Mainly yellow cattle and buffaloes, short-horned cattle and charolais cattle, Angus cattle and Limousin cattle.
There are more than 40 main breeds of meat cattle in the world. Besides short-horned cattle and charolais cattle, there are the following varieties. Hereford cattle is the oldest small and medium-sized meat cattle breed. It was bred in 1790. Origin in Hereford and Oxford, England. Early maturity, easy fattening, rough feeding resistance, strong physique and good adaptability. The whole body is red, only the head, neck droop, lower abdomen, lower limbs and tail broom are white, which has a typical meat body shape. Adult bulls weigh 850~ 1 100 kg, and cows weigh 600~700 kg. The general slaughter rate is 60~65%.
There are two kinds: horned and hornless, and the latter is produced by mutation after the variety was imported into the United States. Other shapes are similar to those with horns. This variety is now widely distributed all over the world. The United States, Canada, Mexico, the Soviet Union, Australia, New Zealand, South Africa and so on. China was introduced from Britain in the 1960s and raised in Inner Mongolia, Xinjiang, Heilongjiang, Shanxi and Hebei provinces (autonomous regions). And used to improve yellow cattle, the effect is obvious.
Aberdeen-Angus Cattle is called Angus Cattle for short. An ancient breed of small beef cattle. Originated in Aberdeen-Angus, England. The body is low and hornless, the whole body is covered with black and shiny hair, and some cows have a small amount of white spots under the abdomen or breast. The head is small and wide, and the upper part of the forehead obviously protrudes upward. Adult bulls weigh 800-900 kg and cows 500-600 kg. Early maturity, easy to fertilize, fast growth, good meat quality and strong lactation ability. But neurotic and difficult to manage. /kloc-exported from Britain in the 0/9th century, and now it is all over the world.
Limousin cattle is a large breed of meat cattle. Originated in central France. This is a service cow. After 1900, it gradually turned to meat, and 1924 bred beef cattle breeds. Fast growth, plump muscles, lean meat, strong limbs and symmetrical body structure. The coat of the whole body is red and yellow, and the coat on the inside of the limbs, under the abdomen, around the eyes, nose and mouth is light, with white horns and reddish-brown hoof shells.
The bull horn is flat to both sides, and the cow horn bends forward. Adult bulls weigh1000 ~100 kg, cows weigh 800~850 kg, and the slaughter rate is 63~7 1%. In addition to foreign countries, the United States and Canada raise more. China 1974 was introduced, and most of them were raised in the northern area, and the meat production and service ability of their hybrid offspring were improved.
St. Gertrudis cattle breed for meat. Native to Texas, USA. The breeding history is short, and it was only recognized as a new breed in 1940, which contains 3/8 blood of Brahman cattle and 5/8 blood of short horn cattle. Heat-resistant, with the ability to resist coke insects. Fast growth, less fat and strong adaptability. The coat is red, short and bright. Ear droop, loose skin, wrinkled neck, developed chest droop, drooping vulva sheath, and obvious tumor peak in bull (Figure 2). Adult bulls weigh 850~ 1000 kg, and cows weigh 500~700 kg. The general slaughter rate is about 65%. Lactation capacity is also high. But the fertility is low and the utilization period is short. /kloc-introduced to China in 0/960.
There was no special beef cattle breed in China. At present, in addition to improving the meat performance of domestic yellow cattle by using imported varieties, some local improved yellow cattle, such as Qinchuan cattle, Nanyang cattle, Luxi yellow cattle in Liangshan county and Jinnan cattle, also have good meat performance, which can be used as the basis for breeding meat varieties.
The practice of braised beef:
1. Soak the bought beef in cold water for half an hour and then wash it thoroughly. Put the cold water in a pot and bring the water to a boil. Drain the blood from the beef, and bring it out after boiling for about 2 minutes. Rinse the beef with hot water.
2. Put the washed beef into the pressure cooker, add all seasonings and water without ingredients, and press for 20 minutes.
3. At the end of the procedure, pour out the beef from the pressure cooker and continue to cook on the gas stove until the soup is thick.
4. Let it out and let it cool.
5. It tastes better to slice in the refrigerator for one night.
Extended data:
Beef discrimination method
Take a look and see if there are any red spots on the skin. No red spots are good meat, and those with red spots are bad meat. Look at the muscles, fresh meat is shiny, red is even, and inferior meat is slightly darker; 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 or sour taste.
Three touches: first, it should be elastic, fresh meat is elastic, and the depression immediately recovers after finger pressing, while inferior meat is poor in elasticity, and the depression recovers slowly or even cannot recover after finger pressing, and deteriorated meat is inelastic; Second, we should feel the viscosity. The surface of fresh meat is slightly dry or moist, and it does not stick to hands. The surface of sub-fresh meat is dry or sticky, and the new cut surface is wet and sticky. The deteriorated meat sticks to hands seriously, and the surface is extremely dry. However, some meat with serious water injection does not stick to hands at all, but it can be seen that the appearance is wet and not firm.
The taboos of beef are
(1) It is not suitable to eat beef food that is repeatedly left over or refrigerated and heated.
(2) those with excessive internal heat are forbidden to eat.
(3) products smoked, roasted and pickled should not be eaten.
(4) it is not suitable to cook with improper cooking methods.
(5) It is not advisable to eat beef without thyroid removal.
(6) It is not advisable to stir-fry beef in a wok that has not been cleaned after frying other meats.
(7) Eating with pork, white wine, leek, onion (garlic) and ginger is easy to cause gum inflammation.
(8) It should not be used with Achyranthes bidentata and Curculigo.
(9) It is forbidden to eat aminophylline.
(10) Hindus do not eat beef.
(1 1) Strict vegetarians don't eat animal food.
(12) People with skin diseases, liver diseases and kidney diseases had better not eat beef.
PS: taboo of bovine liver
(1) Avoid abalone and catfish.
(2) It should not be eaten with foods rich in vitamin C..
(3) People with heart disease should not eat more.
1. Some people think that beef tastes best when it begins to rot. In fact, this is an extremely absurd statement. Although the cooked beef after slaughter is longer than other meats, it is completely cooked before it is displayed in shops, and it can be kept at home for only three or four days, and the whole meat is limited to one week. At the same time, in order to prevent oxidation and deterioration, it should be stored in the refrigerator.
2. Eat beef once a week, which is too inedible. In addition, it is better to eat less beef fat, otherwise it will increase the accumulation of cholesterol and fat in the body. Fresh beef can be 80- 100g per day, quick-frozen beef can be used with other dishes 120g, and beef jerky should not be eaten too much and not more than 50g per day. Pickled beef can be 80g after frying.
The practice of boiling beef
Ingredients: beef, lettuce.
Ingredients: pickled pepper, dried pepper segments, Pixian bean paste, oyster sauce, soy sauce, chicken essence, ginger, garlic, shallots, pepper, sugar, pepper noodles, pepper noodles, starch and oil.
1, slice beef, add a little water and stir well, add a little water after the beef absorbs water, add oyster sauce, ginger, salt and chicken essence in turn after it is absorbed again, and add starch after it is tasted; Chop pickled peppers, ginger and garlic, and Pixian bean paste (I don't like the whole bean paste in my cooking, so I usually chop the bean paste again); Wash the oil wheat vegetables and cut into sections; Cut the onion into chopped green onion.
2, add water to the pot to boil, cook the oily wheat dishes and spread them at the bottom of the bowl.
3, add oil to the pot (not too much), after the oil is hot, change the chopped pickled pepper, ginger and garlic, Pixian bean paste, pepper and sugar to saute until fragrant, then add the dried Chili section and fry for a while (it will be fried if it is added early).
4. Add a bowl of water (rice bowl) after the material is fried, and then add chicken essence and soy sauce to taste.
5. When the water boils, use chopsticks to delimit the coded beef (don't pour it all in at once, so that the beef will become pieces, and some will be old if they are not cooked). Don't stir it, so as not to muddy the soup. If there is beef that is not flooded, just press it with a spatula.
6. When the water is turned on again and the beef becomes discolored, it is ok. Pour the pot into a bowl paved with oily wheat dishes and sprinkle with pepper noodles and pepper noodles.
7. Pour a little oil into the pot and heat it, and pour it on the beef with pepper noodles and pepper noodles. Wow, it's sizzling and fragrant, and then sprinkle with chopped green onion to eat.
The practice of young ginger beef
Ingredients: beef, ginger and fresh millet pepper.
Ingredients: pickled pepper, garlic, oyster sauce, starch, chicken essence.
1, shred beef, add oyster sauce, chicken essence and salt for 10 minutes, and then add water starch; Shred ginger, pickled pepper, fresh millet pepper and garlic. Fresh millet pepper on the left and pickled pepper on the right, hehe, cut out and look the same.
2. Add oil to the pot (a little more). After the oil is hot, the beef is scattered (the fire must be big, the oil must be hot, or the meat will be old).
3. After the beef is basically discolored, add pickled pepper and garlic and saute until fragrant.
4. Add ginger and fresh millet pepper, stir-fry and season.
The practice of sauce beef
Boil water in the pot, add beef (preferably beef tendon in front leg, cut into pieces 10cm square), boil, remove beef and soak in cold water.
2. Re-use a clean pot, heat it with clean water, add aniseed, pepper, cinnamon, fragrant leaves, onion, ginger, soy sauce, soy sauce, sugar and allspice powder, and then add beef.
3. After the fire 10 minutes, turn to low heat until the meat is cooked (you can stick it through with chopsticks). I put salt in the middle to taste. If I put it at the beginning, I think the meat will be easy to harden, and it will be too late and tasteless, so I usually put salt when the meat is almost cooked.
4. Take out the beef in a plate, let it cool to room temperature, and don't treat the soup in the pot.
5. Heat the soup, pour the cooled beef back into the soup, simmer for 20 minutes, and add some chicken essence before turning off the fire.
6. Take out the cooked beef grate soup, put it on a plate to room temperature, and then put it in the refrigerator for storage.
Chilled beef sauce will cut well.
References:
Beef-Baidu Encyclopedia