The difference between pork and beef.

It seemed that an experienced hostess could not care about the difference between pork and beef at all, but, nevertheless, more and more often buyers are faced with the fact that in markets and even in public catering places, these two types of meat are substituted. Many will not pay attention to this, especially if the meat is fresh or perfectly cooked, but there are people for whom this is a matter of principle. For example, Muslims and Orthodox Jews do not accept pork in their diet, but there are many beef dishes on their menu. The inhabitants of India, on the contrary, consider the cow a sacred animal, so treating an Indian with beef is a terrible insult. Don't forget about those who are allergic to cow's milk protein. People suffering from this type of allergy are also not recommended to eat veal and beef. In these cases, it is especially important not to be mistaken with the choice of meat. Therefore, we offer some ways to tell the difference between pork and beef.

How to distinguish between raw pork and beef

Beef includes the meat of bulls, cows, oxen, young bulls and heifers. The word itself has the Old Russian root "beef" - that is, cattle. The color of this meat ranges from bright red to burgundy. This shade of meat is due to the high iron content in it. There is no fat in beef, and the piece itself is fibrous, tough, with many veins. The smell of young beef and veal is milky, if bull meat gets on your table, then it has a specific, even unpleasant smell.


Pork is often pink in color, the younger the meat, the lighter the shade. Pork has a large amount of lard, most often it is white or light in color. The meat itself is smooth, the fibers are smaller when compared to beef. The smell of raw fresh pork is almost imperceptible, but at the time of cooking, such meat smells very specific.


How to distinguish between cooked pork and beef

The color of muscle tissue changes during cooking. When cooked, pork will turn white, and beef will turn gray.

Pork and beef are cooked differently. Pork is rarely boiled, due to the fact that the meat is very fatty, in addition, when cooking, the fat acquires a gray tint, becomes tough and smells unpleasant. Therefore, pork is most often fried. On the contrary, beef is more often boiled or stewed, since the meat is quite tough and it takes a lot of time to cook it.

If breaded meat was served in a cafe or restaurant, and at first glance it is difficult to understand what type of meat is in front of you, it is enough to make an incision. The beef will split into fibers, and the pork will look whole and will not fall apart into fibers.


  1. Raw beef has a reddish tint and a milk smell, while pork is more often pink in color and has practically no smell.
  2. Beef is tough, with many veins, and pork is soft tender meat.
  3. Pork is fat, but beef is not.
  4. When cooked, pork turns white and beef turns gray.
  5. Beef is fibrous meat and pork is smooth.
  6. When a cut is cut into a finished piece, the beef can be cut into fibers and the pork will be cut into one piece.