Zaobei Yellow Cattle [Hubei Zaoyang Specialty]

What is Zaobei Yellow Cattle? Authentic Hubei Zaoyang Specialty: Zaobei Yellow Cattle

Summary:Do you want to know what Zaobei Yellow Cattle is? This article is a detailed introduction to the special product of Zaoyang, Hubei Province - Zaobei Yellow Cattle. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Zaobei Yellow Cattle. The full text takes about 8 minutes to read, mainly including the basic introduction of Zaobei Yellow Cattle and its nutritional value? What are the product characteristics of Zaobei yellow cattle? How to distinguish between genuine and fake Zaobei yellow cattle? Wait

Basic Introduction of Zaobei Yellow Cattle

The Zaoyang Yellow Cattle Breeding Association has successfully registered "Zaobei Yellow Cattle" and "Zaobei Yellow Beef" as geographical indication certification trademarks, marking a zero breakthrough in the city's geographical indication certification trademark. The main production area of Zaoyang in the north is adjacent to Nanyang in Hebei Province. In history, there have been exchanges between yellow cattle in the two regions, so Nanyang cattle had a significant impact on the formation of Zaoyang cattle breeds. It can be considered that Zaobei cattle are a long-term hybrid of local yellow cattle and Nanyang cattle, formed due to the following conditions

Zaobei cattle are mainly raised in houses, and the management of feeding is relatively meticulous. Whether it is dry grass or green grass, they are cut short and mixed with feed for feeding. Concentrated feed is maintained throughout the year, with more feeding during busy hours and less feeding during idle hours. Its varieties mainly include barley, peas, cotton cakes, etc., which have high nutritional value and play a good role in the formation of jujube cattle

1. Spleen strengthening: Suitable for symptoms such as abdominal distension, loose stools, loss of appetite, and limb fatigue caused by weak temperament and weak circulation

2. Harmony with the stomach: warming the stomach and treating stomach cold syndrome

3. Nourish blood and qi: suitable for people with skin color without radiance, loss of redness, and cold hands and feet

4. Diuretic and anti-inflammatory: can clear toxins and excess water in the body, promote blood and water metabolism, and have diuretic and edema reducing effects<5. Strong muscles: Strong muscles, smooth meridians, restore fatigue, and regulate soreness and weakness in the waist and knees<6. Bone strengthening: Rich in vitamins and trace elements, it can help absorb calcium and promote bone metabolism

Zaobei cattle have a medium to large body size, symmetrical structure, thin and fine skin, thick and robust bones, and well-developed and sturdy muscles. Close fitting short coat without curly hair

The basic hair color is grass yellow or grass white, without white spots, pubic hair, dizzy hair, sandy hair, or seasonal black spots. The nose, eyelids, and breasts are black or pink, the hooves and horns are mostly black brown, and the tail is yellow

Moderate acromion, small neck and chest hanging, no umbilical hanging. The chest is wide and deep, the abdomen is round and large, the back and waist are still flat, the lower back is slightly inclined, and the limbs are dry and strong

How to distinguish between yellow beef and water beef

1. Identification from meat morphology: Yellow cattle have tender meat, and their muscles are generally brownish red or dark red. Water beef has thick and loose muscle fibers, which are red and darker in color than yellow beef. The fat of yellow beef is white (young cattle) or yellow, and the white color still appears slightly yellow. The fat in buffalo meat is white in color. Fat color is one of the most distinct distinguishing features

2. Once cooked, yellow beef has a firm texture and is easy to cook until tender. The texture of buffalo meat is relatively coarse, with a faint purple luster under the light. It is not easy to cook until tender, and the cooked buffalo meat is relatively loose. The soup has a thick layer of oil

How to identify water injected beef

At first glance: Water injected meat is bright red, and in severe cases, it appears white, moist, and swollen muscle fibers. Observing the new section of meat, the normal cross-section of meat is smooth, with visible light red muscles that are not easy to stick to the knife, while the water injected meat section has obvious light red juice seeping out, which is easy to stick to the knife

Second touch: Fill the beef with water, which has poor elasticity when touched, and the meat is loose and soft without stickiness. Pressing the cut surface with your hand may cause juice to seep out, and it is difficult to restore it to its original state; Beef without water injection has a certain elasticity, stickiness, and no juice leakage

Three tests: Use toilet paper to test. Inject beef with water for 5 seconds to make the toilet paper wet. After the qualified beef slowly penetrates, the tissue will only leave a small oil stain