According to the query, the specific differences are as follows:

1. Different places of origin: preserved beef is a specialty of Hubei, Sichuan and other places; Sauced beef is a famous specialty dish originating from Hohhot, Inner Mongolia.

2. Different practices: cured beef needs to be cured, then baked, and then hung and slowly smoked; The sauce beef does not need to be marinated, and it can be cooked by adding seasoning.

3. Different colors: cured beef is black and yellow on the outside and red on the inside; Sauced beef is red in color, oily and bright, and the cut surface is red with bean paste.

Different beef has different preservation methods. If it is raw beef, you can choose to refrigerate it at a temperature below zero, so that the meat will be fresh. It needs to be wrapped in a fresh-keeping bag and stored in the refrigerator for seven days. If the storage time is too long, the beef will easily deteriorate and the deteriorated beef will not be edible. If it is dry beef, it can be wrapped with moisture-proof paper, and it should be packed firmly and stored in cartons and wooden cases to ensure that the environment is ventilated and dry, so as to avoid the phenomenon of moisture regain, which will lead to beef rotting and deterioration. The storage time can be about three months.