You can use an acid drainer, if not, you can drain the acid manually.

Cut fresh beef into 2500g chunks, wrap it in breathable paper and store it in the refrigerator (3℃-5℃) for about a week.

During storage, the paper will be soaked slowly. It doesn't matter. Just take out the beef and change the paper again.

This is acid discharge. When the beef is cooked, you will find that the surface of the beef is dry. You can remove the dry surface before cooking.