger pressing, and the muscle fibers in the new section are delicate. The depression of stale beef can not be recovered after being pressed with fingers, leaving obvious indentation.

3. smell the smell. Fresh meat tastes like fresh meat. Stale beef has a smell, even an unpleasant smell.