What is the difference between beef and pork when cooked?

The difference seems so obvious, but it turns out many people still don't know.

Distinguish raw meat between pork - beef

If it's a piece of raw meat, it's easy. Unless the seller deliberately falsified, you just need to look at it and know that two pieces of beef and pork are very different.

The first difference is about color. Beef is red meat, so it is obvious that the piece of meat must be red - more precisely red au, accompanied by a characteristic yellow fat. Meanwhile, although it is not considered white meat like chicken, pork is always lighter pink, with white fat.

Cow and pork meat is very different in color.

When cut, beef has a smaller grain than pig, and if cut off, you can see that the slices of beef look even smoother. When holding a piece of pulled meat, beef also feels more tough.

Beef is also more smelly than pork.

Beef is also more smelly than pork. This is a very characteristic smell, but you only need to touch two beef steaks and "authentic 100%" pigs will definitely distinguish it right away.

If you look at raw meat, you know, but when you cook, who knows where it is?

It is true that all color elements of meat will no longer be valid when cooked - especially with dishes like steak. However, we still have a way to distinguish it by cutting it out .

Fresh beef is red in color and brown when ripe. If it is a steak, when you cut it, you will still see the red flesh of the blood.

Cut beef can be red if it is a re-cow, while pork is white.

Beef when ripe is brown.

Ripe pork is pale white when cut.

What about pork? When cut, it will be pale white, very easily distinguishable. Exceptionally bacon, ham and beef beef are the exception. With such processing methods, pork will be pink, while beef is redder.

In terms of smell, this element is a little difficult to identify, because depending on how to marinate, the characteristic scent of meat can disappear.

However, if you are a regular cook and have a subtle sense of smell, you will probably feel the difference. By the way, beef and pork, when cooked, leave different scents.

Beef is more nutritious, more succulent, the flavor is stronger and more characteristic than pork.

The taste and texture of the meat when cutting is also quite easy to distinguish. If you are a regular steak, you will definitely know the meat you are eating is cow or pig. Beef is more nutritious, more succulent, the flavor is stronger and more characteristic than pork.

As for the texture, the beef fiber is smaller but solid, looks very smooth, while the pork is somewhat friable and easy to crumble (depending on the parts, but most are like that).

Is there any white beef?

Unexpectedly, the answer is yes. In terms of color, we have two types of beef: red and white, depending on where the meat is from which part of the cow .

The types of beef we see in the market are red, corn, buttocks, shoulders, back, etc., which are sweet and turn brown when ripe. Another type of meat is less red than the breast and abdomen, when it is cooked, it will be white like pork, but not as good as red meat.

However, meat in these areas is often sliced ​​and blanched, but rarely cut into steaks to make steaks.