1, large-scale mechanization of farming
The history of beef consumption in foreign countries is earlier than that in our country. Animal husbandry has been at the forefront of mechanization, automation, scale and intelligence. From breeding to segmentation to processing, it is highly intensive, and it can be operated on a large scale with very little human participation, with low cost.
2. Variety
Angus cattle, Holstein cattle and other cattle breeds fed abroad are more suitable for eating. It is inevitable that foreign exporters will have a price war if they are optimistic about the China market. Our country is also a big beef importer, such as lower-end imported beef from Argentina and Brazil, and the price of this kind of beef is even lower than that of pork.
3. Feed
There are a large number of natural high-quality pastures abroad, and the cost is greatly reduced. However, wheat and corn are commonly used to feed cattle in China, and the price is naturally much more expensive.
Selection method of fresh beef
1, color
Fresh meat: uniform red, shiny, fat white or milky yellow.
Sub-fresh meat: the color is slightly dark, the cut surface is still shiny, but the fat is dull.
Deteriorated meat: the color is dark red and dull, and the fat is dark until it is green.
2. smell the smell
Fresh meat: It has the unique normal smell of fresh beef.
Sub-fresh meat: slightly ammonia or sour.
Deteriorated meat: it has a rancid smell.
3. Touch viscosity
Fresh meat: the surface is slightly dry or has an air-dried film, which does not stick to hands when touched.
Sub-fresh meat: the surface is dry or sticky, and the new cut surface is wet.
Deteriorated meat: the surface is extremely dry or sticky, and the new cut surface is also sticky.
4. Exploring elasticity
Fresh meat: the depression after finger pressing can be recovered immediately.
Sub-fresh meat: the depression recovered slowly after finger pressing and could not be fully recovered.
Deteriorated meat: the depression after finger pressing can not be recovered, and there are obvious traces left.