In fact, it is for the benefit. According to national standards, the moisture content of beef is 77%, but the quality of some beef is different. Some beef has a water content of 67%, which is lower than the national standard. What do we do? If we are in the countryside, it is more realistic that the villagers buy meat to eat, that's all. If it is a "dirty" slaughterhouse, it will definitely continue to inject water, which can only be higher than 77%, absolutely impossible to be lower than 77%, and generally it will exceed 80%. Adding more scales is nothing but increasing the weight of beef and selling more money. From a health point of view, injected water is harmful to health.

It is normal for beef to shrink in the process of marinating, because its meat fiber is special. A kilo of raw beef produces six pieces of cooked beef, but this kind of shrunk beef is the most authentic and pure cooked beef, and its taste is naturally meaningless. Its retail price will not be lower than that of 60 yuan, and it is a catty of raw beef with no quality.

Why can a merchant 38 yuan sell a catty?

Why cooked beef in the vegetable market can be sold cheaper than raw meat is obviously contrary to common sense. This has to start from the source. Braised pork shops are open for business, so when they marinate beef, they will definitely add some additives to the beef. As long as special additives are added to beef, the weight of cooked beef can be greatly increased and the profit can be achieved. Sometimes a catty can make a catty and a half, which is no exaggeration.

Although the weight of pickled beef has increased, the taste has also decreased. It's all soft beef, soft and tender, and it doesn't taste good. There is no sense of tightness, but there are always greedy customers. So low prices can also attract some repeat customers. In fact, this is the case with cooked beef mass-produced by some manufacturers. It is sealed by vacuum packaging, and the price is lower than the market price. Remember that you get what you pay for, and it's guaranteed.

As long as the additives are regular and the dosage is within the safe range, there is nothing to blame. I am afraid that individual businesses will increase the dose privately. For petty gain, it will harm consumers. Under normal circumstances, a catty of beef will produce about six ounces of meat.

In many irregular farmers' markets, there are often stalls for braised pork, and fresh brine and hot brine are also loudly sold for free tasting. In the eyes of laymen, incense is really fragrant, but in the eyes of insiders, it is the taste of additives. After the ordinary people tasted it, they thought it was ok. They asked the price and paid for it. The boss also made a smiling face.

There are also many "black-hearted" shops, which sell beef such as pork and horse meat from old mothers, and also add tender meat powder, additives and edible essence, which most people can't eat at all. There are also cattle bones on the market, all of which are fake pig bones.