Where is the best beef in the country?

Beef still has to look good at whether it is delicious, to say that the best beef I think no one can compare to our yak meat on the Qinghai-Tibet Plateau, that is to drink mineral water, eat cordyceps, grow up in a pure natural environment at an altitude of about 5000, the meat is very delicious, many outsiders in coastal areas will come to us to eat yak meat, it is not an exaggeration to say it, you have not eaten the yak meat of the Qinghai-Tibet Plateau, you don't know the taste of beef.

Belgian Blue Bull, muscular! He can be called a bodybuilder among the cows! The Belgian Blue Cattle is particularly muscular, with strong lumps of meat at the waist, rump and shoulders, which makes it particularly productive and fatter than other breeds of cattle.

It is said that the reason why Belgian blue cattle grow like this is because a protein gene called "myostatin" in the body is inhibited and cannot function properly. But that's not important, for foodies, being able to provide delicious beef is king.

Kobe beef is one of the most famous beefs in the world. As a Japanese specialty, Kobe beef is often used at banquets for state guests. The feeling of fragrant but not greasy, melts in the mouth, makes people can't bear to stop.

It was once forbidden by the emperor of Japan, and it was once sold at a "sky-high price", and it is also the top ingredient in Japanese cuisine. I traveled to Japan before, and I also wanted to try it, but it was too expensive, and I was shy in my pocket.

French Oblac beef melts in your mouth and the sauce and side dishes are perfect. Oblak cattle, which is an ancient breed. The beef is tender and juicy, and it is famous in France.

The Oblac region is not a traditional French tourist area, but it is home to vast grasslands where herders have grazed their cattle and sheep for generations. The Oblac grassland is more than 1,000 meters above sea level and has a vast area. The natural and open scenery provides a natural and environmentally friendly place for Oblak cattle to grow.

Angus beef, Angus cattle are characterized by black hornless beef cattle. Originating in the north-east of Scotland in Abedin, Kinga and Angusshire, it is one of the oldest meat varieties in the UK. Angus cattle are just a breed.

Even the Angus cattle in the United States were brought over from the European system, although Angus cattle can be raised everywhere in the world, but according to the natural environment, the breeding model, which directly affects the quality of beef, it is undeniable that so far, the quality of Angus cattle in the United States is the most popular.

Limousin beef, Limousin beef is named after the Limousin plateau, which is native to France. Limousin cattle has a fast growth rate, a large physique, a high meat yield, and the most important thing is that the meat is delicate and elastic, with less fat, high lean meat rate, and a strong beef flavor, and the quality is significantly higher than that of other beef.

Piedmontese beef is very good, Piedmontese cattle are named after the Piedmont region of northern Italy, and they are a combination of meat and milk. Piedmontese cattle have a high meat yield and lean meat percentage, a low fat content, and are scattered in very fine particles, so the meat is tender and has a good taste, which is popular with consumers.

Chi'an Nina beef, this cattle is the largest breed of beef cattle in the world, they are produced in the central and western regions of Italy, is an ancient breed, their meat is fat, lean and even, and the taste is very good, so that everyone who has eaten it has a lingering aftertaste.

I think our Qinchuan beef in Shaanxi is the most delicious, the meat is very tender, especially the taste will be better when made into preserved beef.

The beef in Inner Mongolia is the most delicious, tender and fresh, and the cattle raised in the vast grassland are delicious.

The beef in each place has its own characteristics, and I still know a little about beef products, after all, Chaoshan's beef balls are still well-known throughout the country!

The beef we have here is good, the next village is the Hui people, they raise their own cattle, the meat is very good, I don't eat beef are in love with beef, the beauty of Linyi.

It's still a little better than the yellow beef in Nanyang The first time I went to the south to eat the buffalo meat over there, I thought it was fake.

Sichuan-Tibet is 5,000 meters above sea level, and the yak meat that is stocked all day throughout the year is the most delicious.

Of course, the yak meat in Qinghai is delicious.

Zhang Fei beef, although it is processed.

The taste of beef is the same everywhere, and I think the beef from our hometown is delicious.

Pingliang Red Bull in Gansu is delicious.

Inner Mongolia has the best beef in the world.

Beef that is hungry is the best