Fat beef rolls are a common food when shabu-shabu. Sour soup fat beef, shabu shabu, copper pot shabu, and fat beef rolls are all classic pairings. As soon as you bite down, the meat aroma overflows, the tendons are Q bombs, and it melts in the mouth. It is often found on people's daily tables and on the must-have menus of "meat lovers".
Fat beef rolls are the original long meat of cattle, and being cut out has always been a "good image" with regular shapes and fat and lean. Walking into the supermarket, the price of these frozen fat beef rolls varies greatly from 99 yuan per catty to 9.9 yuan per catty.
Today, the editor will talk to you about those things about meat rolls~
What is the fat beef roll?
The real sense of "fat cow" is actually the best quality part of the cow, such as the lower back, abdomen and other muscles with less exercise, which are made of acid drainage, cutting, and slicing, and the meat is fat and thin, and the meat is tender.
However, because the fat content of beef is low, it can be said that there are very few that can really meet the standard of "fat and lean", and the cost of making fat cattle is very high, so the price is also expensive.
In order to pursue a better taste and lower cost, there is now a fat beef roll - a combination of multiple pieces of meat pressed, frozen into meat bricks, and then cut out of an ingredient by a planer. The fat beef rolls produced by this will taste better and more tender than pure beef, but the price is also more affordable, so it is also more popular.
However, fat beef rolls also come in grades:
(1) Good quality fat beef roll is beef belly meat and beef rib meat that directly removes the bones, trims according to the size of the mold, and makes meat bricks. Its grain is not so regular, and the taste is relatively rich. This also belongs to raw cut fat cattle, and there are no other additions.
(2) There are also beef shoulder meat and beef fat pressed, there are two kinds of double-layer oil line and single-layer oil line, and you will see the obvious red and white fat and lean meat dividing line from the appearance; Or it is made of two layers of lean meat and one layer of fat such as beef brisket, neck meat, and shoulder meat, with a clear oil line in the middle.
Although these two fat cattle are suppressed, they cannot be considered "bad", after all, the lean part is still a whole piece of meat.
(3) If it is made by splicing and pressing beef minced meat, and then adding binders such as carrageenan, seaweed sodium carbonate, TG enzyme, etc., it is not recommended. The price is relatively cheap, and the fat cattle that will be scattered as soon as the pot is likely to be it.
(4) Some fat beef rolls may play with you on the package, called "beef flavor rolls", and when you see the word "flavor", you should be wary of other meats that may be replaced, such as duck. Some merchants will use 85% duck meat and 15% beef tallow mixed and pressed to make "fat beef rolls".
Is the $9.9 low-priced fat beef roll real beef?
Can I eat it with confidence?
In fact, the low-priced fat beef rolls in the formal market are real meat that meets food safety standards, but they are just "recombinant fat beef rolls".
Reconstituted beef rolls are made from ground meat, and the process of making them is more complicated. There are three common ways to deal with this:
1. The fat and lean meat slices are superimposed according to the method of one layer of red meat and one layer of white meat, and then heated and pressurized by the machine to bond and recombine the beef to form meat bricks and cut into pieces.
2. Bonding the minced meat through food additives and pressing it into a regular shape of "meat bricks". After freezing and molding, the "meat bricks" are cut into thin meat slices. Food additives in recombinant beef, mainly carrageenan and glutamine. Carrageenan is a substance extracted from seaweed, which is a natural food additive, and the safety of food-grade carrageenan has been confirmed by various studies, and moderate intake is harmless. Glutamine is a protein that will be digested and broken down into amino acids after entering the human body, which is not harmful to health and is used in the processing of low-end beef rolls to improve the taste.
3. Use enzymes to catalyze the myofibrils of meat, so that the proteins of different meats react with each other, improve the stability of proteins, and let the minced meat naturally bond.
These technical means look "tall", but the fat beef roll made is not expensive, lower than the raw cut meat.
It is understood that "recombinant meat" belongs to conditioned prepared food, such products are qualified livestock and poultry meat as the main raw material, after grinding or chopping, according to the formula to add soybean protein, edible colloid, phosphate, seasonings and other food additives, for secondary molding processing of prefabricated prepared meat products. The "minced meat" produced in the process of meat cutting or trimming is not equal to "inferior meat", and the state has special regulations for this, including freshness, no peculiar smell, no impurities, etc.
At present, there are a considerable number of meat products on the market, such as sausages, fish balls, meatloaf in hamburgers, etc., which use the technology of recombination molding. If the raw meat and food additives used meet the relevant standards, and are clearly marked according to the regulations, and the product meets the qualified requirements, it is just a normal processed food, and consumers can choose whether to buy according to their own needs.
Two tricks to buy fat beef rolls with confidence
1 Look at the color
A good fat beef roll, its color is relatively bright red, and the fat and lean, the meat roll is long, and the color does not change much after thawing.
And if it is synthetic meat, because it will go through several different processes, the meat is easy to become dull, and even some are black, and the meat is easy to fall apart after thawing.
2 Look at the product implementation standard and ingredient list
(1) "Fresh (frozen) animal meat" at the beginning of GB2707 is the identity number of the original cut meat, and there is only beef in the ingredient list, and there are no other ingredients.
(2) "Quick-frozen prepared food" starting with SB/T 10379, in addition to beef, there are some condiments, food additives and other auxiliary materials. The longer the ingredient list, the less you have to buy.
Finally, it is necessary to keep in mind that fat cattle are high-fat meat, with a fat content of more than 30%, so do not eat more and eat often.
Source: China Food News official platform
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