What is the difference between yellow beef and regular beef?

1. **Different.

Yellow beef refers to the meat of cattle, while beef refers to yellow beef, buffalo meat, and yak meat.

and all other bovine meats, generally refer to buffalo meat, which means that yellow beef belongs to beef, and beef is not equal to yellow beef;

2. The color is different.

Yellow beef is generally dark red in color, dull, and darker in color, while beef generally refers to buffalo, buffalo meat is bright red in color, shiny, and looks brighter and attractive than yellow beef;

3. The smell is different.

The smell of yellow beef is relatively heavy, and you can clearly smell it when you stand next to it, while beef generally refers to buffalo meat, and the taste of buffalo meat is relatively light, and you can only smell it in front of your nose, which is not as fishy as yellow beef

4. The meat quality is different.

The meat quality of yellow beef is very firm and strong, and the elasticity is enough to rebound quickly, while the meat quality of buffalo meat is relatively soft, and the elasticity is lower than that of buffalo meat.

1. Yellow beef refers to the meat of cattle, and beef refers to the meat of all bovines. 2. Yellow beef is delicate, mainly brown-red or dark red, ordinary beef is red, and the meat color and texture are not as good as yellow beef. 3. Yellow beef is higher than ordinary beef.

4. The smell of yellow beef is relatively heavy, while the taste of ordinary beef is relatively light, and it can only be smelled in front of the nose.

Yellow beef has a high nutritional value and is characterized by high protein and low fat. For every 100 grams of yellow beef, the protein is as high as 20 grams, and pork contains only 16 9 grams;Beef contains only 10 2 grams of fat, while pork contains a whopping 29 2 grams.

How to pick fresh yellow beef:

Look at the color of the beef first, the fresh beef muscle is dark red, with some shine, the fat is white or cream, and the appearance of the beef is slightly dry, which is especially noticeable in winter, and it is easy to form a thin air-drying film on its surface;Stale beef muscle has no gloss on the surface, is darker in color, and the fat is yellowish-green.

Press the beef with your hands, fresh beef is very elastic, the muscle fibers are fine and dense, and it can be recovered immediately after pressing out of the pit with your fingers;Stale beef leaves visible marks after being pressed with your fingers, and the dents cannot be restored.

Different colors:Dairy beef has a powdery feel when cooked. The yellow beef is relatively delicate, the muscles are brown-red, the soft tissues are white, the fat is light yellow or dark yellow, the meat is delicious and the buffalo meat is dark and dark red, the meat fiber is coarse and loose, the fat is white, and the beef is not easy to cook when cooking.

One of the biggest differences between the two is that the bones of a buffalo are yellow when cooked, while the bones of a buffalo appear whiter.

The difference between dairy beef and yellow beef: 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.

Precautions for buying beef

Regulated imported beef should have a clear Chinese label, including product name, specification, country of origin, country of origin, production batch number, production date, shelf life, storage temperature, manufacturer registration number and destination (which should be indicated as "People's Republic of China").

At the same time, it should be noted that there is too much blood in the beef box or vacuum bag, too much blood water means that the meat juice has been lost, and the flavor of eating is greatly affected. In addition, damaged outer packaging, loss of vacuum, thick frost on frozen beef packaging, unclear date marking, etc., are all things that must be avoided when purchasing.

The above content refers to Encyclopedia - Yellow Beef.

Color: Yellow beef is brownish-red in color with pale yellow or dark yellow fat, while dairy beef is dark dark red in color and white in fat.

Taste: Yellow beef has a delicate and firm taste, with fine muscle fibers and a marbled cut surface, while dairy beef has a dry taste with thick and loose muscle fibers.

Smell: Yellow beef has a strong aroma, and dairy beef has a light flavor.

Ease of cooking: When cooking, dairy beef is more difficult to cook.

1. Color

1. The color of yellow beef is brown-red, the soft tissue is white, and the fat is light yellow or dark yellow.

2. The color of dairy beef is dark dark red, dull, and the fat is white.

Second, the taste

1. The meat quality of yellow beef is more tender, the muscle fibers are finer, there is no fat inclusion between the muscles, the taste is relatively firm, and the cut surface is marble-shaped.

2. The meat quality of dairy beef is relatively woody, the muscle fibers are thick and relaxed, and the taste is poor.

3. Smell

The aroma of yellow beef is stronger, while the aroma of dairy beef is weaker, and some dairy beef even has a special smell.

Fourth, the difficulty of cooking

Dairy beef is harder and not easy to cook when cooked.

How to buy yellow beef.

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 inclusion between the muscles. The muscles of the beef are firm and soft, oily, red, there is a small amount of yellow fat under the skin, and a small amount of fat is also mixed between the muscles, and the cut surface is marble-like, and the quality is the best. The veal beef is pale rose-colored, the meat is soft and relaxed, the muscle contains little fat, and the nutritional value and umami of the meat are far inferior to that of adult beef.

Female beef is bright red in color and has softer muscles than male beef. Older cows tend to have no fat under the skin, with only a small amount of fat between the muscles. In addition, buffalo meat in the south is darker in color than yellow beef, and the muscle fibers are thick and flaccid, with a purple sheen.

The fat is yellow, dry and less sticky, the meat is not easy to cook, and the meat quality is poor, not as good as yellow beef.

We should first look at the color of the beef, the fresh beef muscle is dark red, with some shine, the fat is white or cream, and the appearance of the beef is slightly dry, which is especially significant in winter, and it is easy to form a thin air-dried film on its surface; Stale beef muscle has no gloss on the surface, is darker in color, and the fat is yellowish-green.

Difference Between Yellow Beef and Regular Beef.

2.You can press the beef by hand, the fresh beef is very elastic, the muscle fibers are fine and dense, and it can be recovered immediately after pressing out of the pit with your fingers; Stale beef rotten hand meat will leave obvious marks after being pressed with a good calendar, and the depression cannot be restored.

3.Fresh beef tastes fresher, while stale beef will have a foul smell.