According to the quality of the meat, what are the types of sheep that can be divided into? Which la

Goats, sheep.

Like the one used to make mutton slices, divided into lean meat, pork ribs, fat sheep, lambs, etc., the best sheep should be the sheep of the year, that is, the sheep eunuch, about eight months old, to a certain proportion of fat content. The taste is not fatty, the meat is delicate, and the fiber is low.

Xinjiang's mutton is delicious! Small-tailed cold lamb is hard to eat!

Free-range sheep, the best mutton is better on the grassland.

Inner Mongolia Xilin Gol Wuzhumuqin mutton is delicious, authentic, because it is free-range, the pasture is fertile, the blue sky and white clouds are in a row of sheep, in many hot pots have eaten this mutton, the meat is delicious, the taste is small, the way of slaughtering is also very unique, the chest method, using this method to kill the sheep, the sheep died because of the pain is small, the fright is small, and the speed of death is fast, so the muscles of the sheep are stretched, will not contract due to fear, the bloodletting is also thorough, the residual bloody smell is also small, keep the mutton fresh and tender color, nutritious and delicious aftertaste.

Goat meat is the best to eat, because this kind of sheep often exercises, its meat will be more elastic and chewy.

Lamb scorpion, lamb chops, lamb legs, tenderloin, lamb brain, these parts of mutton are delicious, have a good taste, and are very delicious.

Lamb brain and leg of lamb or lamb's belly are very tasty, I recommend boiling it directly or adding a little soy sauce and light soy sauce.

Lamb loin, lamb scorpion, lamb neck, lamb leg, lamb chops, and mutton are particularly good in meat quality and have a very good taste.

In terms of meat quality, sheep meat is rich in fat and less fat, and in terms of taste, sheep meat is more delicate than goat meat, and goat meat is leaner and tighter. First of all, let's analyze sheep, sheep belong to the class mammals, belong to the bovine family, herbivorous ruminant domestic animals, plump, dense body hair. In terms of taste, sheep meat is more delicious.

Because sheep meat has a higher fat content, it tastes more delicate and tasty. It is divided into two major breeds: sheep and goats. And in our country, there is a difference between the north and the southIn the north, because the temperature is lower than in the south, and there are more plains, many sheep are farmed on large scale.

On the one hand, sheep meat is used, and on the other hand, sheep are also used to produce wool.

The general direction of <> is that goat meat is the main meat in the south, sheep meat is mainly in the northeast and northwest, and goats are also the main in the Central Plains. This is a big field, and there are actually goats and sheep breeding everywhere, not absolutely. Found that we here in the mountainous area to breed sheep, sheep taste:

The taste of sheep is smelly, which is related to their glands, and the substances secreted have a bad smell. Moreover, the general breeding in Inner Mongolia is mainly based on the offspring of the crossbreeding of small-tailed Han sheep, so they have a bad taste. Relatively speaking, less fat is not very fragrant, and more lean meat is good for health.

Most of the sheep in the Northeast are skewers of small-tailed Han sheep and local sheep, and the meat quality of this kind of skewers is fatter and fatter. The local fine wool mutton in the Northeast is of good quality, fresh and tender and lean meat.

Goat meat is delicious! Ancient Chinese mutton refers to goats, and there are very few sheep in the Central Plains, which belong to the imported breed! Judging from the growth of goats and sheep, sheep grow fast.

Four or five months can reach eighty pounds, and the goat lamb is more than a year, goats, the goats I feed are pure free-range, grow up eating grass, goat meat is strong (energetic not firewood), lean meat has more cholesterol and less fat, the smell is small, you know that there is almost no smell after eating, you don't need to put all kinds of seasonings to taste, the sheep themselves are active.

Goat meat is cold, whereas sheep meat is hot. Therefore, the latter has the effect of nourishing and is suitable for pregnant women and patients; For the former, it is best for patients to eat less, and ordinary people should avoid eating after eating, and it is best not to eat cold foods and fruits.

Goat meat is more chai and sheep meat is more tender, which is due to the difference in the constitution of sheep. So when eating mutton is sheep meat, which is more suitable for stewing, and goat meat is suitable for roasting.

Because sheep and goats have different breeds and habits. The smell of lamb mainly depends on the amount of a fatty acid called 4-methylcaprylic acid in the body. Due to the lower content of this substance in sheep meat, the smell is lighter and more acceptable, while the taste of goat meat is stronger.

The taste of lamb is mainly determined by the fat content, because sheep exercise less and have a large fat content, so it is more tender, while goats exercise a lot and have a low fat content, so the taste will be older.

Because the breeding of this kind of sheep should be more refined. The feed for the sheep is better, and the water and environment are particularly good, so its meat should be more tender.

Because the lamb meat is relatively fat, the juice is relatively plump. There is more cholesterol and fat, and the meat is fatty and relatively soft, so the lamb meat and goat meat are more tender.

The sheep with high meat yield are mainly represented by Changbol goats and small-tailed Han sheep. There are a total of 127 sheep breeds in China, and the breeds with better meat production performance include Altay sheep, small-tailed Han sheep and southern Shaanxi goats. In addition, China has also introduced world-famous meat sheep breeds such as Suffolk sheep, Merino sheep and Boer goats from abroad, forming a certain number of meat sheep groups.

Among them, Boer goats and small-tailed Han sheep are the most representative, and they are the most widely promoted and raised. If my answer is helpful to you, please give a thumbs up (in the bottom left corner), I look forward to your like, your efforts are very important to me, and your support is also the motivation for my progress. If you feel that my answer is still satisfied, you can tease me to click on my avatar for one-on-one consultation.

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1. Muscles. Sheep meat sticky, goat meat divergent, not sticky;

Second, the shape of the hair on the meat, the sheep meat is curly, and the goat meat is hard and straight;

3. Muscle fibers, sheep meat fibers are thin and short, and goat meat fibers are thick and long;

Fourth, ribs, the ribs of sheep are narrow and short, and those of goats are wide and long.

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Lamb: <>

Expand the qualifications of the jujube calendarThe fiber of sheep meat is relatively fine, and the muscle filaments can not be seen on the cut surface, and there is a smell of smell;The muscle fibers of goat meat are thicker, and the muscle filaments can distinguish the special aroma of sheep meat and broth, and the taste is very fragrant when stewing meat only by adding saltIn terms of taste, sheep meat is better than goat meat, which is due to the fact that goat meat fat contains a fatty acid called 4-methylcaprylic acid, which will produce a special smell after volatilization.

An important feature of goat meat is that the cholesterol content is lower than that of sheep, so it can play a role in preventing arteriosclerosis and heart disease, especially suitable for patients with hyperlipidemia and the elderly.