Why can imported beef fry steaks? And what about beef in China?

Mainly because of the different breeds, most of the cattle in China are mainly yellow beef or buffalo meat, the meat quality of this kind of beef is relatively rough, the meat contains many tendons, and the lactic acid content is also very high.

Because most of China is based on yellow beef or buffalo meat, the meat quality of this kind of beef is relatively rough, the meat contains many tendons, and the lactic acid content is also very high. The entire slaughterhouse in foreign countries is basically replaced by machines, and the internationally accepted beef cutting rules and standards are adopted, and each part is carefully cut, so that consumers can buy beef suitable for steak. At the same time, foreign beef will also be deacidified and aged!

Who told you that Chinese beef is not okay, you are such nonsense.

You can do it, it's no problem at all, just use beef tenderloin, the beef is relatively tender, and those who say no, have never done it, which Western restaurant is still using foreign beef now?

Most of them can't be made, domestic beef has a lot of tendons and high lactic acid content, and if it is used directly to make steak, the taste will be very poor. There are generally two types of steaks made with domestic beef:

One is a fake steak made by a black-hearted merchant using a "chemical process".

There is also a high-end steak restaurant that uses domestic yellow beef to make filet steaks, but that kind of process has to go through many processes, but the taste is not good to be honest, generally 200 pieces and 100 grams.

Because Chinese beef is very unpalatable if it is fried steak, foreign beef will taste better, Chinese beef lactic acid content is relatively high, muscle grinding orange hair Kai guerrilla.

Because the beef skin and meat produced in different countries are also different, the steak that Westerners eat in Sohuai is generally derived from a specific breed of cattle.

These cattle are grass-fed, burned, or grain-fed, and the meat is very tender and delicious, and the juice is also very rich, even if it is eaten raw, it can have a unique flavor.

The main reason for this situation may be that there is a big difference between foreign cattle and Chinese cattle in terms of breed quality, so it will lead to a gap in production methods, and the sense of mouth and chain will also bring a big difference.

It is because the varieties of beef are completely different, coupled with the relatively high cost of domestic beef breeding, and the lactic acid content is particularly high after Wu is late, and the taste is very poor when fried beef oranges are quietly rowed with frying hood slag.

Because the breeds of cattle are different, there is a big difference in meat quality between different breeds, so the cooking methods are different.

Of course, it can be made into steak, which is no problem, but the imported steak is of better quality.

Why do you use imported beef to make steaks? What's the difference between Chinese beef? Which one is better to eat Western steak, imported or domestic?

First, as a consumer who likes to eat chewy grass-fed beef, you should prefer domestic beef, because most of the domestic beef is grain-raised, and as long as the acid is ripened, domestic beef is much better than imported grass-fed beef.

Second, as a consumer with economic strength, who likes original steak and pays attention to the aroma of beef, it should be better to like imported grain-fed beef, such as grain-fed beef from the United States and Canada.

Third, consumers who prefer Japanese-style barbecue, that is, consumers with higher spending power, should prefer some snowflake-grade beef, such as Wagyu beef and domestic black beef. Japanese Kobe beef is the top snowflake beef, and domestic black cattle also have good beef comparable to it. Basically, there is not much difference.

It doesn't matter if it's imported or domestic.

Fourth, the most important thing cannot be said in general terms, whether it is good to import or make it domestic. Because the beef of Brazil, Argentina and South American countries is not much better than domestic beef. But it's a bit lower than domestic beef.

The specific reason lies in the cost of farming. Domestic beef is divided into grassland beef, grain-fed beef, and black cattle about three grades, low, medium and high.

The tendon content of beef produced in China is far greater than that of imported beef, and the meat is also rough! Generally, the steak made in the hotel is beef tenderloin, or sirloin (outer loin), now use an oblique knife to cut the beef tenderloin into thick slices, and then use a meat hammer to beat it, knock loose beef tissue, really good beef does not need to add too much seasoning! Just sprinkle salt and crushed black pepper while frying!

Keep it authentic! Black peppers go well with beef, and delicious steaks go with black pepper sauce.

If you open a store to see whether the positioning of the store is public or exquisite, you can try the difference between imported and domestic, and then choose cost-effective, imported sometimes cheaper, after all, the amount is large, eat at home, try to choose the right price, imported and domestic are not important, just look at the beef rating.

Because the taste of imported beef is relatively delicious, and even if it is not fully cooked, there will be no parasites. But Chinese beef has some parasites.

The same beef, why can only imported ones be made into steak? Let's take a look at this problem**, I hope these contents can help friends in need.

With the improvement of people's living standards, we have also paid more attention to food matching. In addition to the lunch I usually eat, I sometimes cook my own restaurant. When you go to the supermarket to buy steak, you will choose filet mignon and fry it at home.

Then accompanied by a glass of red wine of half a catty and eight taels, it is the ultimate dinner.

But do we have any sense of such a situation? Generally, the steak sold in shopping malls, whether it is cold steak or beef short rib, most of them are imported from Europe, South America and other regions, and there are almost no domestic steaks. At this moment, some people will ask, the same is why only overseas beef is suitable for frying, but Chinese beef is not suitable for frying.

Like our Chinese beef, it is generally used to make sauce beef, and it is very rare to use domestic beef to make steaks, what is the reason? Now, follow the content of this article to learn and train.

The first point: the types of beef are different.

When people go to the farmers' market or the mall to buy beef, they often see fresh beef. Most of this fresh beef is yellow beef or buffalo meat, because the taste of this beef is relatively unsmooth, and it contains more tendons. Therefore, if this beef is made into a steak, it will taste very bad when cooked.

And it's also hard to swallow, and for people who don't have good teeth, it's almost unmoving.

The second point is that the cost of feeding in China is very high.

When you go to the supermarket to buy beef, you will find that the price of fresh beef in the general shopping mall is about 40 yuan to 60 yuan, which is not something that ordinary people can eat. This is due to the fact that it is much more expensive to feed scalpers in China than overseas. Then not to mention the two classic positions of filet and sirloin in beef!

The third point: the distributor method is different.

Generally, when we slaughter a head of beef in China, we remove its internal organs and then divide it into four major parts. It is then transported to each region**. Therefore, it should not be very easy to find the right beef for steak at a butcher stall.

Fourth, the food culture of the East and the West is different.

When it comes to the origin of steak, it is compelled to mention his ancestors. In fact, steak has become a specialty of European royalty since the Middle Ages in Europe. Later, with the continuous progress and development of animal husbandry, steak became a popular specialty food there.

In China, raw pork is generally the mainstay, so there are more farms. Beef is rarely eaten, but everyone uses it for farming, so many people in the village are reluctant to eat it.

The steaks eaten abroad are derived from specific breeds of cattle, such beef cattle have a short feeding cycle, the fat content in the beef is relatively high, and the meat quality is relatively tender and delicious, and it will be better to eat it when fried or roasted!

There are also many types of beef, and the meat in different positions of the beef can be used for different foods. Generally, imported beef will taste better when made into steak.