Is the free-range yellow beef really more delicious than the yellow beef raised in captivity and fed on feed?

The main reason is that what we eat most is cattle. Many people mistakenly think that oxen are one breed. When they think of oxen, they think of yellow short-horned plowing cattle. In fact, scalpers are a large category, and scalpers are also subdivided into many varieties. The meat of yellow beef is more tender, the color is brownish red, the soft tissue is white, the fat is light yellow or dark yellow, and the meat tastes delicious; buffalo meat is dark red, the meat fiber is thick and loose, the fat is white, and the beef is cooked Not easy to cook.

Buffalo meat is cooler in nature and is suitable for those with eczema and allergies. It has thick fiber, little fat and white color, dark red meat color, loose meat and high water content, and light beef flavor. Buffalo meat is dark crimson in color, with thick and loose meat fibers. The cut surface has a strong luster with a purple sheen. The fat is white, dry and less sticky. The beef is not easy to be cooked during cooking, and the meat quality is poor.

The meat of yellow beef is relatively tender, the muscles are brown-red, the soft tissue is white, the fat is yellow, and the meat is delicious; while the meat of ordinary beef is thicker in fiber, the fat is white, and the muscles are dark crimson. It is not easy to get boiled when cooking. It is very suitable for our Chinese people because yellow beef contains a large amount of amino acids and various nutrients needed by the human body. Yellow beef can be stewed, braised in braise, braised with five spices, etc. There are many ways to make it!

Beef is divided into four types: cattle, buffalo, yak, and dairy cows, among which yellow beef is the best. The color of yellow beef is generally brownish red or dark red, the fat is yellow, the muscle fibers are thick, and there is no fat mixed between the muscles. The meat of beef is strong, tender, and oily. If it is made from chili or sauce, it will not have the same flavor without the old juice. Even if you try hard, you will miss it by a hair or a thousand miles. In the end, I couldn’t get a flavor that I was satisfied with, so let’s talk about it. The yellow beef that is the most commonly eaten braised beef on our people’s tables is also called beef cattle. They are generally raised specifically for selling meat. During the breeding process, The beef cattle raised in pens, fed with feed, and given hormones are not tasty and lack nutrients.