What's the difference between fake beef and real beef?

The difference between fake beef and real beef.

The real beef is fine in texture, even in red color, shiny in meat and milky white in muscle fibers. Fake beef has rough texture, uneven flesh color and dull muscle fibers.

After the real beef is pressed down, it has good elasticity and can be restored to its original state. The meat is also smooth and tender to the touch, and the semi-dry beef does not stick to the hands and feels better. When the real beef is bought home, the sliced beef is big and elastic after being cut with a knife. After fake beef crushed it, the toughness of the meat was obviously not strong and it could not be restored to its original appearance. The meat is sticky and feels sticky and uncomfortable. Fake beef's cutting elasticity is poor, and it is easy to come apart.

After the real beef is cooked, it looks refreshing and tastes delicate and chewy. Fake beef is easy to break into small pieces after being cooked. It tastes like bean dregs and tastes terrible when chewed.

Introduction of beef.

Beef (pinyin: niú rê u) refers to the meat obtained from cattle and is one of the common meats. Sources can be cows, bulls and heifers. The muscle part of cattle can be cut into steak, beef pieces or beef bones, and can also be mixed with other meats to make sausages or blood sausages. Other edible parts include ox tail, ox liver, ox tongue, ox louver, ox pancreas, ox thymus and ox.

Beef is the third largest meat consumption in the world, accounting for about 25% of the meat market, behind pork (38%) and poultry (30%). The United States, Brazil and China are the top three countries in the world. According to the annual consumption in 2009, Argentina ranked first with 64.6 kg, the United States 42. 1 kg and Europe 1 1.9 kg. The largest beef exporters include India, Brazil, Australia and the United States, and beef products have an important impact on the economies of Paraguay, Argentina, Ireland, Mexico, New Zealand, Nicaragua and Uruguay.