Beef牛肉

What it is · cuts & grades

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牛肉是什么 · 部位与等级差在哪

Beef is cattle muscle, nutritionally a red meat, and its red color comes from myoglobin. More myoglobin means redder meat and more heme iron — the single most useful thing to remember about beef.

Within one animal, cuts differ a lot. Lean cuts (tenderloin / round / shank) are high-protein and low-fat; fatty cuts (ribeye / brisket / marbled) can carry several times the fat and calories. When buying, 'lean vs fatty' matters far more for the fat on your plate than country of origin.

Grade labels (e.g. USDA Prime / Choice / Select) sort mostly by marbling (intramuscular fat). More marbling is more tender and flavorful, but also more fat — a higher grade is not 'more nutritious', just a different mouthfeel.

One common mix-up: grass-fed and grain-fed beef have different fat structures, covered in the fat-quality scene.

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