To prepare delicious and quality beef dishes, it is essential to use young cattle instead of old cows. But why is that? Let’s find out!
1 What is Young Cattle? Why Choose Young Cattle Beef
Many people often mistake young cattle and calves as the same, but young cattle refers to those that are around five and a half months old, not yet mature or sexually mature, whereas calves are newly born.
Young cattle are chosen for their moderately tender, flavorful, and sweet-smelling meat. It can be said that it is the immaturity of the cattle that produces this prime cut of beef, which older cows cannot match.
2 How to Quickly and Accurately Distinguish Between Old and Young Cattle Beef
To differentiate between the two types of meat quickly and accurately, look for the following characteristics:
– Meat Surface: Young cattle have smaller, softer, and finer muscle fibers with a bright red color, while older cows have larger muscle fibers and a darker red hue.
– Skin: Young cattle meat has soft and thin skin, whereas older cow meat has thick skin with large pores and an unpleasant odor.
– Fat Layer: The fat layer of young cattle meat is white, while that of older cows is grayish-green.
It’s that simple! Just pay attention to these few points, and you’re good to go! Hopefully, with this article, you can now choose the freshest and most delicious beef cuts for yourself.
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