How to distinguish synthetic steak from original steak

Recombined steak is easy to be pinched by fingers, and the depression after finger pressing cannot be recovered immediately. Besides, the surface feels slippery and will stick to your hands.

2. The reprocessing process is different.

The total number of bacteria in the original cut steak is not high, so you can eat it "medium rare" without thorough heating. Because the reconstituted steak is pre-salted, or reconstituted from minced meat and small pieces of meat, it is easy to breed bacteria inside, which may lead to a high total number of bacteria in the product, so it should be cooked until it is completely cooked before eating.

3. Different colors.

The original cut steak is bright and shiny, and the fat is white or milky yellow. However, the recombinant steak is dark red and the fat is dull.

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Tips for choosing steak

Newcomers may not know how to choose parts. Of course, the more expensive parts are, the more suitable they are for you. The beef cutting map is very professional, which describes and distinguishes every part of the cow in detail. As a beef eater, you don't need to know all this, you just need to know your favorite taste, and you can calmly choose a few typical nouns.

For example, filet mignon is a piece of beef tenderloin taken from the muscles of the hip and waist, which is the softest part of the cow and is most suitable for frying or charcoal roasting. T-bone is a boneless New Yorker, and the tenderloin is very soft. The rib eye is cut into 1.5 cm thick, which is most suitable for frying.

The most expensive part is not necessarily the most suitable part for you to choose, but also depends on the cooking method. For example, beef tenderloin is firm and elastic, with good thickness and taste. In addition to steak, you can also make hot pot slices, or roast and stir-fry meat, especially after the middle end, some oil flowers are the most. If handled well, the taste will not even be lost to the ribs.

One of the characteristics of the original cut steak is that it can't be tender and fragrant, and the more you chew, the more fragrant it is, and vice versa. You can weigh the steak you want to buy according to your taste.

When a piece of beef is cooked outside and eaten inside by frying, you can taste the original flavor different from other meat cooking, that is, steak. This simplest method can highlight the highest nutritional value of beef. Beef is divided into three grades. Traditionally, the smaller the cow, the higher the grade of beef, and the more popular the cut steak is.

Different parts of beef have different names, such as the most popular filet mignon, which is the softest and is well known for its exquisite taste.

People's Daily News Synthetic steaks can be seen everywhere. The Australian steak you eat may be "spliced meat".

People's Network-Four Ways to Identify Recombined Steaks