1, different varieties
Yak is a unique cattle breed in alpine region, and it is a herbivorous ruminant. It is a mammal living at the highest altitude in the world. Others, such as yellow cattle and buffalo, are common cattle breeds inherent in China. From the comprehensive evaluation of growth environment and ecological characteristics, yak has the highest nutritional and edible value.
2, the growth environment is different
Yaks are mainly produced in the Qinghai-Tibet Plateau in China at an altitude of more than 3,000 meters. It adapts to alpine ecological conditions, is rough and hard-working, is good at taking steep slopes and dangerous roads, snowy mountains and swamps, and can swim across rivers and rapids. Known as the boat on the plateau. The life-long semi-wild grazing mode of yak is a primitive and natural growth process. Most other cattle breeds are mainly kept in captivity.
3. Different meat qualities
Yak lives in a semi-wild grazing mode without labor force all its life, and lives on aquatic plants. In the process of primitive and natural growth, they consumed a lot of valuable Chinese herbal medicines such as Cordyceps sinensis and Fritillaria in their lives, making yak meat tender and delicious. Compared with other beef, meat quality is secondary.
Identification method of beef
Take a look and see if there are any red spots on the skin. Those without red spots are good meat, and those with red spots are bad meat. Look at the muscles, the fresh meat is shiny, the red is even, and the inferior meat is slightly black; Look at the fat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of deteriorated meat is green.
Second, fresh meat has a normal smell, while inferior meat has an ammonia smell or a sour taste.
Three-touch, touch is elastic, fresh meat is elastic, the depression immediately recovers after finger pressing, the elasticity of inferior meat is poor, the depression recovers slowly or even cannot recover after finger pressing, and the deteriorated meat is inelastic.
Touch viscosity: the surface of fresh meat is slightly dry or wet and does not stick to hands; The surface of sub-fresh meat is dry or sticky; The newly cut surface is wet and sticky; Deteriorated meat is seriously sticky and the surface is extremely dry; However, some meat with serious water injection doesn't stick to hands at all, but it can be seen that the surface is wet and unstable.
The above content source: Baidu Encyclopedia-Beef