1. External sensory characteristics: Jingyuan beef is tender, lean and fat-free. Beef is cherry red, fat is milky white, and there is a film on the surface of the meat, which is elastic. 2. Internal quality characteristics: the lean meat rate of Jingyuan yellow beef is 80-85%, the clean meat rate is over 43%, the protein content is between 2 1-23%, and the fat content is 0. 1-0.3%. 3. Safety requirements: ① Strengthen the hygiene management of cattle facilities, adhere to the sanitation and disinfection system, put an end to or reduce the occurrence of diseases, and do a good job in cattle immunization in strict accordance with epidemic prevention requirements to ensure that the immunization density reaches 100%. (2) Cattle breeders should strictly follow the feeding technical requirements and operating procedures to ensure a good feeding environment such as temperature, humidity, ventilation and density in the enclosure. ③ Strictly abide by SSOP and ISO900 1:2000 quality management system standards, as well as laws and regulations such as Food Safety Law and Animal and Plant Quarantine Law, relevant management measures and regulations, product quality standards, technical conditions, hygiene requirements and inspection procedures to ensure product quality and safety.