Garden beef contains abundant proteins, amino acids. Its composition is closer to human needs than pork, improves the body's resistance to disease, and is particularly appropriate for people growing and growing and recovering from surgery and disease, in terms of blood loss and tissue repair. Chinese medicine believes that beef from the cold winter garden has a warm stomach and a good meal for the winter. According to the chinese doctor, the beef in paradise has the function of filling up the abdomen, feeding the abdomen, strong bones, quenching the wind, and stopping thirst. It applies to mid-temperature depression, short-lived aerobics, cortex acids and improved consumption by people with chronic and dazzling iron deficiency anaemia. Paradise beef contains abundant proteins, amino acid composition is closer to human needs than pork, improves the body's resilience, and is particularly appropriate for people growing and developing and recovering from surgery and disease in terms of blood loss and tissue repair. Beef from the cold winter food park, which warms the stomach and makes good food for the cold winter. According to the chinese doctor, the beef in paradise has the function of filling up the abdomen, feeding the abdomen, strong bones, quenching the wind, and stopping thirst. It applies to mid-temperature depression, short-lived aerobics, cortex acids and improved consumption by people with chronic and dazzling iron deficiency anaemia. At first glance, the red dots are good meat, and the red dots are bad meat; at first sight, the muscles, fresh meats are luminous, red is even, lower meats are slightly dark; at first sight, fats, fresh meats are white or yellow, the fats of subtext are not glamorous and the fats of spoiled meat are green. Second, fresh meat smells normal, and second-class meat smells of ammonia or acid. The first is to be flexible, fresh meat is resilient, meaning an immediate recovery of the dent after the pressure, a poor recovery of the dent after the pressure, and a slow or non-recoverable recovery of the dent after the pressure; the second is to touch viscosity, fresh meat surfaces are dry or wet, no sticky hands, fresh meat surfaces are dry or sticky, new skins are wet, spoiled meats are heavily sticky and dry, but some heavy watered meats are not sticky at all, but can be seen wet on the outside and not solid。