What do the beef blue label, red label and black label mean?

The red label means excellent, the meat quality is excellent, and the letter PR is marked on the packaging bag.

The blue label means selection, excellent meat quality, and the letter CH is marked on the packaging bag.

Black label indicates optional, good meat quality, and the letter SE is marked on the packaging bag.

The red label has the highest level, followed by the blue label, and finally the black label. Note that the grade of beef is only different in meat quality, which does not mean that beef is unqualified. These three products are all qualified after inspection.

Improving the quality of beef;

Marbling is an integral part of beef quality grading system, which refers to the visible form of fat between muscles. According to the length of visible fat between muscle fiber bundles, the grade is determined.

The overall scoring method for Japanese and cattle is the highest and strictest scoring method in the world. This grading method consists of two parts, step maintenance grade and meat quality grade. The ladder grade is lean meat rate, which is divided into ABC three grades, with A being the highest; Meat quality grade is a comprehensive index of texture, color, hardness and fat, which is divided into 5~ 1, with 5 being the highest.

Fresh meat muscles are even red and shiny, and fat is clean white or milky yellow. The muscle color of the second piece of fresh meat becomes slightly darker, and the cut surface is still shiny, but the fat is dull. The muscle color of spoiled meat is dark red and dull, and the fat is dark until green.