Who knows the historical origin of fat cattle?

The English word for "fat cow" is beef in hot pot, which literally translates as "beef eaten in hot pot". It is neither a breed of cattle, nor a cow slaughtered after fattening, nor a fat cow. Instead, it is cut into thin slices after acid removal and rinsed in hot pot, which is called "fat cow". It must go through strict selection and advanced acid removal technology. Usually, the "longest back muscle" with high quality and the boneless muscle in the abdomen are selected for trimming and shaping, and made into "fat beef blanks" and sent to restaurants. Then slice it with a special machine, dip it in delicious seasoning and cook it in hot pot. The real "fat cow" is eaten in the mouth.

The four fat cattle in China are Qinchuan cattle, Nanyang cattle, Luxi cattle and Jinnan cattle. In recent years, domestic cattle-raising enterprises have adopted international advanced fattening methods, based on scientific detection and analysis, adopted different feed formulas, supplemented by advanced fattening methods such as music massage and beer feed, and adopted strict health and epidemic prevention measures, so that fattened cattle have comfortable living conditions, strong posture and rapid growth. Reasonable fattening cattle, after halal or slaughter, are finely processed into different specifications of cold fresh-keeping meat and cold fresh-keeping meat, which meet different cooking requirements and have different packaging methods. These high-quality beef are delicious, tender and delicious, rich in marble and various nutrients, which are suitable for the requirements of green food. Whether it is rinse or roast, it can reach the realm of thin but not firewood, fat but not greasy.

2. Nutritional value of fat cattle

Fat beef is a high-density food with delicious taste and rich nutrition. It is not only rich in protein, iron, zinc and calcium, but also the best source of vitamin B groups needed every day, including folic acid, vitamin B and riboflavin. Eating fat beef can go with seafood and vegetables. Seafood is rich in protein, iron and vitamins, which is more nutritious and easier to absorb.

Rich b 12 in one serving of fat beef = the content of b12 in seven equal portions of chicken breast.

Zinc content of a fat cow = 12 tuna with the same zinc content.

The iron content of one serving of fat cattle = 14 serving of spinach.

3. Classification of fat cattle

1. Eye fat cattle are the first class of fat cattle. It is made from the middle part of the back of top-grade beef. Because there are fat and thin, they look like eyes, so they are called eye meat. Its characteristic is that it tastes delicate and silky when rinsed.

2, the upper part of the back of the brain fat cow, because it is close to the head post, so it is called the brain. Its characteristic is that fat is deposited in meat like marble spots, which is easy to rinse.

3. The fat cattle with the outer ridge adopt the middle and rear meat of the outer ridge, and the fat is deposited on the fleshy side. The appearance of red and white is abnormal, which can be rinsed or eaten raw. Fat cattle with external ridges are divided into five levels of external ridges, A-level external ridges and F-level external ridges.

4, belly, chosen behind the ribs, has the characteristics of fat but not greasy, thin but not firewood, suitable for rinsing.

5. Beer fat beef: The so-called beer fat beef is made of the inner parts such as the outer back and abdomen of ordinary fat beef. They are characterized by good taste, freshness and low price. Because cows use beer as feed when fattening, they are called beer fat cows.

The usage of beef pieces is different, and they will be more subdivided when eaten. For example, the beef rinse in the fat beef hotpot restaurant mostly uses S-shaped outer ridge, F-shaped outer ridge, eye meat, upper brain, A-shaped belly meat and belly meat fat beef. Most beef in Korean barbecue shops is S-rib, A-rib, A-eye meat, Mi Long and boneless belly meat. Most western restaurants use a variety of grilled steaks with external ribs. The "upper brain" fat is evenly mixed and has obvious patterns; After slicing, the "eye flesh" is eye-shaped, and the fat in the eye is mixed with marble; The "outer ridge" is red and white, and the tender muscles have obvious oil edges. These three kinds of fat cows are top grade, but the taste is slightly different due to the texture and structural characteristics of protein. Abdominal meat is rich in fat and rich in oil.

4. What parts is the fat beef hot pot suitable for?

Dozens of breeds can be separated from cattle by advanced technology, but because the outer ridge and abdomen of cattle are mainly selected for shabu-shabu varieties, these meats are tender, fragrant, fresh in color, delicious and rich in marbles, so they are favored by diners.