Beef, one of our favorite meats in daily life. When the price of pork has risen sharply, many people have turned to beef. They believe that the price of beef is a little bit higher than that of pork, which has higher nutritional value, and red meat. Under the situation that the price of meat has increased significantly Eating beef is more cost-effective. People didn’t stop until the price of beef also increased.
There are different types of beef on the market, some people like yellow beef, some people like veal, different parts of beef, different fat The price is naturally different. But have you ever thought about it, how much weight of cooked beef can be produced after a pound of raw beef is cooked? Let’s take the most common braised beef on the market as an example.
The source is important. Whether it is frozen beef or fresh beef will affect the price of the beef and the final product. The water content of fresh beef is small, so the meat yield of fresh beef is about 65% -70%. And the beef sold in the farmer’s market is likely to be mixed with moisture, which makes the meat yield of beef only 45% -50%, which is still higher.
When the shop wants to make braised beef, first, the beef should be passed through water. The purpose of this simmering water is to remove blood and impurities from the beef. During the simmering process, the beef is reduced in size and weight. The original one pound of raw beef is now only eight or two. In the process of marinating, the volume of beef will become smaller, and at this time, the weight of beef will become lighter.
However, don’t worry about the beef left to the end. Because the addition of brine soup will make the quality of beef heavier. Marinade is the key to the taste of beef. When the beef is full of marinade and becomes salty and delicious, the proportion of marinade will replace blood water. Therefore, one pound of beef is braised, and there are probably six to seven or two cooked beef.
In order to increase the weight of braised beef, the store is likely to use some careful thinking. How to increase the meat output of beef? The first is to shorten the marinating time of beef, so that the moisture content of beef is higher, and the texture of beef is softer. In order to make the beef go rotten quickly, some stores will use a pressure cooker to stew the beef as much as possible within half an hour. Some unscrupulous businesses may use products such as”nitrate”, tender meat powder, and water-retaining agents to reduce water loss in beef and increase meat yield.
The second is the selection of materials, instead of fresh beef, but frozen beef. There are many braised beef on the market. The selected beef is not fresh beef, but chilled beef tendon meat. The price of these beef itself is cheaper than fresh beef and of course the nutritional value is lower. After thawing chilled beef, the muscle fibers become loose. At this time, the beef is soaked in the brine. Long-term soaking will make the beef fill up the soup, increase the weight, increase the natural meat output of the beef, and increase the profits a bit more.
Seeing here, I believe that you already have some understanding of braised beef on the market. In fact, the quality of braised beef sold by some small stalls is difficult to guarantee. Braised beef is usually added with a lot of spices, which hides the original flavor of the beef. If it is water-filled beef or chilled beef of poor quality, you are It’s not tasty. So when you buy braised beef, choose the old store whenever possible.