Main places of origin: Nanyang City, Henan Province, Langzhong City, Sichuan Province, Tongliao City, Inner Mongolia, Horqin Grassland, Duolun County, Xilingol League, Faku County, Liaoning Province, Mengcheng, Anhui, Zhangye City, Gansu Province, Luoning County, Rongchang County, Qingshui County, etc.

Mainly cattle and buffalo, as well as shorthorn cattle, Charolais cattle, Angus cattle, and Limousin cattle.

There are currently more than 40 main breeds of beef cattle in the world. In addition to the more famous shorthorn cattle and Charolais cattle, there are also the following breeds. Hereford cattle The oldest breed of small to medium-sized beef cattle. Bred in 1790. The origin is in Hereford and Oxford, England. Early maturing, easy to fatten, resistant to rough feeding, strong in physique, and good in adaptability. The whole body is covered with red fur, with only the head, neck droop, abdomen, lower limbs and tail broom white. It has a typical fleshy body shape. The weight of adult bulls is 850~1100 kg, and that of cows is 600~700 kg. The general slaughter rate is 60~65.

There are two types: horned and hornless. The latter was produced by mutation after the species was imported into the United States. Other shapes are similar to those with horns. This species is now widely distributed around the world. The countries that breed more are the United States, Canada, Mexico, the Soviet Union, Australia, New Zealand and South Africa. China began to introduce it from the United Kingdom in the 1960s and was raised in Inner Mongolia, Xinjiang, Heilongjiang, Shanxi, Hebei and other provinces (autonomous regions). And used to improve cattle, the effect is obvious.

Aberdeen-Angus cattle are referred to as Angus cattle. An ancient breed of small beef cattle. Native to the Aberdeen-Angus region of England. The body is short, hornless, and the hair on the whole body is black and shiny. Some cows have a small amount of white spots under the abdomen or udder. The head is small and the forehead is wide, with an obvious upward protrusion above the forehead. The weight of an adult bull is 800~900 kg, and that of a cow is 500~600 kg. Early maturing, easy to fatten, fast growth, good meat quality, strong lactation ability. But neuroticism is more difficult to manage. Exported from Britain in the 19th century, it is now spread all over the world.

Limousin cattle are large beef cattle breeds. Native to central France. It was originally a draft cattle. After 1900, it gradually turned to beef cattle, and in 1924, a breed of beef cattle was bred. It grows quickly, has plump and lean muscles, has strong limbs and a well-proportioned body structure. The coat on the whole body is reddish-yellow, with lighter hair color on the inside of the limbs, under the abdomen, eye circles, around the mouth and nose, etc., with white horns and reddish-brown hoof shells.

The horns of bulls are spread flat to both sides, while the horns of cows are bent forward. The weight of adult bulls is 1000~1100 kg, the weight of cows is 800~850 kg, and the slaughter rate is 63~71. In addition to France, most are raised in the United States and Canada. China began to introduce it in 1974, and it is mostly raised in northern areas. Its hybrid offspring have improved meat production and draft performance.

Santa Gertrudis beef cattle breed. Native to Texas, USA. It has a short breeding history and was only recognized as a new breed in 1940. It contains the blood of 3/8 Brahman cattle and 5/8 Shorthorn cattle. Heat-resistant and resistant to scorch bugs. Fast growth, less fat, and strong adaptability. The coat on the whole body is red, short and shiny. The ears are droopy, the skin is loose, the neck is wrinkled, the chest is well developed, the vaginal sheath is droopy, and the bull has obvious tumor peaks (Figure 2). The weight of adult bulls is 850-1000 kg, and that of cows is 500-700 kg. The general slaughter rate is about 65. Lactation capacity is also higher. However, the fecundity is low and the useful life is short. Introduced to China in 1960.

China originally did not have a dedicated breed of beef cattle. In addition to using imported breeds to improve the meat performance of domestic cattle, which have achieved good results, some local improved breed cattle, such as Qinchuan cattle, Nanyang cattle, Luxi cattle in Liangshan County, Jinnan cattle, etc., also have better meat quality. The ability to use can be used as the basis for breeding meat varieties.

How to prepare braised beef:

1. Soak the purchased beef in cold water for half an hour and then wash it thoroughly. Put the cold water in a pot over high heat and bring the water to a boil to drain the blood of the beef. Blanch it, boil it for about 2 minutes and take it out. Rinse the beef with hot water.

2. Put the washed beef into the pressure cooker, add all the seasonings and water to cover the ingredients and press for 20 minutes.

3. At the end of the program, pour the beef out of the pressure cooker and continue to cook on the gas stove over high heat until the soup becomes thick.

4. Serve out and let cool.

5. Store it in the refrigerator overnight for a better sliced ??texture.

Extended information:

How to identify beef

Take a look to see if there are red spots on the skin. If there are no red spots, it is good meat, and if there are red spots, it is bad meat. Meat; look at the muscles, fresh meat is shiny and evenly red, inferior meat is slightly darker in color; look at the fat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of spoiled meat is green.

On the second smell, fresh meat has a normal smell, while inferior meat has an ammonia or sour smell.

Three touches, one is to touch the elasticity. Fresh meat is elastic, and the dents will recover immediately after acupressure. Defective meat has poor elasticity. The dents after acupressure will recover very slowly or even cannot be recovered. Deteriorated meat has no elasticity. Second, touch the viscosity. The surface of fresh meat is slightly dry or slightly moist and not sticky. The surface of sub-fresh meat is dry or sticky. The newly cut surface is moist and sticky. The spoiled meat is seriously sticky and the surface is extremely dry. However, some meat has serious water injection. It's not sticky at all, but it looks wet and not strong.

The taboos on beef are

(1) It is not suitable to eat beef products that have been repeatedly heated or refrigerated and heated

(2) People with excessive internal heat are taboo to eat

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(3) It is not suitable to eat smoked, roasted or pickled products

(4) It is not suitable to cook and eat with inappropriate cooking methods

(5) It is not suitable to eat Non-thyroided beef.

(6) It is not advisable to fry beef in a wok that has not been cleaned after frying other meats.

(7) Eating together with pork, white wine, leeks, sage (small garlic), and ginger can easily cause gum inflammation.

(8) It should not be used together with Achyranthes bidentata and Curculigo.

(9) It is contraindicated to take aminophylline.

(10) Hindus do not eat beef.

(11) Strict vegetarians do not eat animal foods.

(12) People with skin diseases, liver diseases, and kidney diseases are best not to eat beef.

PS: Taboos about beef liver

(1) Avoid abalone and catfish.

(2) It should not be eaten with foods rich in vitamin C.

(3) People with heart disease should not eat too much.

1. Some people think that beef tastes most delicious when it begins to rot. In fact, this is an extremely ridiculous statement. Although the aging period of beef after slaughter is longer than that of other meats, it is fully matured before it is displayed in the store. The shelf life of beef is only three or four days at home, and the whole piece of meat is limited to one week. At the same time, in order to prevent oxidation and deterioration, it should be stored in the refrigerator.

2. Eat beef once a week, but don’t eat too much. In addition, you should eat less beef fat, otherwise it will increase the accumulation of cholesterol and fat in the body. Fresh beef can be 80-100g per day, quick-frozen beef can be used with other dishes, 120g, beef jerky, but not too much. Daily consumption should not exceed 50g. Marinated beef can be 80g after frying.

How to cook boiled beef

Main ingredients: beef, lettuce.

Ingredients: pickled peppers, dried pepper segments, Pixian bean paste, oyster sauce, light soy sauce, chicken essence, ginger, garlic, shallots, peppercorns, sugar, peppercorns, chili noodles, starch, oil.

1. Slice the beef, add a little water and mix well. After the beef absorbs the water, add a little water. After absorbing it again, add oyster sauce, ginger granules, salt and chicken essence in order to taste. After the taste is good, Add starch; chop pickled pepper, ginger, garlic, and Pixian bean paste (I don’t like the whole bean paste in the dishes, so I usually chop the bean paste); wash and cut the lettuce into sections; green onions Chop green onions.

2. Add water to the pot and bring to a boil, blanch the lettuce and spread it on the bottom of the bowl.

3. Add oil to the pot (not too much). After the oil is hot, add chopped pickled peppers, ginger garlic, Pixian bean paste, Sichuan peppercorns and sugar to medium heat and stir-fry until fragrant, then add dried chili segments. Fry for a short while (if you add it too early, it will become mushy).

4. After the ingredients are fried, add a bowl of water (rice bowl), chicken essence and light soy sauce to taste.

5. After the water boils, use chopsticks to pour in the coded beef (do not pour it all in at once, otherwise the beef will become lumpy, and some will be uncooked and some will be old). Do not stir to avoid deslurry. The soup is muddy. If there is any beef submerged in water, just press it down with a spatula.

6. When the water boils again and the beef changes color, it is ready. Pour the pot into a bowl covered with lettuce and sprinkle with Sichuan peppercorns and chili noodles.

7. Pour a little oil into the pot and heat it, pour it on the beef sprinkled with peppercorns and chili noodles, wow, it will crackle, the fragrance is fragrant, then sprinkle with chopped green onion and eat.

How to make ginger beef

Main ingredients: beef, ginger and fresh millet pepper.

Ingredients: pickled pepper, garlic, oyster sauce, water starch, chicken essence.

1. Cut beef into shreds and add oyster sauce, chicken essence, and salt for ten minutes, then add water starch; shred ginger, pickled pepper, fresh millet pepper, and garlic. (The ones on the left are fresh millet peppers, and the ones on the right are pickled peppers. Hey, they look the same when cut out).

2. Add oil (a little more) to the pot. When the oil is hot, add beef and break it up (the fire must be high and the oil must be hot, otherwise the meat will become old).

3. After the beef has basically changed color, add pickled peppers and garlic and stir-fry until fragrant.

4. Add young ginger, fresh millet pepper, stir-fry seasoning and serve.

How to make sauced beef

Put water in a pot, bring to a boil, put in the beef (preferably front leg beef tendon, cut into 10cm square pieces), boil, and remove the beef , soak in cold water.

2. Use a clean pot again, add water to heat, add aniseed, peppercorns, cinnamon, bay leaves, green onions, ginger, light soy sauce, dark soy sauce, sugar, allspice, and then Add beef.

3. After 10 minutes of high heat, turn to low heat until the meat is cooked (you can pierce it with chopsticks and it’s OK). Add salt to taste in the middle. If you add it at the beginning, I think the meat will become tough easily. If you add it too late, it will lose the flavor. So I usually add salt when the meat is almost cooked.

4. Take out the beef on a plate and let it cool to room temperature. Do not handle the soup in the pot.

5. Heat the soup, pour the cooled beef back into the soup, simmer over low heat for 20 minutes, and add some chicken essence before turning off the heat.

6. Take out the cooked beef grate soup, place it on a plate and let it reach room temperature, then store it in the refrigerator.

Cooled beef with soy sauce will cut easily.

Reference: Beef-Baidu Encyclopedia