Can cows eat ? Can you eat dairy beef

Among the beef cattle, there are mostly buffaloes. If these cattle are all animals, they are not poisonous and can be eaten.

As long as you want ... Cows are generally not willing to be eaten, just like killing chickens to get eggs.

It is possible that the meat quality is not good.

The feed that cows eat each day can be divided into three main categories: roughage, mixed concentrate, and juicy feed. Roughage includes hay (e.g., wild hay, sheep grass, alfalfa hay), crop straw (e.g., dry corn stalks, peanut stalks, sweet potato vines), green fodder (e.g., wild grass, corn fodder, green barley), silage (e.g., corn silage, barley silage, alfalfa silage).

The mixed concentrate is mainly prepared by energy feed (corn flour, wheat bran), protein filling (cake meal, fish meal), mineral salts (calcium carbonate, dicalcium phosphate, table salt, magnesium sulfate) and vitamins (vitamin A, vitamin D, vitamin E, niacin), trace elements (iron, copper, zinc, manganese, cobalt, selenium, iodine) additives in a certain proportion. The main succulent feeds are root tubers (e.g., carrots, sweet potatoes) and dregs (e.g., brewer's grains, tofu residues, corn starch residues). A cow with a daily milk production of 20 kg should eat 5 kg of hay or crop straw, 20 kg of green fodder or silage, 9 kg of mixed concentrate, 10 kg of root or dregs per day, for a total of 10 kg of dry matter per day.

Dairy beef can be eaten, but it is not delicious. Cows are mainly used for giving birth and milking, and they have a relatively long growth time, which is too old and fatty, so it is not delicious! Beef is rich in protein, amino acids.

Its composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, and is particularly suitable for growth and development and post-surgery, post-illness recuperation in supplementing blood loss and repairing tissues. The yellow beef is relatively delicate, the muscles are brown-red, the soft tissues are white, the fat is light yellow or dark yellow, and the meat is delicious; Dairy beef is dark and dark red, the meat is coarse and loose in fiber, and the fat is white, so it is not easy to cook when cooking. One of the biggest differences between the two is that the bones of cattle are yellow when cooked, while the bones of cows appear whiter.

Dairy beef - coarse fiber, less fat and white, dark red meat, loose meat with more milk, and light beef flavor. Yellow beef - fine fiber, yellow and white fat, less milk than dairy cows, purple red flesh, flat incision, yellow fat yellow beef taste. Additional Information:

Traditional Chinese medicine diet therapy believes that eating beef in the cold winter has the effect of warming the stomach and is a good product for the cold winter. Traditional Chinese medicine thinks:

Beef has the functions of nourishing qi, nourishing the spleen and stomach, strengthening muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with sagging middle qi, shortness of breath, weakness, muscle and bone soreness, anemia, long-term illness and yellow face. There are yellow beef and buffalo meat, and yellow beef is the best.

It is rich in protein, fat, vitamin B group, niacin, calcium, phosphorus, iron, cholesterol and other components.

The muscle part of the cow can be cut into steaks, cuts of beef or cowboy bones, or mixed with other meats to make sausages or blood sausages.

Other edible parts are oxtail, beef liver, beef tongue, beef shutters, cattle pancreas, beef thymus, cow heart, cow brain, cow kidney, and cow whip. Beef sausage can also be eaten, but it is often used to make sausage coatings. Cattle bones can be used as feed.

Steers and gilts are similar in quality, but steers have less fat. Older cows and bulls are coarse and tough, and are often used to make ground beef. Beef cattle are generally fattened and fed grains, dietary fiber, protein, vitamins and minerals.

Beef is the third most consumed meat in the world, accounting for about 25% of the meat market. lagging behind pork (38%) and poultry (30%). The United States, Brazil, and China are the top three countries in the world that consume beef.

In terms of annual consumption in 2009, Argentina ranked first with kilograms, the United States with kilograms, and Europe with kilograms. The largest beef exporters include India, Brazil, Australia, and the United States. Beef products have an important impact on the economies of Paraguay, Argentina, Ireland, Mexico, New Zealand, Nicaragua and Uruguay.

Dairy beef can be eaten with confidence, but the meat is chai, the taste is poor, and the beef taste is light.

Dairy cow is a type of meat that is eaten on cows, however, in most countries, dairy beef is not edible. This is because cows are considered to be a special food, and their body structure and physiological activities have unique characteristics, so they have more potential risk factors.

First of all, the nutritional value of dairy beef is not high. Although the meat of dairy cows has soft fiber and a good taste, it has a lower nutrient content and is significantly different from other meats. Dairy cows are not fed enough fine, and hormones and antibiotics contained in common feeds such as herbs, corn, and soybeans may be harmful to human health.

Secondly, cows use a lot of hormones in the production process. Cows that are fed hormones may have an increased risk of breast cancer and can also cause endocrine disorders such as hormones. Moreover, some hormones are not destroyed by cooking and can cause harm in the human body.

Finally, the dairy beef on the market is unknown. Dairy cows can encounter various illnesses and diseases during the production process, and some diseases are precisely harmful to humans. When cows die of disease, their meat still ends up in the market, where it is sold by unknown merchants.

To sum up, except for some special regions and countries, dairy beef is not suitable for consumption in most cases. In order to protect the health of the people, the supervision of dairy beef should be strengthened, and the flow of unqualified milk beef to the market should be prohibited.