The way cattle eat and different parts of cattle have different characteristics, so different practices will emerge as the times require. The first-frosted top beef is best for sashimi and sushi. The ratio of lean meat to first frost is about 2: 1. This kind of meat is very delicate and sweet, and the most important thing is that it has no meat flavor at all.
Then there is the famous birthday pot in Japan. The most authentic way of making sukiyaki is also inseparable from the addition of cattle. Spread thick butter on the bottom of the pot, then add beef, various vegetables and your favorite sauce. This way of eating is the greatest respect for cows.
Then there is the familiar teppanyaki. Beef with different maturity will bring different tastes. It is said that you need to eat it ten times to find your favorite cooked degree. In addition, the teppanyaki chef will cook this dish in front of you, and it is natural to be different when you watch the chef carefully carve this wonderful dish.
Snails have farms in Australia and other parts of the world. When I first tasted the snail, I was surprised by its color. And cattle are different from the local beef we see in China. Needless to say, its fat and muscles are like marbles, with delicate meat and fragrant oil. What I admire more than cows is the exquisite cooking style of the Japanese.
Cattle's body is huge, but it can be refined and enjoyed slowly. What I know is nothing more than the top steak experts in the west, the owner of Shantou beef hot pot, Japanese masters and cows. Compared with China's rough style of drinking in a big bowl and eating large pieces of sauce beef, Japanese roast beef is very delicate. Whether it's cooking at the end of the stove or sashimi, or all kinds of cooked food, it's very pleasant to eat with cows. It's no exaggeration to call it the peak of "experts understand cows"!