I prefer beef. Let me tell you about my own experience.

1. I am from Hangzhou, and my family has told me that beef will shrink since I was a child. I bought 1KG, but when cooked it is less than 500g.

In fact, this area in the south is mostly buffalo meat, and the meat is dry. At present, it is basically 30 per pound, which is actually filled with water. There are also additives in the water to allow the beef to lock in moisture. So if you cut beef tenderloin into shreds and stir-fry it with peppercorns, it will be full of soup and you won’t dare to drink it. And it doesn’t even weigh 500 grams after cooking.

2. I later went to TB to find sellers in rural Shandong to buy yellow beef. 28 per pound, the taste is indeed much better than buffalo, easy to stew and crispy, and I found that beef does not shrink very much! I grew up eating shrunken beef. If you think beef in rural areas is 28 and urban beef is 30, the latter must be watered down. But this yellow beef has a huge smell.

The reason is also very simple. Rural people raise their own beef. First of all, it is not safe if it has not been quarantined. Secondly, the meat of scalpers will become sour as long as they have been mated, so the beef cattle in the factory will be castrated.

3. The yaks in the northwest cannot bite, and the meat quality is not very good.

4. Dalian has introduced black Angus cattle from abroad, but perhaps because the environment in China is really bad, the beef produced is not very good. And it’s extremely expensive. Metro sells them.

Domestic summary: Basically these 4 types of cattle, it is recommended that TB buy some scalpers, which is more reliable. .

I like to eat steak, so I love research.

Traditionally speaking, the best beef in the world is Japanese Wagyu, and Kobe is considered one of the categories. Divided into 5 levels A-5A. 5A is basically 2,000 per pound. Snowflake texture. The texture does melt in your mouth, but the fat content is really high and lacks beef flavor. Moreover, imports of Japanese beef are prohibited in my country, so the wagyu on the market is either fake or smuggled. Be careful to eat sick cows! careful!

This is what I recommend most and what I eat most often, which is North American Angus. Angus is a breed of cattle that originated in the United Kingdom and is now found in Australia and the United States. If you eat Angus for the first time, you will definitely feel like you have never eaten beef in your life. Everything I ate before was fake. Angus itself has a milky aroma and is easy to ripen. If it is domestic beef, you will find that no matter how mature it is, no part of it can be chewed. I usually buy the IBP brand, which comes from a meat factory in the United States. It divides the meat grades into 4 types and stamps them on the packaging plastic paper with different colored seals. Red label PRIME, blue label CHOICE, black label SELECTED, and Angus. The first three types are ordinary American beef, but any level will beat the domestic ones. I usually eat the blue label ones. The red ones are too expensive. And the last Angus is a separate breed. (It seems to be divided into red, blue and black. I haven’t fully understood it yet, but Angus will add another ANGUS BEEF logo to the three above). These are very powerful. I usually go to the largest agricultural product wholesale market in the city, which usually sells it. Mainly because of wholesale, the price is much cheaper than TB, but you have to buy hundreds to thousands of dollars at a time. You can share it with a friend. I bought blue label a while ago and the price was 68/catties. Blue label denim ribs are 40/jin, but one piece weighs 5-10 kilograms.

One more recommendation, they are also sold on TB. Argentinian beef tendons, 35 per pound, very impressive. The price is slightly reduced. I bought it once and thought it was an affordable price.

Overseas summary: Anyway, I think eating domestic cattle is worse than eating foreign cattle, and the price is affordable. There is really no need to eat domestic junk. If you are trying to lose weight, I think the braised beef tendon on top is lower in fat. Thanks!