At present, there are different kinds of beef and mutton on the market. Some people like to eat beef, others like to eat veal. The location of beef is different, the fat is different, and the price is definitely different. But you don't want it. After a catty of raw beef is cooked, how many catties can cooked beef explode? Let's take the most common sauce beef on the market as an example.
Raw beef, the origin is very important. Whether it is frozen beef or fresh beef, it may affect the price and final output of beef. The moisture content of fresh beef is relatively low, so the net meat rate of fresh beef is about 65%-70%. The beef and mutton sold in the farmer's wholesale market is very likely to be mixed with water, which also makes the net meat rate of beef only 45%-50%, which is already very high.
To make braised beef, merchants should first add water to beef and mutton. The purpose of this blanching is to remove blood and residue from beef and mutton. In the process of drowning, beef and mutton become smaller and the net weight decreases. A kilo of raw beef is only eight taels now. However, in the process of marinating, the volume of beef will become smaller, and the weight of beef and mutton will become lighter.
But don't worry, there is only a little beef and mutton left in the future. The quality of beef will become heavier due to the blessing of gravy. The gravy is very important to the taste of beef and mutton. When beef and mutton are filled with gravy, becoming more and more salty and brittle, the proportion of gravy will replace blood. So if a catty of beef sauce is pickled, there are about six or seven ounces of cooked beef.
In order to increase the net weight of braised beef, merchants are likely to use some careful machines. How to improve the yield of beef? The first is to reduce the duration of beef sauce, so that the water content of beef is higher and the meat quality of cattle and sheep is more crisp and rotten. In order to make beef and mutton rot quickly, some merchants will stew beef and mutton in a pressure cooker, so that beef and mutton can be cooked as much as possible within 30 minutes. Some unscrupulous merchants are likely to use products such as "nitrate", tender meat powder and humectant to reduce the water consumption of beef and improve the net meat rate.
The second is the level of material selection. You don't need fresh beef, you need frozen beef. At present, there are many sauced beef on the market, and the beef and mutton chosen is not fresh beef, but chilled beef tendon meat. This kind of beef and mutton is more cost-effective than fresh beef and has lower natural nutrients. After the frozen beef is thawed, the muscle fibers become more and more loose. At this time, the beef and mutton will be soaked in the marinade for a long time, which will make the beef and mutton juice full and increase the net weight. Of course, the output of beef and mutton will increase and the harvest profit will be more.
Speaking of which, I think everyone knows something about the sauce beef on the market at present. In fact, the quality of sauced beef sold by some vendors cannot be guaranteed. Sauced beef often needs a lot of edible spices, which makes the rural flavor of beef covered up. If it's watered beef or chilled beef with poor quality, you won't be able to eat it easily. Therefore, when buying braised beef, try to choose an old shop.