The difference between 1, 2, 3 and 4 refers to the different qualities of fat cattle. 1 is the best quality beef. Generally, natural beef pieces are directly made into beef strips that can be put on a slicer. No.2 is a beef strip made of a few small pieces of fat cattle and butter, and No.3 is even worse. It's beef strips made of smaller beef and butter, and the No.4 is even worse. It is basically made of ground beef and butter.
Because it is synthetic, you can see a clear and regular division of lean meat and fat meat after slicing many fat cows, which is caused by the neat stacking of butter and lean meat. Fat cows simply can't grow such a clear dividing line between fat and thin. The boundary of fatter and thinner proves that the meat is more broken. The real natural block is not obvious, but if you look closely, it grows naturally and the boundaries are blurred.
You can rinse it in the pot if possible. The fat beef synthesized from minced meat will be broken when you rinse it, but the whole fat beef will be more complete when you rinse it. In other words, the more minced meat, the easier it is to rinse, and of course it is not delicious after rinsing.
Of course, the complete price of meat will be higher. There is also an American fat cow that can be introduced to you for reference. Meifei beef is beef imported from the United States, referred to as Meifei. Imported meat is fatter and more delicious than domestic fat beef. Of course, this is just a suggestion, which may not be applicable. You can try it and see which one suits you best.