Moldy steak
False west cold
Generally speaking, Xi Leng's version should not be like this. There is a kind of "small west cold" on the market, which is actually a hip and waist meat set, and the price is lower than that of the west cold.
Xi's cold normal figure should be like this ~
As for the meat color of beef, some beef will appear metallic color after reflection because it contains minerals such as zinc and iron, which are common in beef tendon and beef leg.
But if you smell an obvious smell, it is undoubtedly broken!
I wanted to cook a big meal happily at home, but I bought such a steak, which was like riding a roller coaster. Some friends around me who like to eat steak have stepped on the pit of the original steak more or less. After "splicing steak" and "conditioning steak", isn't the original steak unreliable?
The original steak is cut directly from the beef without adding or splicing, which means that the quality of the steak has a great relationship with the raw materials. Not every steak advertised as original cut is a good steak. If you want to buy a good steak, you still need to find a good merchant. A good merchant cannot do without a high-quality supply chain.
The first consideration when buying steak is not the sales volume, but the supply chain of the merchant. Simply put, it is to see where the goods of the merchants come from. Just as Xiamen Jiuxin cooperates with Coles, Ocean Beef, Affco and many other high-quality suppliers, Australia and New Zealand supply directly, and the quality is relatively guaranteed.
Weak reminder, merchants with their own supply chain have high cost performance!
Combined machine
With a good supply chain, we need a good production process.
If only you had your own shop. It is said that merchants with shops will actually pay more attention to product quality if they can outrun monks and temples. Jiuxin store is in Zhongpu!
After finding the right business, you should learn to "look at the goods".
The steak is deep because there are many goods.
In the face of steaks produced all over the world, steaks of different varieties, grades and feeding methods, many people are at a loss. Everyone says their steak is delicious. Is it really that good?
There is a hidden buying trick, that is, the more information marked on a good steak, such as the type of cattle and the way of feeding, the merchant will not miss any advantage.
So what kind of steak is good?
From the point of origin, Australia and New Zealand are generally better. The pasture environment in these two places is notoriously good, and the level of mechanization and specialization of animal husbandry is also very high. It's nice to think about cows roaming in a pasture with rich grass and pure water.
Brazil, Uruguay and other places also have large pastures, but the conditions may still be slightly inferior.
In the way of feeding, the taste of beef steak fed with grain is better than that fed with grass, because the beef steak fed with grain is richer in snowflakes, more tender in taste and more fragrant in milk, which is more suitable for novice cooking than grass feeding.
As for the variety of cattle, if the economic strength permits, you can try to eat Hermes-and the meat in cattle. If you want to be cost-effective, you can choose Angus cattle. Angus cattle that have been fed for enough days will not lose quality to Holstein cattle.
To sum up, it seems that Angus cattle imported from Australia or New Zealand are quite good ~
But there is a small detail that many consumers have not noticed, that is, the thickness of the steak. If the steak is cut too thin, it will easily be overcooked. Some merchants cut steaks more like beef slices for publicity. When customers take it home and fry it, it becomes old and tastes hard.
Thin steak
About a centimeter of steak is basically frozen! Eat the thawed steak as soon as possible, because the thawed and frozen steak will taste worse!
Understand this, the pit index will be reduced! Don't worry about the poor quality of the original cut steak you bought!