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Meat selection guide | Choose quality beef for a restful Mid-Autumn Festival

2024-09-14(115) views

　　Bright moon on the seaAll the time in the worldAnother Mid-Autumn FestivalEvery family began to prepare a sumptuous feastAmong many delicaciesThere must be a shadow of beefDo you know how to pick good...
Bright moon on the sea

All the time in the world

Another Mid-Autumn Festival

Every family began to prepare a sumptuous feast

Among many delicacies

There must be a shadow of beef

Do you know how to pick good beef?

Here is a detailed shopping guide ~

↓ ↓ ↓


Three categories

Hot fresh meat

Hot fresh meat is beef that is slaughtered in the early morning, and its meat is fresh, elastic and moisture, which is in line with traditional eating habits and taste preferences.


Chilled pork

Cold fresh meat, also known as sour beef, is cooled to 0-4 ° C within 24 hours, and the whole cold chain is fresh-keeping, effectively inhibiting microorganisms, and the meat is tender and tastes better.


Frozen meat

Frozen meat is ultra-low temperature (-18℃ below) quick-frozen lock fresh treatment of beef, can effectively remove bacteria, suitable for long-term storage.


Characteristic choice: Lankao beef


The beef is dark red, soft and juicy, lean rather than wood, and has a light milk aroma.



Tips for buying and saving
01
Observe color

Fresh beef is usually uniformly red or dark red, with white or creamy fat and a bright, shiny color. If the beef is dark or dull in color, it is not fresh or spoiled, do not buy it.


02

Press resolution

The texture of fresh beef is firm and elastic, and it quickly returns to its original shape when pressed with your fingers. If there are obvious indentations left after pressing and it is difficult to recover, or the surface of the beef is sticky, it indicates that the beef is not fresh or spoiled.


03
Odor discrimination

Fresh beef should have a slight, fresh meaty taste. If you smell any pungent or sour odor, the beef has deteriorated and should not be eaten.


04

Preservation method

Short-term storage: If you plan to eat in the short term, it is recommended to store the beef in the refrigerator freezer (0 ° C ~ 4 ° C).

Long-term storage: If long-term storage is required, it should be stored in the freezer (-18℃). Note that it is best to cut the beef into small pieces before freezing, so that it is easy to use.


Beef cut tasting guide


Beef brisket: fat and thin, suitable for braising, soft waxy flavor.

Beef tendon: rich in tendons, marinated after the taste of Q bomb, is a wine and delicacies.

Eye meat: The meat is tender and juicy, suitable for frying and grilling, and enjoy the flavor of the meat.

Tenderloin: The tenderest meat, suitable for quick sauteing or steaks.

Cucumber stick: Meat is firm, suitable for sliced stir-fry, crisp and tender taste.

Upper brain: fat mixed evenly, suitable for shabu hotpot, smooth and tender and delicious.


In the beautiful moment of Mid-Autumn Festival reunion, carefully select a high-quality beef, cook a delicious meal full of love and warmth for the family, and enjoy the festival.

A thousand years of this Ming moonlight, thousands of miles of Qinghui Wan Li.

On this holiday, Hong Teng ecological wish you a happy Mid-Autumn Festival, people and two reunion!


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