Source: Yak Group

    Li Shizhen, a medical scientist in the Ming Dynasty, described beef in the Compendium of Materia Medica as follows: "Beef has the function of tonifying the middle and invigorating qi, strengthening the spleen and invigorating the stomach。Beef can replenish qi, the effect is the same as astragalus。Bovine pith has the function of nourishing the middle, filling the essence and nourishing the pulp, and prolonged service can prolong life。”

    As a nourishing meat, I believe that friends who love to eat beef must have noticed that in addition to the ordinary beef that most people are familiar with, there is also a kind of beef called "yak beef" on the market, what is the difference between it and ordinary beef？Today, we will talk about it in detail。

    1.Different sources

    Yak meat, as the name suggests, is the meat from yaks。Yak is a mammal that lives at the highest altitude in the world except for human beings. Yak is mainly distributed in the area above 3000 meters above sea level on the Qinghai-Tibet Plateau in China. Yak is known as the "three major alpine animals in the world" together with polar bears and Antarctic penguins.。Unique climate environment, so that it can grow freely, strong and strong。

    Regular beef, however, comes mainly from yellow cattle, buffalo and black cattle。Buffalo is mainly distributed in the south of China, because of its strength, often used for farming, not cold, afraid of heat, generally only the old and disabled buffalo will be slaughtered into beef sale。Yellow cattle are mainly used for feeding. In our country, the number of yellow cattle is the first among cattle。Although black cattle also belong to the health care type of high-quality beef, but most of the artificial cultivation, the taste is not natural enough。

    2.Different colors

    The appearance is different, the yak meat color is dark red, the meat texture is rough;The color of ordinary beef is lighter, bright red, and the texture of the meat is more delicate。

    3.Different fat content

    Yak meat is characterized by high protein and low fat, rough muscle fibers, hard and chewy meat, and the more you eat, the more fragrant it is。The fat of ordinary beef is a little more than that of yak, the muscle fiber is relatively delicate, and the taste is more tender than that of yak。

    4.Different nutritional value

    Yak has been growing up in a pollution-free plateau environment, drinking iceberg snow water and eating Chinese herbs, so its fat content is low, protein content is high, and it contains a variety of amino acids, two more than ordinary yellow cattle, so its nutritional value is higher than ordinary beef。

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