1. Beef

beef quality is decided by various kinds
complex leading person with treatment
method of the meat after species of cattle,
age, distinction of sex or breeding method
and slaughter, it is seldom problem that is
very difficult work and are important that
consumers divide this.

Important thing is point that is the meat of fit
flesh price or usage that the meat which
wish to buy pays to consumer, must have
appreciative eye that can discriminate if see
lean beef as naked eye and is the meat of
correct good quality in usage.

Standard that foretell flesh of beef on naked
eye can buy the good meat easily if observe
these some leading persons in detail as
meat and local sack, local disorder degree,
incidental of the meat.

1) As color of color beef of the meat sees in
picture, even if is red color, difference of he brigthtness is big.
Beef of scarlet may believe to term young
beef on the whole and become guarantee
about freshness.
In the meantime, beef need not to hesitate
selection if even if color of late flag surface
flies jot dark red while is precocious because
flesh improves is precocious many long hours
in cold storage state, shade of outofprint side
breaks newly and brightness becomes.
Surface of the meat is black overly and
horoscope is felt and it is bad that express
and offense odor and green color.

2) Local color local sack white~year yellow
sxtent normally be.
Often macro America yellow or yellow local
eats kite old Sound Navigation Ranging summerand person
has much possibility that is the
meat which is produced in small, and the meat
is tough at the slightest slip or there is case
that smell of greens becomes.
In case buy the meat which have yellow fat
winter, color of flesh breaks and wave of the
meat beautiful thing corn etc.. much feed and
case that person is tenacious or is Yangjiyuk
that smell of greens does not become as the
meat of cattle is much.

3) (core or room) beef fillet or Moksim, ribs,
intuition etc. is case that local lodges brawly
within lean meat about local disorder, that fat
gets stuck within lean meat in this way is
known as local disorder.
There are much that this meat ages ripens
fittingly and is soft usually as the meat which
is produced in small which fatting goes well and
savors and our country cold rain hydrogen is
well-developed local disorder.
The good meat becomes costly because waste
reduction by handling is much because it has
much face fat that mush scrape out when it trims.

4) May believe that wave of the meat is beautiful
and the meat which brightness produces is
superior on the whole flesh.
Wave of the meat cold rain that body is less
comparatively, cow because dressing which is
young more than old cattle is beautiful, can get
into standard that discriminate cattles age,
distinction of sex indirectly and there is
brightness than hydrogen and elasticity may
judge that is there which have better be.
The meat thawed after freezing save is general
that brightness drops.