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The slaughter of beef is no less than that of an old butcher with many years of experience.

After that, on this basis, gradually learn how to cook beef.

Although Liu Xing kills a cow with a knife, it is very simple. As long as he knows the deadly parts of the cow and has enough strength and speed, it is actually a simple matter to kill the cow.

Therefore, cutting the beef is the deep learning! Liu Xing took the beef cutting diagram and began to study each part one by one.

Although, the cut diagram of beef parts is mainly for Western cooking.

However, in general, Chinese food can also learn from the cutting diagram for beef cooking. Of course, ancient China actually protected cattle, and killing cattle without permission is a crime in many cases.

F Therefore, during the Spring and Autumn Period and the Warring States Period of China, there was still Paoding Jieniu, but later on, the technology related to slaughtering cattle did not make much progress.

The main reason is that cattle are precious resources in the farming era, and healthy live cattle were not allowed to be slaughtered casually in ancient times unless they died of old age or disease.

Of course, people from East r is an exception. The Chaoshan generation especially liked to eat beef in ancient times. Therefore, in terms of beef cutting, Chaoshan's beef segmentation map is unique.

Liu Xing thinks that it can be divided according to the Chaoshan beef division method first.

The first is to draw lines for different parts of the cow according to the cutting schematic diagram. According to the Chaoshan cutting method, the cutting parts are relatively simple-neck kernel (snowflake), hanging dragon, hanging dragon partner, chest oil (chest bladder), three Flower tendon (front leg) Five flower tendon (hind leg), spoon kernels, spoon handle, fat cake. Generally speaking, after dismantling the cow into different parts, Liu Xing was thoughtful.

Sure enough, it is actually reasonable for the predecessors to divide different parts of the cow.

Take chest oil (chest bladder) as an example, - a whole piece of fat meat, which is used to make butter, is naturally the best.

However, it is obviously not suitable for eating. Neck Ren (Snowflake) corresponds to snowflake meat. Whether it is Western-style Japanese Wagyu or Chinese beef, it is the most expensive part of the cow.

Japanese-style A5-grade frosted beef, the parts are roughly close to the location of the neck kernel (snowflakes). The other parts are also classified according to their respective meat characteristics. Generally, different parts of the beef are classified. After that, a Compare the cutting effect with the book and the cutting diagram individually.

After the comparison, Liu Xing couldn't help but nodded silently. Sure enough, butchering a cow by himself to understand the different parts of beef is far better than going to the market to buy butchered and cut parts to better understand beef. Liu Xing felt that as long as there are enough cows to be divided, the knife is fast enough, and the strength and speed can keep up, the legendary Paoding will cut the cows quickly, because it is not impossible.

After a while, Liu Xing began to classify the beef and put it in the refrigerator in the different-dimensional cooking laboratory.

Only the hind legs are left, ready for cooking practice.

Chapter 416 Dry Mixed Beef

In addition to preparing the beef hindquarters for use, Liu Xing put the remaining beef in the refrigerator at a temperature close to 0 degrees Celsius to remove the surface moisture and learn the deacidification of meat

Meat is undoubtedly one of the most fascinating ingredients for human beings.

Not only is it rich in nutrients, but it also has a huge advantage in taste.

Even the world's top culinary masters can make a surprising dish with any ingredients, but even so, unless-a chef is not good at any meat cooking, otherwise, he can make the best Delicious dishes must still be meat.

Of course, meat is both delicious and dangerous.

Almost every year, human beings are infected by bacteria in meat, causing a certain amount of time to become sick.

of course,

Although there are not many major accidents in which humans can infect humans, they happen all the time.

However, usually the most serious catastrophic accidents are more caused by unknown germs carried by wild animals. After all, most of the germs on animals are raised because humans often eat those animals. Infected, many historically deadly germs, with the development of time, have long been immune to humans.

Only some unknown germs that humans have not been exposed to pose a huge threat and challenge to human health.

Therefore, in the process of meat processing, there are often a lot of food safety inspections.

Raised animals need to pass strict quarantine before they can be sold on the market.

Most of the problems that may cause safety hazards may have been eliminated as early as the breeding and slaughtering stages.

Normal businessmen in the industry want to continue their business for a long time. Basically, they dare not be negligent in terms of meat and food safety.

The meat raised artificially and slaughtered after strict quarantine may not be the most delicious meat, but it is safe meat.

In contrast, it is more in line with the collective interests of human society to use complete meat for cooking some unquarantined and unknown wild game.

In more and more domestic sales markets in the modern world, it is becoming more and more popular to use sour meat (cold fresh meat), which means that after the meat is slaughtered, it is placed in a cooling room with a fixed temperature to remove the lactic acid in the meat. The ingredients are decomposed into carbon dioxide, water and alcohol, and then volatilized. At the same time, the macromolecular adenosine triphosphate in the cell is decomposed into the umami substance IMP (the main component of monosodium glutamate) under the action of the enzyme. Big improvement.

In addition, after the acid discharge process, the growth of bacteria can be greatly inhibited. Most of the bacteria have stopped breeding in an environment close to 0 degrees Celsius. Hot fresh meat sold in the open air may be more hygienic and last longer.

It can be stored for a longer period of time without deterioration, and it has a fresh taste. This is the main advantage of sour meat.

Therefore, modern shopping malls, supermarkets and beef supply brands like to promote sour meat and chilled meat, which are more nutritious and hygienic, and even claim to be tastier.

And restaurant operators also cater to this kind of publicity, mainly because sour meat keeps fresh longer, which is also beneficial for restaurants to store meat ingredients. After all, the business of most restaurants is fluctuating. If the ingredients are not sold out in a downturn in business, it will undoubtedly cause losses.

FrIu cold meat is more suitable for restaurants that need a large amount of stock than hot fresh meat slaughtered on the same day.

For example, Liu Xing thinks it is unnecessary to ask whether the braised beef shank needs to be deacidified or not.

In the traditional stewed beef process, it is not said to use acid-removing meat. Instead, it is washed and rinsed with water to remove floating blood foam and dirt, and the onion and ginger are used to remove the miscellaneous smell. Meat has already met the requirements of Chinese cooking. It is unnecessary and hypocritical to insist on using sour meat. Sour meat is a concept that was only marketed after the large-scale promotion of refrigerators after World War II.

In the European and American markets, after long-term marketing, the model of slaughtering in the early morning and being sent to the meat stalls in the vegetable market before dawn does not match the social environment in Europe and the United States where labor is becoming more and more expensive and working hours are getting shorter and shorter. . It seems to contradict the modern social and economic system of developed countries to want workers to start working in the early morning and complete the series of links such as slaughtering, processing, wholesale and retail as quickly as possible.

Therefore, chilled meat will become the mainstream in Europe and the United States.

It has little to do with whether cold fresh meat or meat slaughtered on the same day is more hygienic and tastier.

The bigger reason is the market environment and labor costs, forcing chilled meat to become the mainstream.

Otherwise, you will have people get up early in the morning to wholesale meat, and sell them as soon as possible in the vegetable market before the morning to avoid meat spoilage. This requires how many times the wages of the workers in the relevant industrial chain should be raised? The market share of acid discharge and chilled food in Europe and the United States Reaching 100%, in China and many developing countries, the share is not too high.

It is not so much a matter of cuisine and cooking philosophy as it is a social and economic issue.