Tenderness of steak

There are three ways to tenderize beef:

The first two are common beef processing procedures in domestic five-star hotels.

Select the "tenderloin" part of Asian yellow cattle. (Buffalo tenderloin won't work)

1. "Physical" hard treatment: firstly, remove all the tendons of beef tenderloin, then cut it into blocks (90g \ blocks), and wrap it with plastic wrap one by one (put the cut segments up and down). It's like cutting jiaozi's noodles into small pieces before grasping them, putting them up and down, and then crushing them by hand. ) Put the wrapped cows in the freezer for freezing 1 hour. It just froze the surface of the meat, but it was not completely frozen. Take it out like this, put it on the chopping block without removing the plastic wrap, flatten the meat with the cavity of a machete or a heavier board (buy a medium-sized "scraper hammer" if conditions are good), (be careful not to break the meat until it is 1 cm thick) and then remove the plastic wrap. Sprinkle salt, pepper, spices, red wine and other seasonings on the beaten meat. You can fry it in a pan.

If you think the meat is not tender enough, then continue to look down;

2. "Chemical" softening treatment:

Marinate the beaten beef with loose meat powder, baking powder, corn flour, ice cubes, onions, carrots, celery, pepper, red wine and salad oil. As for when to put what, how much to add, and how to observe the degree of pickling. It all depends on one's years of experience. But I can introduce this kind of beef marinated by the master. Fried steak doesn't taste like pine meat powder and baking powder at all. The meat is extremely smooth, full and not sticky. Comparable with Australian beef.

3. "Qian" Kun big move method:

You don't have to work hard or eat anything bad for your health. You can buy the best and most tender beef in the world directly with money. Next, I put the different kinds of beef I have eaten in the order from old to tender (regardless of the brand, beef is only marked by nationality): China (it's a pity that we rank first), India, Australia, New Zealand, France, the United States, Britain, Germany and Japan. Maybe you still can't understand the concept of Japanese beef. Let me explain it again. First of all, we should know the taste of local beef that we usually eat. On this basis, Japanese beef can be eaten raw, but we can't feel the tendon (or the membrane between the meat) that should be on the meat. The meat fiber is tender and smooth, with a direct butter flavor. The most important thing is not its taste, but its raw meat can also ensure absolute hygiene standards. I don't want to say anything beneficial to Japan, but I have to tell the truth. Of course, this kind of meat is also very expensive. As for how much, I will tell you after we all enter the "well-off life" so as not to have any hatred for the society we live in now.