1)

Persistence of 25 kilograms: In Haokelai, a 500 kilogram cow selects 25 kilograms of beef for steak making.

7 Major Processes

In Sir Han, a good steak must adhere to 8 processes and strictly adhere to each link to ensure that the food is selected and delivered to the mouths of the restaurant customers. Always.

Step 1: "Searching for Sources": Bring the 109-page "Procurement Standards Book" and look around the world to find global food resources.

Step 2: "Selection of ingredients": From a 500-kilogram cow, about 25 kilograms are selected to make steak.

Step 3 "Acid removal": In the cold storage at 0-4℃, the acid will be removed after 48-72 hours to make the meat more delicious.

Step 4 "Cutting": Precisely cut into "18±2mm", which is the "golden thickness line" of a good steak.

Step 5: "Send for inspection": Track about 7 laboratory data indicators to ensure the quality of every good steak.

Step 6 "Research and Development": "It's not as good as a hundred before it's served on the table." Every piece of good steak goes through more than 100 R&D tests before it can be released.

Step 7 "Frying": On the 0.5CM iron plate, every good steak has its own heat, time and technique.