As one of the common meats, beef is the third most consumed meat in the world, after pork and poultry. The quality of beef varies, but which types of beef are the most delicious? This article summarizes the ten most delicious types of beef in the world, including Japanese Wagyu, Australian Wagyu, Angus beef, Argentinian beef, New Zealand beef, Canadian beef, Charolais beef, Chianina beef, Aubrac beef and Brazilian beef. Let’s take a look at some of the most delicious types of beef in the world and their facts.
1. Japanese Wagyu (marble texture/fat and thin/melt in your mouth)
Japanese Wagyu beef is considered one of the most delicious beef breeds in the world. It originated from Japan's improvement of the Leitian Simmental bull in 1956 and became one of the most successful breeds. Kobe and Matsusaka are the two major producing areas of Wagyu beef in Japan. The Wagyu beef they produce is delicate in texture, with clear marble lines and evenly distributed fat and lean meat. No matter how you cook it, you'll get a delicious taste. The strict Japanese divide Wagyu beef into 15 grades. They evaluate the grade based on the degree of fat hybridization, meat color, meat firmness and fat color. It is divided into three standards: A, B and C and five grades 1-5. . Among them, A5 grade Wagyu beef is the highest quality and usually sells for about 30,000 yen per kilogram.
2. Australian Wagyu (butter is sweet/tender and juicy)
Australian Wagyu, a breed of cattle that combines Australia and Japan, is more cost-effective than purebred Wagyu. Australia's fresh environment and grassland make the beef tender and pollution-free. At the same time, Australia has very strict quality grading of beef, which is usually divided into 9 levels, from M1 to M9. High-grade beef has richer fat content, with M9 being the highest grade. However, the taste of Australian beef is relatively weak, and even the M9 grade is only comparable to Japan's A3 grade. The top black beef and Wagyu beef supplied in the Hong Kong market largely come from Australian Wagyu. The texture of Australian Wagyu beef is similar to that of Japanese Wagyu beef. They both have a delicious and delicate taste. Different grades of Australian Wagyu beef will have different cooking methods.
3. New Zealand beef (high elasticity and toughness/low fat and low calories)
New Zealand is known as one of the countries in the world with vast savannahs, where animals can grow freely in a pure environment. New Zealand beef in particular is prized because it is naturally free-range and grass-fed. Because of this, New Zealand is one of the top ten beef exporters in the world. The Hastings region in New Zealand's North Island is considered the top beef producing area in New Zealand. Cattle are raised here using natural grazing methods, so the meat quality is more elastic and tough than those raised in cowsheds. Whether it has been stewed or cooked for a long time, New Zealand beef does not become hard and remains tender and juicy. Therefore, many chefs prefer to use New Zealand beef to innovate their dishes. 
New Zealand's beef products are divided into three grades, namely PS, Young Bull and Cow. PS grade beef is fat and tender, has an excellent reputation, and naturally has the highest price; Young Bull grade beef is tender and smooth, with rich chewiness, and can maintain a certain price level; while Cow grade beef is lean and delicious, and the price is the highest Close to the people.
4. Canadian beef (rich flavor/full taste)
Canada's premium beef comes from Alberta, a region with some of the best grasslands and water sources in the world. This is also a key element in producing top quality beef. This beef has been recognized internationally as a top breed and is not only popular locally but also exported to many countries. Canada has abundant grain production, and beef is grown on a diet of barley, wheat and corn, giving it a delicious taste. Dishes made with Canadian beef, such as beef tenderloin and short ribs, taste amazing. Canadian beef is similar to American beef and is divided into 13 grades. Most beef is in the A, AA, AAA and Prime grades, which means that the beef is rich in oil, tender in texture, bright red in color and with white grease. In restaurants, this high-quality steak is often considered a top choice.
5. Angus beef (tender meat with good flavor/better taste after refrigeration)
Angus cattle are a very popular prime beef breed from the northern regions of Scotland and are highly prized in the UK. Nowadays, the United States, Australia and New Zealand can also taste authentic Angus beef, both in terms of quality and taste. In order to achieve the best taste experience, Angus beef needs to be refrigerated below 10 degrees for 10-14 days. This is because refrigeration causes the protein fibers in beef to naturally break down, making it more tender and flavorful. Angus beef that has not been refrigerated will be tougher, while over-refrigerated Angus beef may become stale. Therefore, Angus beef can be regarded as one of the three major beef cattle breeds in the world. Whether it is breeding, breeding, slaughtering or storage, it is very particular. Angus beef is not only extremely tender, but also has outstanding flavor. It is the only beef brand in the world named after the breed.
6. Charolais beef (tender, fatty/delicious and juicy)
Charolais beef is the top type of beef in France. Its meat is bright red, delicate in taste and full of deliciousness. It can be called the treasure of beef. Compared with ordinary beef, Charolais beef is obviously of a higher grade. Its meat is bright red in color, its texture is fine, elastic, and its marble pattern is just right. The fat is white or slightly yellowish, and the fat coverage rate on the carcass surface reaches 100%. %, which is a standard that ordinary beef cannot reach. French cuisine is world-renowned, and so is French beef. The fertile pastures in the temperate maritime climate of lowland pastures and Alpine meadows provide a unique and superior breeding environment for tens of thousands of Charolais cattle. Charolais beef is rich in protein, with its content as high as 8-9.5%, and its human digestibility is as high as over 90%. It provides a large amount of heat energy to the body, more than twice that of pork, and has long been loved by consumers.
7. Chianina beef (fresh but not greasy/suitable for eating raw)
Chiannina beef is an ancient beef cattle breed originating from the Chiannina Valley in Italy. It was rated as one of the largest beef cattle breeds in the world in 1932 and classified as a superior breed. This beef has excellent meat texture with pronounced marbling. When cooked, it imparts a wonderful texture. The proportion of first-grade meat reaches 52.2%, while fat only accounts for 4.1% of the whole body. Therefore, Chiannina beef is very popular in Europe and the United States, where people eat more.
Chianina beef commonly seen on the table is mostly from cows, while bulls are usually used for breeding. Because the cow's skin is white and noble in color, Chiannina beef is even more high-quality. This kind of beef is often cut into thin slices and can be eaten raw. The meat is tender and not greasy. One of the most popular classic dishes is the Italian chargrilled Chiannina beef, which has a rich texture and the aroma of charcoal grilling. The sauce paired with this dish is a perfect match and will make your mouth water.
8. Oblak beef (tender, juicy and elastic)
Aubrac is a premium beef breed that originated in France. These cattle live in the grasslands of southern France at altitudes over 1,000 meters above sea level. They live in a very ideal natural environment, which helps to produce beef that is tender, juicy and natural. Aubrak cattle are medium-sized and are good at walking in mountainous areas in search of food. Their muscles are strong and they are not picky eaters and can accept feed from different seasons. However, they prefer the rich, succulent forage of spring and summer. The meat of Oblak cattle has a unique plant aroma that cannot be cultivated in other regions.
French Aubrac beef is famous for its melt-in-your-mouth, tender, elastic and juicy meat. Due to this special characteristic, there are higher requirements for cooking technology. The classic Oblak steak is often served with potatoes, vegetables and herb sauce to enhance the texture of the meat.
9. Argentinian beef (less fat/full of umami/tender meat)
The country of Argentina is famous for its vast natural savannas, where it is said that there are more cattle and sheep than people. Taking advantage of this natural environment, Argentina has cultivated high-quality beef and is praised as the "meat bank of the world". In Argentina, the growth of beef is completely ecological. The cattle are raised on original pastures and grow naturally without being exposed to artificial additives. Since cows take a long time to grow, even raw beef has no fishy smell. and, Argentinian beef has a rich flavor, healthy meat and rich nutrition. It is high in protein but low in cholesterol and is known as a healthy food. Argentinian beef also incorporates European cattle-raising technology and adopts dual breeding methods of natural stocking and fixed-point grain feeding. This farming method makes Argentinian beef tender and juicy, with a sweet and plump taste.
10. Brazilian beef (low fat/tight meat)
Not only does Brazilian beef lead the world in production, it is also known for its excellent breed. This type of beef is known as one of the most delicious varieties in the world. Brazil’s good pasture quality and low land prices mean that most Brazilian beef comes from hormone-free, natural pastures. Only in the dry season, corn or soybean meal is added in small amounts as supplementary feed. Therefore, Brazilian beef is considered a naturally green meat. Most Brazilian cattle belong to the Zebu breed, of which the Nellore cattle are the most outstanding. The beef it provides conforms to the recently popular concept of low-calorie diet. In addition, the quality of Crillo cattle is outstanding. It is grilled directly without adding any condiments, and its taste is particularly delicious and rich in aroma.
The 10 most delicious types of beef in the world are comprehensively compiled based on the quality, taste, popularity, etc. of different types of beef from around the world, and are comprehensively ranked and recommended based on relevant online list data. The rankings are for reference only. If you have any questions, Feel free to leave comments and corrections at the end of the article.
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