Steak, a western delicacy, rose faster after entering China. There are steakhouses in almost every place, but the level of steakhouses is different. In a higher-end steakhouse, a steak goes to 1 yuan, and the top steaks are also thousands of pieces. Ordinary steaks that are cost-effective and cheap can be bought for only ten or twenty yuan, not to mention these cost-effective steaks for shopping. I'm afraid a steak is less than ten yuan.

why is there such a big difference between steak and beef? It can be said clearly in one sentence, that is, "cheap goods are not good." It is impossible to eat super-cheap and high-grade steak. Because of the high cost of steak, even without a series of expenses such as labor cost, cooking cost, condiment cost and hot pot side dish cost, a first-class steak needs at least tens of dollars.

so where did these low-priced steaks come from? They have an inside story. Low-priced steak is often cost-effective, largely because its cost is very cheap. The cost here lies in the quality of beef. Most low-priced steaks are not a whole piece of mutton, but the so-called patchwork of beef and mutton, patched together with leftover bits and pieces of beef, and spliced with special super glue.

the characteristic of this low-priced steak is that after cutting the beef and mutton, you will find that the beef and mutton inside is not a trace, but will be ground into pancakes or obviously spliced. But sometimes it is difficult for us to recognize that it is simply splicing beef and mutton, because the juice in beef and mutton will block our own vision. Is there any way to better identify whether the steak is a whole piece of beef and mutton or a piece of steak?

the answer is some, just take chopsticks or inserts. Scrape hard on the pork chops with chopsticks or inserts. If you can scrape off the beef and mutton or scrape off the meat foam easily, it means that the beef and mutton in this respect is the steak after production and processing. On the one hand, the splicing of beef and mutton is not as strong as a whole piece of beef. On the other hand, bad merchants make beef and mutton more soft and juicy, and some fruit acids such as papaya essence and pineapple will be added to make beef and mutton soft.

the authentic steak is not softened by adding fruit acid, but by "slow cooking" to make the beef and mutton pass through the "stiff period" and the beef and mutton are slowly softened. Cooked ingredients are dry cooked and wet slow cooked. Slow cooked beef should not be soft and even have holes. When chopsticks are clamped, it will be scattered. It should be flexible and firm. Only when the knife is actually operated can beef and mutton be cut. The ex-factory price of low-priced steaks and authentic steaks can basically be about 1 times different. Some friends may eat low-priced steak to support their faces, but you should know that low-priced steak is not the same as authentic steak after all. When eating low-priced steak, you must eat it well. Mainly because, the low-priced steaks don't know where the beef and mutton come from. If the beef and mutton itself are too dirty and stale, and the maturity is fully cooked, the germs of beef can be killed and it is safe to eat.

Therefore, I suggest that you should not be greedy and cheap, and eat these low-priced steaks, which cost more than ten or twenty yuan. How good steaks can you expect? Most of these steaks are spliced steaks, so the safety is not guaranteed.