Especially with a pressure cooker, you just crush the beef into slag, and it is still old and firewood. Do you believe it? Others say that you should never put salt in beef stew. Sorry, I always put salt in my white beef. As long as the beef is selected, it will definitely taste delicious and rotten.
So if there is something wrong with the beef you sell, you just pour aqua regia into it. It is still hard and firewood, and it can't be soft at all. This is why many friends report that domestic beef is easy to stew, while many imported beef with more than 20 pieces a catty are not only difficult to stew, but also old and firewood.
This thing really depends on the price. You get what you pay for.
Last year, I was in charge of some logistics procurement of the unit. From 17 to 18, the price of domestic fresh beef in the market was generally 25~30 yuan a catty. But do you know how much a catty of Australian beef is imported in large quantities? It's 50%~60% cheaper, and the price is generally between 10 and 15.
Many people say that Australian beef is very good. Brother, Australian beef is also graded, and the quality of m 1~m9 is from low to high. In the past two years, there has been an m 12, which was made by China people to fool China people. Don't take it seriously. It is estimated that after two years of development, maybe m99 will come out.
In fact, there are more low-quality beef in Australia, and the price is very, very cheap. Cheap and no good goods, this kind of beef can't be swallowed at all, and it's as old as a monkey's skin. So sometimes when you eat beef that hurts your cheeks when you chew it in a noodle shop or food stall on the street, it is definitely this kind of frozen beef imported from Australia.
If you buy this kind of beef home, even Michelin's three-star chef and state banquet chef can't make it soft for you. So its color is dim, because all the iron hemoglobin is lost.
Freezing caused the cells of beef to rupture, and all the refreezed cell fluids had been lost. Therefore, its taste is hard, dry wood, nutrient loss and no beef flavor. It is because of the large quantity and low price that the catering industry uses this kind of beef, and uses a lot of additives and seasonings to "feed" what he calls beef flavor. Finally, the cheap imported beef you bought is actually just the eliminated cow meat in Australia. The overall quality of Australian cattle is not too high. Their pasture is inland, dry and rainy, and the summer temperature is as high as 50~60 degrees. In this environmental condition, the fiber of beef itself is particularly thick.
In addition, Australia mainly exports milk and fur, so most cows are born for this. When these cows are eliminated, they are all slaughtered and frozen and transported to China, which is the low-priced imported beef we eat.