Firstly, beef venetian is tenderized by biological enzyme, that is, collagen and elastin with complex structure are properly decomposed, so that the connecting bonds between some amino acids are broken and the molecular structure is destroyed, thereby improving the tenderness of beef venetian, enhancing the water retention of beef venetian and making beef venetian more brittle. The nutritional components of beef omasum made by biological enzyme hardly lose, and it takes a little longer to scald beef omasum under the action of water-retaining agent, so the water in beef omasum is not easy to lose, thus maintaining the crisp and tender texture of beef omasum.