With decades of experience, five-star chef Lao Wang has seen the joys and sorrows of countless diners, cooked countless meals, and his cooking skills are like magic, always turning ordinary ingredients into mouth-watering dishes. But what stunned him was that even though the price advantage of domestic beef was obvious, it still could not occupy a place in the high-end steak market. Lao Wang knew that there must be a reason for this. Lao Wang told us that in the frozen meat section of large supermarkets, you can always see all kinds of steaks, from filet and sirloin to T-bones, and most of them have foreign labels. On the other hand, domestic beef lies silently in the hot pot or fried meat area, as if it is doomed to its fate. However, in some countries in Asia, such as China, beef is not the main meat product, there are relatively few farms in the country, and most of the beef is imported from the northern market, where families often pay higher prices to enjoy the delicacy. This strange phenomenon has puzzled countless steak-loving diners. Is it true that only imported beef is suitable for frying into steak? Lao Wang then began to reveal the inside story. First of all, Lao Wang pointed out that the quality of a steak depends largely on the breed of the cow.
In countries such as the United States and Australia, there are cattle breeds that are specially bred for the production of high-quality steaks, such as Angus, Hereford, etc. These cattle are usually raised through grass-fed or grain-fed to give the beef a better taste and flavor. These breeds of cattle are relatively rare in China, and domestic cattle are raised with ingenuity, mostly based on concentrates, and it is difficult to achieve the same freshness and tenderness. Secondly, Lao Wang emphasized the key step of maturation. In foreign countries, the slaughtered beef is carefully aged, a process that softens the meat and enhances its flavor. However, domestic beef processing mostly lacks this link, and it is directly cut and packaged and sent to the market, which makes the beef become harder after the stiffness period, which is not conducive to frying into steak. Finally, Lao Wang touched on the sensitive topic of price. Domestic beef has a shorter growth cycle and lower feeding costs, which makes the price of beef relatively affordable, while imported beef is usually more expensive due to its quality and the combination of import taxes and fees. This has created a polarized market: on the one hand, there is moderately priced domestic beef, which is mostly used for hot pot and barbecue, and on the other hand, there is imported beef that is expensive and of good quality and suitable for frying steaks.
And this is also the reason why it is difficult for domestic beef to gain a foothold in the steak market. Lao Wang admits that as chefs, they pursue the ultimate performance of the quality of ingredients, so when choosing steaks, they will prefer imported beef with stable quality and outstanding flavor. Although domestic beef has great potential, it still needs to be deeply optimized in terms of breed improvement, feeding methods, meat quality treatment, etc., in order to truly enter the high-end steak market. So, where is the future of domestic beef? Lao Wang feels that improving the quality of domestic beef is a long-term and arduous task. From improving feeding technology, introducing excellent cattle breeds, to improving meat quality treatment technology, we all need the joint efforts of the state, enterprises and scientific research institutions. For ordinary consumers, it is equally important to change their attitudes and support domestic production. As Lao Wang said, a good steak is not only a taste bud enjoyment, but also a cultural and technological inheritance. Every choice and the story behind it are worth pondering. In the future, perhaps we can see the words "domestic steak" on the menu of five-star hotels, and the arrival of this day requires the common expectation and efforts of each of us. In this era of fast and efficient, an interesting phenomenon has emerged on our dinner table.
One piece of steak from China is affordable but always elusive, while another steak from abroad is often prohibitive because of its high price. But the story behind this is something that many diners have not thought deeply. Too often, we only see the moment when a steak is fried, but we ignore the entire journey of a steak from ranch to table. Today, I'm going to take you to reveal the secret behind this and see how those glamorous steaks were born. First of all, we would like to mention domestic beef. In China, the growth process of cattle is often given an unsightly name - "996". In the Internet industry, this number represents a long-term and high-intensity work pattern, while in the beef industry, it means that cattle are usually fed day and night in a closed, crowded environment, in order to grow up quickly and enter the meat market in the shortest time. Such a growing environment is undoubtedly just a huge pressure on the cattle. High density of feeding makes the cattle lack sufficient space to exercise, lack fresh air and sunlight, which directly affects their health and thus the quality of the meat.
In response to these adverse factors, many farms choose to use growth hormones and antibiotics to ensure that their cattle only grow healthily, which can increase production in the short term, but also bury hidden dangers for the health of consumers. Let's take a look at the cattle from abroad. Their lives are almost like vacations. In the vast pastures, foreign cattle can roam freely, enjoy the fresh air and the warm sunshine. They feed on lush grass and drink from clear streams. In such a natural growing environment, cattle are not only healthy and happy, but also can grow slowly without external drug stimulation. It is this way of growing that makes the quality of foreign beef far better than that of domestic beef. The meat is more tender and juicy, with a distinct texture and a pure meat taste. But this way of raising undoubtedly increases the cost. Vast pastures, high-quality feed, long feeding cycles, these inputs are ultimately reflected in the price of beef. Therefore, when foreign beef is put on the table, behind its high price, it is actually a guarantee of quality and health. Here, we can't help but ponder the question: what exactly should we focus on when choosing a steak? Is it price, or quality?
Is it a short-term appetite or a long-term health consideration? In reality, many people are more inclined to choose foreign beef after understanding the stories behind them. In the market, foreign beef has gradually become the first choice of high-end consumers, while domestic beef has gradually lost the market due to its negative impact. It's not just a choice about the quality of the meat, it's a choice about the attitude to life. In today's fast-growing society, how do we balance efficiency and quality, and how do we find a balance between material and spiritual pursuits? Of course, this is not to say that all domestic beef is of low quality. In fact, in recent years, there are many farms in China that pay attention to ecological breeding and pursue healthy breeding, and their products can also be comparable to high-quality beef from outside the United States, but such products have not yet fully entered the public eye. What are your thoughts on the choice of beef? We welcome your comments and thoughts. If you are interested in the catering industry and love food, then please stay tuned to us. We'll continue to bring you new perspectives, unravel the story of food and beverage entrepreneurship, and share delicious cuisines from around the world. If there is any infringement, please inform us to delete.
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