In recent years, the price of imported beef, beef consumption demand of a steady growth trend. The current domestic beef prices continued to rise, shortage of beef supply is the direct cause; the slow development of the beef industry beef imports, to fan a small number of cows and calves are the root cause. Restrict cattle naturally long production cycle, high risk by, our beef supply in the short term is difficult to increase rapidly in recent years, rising beef prices will maintain the momentum. Stabilize beef prices must focus on long-term development of the beef industry. Give full play to beef purchasing and storage system and the role of price regulation fund. On the one hand, the government should further increase financial investment, increase the beef stock and put in efforts to accelerate the construction of beef and live animals repository, reserve base, avoiding the problem of inadequate storage of beef. At the same time we should actively explore a variety of corporate store and reserve models, prices ease due to lack of supply caused by the sharp rise, better play reserves to stabilize market prices and guide market expectations functions; on the other hand, high prices for beef, beef large-scale breeding fledgling situation, should make full use of price adjustment fund, implement preferential policies for imports of beef and beef products industry in the capital, taxes, etc., for breeding and calves were focused on supporting farming areas, boosting the beef industry. Beef identification method to look, to see whether the red dot skin, no red dot is good meat, red spots were bad meat; see muscle, fresh meat, shiny, red uniform, inferior meat, flesh-colored darker; look fat fresh meat, fat, white or yellow, lack luster defective meat fat, spoiled meat, fat green. Two smell, the smell of fresh meat with normal, inferior meat has an ammonia odor or sour. Three touch, it is necessary to touch elastic, fresh meat, flexible, finger pressure depression immediately after recovery, defective meat, poor flexibility, finger pressure depression after recovery is very slow and even can not be restored, metamorphic flesh inelastic; two to touch viscosity, fresh meat surface micro dry or slightly moist, sticky beef imports and distribution, once fresh meat dry or sticky appearance, the new section moist sticky, sticky serious deterioration of meat, looks very dry, but some serious meat filling is completely non-stick hand, but can be seen like appearance was wet, not strong. Imports of beef products, imported beef, AirPlus AirPlus MassMutual MassMutual provided by Qingdao International Trade Co. "Transgenic soybean test strip, D'molecular detector, Australia imported beef and mutton, imported from Europe Portugal" preferred AirPlus MassMutual International Trade Co., Ltd. Qingdao (2), the company is located at: Qingdao Free Trade Zone, Beijing Road, Room 804, Building 54 mil Over the years, AirPlus MassMutual to provide customers the best quality service, contact: Ren Xiuping. Welcome to the new and old customers call, letter, visit the guide, business negotiations. AirPlus MassMutual expect to be your long term partner!