Beef fat and thin are mixed together and frozen into hard cubes, which are generally processed by food factories.

There is a special planer for processing fat beef rolls, which has the same tool principle as an ice planer or a carpenter's planer. When a thin layer is cut, it naturally curls.

Fat beef can be cooked with all kinds of meat except beef brisket, because beef brisket has many tendons, so it can't be used to make fat beef slices. To be more specific, fat beef is usually made with beef back meat and butter.

1, 2, 3 and 4 differences refer to the different qualities of fat cattle. 1 is the best quality beef. Generally, natural beef pieces are directly made into beef strips that can be put on a slicer. No.2 is a beef strip made of a few small pieces of fat beef and butter, and No.3 is even worse. It is a beef strip made of smaller beef and butter, and No.4 is even worse. Basically, it is made of minced beef and butter.

Because it is synthetic, after many fat cows are sliced, you can see the obvious and regular division of a lean meat and a fat meat, which is caused by the neat stacking of butter and lean meat. Fat cows simply can't grow such a clear line between fat and thin. The more fat and thin boundaries prove that the meat is more broken. The real natural block is not obvious, but it grows naturally when you look closely, and the boundaries are vague.

If possible, you can rinse it in the pot. The fat beef synthesized from minced meat will be broken when you rinse it, while the whole piece of fat beef will be relatively complete when you rinse it. That is to say, the more broken meat is, the easier it is to rinse, and of course it is not good to eat after being rinsed.