It is not a breed of cattle, nor is it a simple fattening slaughter, nor is it obesity. Fat beef slices are generally fat and thin, but this is not natural, but the shape of beef slices obtained by stacking pure lean meat and pure fat meat in layers, compacting and freezing.
Fat cattle are made by feeding, painless slaughter and advanced acid discharge technology. Usually, the high-quality "longest dorsal muscle" of the back and the boneless muscle of the abdomen are selected for trimming and shaping. Now, each part of the meat is made into "fat beef billets" with different names and sent to restaurants. Then slice it with a special machine, dip it in delicious seasoning and cook it in hot pot. At this time, what is eaten in the mouth is the real "fat cow".
Classification of fat cattle
1, eye-fleshed fat beef: the first-class fine product of fat beef, which uses the middle part of the back of super-grade beef. Because it is fat and thin, it looks like eyes, so it is called eye-fleshed. Its characteristic is that it tastes delicate and silky when rinsed.
2. Upper brain fat cow: The upper part of the back is called upper brain because it is close to the head. It is characterized by fat deposition in meat, which looks like marble spots and is a good dish for rinsing.
3. Wailing fat cattle: use 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: selected at the back of the ribs, with 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 a fat beef made by processing and merging meat pieces such as the back and abdomen of ordinary fat beef. It is characterized by good taste, freshness and low price. Because cows use beer as feed when fattening, they are called beer fat cows.