Although yak meat and yellow beef belong to the same kind of beef, they are different in meat structure and color. Let's take a closer look.

1. Different texture and structure: Yaks generally live in cold regions, and different climatic conditions and regional vegetation cause different texture of yak meat, which is relatively thick and loose. Because cattle are generally raised artificially, the living environment is relatively stable and the meat quality is more delicate than that of yak.

2. Different flesh color: In addition to different texture and structure, the flesh color is also different. The color of yak meat is generally dark red. Yellow beef is light in color and generally brownish red. The color of fat is also different. The color of yak fat is white, while beef is yellow, which is darker than yak.

Second, what are the common practices of beef?

As a kind of beef, yak meat and yellow beef have a wide market demand and are relatively common. Here are some common practices:

1. Stir-fried beef: This is the simplest, most convenient and best way to taste the ingredients themselves. Put oil directly in the pot, add onion and ginger and stir-fry until fragrant, directly add beef and add appropriate vegetables to decorate and stir-fry until fragrant.

2. Making stuffing: Chop beef and add soy sauce, salt and sesame oil. And stir evenly to make various pasta, such as steamed stuffed bun, jiaozi, etc.

3. Soup making: When making all kinds of broth or nutritious soup, you can add a green vegetable to embellish and enrich the taste.