The prepared first frost and snow beef is made of Luxi yellow cattle and Japanese black hair. The eye meat, inner and outer ridges are carefully selected, and the international leading beef snow processing technology is adopted, so that the white fat of beef is deposited in muscle fibers in an orderly manner, forming a dense marble pattern.
The processed beef is rich in nutrition, the quality is improved, and thick cutting is realized. White fat is deposited in muscle fibers, forming a uniform marble pattern; Soft and tender, easy to chew and swallow.
Extended data
Snowflake beef originated from Rihe Cattle, and a number of independent brands of "Snowflake Beef" have emerged in China, such as Longxue Black Cattle in Dalian, Bao Qin in Shaanxi, Penfu in Yanbian, Yuxiang Garden in Beijing, Yili Garden in Shandong, Hong 'an, Qin Hao and many other brands.
20 13 In China, Qinchuan cattle and Red Angus cattle were used as male parents, and breeds that could produce snowflake beef could also be cultivated. Good conditions for fat deposition are the main requirements for selecting snowflake beef cattle breeds.
The composition of butter in ordinary beef is very different from the structure of snowflake beef fat, so snowflake beef can be said to have a very high fatty acid content. Snowflake beef contains a lot of fatty acids that our body needs. Although snowflake beef contains a lot of fat, its cholesterol content is lower than that of ordinary beef. The nutritional value of snowflake beef is indeed very different from that of ordinary beef.
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