Why is it that pork is always placed on a cutting board in the vegetable market, while beef and mutton are always hung on hooks? Is it because beef and mutton are more noble than pork, so they are on top?
Why is beef and mutton sold?
In order to make more money, some unscrupulous merchants will fill the meat with water and increase the weight, so as to charge more money. This practice not only harms the interests of consumers, but also reduces the quality and taste of the meat. The price of beef and mutton is much higher than that of pork, and if it is flooded, it will be a big loss. Therefore, some honest butchers, in order to show that their beef and mutton are not water-injected meat, will hang up the meat and sell it. This is because if the meat is filled with water and hung up, the water will continue to flow out of the incision, and it will be easy for customers to notice. If the meat is not filled with water and hung up, the moisture will be locked in the meat, maintaining the tenderness and aroma of the meat. In this way, you can earn the trust of your customers and also improve your reputation.
Beef and mutton are different from pork, they have less fat content, the surface of the meat is not protected by fat, and after a long time, the blood in the meat is easy to flow out. If it is placed on a cutting board, the pressed side is soaked in blood for a long time, and the meat can easily change color or even deteriorate. Moreover, the smell of beef and mutton is relatively strong, and if it is not ventilated, it is easy to attract flies, mosquitoes and other insects, causing pollution. And by hanging up beef and mutton and selling it, you can avoid these problems.
Because, the surface of the meat is in the air, which can accelerate the air drying, forming a protective film to prevent moisture loss and bacteria from entering. At the same time, hanging beef and mutton can also make the smell emanate, reduce the fishy feeling, and it is not easy to provoke insects. In this way, the fresh and hygienic nature of the beef and lamb can be maintained.
Another difference between beef and mutton and pork is that they have more bones, and the connection between the bones and meat is relatively tight, and it is not easy to separate. If it is placed on a cutting board, it is not very convenient to debone and take the meat, and it is also very laborious. And if you hang the beef and mutton, you can use the action of gravity to separate the meat and bones naturally, and you can also use the support of the hook to make the meat easier to cut. In this way, the efficiency of the butcher can be improved, and the different needs of customers can also be met.
Why is pork being sold?
Pork is the most fat in meat, and if you sell pork, the first thing that catches your eye is the fat of the white flowers, which will make many people lose their appetite and are not willing to buy it. Moreover, the fat of pork is easily affected by temperature, and if it is hung up, the fat will soften due to heat, and even drip oil and water, which will affect the appearance and taste of pork.
Therefore, in order to cover the fat and look thin, the butcher will place the pork on the cutting board, with the fat side down and the lean meat side up, so that the pork can look lean and attractive. In addition, the pork placed on the cutting board can also prevent the fatty meat from becoming soft by heat, and maintain the texture and freshness of the meat.
Pork is the most consumed meat in our daily life, we have to eat it almost every day, and there are many ways to cook pork, which can be fried, boiled, stewed, roasted, fried, steamed, marinated, baked, etc., and can make a variety of delicious dishes. Therefore, the sales volume of pork is also the largest, and the average meat stall sells hundreds or even thousands of catties of pork every day.
If you hang so much pork, you need a lot of space and hooks, and you have to constantly move up and down, which is very troublesome and tiring. Therefore, in order to save space, butchers will place pork on the board, so that they can use the area of the board to place more pork, and they can also be easily cut and weighed to improve work efficiency.
Another characteristic of pork is that there are many types and parts of it, and different parts have different uses and tastes, such as pork belly, pig trotters, pork liver, pork belly, pork ribs, etc., some are suitable for stir-frying, some are suitable for cooking, and everyone's preferences and needs are different. Therefore, in order to adapt to the market, butchers will place the pork on the cutting board, so that customers can see the different parts of pork at a glance, and they can also cut the appropriate size and shape according to the customer's requirements to meet the customer's needs.
epilogue
Pork is sold, and beef and mutton are sold, in fact, butchers according to the characteristics of meat and the law of the market, a sales strategy, can not only ensure the quality and hygiene of meat, but also improve the sales and profits of meat, but also to meet the preferences and needs of customers.