What is the difference between yak beef and beef?

Beef is the preferred meat product for many fitness enthusiasts. It is not only nutritious and can provide energy, but also has no fat, which is particularly good for the body. When buying beef, it is often difficult to tell whether to buy yak beef or yak beef. What is the difference between the two? The following is a summary of the relevant common sense for you.

Contents of this article

1. What is the difference between yak beef and yak beef?

2. Beef parts

3. What is yellow fat beef?

What is the difference between yak beef and beef

The main difference between yak meat and yak meat is that they are called differently, but they are actually the same kind of beef. Yak meat is generally called yak meat. It is understood that the name yak came about because someone wrote the word wrong, and then it spread. In life, most people call it yak.

The main difference between yak beef and yak beef is that they are called differently. In fact, the two names refer to the same kind of beef, and yak is another name for yak.

The difference between yak beef and beef is hyped up by some merchants. They use different names to promote product differentiation. In fact, the two types of beef may only differ in their production methods and taste.

Beef cuts

The parts of beef are divided into: shoulder, shank, front brisket, ribs, tenderloin, hind leg, short ribs, front loin, tenderloin, back loin, etc. The nutrition of meat from different parts of the cow is different, and its taste is also different, and each part has a suitable cooking method.

The tenderloin is the most tender part of beef, and most of it is lean meat with low fat content. It is the part with the least exercise and the most tender taste, and is often used to make fillet steak and teppanyaki.

The shoulder blade and tendon are located in the front and rear legs of the cow. They are chewy and the meat is generally tender, making them suitable for hot pot and barbecue.

The front breast meat is on both sides of the cartilage, mainly the pectoralis major muscle, with slightly coarse fibers, many facial lines, and a certain amount of fat covering. After being cooked, it tastes tender and is fat but not greasy. It is suitable for stewing and making soup.

What is the matter with yellow fat beef

Yellow fat beef is beef from free-range cattle, and the meat is relatively tender. The meat of yellow fat beef is firm and elastic, the meat is bright red, and the muscle fibers are fine. The cattle that produce yellow fat beef mainly eat grass, and the herders let the cattle graze freely on the grassland.

Cows mainly feed on green grass and wild vegetables, and the chlorophyll and carotene in them are retained in the cow's body and form yellow fat.

Yellow fat beef tongue has high nutritional value and can be boiled or grilled.

The fat of yellow fat beef is attractive golden yellow.