Is yak beef better or beef better? How does yak beef taste?

We all know that beef is a common meat food in our lives. There are many types of beef. Yak beef is a special kind of beef. It is also a relatively expensive kind of beef. People in some places like to eat yak beef. So which is better, yak beef or beef? Let's take a closer look!

Is yak meat or beef better?

Many people feel that yak beef is not tastier than regular beef. Why is this? There are three main reasons:

First, the fiber of yak meat is coarse. Compared with ordinary beef, the fiber of yak meat is much coarser. In absolute value, yak meat is 62.65, marbled beef is 38.01, and ordinary beef is 57.63, just like the difference between beef and pork meat. The meat is coarse, and the taste is rough and not so delicate.

Second, yak beef is aged for more than four years, while ordinary beef is generally tender beef aged one year. Although the quality of the beef is good, the taste is still not as good as usual, so I think yak beef is not as smooth as ordinary beef.

Third, the beef flavor of yak beef is stronger than that of ordinary beef. I am still not used to the taste. In addition, the water content of yak beef is relatively low, and there are practical problems such as storage and transportation. Generally, it is made into dried beef. Real yak beef jerky is relatively expensive, ranging from dozens to hundreds of yuan per pound, and I am not used to buying it.

How does yak beef taste?

The taste of yak meat is far different from the beef we usually eat. There may be several reasons:

1. Yaks are the "boats of the plateau" and are a kind of labor tool. They are not edible. In other words, "yak meat is not meat." Yaks are used as labor production tools. They are like old yellow cattle plowing in rural areas. Naturally, they don't taste good.

2. We have all heard the saying that "a 1,000-jin pig is not as good as a 1,000-jin cow". However, beef from a 1,000-jin cow is delicious. However, the weight of a yak seems to be more than a 1,000-jin, and it has a longer growth period than ordinary carnivorous cattle. Naturally, the taste is much worse.

3. Yaks grow in a "bad" environment compared to other breeds of cattle, so they have to endure a lot of "wind and rain". This makes the yak meat rough, poor in taste, and fishy. This may also be the reason why yak meat is not delicious enough.

Summarize:

In fact, I feel that although many people promote the green, ecological, and high nutritional value of yak beef, I think this is to satisfy the desire of some people to try something new and different. Yak beef is not really delicious, but it wins the title of "the ship of the plateau"! If it is raised as a beef cattle, it is basically an eliminated breed.

Nutritional value of yak meat

Yaks live on the Qinghai-Tibet Plateau and have distinct quality characteristics. Compared with ordinary beef, they have higher protein content and lower fat. Data shows:

1. Protein %: 23.18, Japanese marbled beef 21.88, yellow cattle 20.25;

2. Fat %: 1.45, marbled beef 4.66, yellow cattle 3.53;

3. Amino acid%: 23.13, snowflake beef 18.75, yellow cattle 18.21;

4. Cooked meat rate: 69.79%, marbled beef 53.25%, yellow cattle 63.41.

Just from these few indicators, it can be seen that yak beef is of better quality than other beef, even surpassing Japanese Wagyu.