The so-called marbling is actually the distribution of fat in beef. The so-called "snowflake" beef refers to beef with obvious red and white, which looks like marble. It is also called marble beef at home and abroad. It exists in different parts of cattle, and its distribution density, shape and meat quality are often used as grades. Our common "fat cow" is also a kind, so it is better to choose eye meat, upper brain and outer ridge. This kind of beef is fresh and tender, which is a kind of high-grade beef combining Chinese and western, and the price is also relatively expensive. The composition of butter in ordinary beef is very different from the structure of this kind of snowflake beef fat, so snowflake beef can be said to have a very high fatty acid content at first. Snowflake beef contains a lot of fatty acids that our body needs. And with the increase of fat content in beef, the cholesterol content decreases, so how low is the cholesterol content of snowflake beef? More than 30% of this beef has this cholesterol content, and one kilogram of this beef is only equivalent to the cholesterol contained in an egg yolk. Although snowflake beef contains a lot of fat, its cholesterol content is lower than that of ordinary beef. The nutritional value of snowflake beef is indeed very different from that of ordinary beef.

The prepared first frost and snow beef is made of Luxi yellow cattle and Japanese black hair. The eye meat, inner and outer ridges are carefully selected, and the international leading beef snow processing technology is adopted, so that the white fat of beef is deposited in muscle fibers in an orderly manner, forming a dense marble pattern.