Japanese beef cattle is recognized as the best quality beef cattle in the world today, and its meat quality has obvious marbling, also known as "snowflake meat". Japanese beef is regarded as a "national treasure" in Japan because of its juicy and tender meat, unique flavor and low saturated fatty acid content in muscle fat, and it is also extremely expensive in the western European market. Japanese beef is the most famous and expensive high-grade beef variety in the world, and it is known as "Rolls Royce in meat".

High-quality beef has more oil flowers than other kinds of beef. Oil flower refers to the soft fat of muscle. Its distribution is even and meticulous, and the meat will be tender and juicy. Oil flowers will melt at 25 degrees Celsius, bringing instant taste. Pink is the best color for meat; The color of fat is white. If the fat is oxidized, the color will turn yellow or gray, but the quality is poor.

Grade determination of Japanese and cattle

Japanese cattle are divided into five grades from high to low, namely A5, A4, A3, A2 and A 1. Marble-like distribution can be seen in beef above grade A3, among which grade A5 and beef are top grade. There is a strict process to judge the grade of cattle. The distribution of marble, the color of meat and the degree of relaxation will be judged one by one. The most important thing is to look at the distribution of marble.

In the evaluation process, only two auditors agree can the next link be evaluated. Each link will be graded, and the final score is not according to the highest registration, but according to the lowest score. For example, the snowflake distribution of a piece of beef is A5, but its meat color is only A2, so in the end, this piece of beef can only be shrunk to A2. Therefore, the price of a piece of A5 beef is very expensive, and the general price will be 2500 or even higher.