How can you tell if a steak is good or bad? How can you tell a real steak from a fake?

There is both lean meat and fatty meat, and because it contains a certain amount of fat, this kind of meat has a more fragrant flavor. Medium: The steak is pink on the inside with a mixture of light gray and brown tones, and the whole steak is very hot, so it is best for those who eat less raw food.

Steak: Beef should not be eaten with chestnuts, snails, brown sugar, leeks, white wine, and pork.

The original cut steak retains the natural fiber texture of the beef, while the reconstituted steak has a less defined texture. However, this is too much of a test of eyesight, and not everyone can have this skill. The amount of bacteria in the recombinant steak is higher than that of the original cut steak, so it is usually required to be frozen, and the steak sold in the fresh meat section is more likely to be cut raw.

The marbling of a good steak is obvious at a glance, and the domestic 95 beef cannot reach the level of steak. The best domestic beef may be the domestic black cattle that have fallen in frost, which is very high, but it is still far from foreign beef.

The quality of beef mainly includes the color, tenderness, flavor, hydraulcy, and juiciness of the beef. The color of the meat is affected by factors such as age, hygienic conditions of slaughter and processing, storage and processing conditions, muscle parts, and time of exposure to air. Normal beef is bright red in color.

The older the cow gets, the darker the color, from light white to red and dark red.

The smell and taste are also easy to distinguish, the good beef has a buttery floral aroma, and the meat of the steak part is tender in any doneness. Different from domestic production, domestic production is that unless it is stewed or additives are added, it will not be able to bite.

Reconstituted steaks cost less than raw cut steaks and tend to be cheaper to sell**. The ingredient list of raw cut steak generally only has "beef", while the ingredient list of reconstituted steak is relatively long, in addition to beef, there are also seasonings and other accessories and a variety of food additives.

The color of the steak is bright red and the fat layer is white, the bone point is a year of veal tender, the braised steak is very delicious, and the general original cut steak is irregular shape, because there is not too much refinement, and the beef loss is relatively large when refined into a good-looking shape, in fact, it is not cost-effective for the restaurant.

Normal beef is bright red in color. The older the cow gets, the darker the color, from light white to red and dark red. Beef changes color when it comes into contact with oxygen in the air.

The ** of beef is relatively expensive, and the ** of a pound of beef is about fifty or sixty yuan. Beef that can be cut into steaks is logically no lower than ordinary beef. And in the online or supermarket, there will always be very cheap steaks**.

Will the merchant sell at a loss? The answer is no. Since the merchant will not buy and sell at a loss, it can only be that there is a problem with the steak.

Hello, because if it is a synthetic steak, there must be edible gum such as "carrageenan" in the ingredient list, and the processing technology is written "conditioning synthesis". As long as you see the 3 words "carrageenan" in the ingredient list, then this steak is definitely synthetic, and it is not recommended for everyone to buy it. If it is a pure original cut steak, there will only be steak in the ingredient list, and there will be no other additives, and the processing technology is "original cut but not salted".

In addition to looking at the ingredient list, we can also simply judge by the shape of the steak. If it is a steak with a particularly rounded shape, it is generally synthetic. Because if it's the original cut, they don't cut the good beef into that shape and cause waste.

Raw cut steaks are generally irregular in shape, and the shape of each part is different.

Cooked, the appearance looks golden, not burnt. A well-fried steak will not come out of the water, and it should taste a little chewy. Of course, fragrance also plays a large part.

If it is an iron plate steak, when you eat it, when you open the iron plate lid, especially when the steak is poured with sauce, it has a very special aroma. This aroma is unique to steak and is not found in most Chinese meals.

The taste varies greatly depending on the sauce you choose. Good sauce is also the key to the taste of a steak!

It's more complicated to talk about raw, and if you don't know a lot about Western food, it's more difficult to say goodbye!

Tell from the color, shine, and toughness of the steak.

The differences between steak and steak are as follows:

1. The difference in material selection.

Steak is actually a part of the cow without bones, it generally does not have too much fat in it, just like the pork belly on the pork, there is no thick fat on it, basically the kind of meat that is fat and thin, which is more suitable for the elderly and children. The steak is generally close to the bone, which not only makes the meat firmer, but also more chewy, and is a favorite part of young people.

2. The difference in taste.

There will also be a slight difference in the texture of steak and steak. As mentioned above, the steak is made from the skeleton of the cow, so the meat of the steak will be firmer, and it will have a bit of bone flavor, and it will be very chewy to eat, so if you like the meat to be tighter, you can choose the steak.

In addition, if you want to make the steak particularly delicious, the chef will put a little effort, they will last the steak for a little longer, so that the steak can taste more fragrant, but too long will also make the meat woody. The steak is taken from the part away from the skeleton, so the meat of the steak will be more tender, not as firm as the steak, and more suitable for a lighter maturity. Therefore, when many people eat steak, they like medium-rare or medium-rare, so that the taste will be very good.

3. Different cooking methods.

Of course, steak and steak cooking methods will be a little different, steak in the process of making more seasoning, so that the steak is more flavorful, and steak needs to be marinated for a long time in advance, but the steak meat is more tender, so it is easier to taste and the steak takes less time.

In fact, no matter whether you eat steak or steak, you must pay attention to what you eat comfortably, not face, especially if you eat a meal like this, which costs hundreds or thousands of dollars, then you must be even more happy. Therefore, when you eat Western food, you can choose according to your own taste.

The ** of beef is relatively expensive, and the ** of a pound of beef is about fifty or sixty yuan. Beef that can be cut into steaks is logically no lower than ordinary beef. And in the online or supermarket, there will always be very cheap steaks**.

Will the merchant sell at a loss? The answer is no. Since the merchant will not buy and sell at a loss, it can only be that there is a problem with the steak.

1. Smell the smell. Fresh beef has the normal taste of fresh spring beef and beef has a slight ammonia or sour taste, and spoiled beef has a rancid smell.

2. Look at the color. The muscles of fresh beef are bright red and shiny, and the color is uniform, and the fat is white or creamy yellow; The muscles of sub-fresh beef are slightly darker in color, and the cut surface is shiny, but the fat is dull; The muscles of spoiled beef are dark red and dull, and the fat spine is dark until it turns green.

3. Look at elasticity. Fresh beef is pressed with your fingers, and the dents will recover immediately; The sub-fresh beef is slower to recover from the depression and cannot fully recover; Spoiled beef does not recover after being pressed with fingers, and there are obvious signs of compression.

In daily life, many people like to eat beef, which is a very common delicacy that often appears on people's dinner tables. In the market, there are various varieties of beef and different qualities, so how to distinguish good from bad?

1. Look at his gloss, the fresh beef is shiny and the red color is uniform. white or yellowish fat; If the surface of the spoiled beef is dull, the fat on the beef is yellowish-green.

2. Look at his mucosal degree and his ability to stick his hands. Fresh beef has a slightly dried or air-dried membrane on the outside.

3. Smell its smell, if it is fresh, it smells of beef, if it is bad, it exudes a little smell, you will know whether it is good beef or bad beef.

4. Distinguish between the old and tender beef, the tender beef looks very salty and very live, while the old beef is not very fresh at first glance, not how to live. This is the difference between old beef and fresh beef. And the tender beef, its meat is red and rich, very elastic, very perfect, very complete, with stripes, very good-looking.