Have you ever seen a company that insures steaks?
In Ping An Insurance Company of China, I put on ¥1000000 insurance, just to prove that my family's steak is "really original"!
And if the customer buys to test, it is found that it is synthetic, whole cut, and developed steak, and the detection is not the original cut steak will also compensate 1 million.
What brand dares to be so arrogant? Let the small editor who has been in the food battlefield for a long time and tasted all kinds of steaks is really frightened.
The following poster is the FBU Steak Preservation Bureau, which was made overnight after signing a VAM agreement with Ping An Insurance Company of China:
At last week's selection meeting, just after listening to these few words, everyone present was shocked.
I also can't help but whisper with my colleagues, how much love do you have to be for steak to do such a "strange" thing?
Before the words were finished, the next picture caused a group of us present to swallow their saliva like crazy!
First, open the incubator and the insulated cotton bag.
Then over a "swarm" of aviation ice packs, I finally saw the true face of this FBU Steak Preservation Bureau's steak.
You don't have to say, just look at this packaging, it is quite exquisite:
The use of 3D conformal vacuum lock fresh packaging is still 2 times stronger than the ordinary vacuum packaging lock freshness.
The recipe list is also very clean, the ingredients are only beef, eating 100% pure beef that coexists with nutrition and original flavor!
Tear open the package and take out the steak fines, really worthy of the original cut:
Looking at this natural flesh texture and rich snowflake patterns, it looks almost the same as imported high-quality Wagyu beef.
The heavy weight of 200g, and the thickness of about 2cm, the abundance visible to the naked eye, just look at it feels very satisfied, salivating wildly.
Suck the blood clean and you're ready to marinate. (Pickle according to your own taste)
The simple point is to cook, heat, put in oil, put steak, and do it all in one go.
Sprinkle some pepper and coarse salt on top and you're almost ready to go.
You can also try the classic steak recipe:
It is also a hot pot to add oil, and then take advantage of the oil flowers to make a noise, and at the same time add steak, garlic, thyme (thyme is not OK, garlic can be slightly crushed)
Fry on high heat for about 2 minutes, then add butter or butter and use a spoon to pour the melted hot oil over the pan repeatedly.
The beef that comes out of this way is pink in the middle, and the shorter oil pouring time after turning over is 3 minutes cooked, and the longer time is 5 minutes cooked.
If the maturity of the steak is relatively high, you can buy a probe thermometer for dozens of dollars:
Three maturations are about 52 °C, five maturations are about 57 °C, and seven maturations are about 63 °C. (Inner core temperature after insertion)
While the buyer is frying, the people at the table can't help but tempt the crowd around the pot, just waiting for the moment when the meat comes out of the oven to catch the first taste of the original fragrance.
Wake up the meat for 5 minutes, can't wait to send it to the mouth, sure enough amazing!
The steak is just right to control the heat, so that the full and tender gravy juice is perfectly locked.
Under one bite, the flesh felt tight and elastic, accompanied by overflowing raw juice, instantly "exploded" in the mouth, almost flowing out of the corner of the mouth...
The fork gently squeezes the steak up to 2 cm thick, and the air can't hold back the aroma of fat.
There really isn't a meat lover who can resist the temptation to live like this!! For example, me.
After eating one piece, I want to come back to the second piece.
If you are not addicted, you can also have another bowl of rice, beat a hot spring egg that can be broken by blow bombs, and serve this steak.
First the fresh aroma of snowflake fat soaks through the mouth, and then chew a few bites, the gravy immediately bursts, ending with an egg-flavored aroma, without any seasoning, and with a bite of rice, it is enough to be refreshing.
It's so fragrant that you can turn your head!
After eating, there are only two words in the heart: regret! Regret that I didn't know about this steak earlier and let a bunch of cheap synthetic steaks get into my belly.
As we all know, the cost of the original cut is high, and the loss is also very large.
Therefore, the original cut before the FBU Steak Preservation Bureau has always been silently provided to five-star hotels and high-end restaurants, and it is very normal not to know.
After all, the price of steak in high-end restaurants is not cheap, a small piece of cheap will cost about 500, and the expensive point of 1000 yuan can be stopped.
However, the FBU Steak Preservation Bureau is also well-known in the industry, and the offline steak shops are "blooming everywhere".
As long as you go to the store once, it is absolutely toothless and unforgettable, and it will go to the soul!
There are also many friends on the Internet who are recommending that the well-known imported steak can basically be bought in their home.
It is worth mentioning that its parent company is also a well-known large imported steaker in China: Green Valley Cold Chain, and cooperates with large farms in various countries.
Every piece of their family's original cut steak is a whole piece of steak cut directly from the beef cattle without any pre-treatment, really pure cut!
So after we tasted their steak on the 20th of last month, we kept communicating the price.
This time, it directly talked about their original and direct ultra-low prices.
A good grain-fed steak, but also a few dozen pieces of price, make a delicate steak meal, early a hundred can eat a good part (the price is detailed below).
Before purchasing, give everyone a simple distinction between the types of steaks to help you choose a better taste.
The quality and texture of beef are mainly divided into two types according to the feeding method: grass-fed and grain-fed.
1. Grass-fed beef:
This basic is free range farming on the ranch, active, relatively low fat lean, mainly popular with fitness people.
2. Grain-fed beef:
Basically, barley, wheat, sorghum, corn and oats with high plant protein are the mainstays, and the fat raised is relatively richer, the meat is fragrant and the taste is tender. And the longer the number of days of breeding, the richer the snowflake pattern.
Speaking of parts, although a cow will look like there will be many parts, the best places to eat are generally only 4 places:
Simply put, it is philicating, the snowflakes are fine and fleshy, and the pot can smell the incense next door, which is more suitable for the elderly and children.
The sirloin is the representative of freshness, which is much more affordable than Filet, and the taste is equally stunning.
The naked eye is located in the upper waist of the cow, the meat is very tender, the oil is evenly distributed, and the taste is no less than that of the sirloin, even close to philipp.
The chewiness of the plate tendon is also recognized as delicious. There is usually translucent tendon in the middle, which is crisp and chewy, and the lean part is very tender.
This time, we combined grain forage, grass-fed, and different parts.
If you're trying it for the first time, choose one and it won't taste bad.
The gourmet can directly choose the part you want to eat and directly operate according to his own method.
⚠️ : SF Express, basically 48 hours can be delivered (intimate tips: during the National Day, as of 9.30 pm, the order will start shipping as soon as 4, and return to normal after 4)
3D veneer packaging + -18 °C aviation ice + insulated cotton bag + incubator quadruple protection strong combination. (Note: Compared with the common biological ice pack, aviation ice storage performance is more durable and cold retention, and is often used for air freight.) ）
However, it is important to note that because it is a cold chain product, please ensure that the courier delivery process can sign for the first time or instruct the family to sign for the receipt. Check the first time after signing, if there is damage, air leakage, take a photo within 1 hour after signing to contact customer service, within 24 hours will be paid within 24 hours.
If you cannot sign for the first time due to work or business trips during the delivery period, and you cannot arrange for your family to sign for the payment, you will not be able to pay, so please purchase with caution.
And now the order will also give away 18.9 worth of sauce + a pair of knives and forks for 29 yuan + 9.9 parts of pasta.
Knives and forks and 2 pasta are included with 1 serving per order.
With the exception of 600g set A and 800g set B, the other 1kg size sauces are 1 free of charge per steak. (i.e.: 3 packets of black pepper, 2 packets of tomato paste, 5 packets of black pepper sea salt)
Pasta with steak, large mouthfuls of meat, really how to eat more than addiction!
Finally, the price that everyone is most concerned about:
Each piece of steak is about 200g, and there are 3 boxes, 4 boxes, and 5 boxes.
Such a quality specification of a steak, go to the steak shop a small piece of cheap to get about 500, Taobao can see the source, let alone more than 800, 1000 can not be capped.
And the price we talked about today is really "white to give", brand direct bidding.
3 boxes of 600g (200g * 3) a copy, limited time fan special as long as 169 yuan, 5 boxes of 1000g (200g * 5) a copy, limited time fan special as long as 209 yuan, the most expensive beef steak is only 689 yuan.
Price range, the price is mainly based on the different parts, there are adjustments.
An average piece, but also a cup of coffee money, much cheaper than the same quality.
【FBU Steak Preservation Bureau】Original cut steak
100% original cut full of pure beef
Official guidance price: from 199 yuan
Fan discount price: from 240 yuan
⬇️ Click on the image below to purchase ⬇️
- 01 -
Stop eating cheap steaks, look for the original cut!
丨 The mouth is full of "freshness" of gravy, the "beauty" of beef 丨
The steaks we can usually buy and see can be roughly divided into three types:
Synthetic, trimmed, raw.
First of all, synthetic, Xiaobian bought a steak of about 20 yuan in online and offline supermarkets, and the results were a bunch of miscellaneous meat, plus carrageenan and additives spliced together.
Although it is cheap, and it seems that the taste of how to fry this meat is very tender, but the meat taste is very weak, not to mention nutrition, whether there is harm or not has to be said separately.
Speaking of whole cutting, the meat source will be relatively more reliable than the synthesis, but the meat quality is not good, it is the scraps that some big-name steaks will not use, and must be blended by adding more spices.
If you have to describe the taste, it is actually half steak and half water, the meat taste is very weak, and the taste is like wax.
So what kind of steak can be called a real steak?
I thought about this answer for a long time, but the moment I ate the steakhouse steak, I had an epiphany!
Because the steak of the Steak Preservation Bureau uses real original cut steak, the ingredient is only beef.
At the beginning, we also said that the original cut of their home is very guaranteed, if it is found that it is not the real original cut, as long as it is detected, it will give the user a claim of 1 million, which is because they really have the confidence!
The strong backing behind it is a group of steak fanatics, who have traveled to many countries in order to eat a good steakhouse, and a piece of meat has been trying it non-stop.....
Only then did it finally make the "global high-quality good steak" on the table of more Chinese people at a price close to the people.
This time, our carefully selected steaks are all recognized as good cattle - Angus cattle.
The flavor is second only to Wagyu beef and the value for money is super high!
In addition to high-quality origin and imported cattle breeds, we also found two different grades of beef: one is more plump grain-fed beef, and the other is relatively low-fat lean grass-fed beef.
：
Left: grain feeding Right: grass fed
Grain-fed cattle are basically pampered, at the beginning they are free-range grass, and when they reach a certain weight, they begin intensive breeding, and they eat barley wheat and sorghum corn with high plant protein, at least 100 days.
Grass-fed cattle are relatively free, galloping on the grassland from birth, full of green grass to eat casually, and the muscles are relatively more developed.
And pastures like Argentina, the United States and Brazil are also notoriously pure, so whether they are grain-fed or grass-fed, these cattle are fragrant and tender.
Cattle that meet the meat quality requirements are slaughtered and acid-excreted at the place of origin, and then directly cut according to the four essence parts of filer/sirloin/naked eye/plate tendon.
Then the 3D veneer is fresh-keeping encapsulated, without adding any food additives or flavoring.
However, it is very intimately accompanied by a sauce, which can be adjusted according to your favorite taste when cooking in the later stage.
Each steak is more than 1.5cm thick, even 2.5cm, and every bite is a satisfying feeling.
The grain-fed steak is basically the favorite of the gourmets, and it is also more suitable for children and the elderly at home.
The delicate snowflakes visible to the naked eye will flow directly out after encountering oil, and the fat wraps around each piece of meat, and the tenderness is upgraded.
After doing a good job, the teeth do not have to work hard at all, they can melt in the mouth, and the price will be relatively higher.
Grass-fed relatively less fat, nutritious but also not afraid of fat, for fat control fitness friends, this is true love.
Compared with grain-fed beef, the muscles will be more developed, the proportion of lean meat will be more, and it will be more chewy to eat.
The mouth can be greatly satisfied, and the feeling of fullness is also very strong.
As for how to pick the parts, where the taste difference is, you can actually understand the Comparison of Chinese and Western beef cutting methods.
Filey: (Steak Preservation Bureau masterpiece - American grain-fed beef steak)
One of the most famous is the use of Filet steak, which is also the absolute trump card in steak.
This piece of meat is wrapped in the abdominal cavity of the cow, and the muscles do not have as much intense movement as other parts, so the muscle fibers are also quite delicate, and the fat content is low, and the meat is tender and delicious.
Therefore, there is a reason why you are expensive.
Sirloan: (Steak Preservation Bureau Masterpiece - Argentine Cereal Syring)
We often say that sirloin steak, also called sharon steak, is also the closest to the filet steak beef breast, the more the top of the meat texture and filet taste closer.
If you feel that Filipton is expensive, then the steak preservation bureau's Sirloin is such a flat alternative that is closer to the top of the filet.
However, the meat quality will be slightly older and harder than the filet, but the meat quality is still quite good.
Naked Eye/ Naked Eye Heart: (Steak Preservation Bureau Representative Work - Argentine Grass Fed Naked Eye / Brazil Valley Feeding Naked Eye / Brazil Valley Feeding Naked Eye Heart)
Both the naked eye and the naked eye are in the center of the ribs, and the flesh is lighter and tenderer, with fat lines and a lot of fat on the surface.
Although the meat is not as tender as Philip and Simeon, it is fat and thin, and the more chewy, the more fragrant it is.
Plate tendon: (Steak Preservation Bureau masterpiece - Argentine grass-fed plate tendon)
Speaking of plate tendons, it is also called "oyster meat".
It may be far less famous than Philippe, Sirloin, and the naked eye, but the taste and tenderness are comparable to those of Chilli and the naked eye, which is close to Philippy.
The plate tendon is lean and lean, less fat, (favored by fitness people) plus the thickness is good, after frying, the gravy is easy to lock in the meat, making it tender and juicy, mellow taste.
- 02 -
How to eat steak?
丨 At home you can also make high-end restaurant steaks 丨
A lot of kitchen whites, seeing here may worry about not doing well, spoiling the taste.
In fact, a really good steak only needs a simple cooking to eat the tenderness of the steak, the freshness of the steak and the aroma of the steak!
Before starting cooking, remove the steak from the freezer 12 hours in advance (the night before), place it in the refrigerator to thaw, and then put it at room temperature to thaw for 20 minutes. (Can eat the next morning)
Do not wash after thawing, use kitchen paper to dry the surface of the blood to keep it dry.
One is to reduce the fishy taste, avoid the loss of nutrients with moisture, so that the taste is better, and the other is to ensure that there will be no splashing oil after the pot, which is convenient for controlling the oil temperature.
Then sprinkle the steak with sea salt, ground black pepper, vegetable oil on both sides and massage it without marinating (black pepper sea salt is provided).
Heat the pan with oil, put the steak into the pot, and in just a few seconds, you can hear the sound of "nourishing", the aroma of steak is emitted, and the unique aroma of mixed butter floats in the air.
Each side should not be more than 60s long, less than 5 minutes, you can get a delicious steak full of flavor, full of juice, not lost in Western restaurants.
Finally, the meat is "awake" for about 5 minutes, in order to allow the internal temperature to continue to rise, while soothing the tightening of the meat due to high temperature frying, so that the juice slowly returns to the various parts of the meat.
In this way, the texture of the beef will be more uniform, the meat will be softer, the juice will be fuller, and the taste will be richer.
If you are skilled in simple methods, you can search for some steak recipes on the Internet and draw a tiger according to the cat.
More importantly, we also brought you 7 options this time, in addition to 2 early adopter suits.
Felicity, Fresh, Eye Fragrant, Plate Tendon, Separate Steaks of these 4 essence parts, all of them!
Just a few cups of milk tea money, you can taste the delicious steak that you couldn't taste before you beat hundreds of pieces, and what are you hesitant about?
Soon the National Day holiday will come, quickly arrange for the elderly, lovers and children at home!