Q: what are the criteria for classifying high-end beef?

A: the basic requirements for high-grade beef. Due to the different eating habits in our country, the standards of high-grade beef are different. Usually high-grade beef refers to the selected part of high-quality beef, which is called super beef or first-grade beef abroad, also known as first-class or second-class beef. The United States, Canada and other American countries want high-grade beef to contain moderate fat. European countries such as Britain, Germany and France want to have little or no fat. But Japan, South Korea and Southeast Asian countries all want to be rich in fat.

At present, the grade standards of beef cattle and beef in China have not been uniformly stipulated. According to the research results at home and abroad, high-grade beef should at least meet the following basic requirements for domestic production of high-grade beef for reference:

1. Live cattle. Healthy and disease-free crossbred cattle or improved yellow cattle. The age is less than 30 months old, and the ante-mortem live weight is more than 55 kg. Fat full fat (no bone protruding point can be seen); flat and wide back below the tail root; hands touch shoulder, chest, waist, upper abdomen, buttocks, with thick fat layer.

2. Carcass evaluation. After slaughtering, the carcass has a complete appearance and no damage; the fat coverage of the carcass surface is more than 80%, the color is white and shiny, and the texture is hard; the carcass 12-13 rib bone fat thickness is 10-20 mm, and the net meat percentage is more than 52%.

3. Meat quality evaluation. Marbling meets China's beef grading standard (trial) Grade I or II (rich marbling); beef tenderness, shearing force less than 3.62kg, occurrence times should be more than 65%; easy to chew, no residue, no teeth; completely thawed pieces of meat, when touched by hands, fingers are easy to enter the deep part of the meat. The beef is soft and juicy. Each beef fillet weighs more than 2.0 kg, each Xileng weighs more than 5.0 kg, and each eye meat weighs more than 6.0 kg.