1, Australian beef: Australian beef is basically divided into 9 grades from M4-M 12, with an average of about M6, and above M9 is very high-grade meat. The higher the number, the more marbling beef has.

2. Japanese beef: (1) Japanese beef is divided into 15 grades, A, B, C, 1-5, that is to say, A 1-A5, B 1-B5. (2) Japanese beef cattle and cattle were cultivated in Japan before Meiji era, and they were specialized in producing meat, and were called "He Zhong" beef cattle. Among them, the famous ones are "black hair and species", "brown hair and species" and "hornless and species". Kobe cattle and Matsuzaka cattle are not the varieties of cattle, but the brands among cattle. (3) The grading method of Kobe beef in Japan is as follows: The parallel standard is BMS, which is divided into 12- 1. The higher the grade, the more the first frost and the higher the corresponding meat quality.

3. American beef: In the United States, many restaurants will promote the use of "fine beef" to attract the attention of gourmets, and raw beef sold in supermarkets often has "selected" stickers. These are also the standards that can't be missed when buying beef! If you buy less American beef, you may not be familiar with these "grades". Now let's see how to distinguish them. The United States Department of Agriculture (USAD) classifies beef into eight categories according to the oil flower distribution and slaughter age: superior (excellent grade), selected (super grade), selected (top grade), standard (standard grade), commercial (commercial grade), practical (practical grade), cutting (cutting grade) and canning (canning grade). Only the best and the best beef are suitable for steak. If Prime is not emphasized in general steakhouses, Choice is often used.

4. New Zealand beef: New Zealand beef products are divided into three grades: PS, young bull and cow PS: the weight of pickled bull and pregnant heifer 145 kg or more; This kind of cattle only produces low meat, but it has good meat quality and dense oil flowers. Especially cutting meat (beef tenderloin, naked eyes, etc. ) Tender meat has a good reputation and the highest price. Bull: 18-24 months old, castrated bull. This is a specialty of New Zealand beef, with the second highest price and high meat yield. However, the meat is tender and chewy, and the evaluation of all parts is good, which can maintain a certain price. Cattle: Cattle is characterized by yellowish fat, rich lean meat, full flavor and long cooking time. It is suitable for Chinese food with grand taste and the most approachable price.

5. Canadian beef: The Canadian Beef Rating Agency (CBGA) is authorized by the Canadian Food Inspection Agency (CFIA) to set the beef grades of Canada, Canada, AAA and CanadaPrime according to the national standards defined by federal laws. Canadian beef grades Canada's high-quality beef grades include Canada, Canada, Canada, and CanadaPrime. When evaluating these grades, the carcasses of cattle are refrigerated for at least 12 hours, and then the appraisers conduct detailed inspection and evaluation. The quality of inspection includes maturity, meat color, fat color, muscle degree, fat texture, fat thickness, fat feeling, oil flower distribution and so on.