The first frost beef is easily associated with the first frost in the solar term, which is irrelevant to each other and refers to the meat quality of this kind of beef. So, what's the difference between first frost beef and snowflake beef? Let me introduce you.

What does the first frost of beef mean?

When it comes to the first frost beef, many people may think of the first frost in the twelve solar terms and think that this kind of beef is eaten before and after the first frost. Actually, it's not. There is no direct relationship between the first frost beef and the first frost. It refers to the beef that is evenly distributed, forming a marble pattern, just like a layer of frost, hence the name.

The first cream beef is tender and tender, and it is a kind of gourmet beef. It usually needs special freezing treatment to make it. It can be said that the first-frosted beef requires extremely high technology, and not all meat can be cultivated successfully. Therefore, the first frost beef is a very good beef ingredient. After processing, it is not only nutritious, but also very fresh and delicious. No matter what cooking method is used, it can be memorable, so the market price is more expensive.

What's the difference between first frost beef and snowflake beef?

The first frost beef is also called snowflake beef and marble beef.

Snowflake beef refers to beef with obvious red and white marbles formed by fat deposition between muscle fibers, which is similar to "snowflake" floating on bright red beef. The Japanese also call this kind of beef first frost beef, which is very poetic.

Snow beef is actually formed by fat deposition on the periphery of many capillary walls between muscle fiber bundles in muscle. Beef fat is rich in oleic acid, and its melting point is only 25 degrees Celsius, so it almost melts in the mouth.

We often say that snowflake beef is delicious. Some people mistakenly think that it is only because of the proportion and uniformity of intramuscular fat. In fact, it is also related to various factors such as the pedigree of cattle (Japan pays special attention to this), the variety and breeding of cattle, and even the climate and environment.

Snow beef is not located in a specific part of cattle, but distributed in many different parts of cattle. It is also snowflake beef, and the prices of different parts vary greatly.

Don't think that snowflake beef is the best, especially in steak, so this has become the biggest pit to pay attention to. Some merchants make snowflake steaks with Baole shoulders, tender shoulders, buttocks and the like. Generally referred to as snowflake steak, it is not the three classic steak parts of sirloin filet mignon.

A cow can form rich snowflakes, that is, fat, which is a prerequisite:

At least it shows that the living conditions of this cow are very comfortable. She lives in a big house, and she doesn't worry about eating or drinking. She just listens to music and drinks every day, and then enjoys the SPA that blooms in spring facing the sea, carefree as a happy fat house.

Only in this way can we cultivate uniform and dense oil flowers, such as creamy beauty.

The difference between snowflake beef and ordinary beef lies in its soft and full taste, fresh and juicy.

Is the legendary oral. Put it in your mouth and sip it gently with the tip of your tongue, and the beef will melt.

The aroma of fat fills the whole mouth, which makes people memorable. Really, whatever you do is delicious!