1, beef with kitchen paper wash, dry or sun dry. Cut into large pieces, fat and lean, put in long strips, put plastic wrap under the meat.

2. Roll it up vigorously to let the air out. You can use a pin to poke a few holes in the plastic wrap. Tighten the ends.

3. Roll up the beef and wrap tightly.

4, put in the refrigerator for two days, want to eat when you take out the slices can be, do it yourself safe, clean and hygienic.

How to slice fat beef:

Method 1: Before cutting meat, you must slow down the meat, that is, chemical meat, followed by the slicer blade to grind, grinding out the rolled edge. Selection of meat also has requirements, choose the good acid drainage, blood stains to clean. And then I think it is fat beef parts, such as you cut the outer spine, the upper brain, eye meat, of course, is the eye meat cut out the most beautiful, beef fat and lean grain is also very important, pure lean meat cut out is not necessarily good-looking.

Method two: fixed frozen and then machine cut, thin, uniform, shape can also maintain consistency. So much of the plating seen on the market is a roll of a roll, that is because after freezing and then cut and curled up. Try it and you'll see.

Method 3: Let it have a shape when you freeze it, then cut it with the machine, don't let it melt and make a shape, so it looks beautiful.

Expanded:

How to choose to do the beef:

1, smell the smell of fat cattle: the normal smell of fat cattle should not have other odors, this should be the first thing to note when selecting.

2, press a press to see the elasticity of the fat cattle: in the purchase of the press a press fat cattle, how can immediately return to its original state, that is, the quality of the better.

3, touch a touch to see the fat cattle sticky hands: if the fat cattle surface has sticky hands phenomenon, that is not fresh.

4, look at the fat cattle is the degree of solidity: watered-down beef and deterioration of beef will become loose meat, the better quality of beef will be tighter.

5, look at the surface of the fat cattle whether there are red spots: red spots of fat cattle is best not to choose, generally spoiled beef.

6, look at the fat cattle gloss: fresh fat cattle gloss is excellent, especially the fat part. And the red part of the meat is very uniform.