The market sells 42 pounds of marinated beef, and after buying it home, it is directly cut and eaten, which is delicious and convenient. If you buy raw beef, it will take several hours of manpower and material resources to cook it after returning home, and the key is that the price of raw beef is about 38 yuan a catty.
In this way, buying cooked beef that has been marinated is obviously a good deal. I think a lot of friends will think so!
However, I don't know if you will have such a question in your heart? Merchants such an operation method, how do they make money? On this issue, I want to settle an account with you first - the yield of raw beef cooked and mature beef.
<h1 class="pgc-h-arrow-right" data-track="6" > raw beef cooked to maturity:</h1>
According to common sense, a pound of raw beef can be brine for about 6 pairs of cooked beef. However, if it is not normal, this yield rate will be lower.
Like what:
●1, The raw beef is filled with water, and after the beef is cooked, the yield will drop to about 4 pairs or less.
● 2, if the merchant is not using the old soup when cooking, but the newly prepared brine, then the gum nutrients in the beef will be easily boiled. In this way, the yield of beef will also be very low.
After all, the weather is too hot, the old soup is good, but it is also easy to break, but it is also necessary to replace it from time to time.
●3, raw beef cooked for a long time, or the heat is not well grasped, it will also reduce the yield of cooked beef.
As some ordinary small traders and hawkers, there is no standard assembly operation, and it is certain that the grasp of these times and heat cannot be so accurate every time. So once you don't pay attention, the success of cooked beef is reduced.
According to the yield rate of the same weight of raw beef cooked beef, plus the merchant's rent and other various costs, if you want to make money, the price of a pound of cooked beef must be twice the price of raw beef.
So, in the case of "almost the price", it is difficult to make money. But who will do the unprofitable business? Since you can do it as always, you will definitely make money.
According to the relationship between buyers and sellers, no matter how calculated the purchase is, there will never be a fine sell. Therefore, the reason is that the old yu summed up the following points, do not know right or wrong, you can judge it:
<h1 class="pgc-h-arrow-right" data-track="28" why the price of marinated beef > is not much different from raw beef:</h1>
First, the purchase price is low.
● 1, the price of "wholesale beef" and "retail beef" is definitely different, and the difference is not small. Therefore, this is also a part of the profit margin for merchants who sell cooked beef.
●2, the price of "imported frozen beef" and "domestic fresh beef" is certainly different, and the price of "imported frozen beef" is lower than our market price.
For some countries with more developed animal husbandry, their breeding technology for cattle is relatively mature, and the scale of breeding is relatively large. So, beef is definitely cheaper.
But, despite this, the taste of frozen beef is certainly not as good as that of fresh beef. Therefore, we still prefer fresh beef in the market. But for merchants, in the face of profits, how can they use fresh beef instead of frozen beef?
Therefore, even if the price of marinated beef is not much different from the price of raw beef, the merchant has money to earn.
Second, the method of beef brine is different, which can improve the yield of cooked beef.
● 1, if the merchant has been using the old soup brine boiled beef, the yield rate must be higher.
Because the old soup is relatively rich, in the process of cooking, some nutrients in the beef are difficult to be boiled. Therefore, this can improve the yield of cooked beef.
●2, The yield of braised beef is higher than that of boiled beef.
As we all know, in the process of boiling beef, the longer it is cooked, the more nutrients in the beef will be boiled out, and the lighter the beef will be.
Therefore, many merchants will first brine the raw beef, cook it for a period of time, and then stew it. In this way, the loss of moisture and nutrients in the process of beef cooking can be reduced, so as not to become too light, thereby improving the yield rate.
3, the use of additives.
The first two methods are actually no big deal, even if we make marinated beef at home, we can learn from it. But this third method is actually the practice of some bad businesses. We can't say that all merchants are marinated beef like this, but there is no denying that there is definitely one way to do so.
For example, when brine beef, some merchants will add tender meat powder, and the main ingredient of tender meat powder is nitrate. Nitrate is an additive with which beef can become tender and fluffy, dry and unchained, and cooked and chewable in a short time.
Or when brine, you can add a little water retention agent to reduce the water loss of raw beef during the brine process, so that the raw beef retains its weight.
The use of these additives has greatly increased the meat yield of beef and improved the yield of cooked beef. But if you had to let everyone choose, would you choose this kind of marinated beef? Or is it marinated beef cooked without additives? The answer is certainly self-evident!
So, although the price difference between raw beef and marinated beef is not much, the merchant still has money to earn!