How to distinguish real from fake yak meat? What kind of meat is fake yak meat in general?

Method 1: Look at the date

Spring is the breeding period of yaks, and after a winter, yaks lose more weight, and the Tibetan people generally do not slaughter yaks at this time. Yaks are generally slaughtered in the winter in Tibet.

Yak meat. Dry shelf life.

Relatively short, generally in one to two months (add preservatives.

is a little longer), so when we buy yak jerky, we can preliminarily judge the slaughter date of the yak by the production date, and if you are buying bulk jerky, you can also judge by asking the salesperson.

Method 2: Look**

A yak needs to be raised for at least four years before it is slaughtered, the meat of a whole yak is about 10,000 yuan, the ** of 1 kg of raw yak meat is 30 to 40 yuan, and 3 kg of raw yak meat can be made into nearly 1 kg of air-dried yak meat, and the selection of materials is yak leg meat, and then counting the cost of labor and packaging.

After the above inferences, I believe you have a preliminary estimate of the ** of yak meat jerky. Therefore, if the yak jerky we ask about is much lower than this, then we should be careful

Method 3: Taste

Yak meat has a long fiber length, a thick and compact meat structure, and is chewy and non-stuffing.

Method 4: Look at the appearance

The main raw material of fake yak meat is horse meat.

Yellow beef, judging from the appearance, the cutting surface of yak meat does not have obvious graininess, while horse meat and yellow beef do, and the fat content of yak meat is much higher than that of horse meat and yellow beef.

1.Look at the date: The shelf life of yak meat is relatively short, generally about one to two months. If preservatives are added, it will last a little longer. So when we buy yak meat, we must look at the production date.

2.Look at the appearance: Fake yak meat is generally made from horse meat and yellow beef, and the cut surface will have a certain graininess, while yak meat does not.

3.Taste: The fiber of yak meat is relatively long, the meat is firm, and you can clearly feel the thick chewiness when eating.

1. Market value. Because the growth of consumable beef requires certain conditions, it is mostly grown in higher altitude areas, and the market value is higher.

2. The taste is different. Consumed beef is harder. Cattle live in the Qinghai-Tibet region, the weather is cold, and the quality of beef is relatively lacking, so the meat quality will be a little harder than ordinary beef.

3. Smell the smell. The taste of the cow is not too fishy.

4. In terms of ingredient value, the ingredient value of consumable beef is relatively higher than that of ordinary beef.

1.Looking at the market value, the market value of real air-dried yak meat will be relatively high, and if the market value is low, it may not be true.

2.Looking at the place of origin, if it is not a yak breeding place, it may be fake.

3.Looking at the color, the authentic color is that the dark red is also black, and it is shiny. If the color is particularly bright, it may have added pigment.

4.Taste the taste, there is a big difference between the taste of real and fake yaks.

1. Look at the appearance. Real yak meat, whether fresh or processed, will not have a grainy texture on the surface and cross-section; Fake yak meat, on the other hand, will have a small amount of graininess, which can be judged by the naked eye.

2. Smell the smell. Real yak meat will have a special fishy smell; Fake yak meat does not have this smell, or the smell is weaker.

How to distinguish real and fake yak meat Yak meat is generally in the plateau area, and its meat quality is not fake meat. There is a big difference, and we can judge the truth from the ** first. Real hairy beef** is definitely not cheap, so if it** is too cheap, then we want it.

Take a hard look at it. Secondly, we can judge it from its taste. The hairy beef on the texture is particularly delicious.

Fake beef, on the other hand, will taste tasteless. Everyone should know this.

There are many ways to distinguish real and fake yak meat, first of all, you have to buy it through regular channels, go to large shopping malls and supermarkets to buy, their purchase channels are more formal, and many of them are traceable! In addition, it is also a point, don't be greedy for cheap, generally speaking, cheap ones may be hairy. In addition, you can judge from the quality of the meat!

This is if you buy it at a supermarket.

Drunk 100 supermarkets, see how the packaging is?

Is it a product of a major manufacturer?

Without a major, it's hard to tell.

Is it hairy beef, or what kind of beef?

It can only be purchased from a regular manufacturer.

Look at the logos that are, etc.

From the smell, the smell of yak meat has a fishy smell, and the pork has a unique sweetness!

Yak meat has a longer fiber length and a coarse and compact meat structure, while pork has a shorter fiber length and a thin and loose meat structure.

When you eat yak meat, you feel that the meat is old and thick, and when you eat pork, you feel that the meat is tender! The real shredded beef should have a clear structure, because its texture is vertical strips, which are threads.

Look at the date Look at the taste, look at the appearance The main raw materials of fake yak meat are horse meat and yellow beef, judging from the appearance, the cutting surface of yak meat has no obvious graininess, while horse meat and yellow beef have, and the fat content of yak meat is much higher than that of horse meat and yellow beef.

Fake yak meat is generally horse meat and cattle Zhengming meat. Judging from the appearance, the cutting surface of real yak meat does not have obvious graininess, while horse meat and yellow beef do. In addition, the fat content of real yak meat is much higher than that of horse meat and yellow beef.

Yak meat is a dish, and the main raw materials for making and returning to the slow production are yak rump meat, soybean oil, etc. Yak meat is delicate, delicious and has high nutritional value.

Yak meat is rich in protein and amino acids, as well as trace elements such as carotene, calcium, phosphorus, etc., with a particularly low fat content and a particularly high calorie content, which is good for human health.

Yak meat is among the best in the international market because it is rich in protein and low in fat, and it is a rare high-grade meat in the international market, and it serves consumers all over the world with its name, quality, rarity and characteristics.

Look

It is to see, to see, and to discern with the eyes.

The texture of real beef is delicate, the color is uniformly red, the meat is shiny, and the fibers of the muscles are milky white between the fibers.

The texture of the fake beef is coarse, the meat color is uneven, and the muscle fibers are dull.

Smell

Use your nose to smell it.

The smell of fresh beef is normal meat, and there is no pungent smell.

Fake beef will smell weird, and stale meat will smell rancid.

Q

Talk to the boss and ask about the origin of the beef and the time of purchase.

If you often buy meat at the same house and are familiar with the boss, you can ask for relevant information. Generally, in the face of old customers, the boss will have the psychology of retaining customers, and will be more honest about your problems.

This article is more ineffective for the old and slick boss. But if you pass him, you can observe whether he is lying, dishonest boss, it is difficult to ** good food, and you should be cautious about buying it.

Cut

Feel the elasticity and feel of the meat with your hands.

After pressing the real beef, it has good elasticity and can return to its original appearance. The meat is also smooth and tender to the touch. The semi-dry beef is not sticky to the touch, and it feels good to the touch.

After buying real beef at home, it is cut with a knife and the slices are large and elastic.

After the fake beef is pressed, the resilience of the meat is obviously not strong, and it cannot return to the original appearance. The meat is also coarse, making it sticky to the touch and uncomfortable.

Fake beef has poor elasticity when cut and is easy to fall apart.

Taste

The taste of real and fake beef is very different.

After the real beef is cooked, it is sliced one by one, which looks very refreshing, and the taste is delicate and chewy.

When the fake beef is cooked, it is easy to break into small pieces, and it tastes like bean dregs, and the taste is poor when chewed.

Eating beef is less likely to grow meat, and it also strengthens our ability to resist disease. Everyone usually has to exercise, play 42-style Tai Chi and the like!

If it doesn't smell like beef, there's a good chance you're buying fake beef. Because real beef has a faint smell unique to beef, and a strong meat aroma.

Beef sold in the market can be substituted with pork. The general method of fraud is to add salt, sodium nitrite, starch, ethyl malinophenol and a compound moisture retention agent to the raw pork, and then add a colorant. In doing so, the pork is made to have a beef-like shape and texture.

At the same time, because the additives added in the fraud process are rarely weighed or other measuring tools, more is added to see that the meat is not red enough, and less is added if it is red enough. Therefore, the content of additives in fake beef is likely to exceed the standard, which is harmful to human health.

How to distinguish real from fake beef:

Professionals pointed out that for pork and beef sold in the market, consumers can make preliminary identification from many aspects such as color, smell, viscosity and elasticity.

1. Color: The fat of beef is white or milky yellow, which is significantly less than that of pork.

2. Taste: Real beef has a faint beef unique flavor and strong meat aroma, otherwise it may be made of pork or other meat processing.

3. Texture: The fiber length of beef is long, and the meat structure is coarse and compact; Pork, on the other hand, has a shorter fiber length and a thin and loose meat structure.

4. Taste: When eating beef, you feel that the meat is old, and when you eat pork, you feel that the meat is tender.

The above content reference: People's Daily Online - More than 80,000 catties of "fake beef" flow to the table, People's Daily Online - how to identify real and fake beef jerky.

1. Look. Pay attention to the color of beef, the one with fragrant beam essence and food additives is generally red, so when choosing, don't choose one that is too dark red.

2. Secondly: touch. Raw beef is generally not sticky, but the buffalo meat is very sticky to the touch, and it is very slippery to the touch.

3. Smell. Smell it, the smell of fresh beef is a little fishy, no pungent smell. Fake beef will smell weird, pungent, and stale meat will have a rancid smell.

4. Eat. Beef is not as fat as mutton, and the meat quality is not so easy to cook, not easy to rot, and generally very chewy.