Where in China is beef famous? What kind of cow is it?

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

Mainly yellow cattle and buffalo, short-horned cattle and Charolais cattle, Angus cattle and Limousin cattle.

There are more than 40 major beef cattle breeds in the world. In addition to short-horned cattle and Charolais cattle, there are the following varieties. Hereford cattle is the oldest small and medium-sized meat cattle breed. It was bred by 1790. Origin in hereford and Oxford, England. Early maturity, easy fattening, rough feeding resistance, strong physique and good adaptability. The whole body is red, and only the head and neck droop, the lower abdomen, lower limbs and tail broom are white, which has a typical body shape. Adult bulls weigh 850~ 1 100 kg, and cows weigh 600~700 kg. The general slaughter rate is 60~65%.

There are two kinds: horned and hornless, and the latter is produced by mutation after the variety was imported into the United States. Other shapes are similar to those with horns. This variety is now widely distributed all over the world. The United States, Canada, Mexico, the Soviet Union, Australia, New Zealand, South Africa and so on. China was introduced from Britain in the 1960s and raised in Inner Mongolia, Xinjiang, Heilongjiang, Shanxi, Hebei and other provinces (autonomous regions). It is also used to improve yellow cattle with obvious effect.

Aberdeen-Angus Cattle is called Angus Cattle for short. An ancient small beef cattle breed. Originated in Aberdeen-Angus, England. The body is low and hornless, covered with black shiny hair, and some cows have a small amount of white spots under their abdomen or breasts. The head is small and wide, and the upper part of the forehead obviously protrudes upward. Adult bulls weigh 800-900 Jin and cows 500-600 Jin. Early maturity, easy fertilization, fast growth, good meat quality and strong lactation ability. But neurotic and difficult to manage. It was exported from Britain in the19th century, and now it has spread all over the world.

Limousin cattle is a large meat cattle. Originated in central France. This is a service cow. After 1900, it gradually turned to meat, and 1924 became a beef cattle breed. Fast growth, plump muscles, lean meat, strong limbs and well-proportioned body structure. The whole body coat is red and yellow, and the coat on the inside of limbs, below the abdomen and around the eyes, nose and mouth is light, with white horns and reddish-brown hoof shells.

The horn is flat to both sides and bent forward. Adult bulls weigh1000 ~100 kg, cows weigh 800~850 kg, and the slaughter rate is 63~7 1%. In addition to foreign countries, the United States and Canada raise more. 1974 was introduced from China, and most of them were raised in the northern region, so their hybrid offspring's meat production and service ability were improved.

St. Gertrudis cattle breed for meat. Native to Texas, USA. The breeding history is short, and 1940 was recognized as a new variety, which contains 3/8 bloodlines of Brahman cattle and 5/8 bloodlines of short-horned cattle. Heat-resistant, with the ability to resist coke insects. Fast growth, less fat and strong adaptability. This coat is red, short and bright. Bulls have drooping ears, flabby skin, wrinkled neck, developed sagging chest, drooping vulva sheath and obvious tumor peak (Figure 2). Adult bulls weigh 850~ 1000 kg, and cows weigh 500~700 kg. The general slaughter rate is around 65%. The lactation ability is also high. But the fertility is low and the utilization cycle is short. 1960 introduced to China.

There are no special beef cattle breeds in China. At present, in addition to improving the meat performance of domestic yellow cattle by using imported varieties, some local improved yellow cattle, such as Qinchuan cattle, Nanyang cattle, Liangshan Luxi yellow cattle and Jinnan cattle, also have good meat performance, which can be used as the basis for breeding meat varieties.

The practice of braised beef:

1. Soak the bought beef in cold water for half an hour, and then wash it thoroughly. Boil the water in the pot with cold water and bring the blood out of the beef. Cook for about 2 minutes, then rinse the beef with hot water.

2. Put the washed beef into a pressure cooker, add all seasonings and water without 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 until the soup becomes thick.

4. Let it out and let it cool.

It tastes better to slice in the refrigerator overnight.

Extended data:

Identification method of beef

Take a look and see if there are any red spots on the skin. Those without red spots are good meat, and those with red spots are bad meat. Look at the muscles, the fresh meat is shiny, the red is even, and the inferior meat is slightly black; 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 deteriorated meat is green.

Second, fresh meat has a normal smell, while inferior meat has an ammonia smell or a sour taste.

Three touches: First, it should be elastic, fresh meat should be elastic, the depression will recover immediately after finger pressing, the elasticity of inferior meat is poor, the depression will recover slowly or even cannot recover after finger pressing, and the deteriorated meat is inelastic; Second, feel the viscosity. The surface of fresh meat is slightly dry or wet and does not stick to hands. The surface of sub-fresh meat is dry or sticky, and the new cut surface is wet and sticky. Deteriorated meat sticks to hands seriously and the surface is extremely dry. However, some meat with serious water injection does not stick to hands at all, but it can be seen that the appearance is wet and unstable.

The taboo of beef is

(1) is not suitable for eating beef food with repeated leftovers or refrigerated heating.

(2) Those who get angry do not eat.

(3) Smoked, baked and pickled products are inedible.

(4) It is not advisable to cook with improper cooking methods.

(5) Beef without removing thyroid gland should not be eaten.

(6) It is not advisable to fry beef in an unwashed wok after frying other meats.

(7) Eating with pork, liquor, leek, onion (garlic) and ginger can easily cause gum inflammation.

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

(9) It is forbidden to eat aminophylline.

(10) Hindus don't eat beef.

(1 1) Strict vegetarians don't eat animal food.

(12) People with skin diseases, liver diseases and kidney diseases had better not eat beef.

PS: taboo of bovine liver

(1) Avoid abalone and catfish.

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

(3) Patients with heart disease should not eat more.

1. Some people think that beef tastes best when it begins to rot. In fact, this is an extremely absurd statement. Although the cooked beef after slaughter lasts longer than other meats, it is completely cooked before being displayed in stores, and can only be kept at home for three or four days, and the whole meat is limited to one week. At the same time, in order to prevent oxidation deterioration, it should be kept in the refrigerator.

2. Eating beef once a week is too inedible. In addition, it is better to 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, and frozen beef can be 120g with other dishes. Don't eat too much beef jerky, and don't exceed 50g per day. Sauté ed beef with sauerkraut can be 80g.

The practice of cooking beef

Ingredients: beef, lettuce.

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

1. Slice beef, add a little water and mix well. After the beef absorbs water, add a little water. After it is absorbed again, add oyster sauce, ginger, salt, chicken essence and starch in turn. Chop pickled peppers, ginger and garlic, Pixian bean paste (I don't like the whole bean paste when cooking, but I usually chop the bean paste again); Wash the oil wheat vegetables and cut into sections; Cut the onion into chopped green onion.

2. Add water to the pot to boil, cook the oily wheat and spread it at the bottom of the bowl.

3. Add oil to the pot (not too much). After the oil is hot, put chopped pickled peppers, ginger and garlic, Pixian bean paste, pepper and sugar to stir fry until fragrant, and then add the dried pepper to stir fry for a while (fried early).

4. Add a bowl of water (rice bowl) after the material is fried, and then add chicken essence and soy sauce to taste.

5. Mark the beef with chopsticks after the water boils (don't pour it all in at once, so the beef will become pieces, and some will get old before it is cooked). Don't stir it, lest you muddy the soup. If any beef is not flooded, press it with a spatula.

6. Wait for the water to boil, and the beef will change color, so it will be ok. Pour the pot into a bowl paved with oil wheat vegetables and sprinkle with pepper noodles and Chili noodles.

7. Heat a little oil in the pot and pour it on the beef, with pepper noodles and Chili noodles. Wow, it's sizzling, and you can eat it with chopped green onion.

The practice of ginger beef

Ingredients: beef, ginger, fresh millet pepper.

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

1. Shred beef, add oyster sauce, chicken essence and salt for 0/0 minute, then add water starch; Shred ginger, pickled pepper, fresh millet pepper and garlic. Fresh millet pepper on the left and pickled pepper on the right, hehe, it looks the same when cut out.

2. Add oil (more) to the pot. When the oil is hot, the beef is scattered (the fire must be big and the oil must be hot, otherwise the meat will get old).

3. After the beef is basically discolored, add pickled pepper and garlic and stir-fry.

4. Add ginger and fresh millet pepper and stir fry to taste.

The practice of sauce beef

Boil water in a pot, add beef (preferably the hamstring of the front leg, cut into pieces 10cm square), boil, remove the beef and soak it in cold water.

2. Heat it in a clean pot with clear water, add aniseed, pepper, cinnamon, fragrant leaves, onion, ginger, soy sauce, soy sauce, sugar and allspice powder, and then add beef.

3. After the fire 10 minutes, turn to low heat until the meat is cooked (just use chopsticks). I put salt in the middle to taste. If I put it at the beginning, I think the meat will harden easily, and it will lose its flavor if it is too late, so I usually put salt when the meat is almost cooked.

4. Take out the beef in the plate, let it cool to room temperature, and don't handle the soup in the pot.

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

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

Iced beef sauce cuts well.

References:

Beef-Baidu Encyclopedia