牛肉牛分黄牛、水牛、牦牛和乳牛四种,其中以黄牛肉为最佳。黄牛肉的颜色一般呈棕红色或暗红色,脂肪为黄色,肌肉纤维较粗,肌肉间无脂肪夹杂。犍牛肉肌肉结实柔细油润,呈红色,皮下有少量黄色脂肪,肌肉间也夹杂少量脂肪,质量最好。犊牛肉呈淡玫瑰色,肉细柔松弛,肌肉间含脂 Beef cattle divided into cattle, buffaloes, yaks and cows four, of which the best yellow beef. The color of yellow beef is generally reddish brown or dark red, yellow fat, thicker muscle fibers, muscle no fat inclusion.犍 Beef muscle is firm and oily, red, with a small amount of yellow fat under the skin. Muscle is also mixed with a small amount of fat and has the best quality. Calf light pale rose, tender and delicate meat, muscle between the fat