Fat beef rolls include original cut fat beef rolls, fat beef bricks and some synthetic fat beef rolls.
Synthetic beef rolls, like synthetic steaks, are made of minced meat, and the quality is difficult to control. Some merchants will use cheap chicken and duck meat instead. This kind of beef roll is chaotic in texture and thin in taste, and its appearance is as follows:
Synthetic fat beef rolls
In addition to small packaging for retail, when we go to eat hot pot, we sometimes see fat beef bricks used by merchants.
Fat beef brick is usually boneless beef, which is pressed and shaped according to the mold. The artificially pressed fat beef rolls are even and thin, but the beef texture is not standardized.
Some better fat beef bricks will be pressed with a large piece of lean beef and then a layer of fat meat, which will taste better.
Of course, if you have the conditions, you can buy beef raw materials yourself, which is cost-effective, or you can control the thickness of fat beef rolls yourself, so it will be more enjoyable to eat.
Like some parts of the brain, it is fat and thin, covered with snowflakes, and sliced for hot pot barbecue, which tastes good.
If you don't want to slice it, you can also cut it into pieces for stewing and frying.
In addition to cutting it yourself, there are also original beef rolls on the market.
Fat beef roll
The meat directly cut from beef by the original fat beef roll has clear and regular texture, shiny fat, and most of it is white or milky yellow. After slicing and boiling, the shape of the meat is reduced, but the texture remains unchanged, which is relatively easy to identify.
Few fresh fat beef rolls are cut from high-quality "Longest Back Muscle" and abdominal boneless muscle, and then sliced by special machinery.
Because it is sliced along the natural texture of beef, the rare fat beef roll has a complete appearance, natural snowflake texture and uniform fat and thin. It is rare to pay attention to global pastures and explore the best meat source for consumers. The raw materials are good and the taste is good.
The original cut fat beef roll has a natural taste. When you rinse the hot pot, the taste of the tendon meat snowflake is superimposed, and the meat quality is Q-elastic in one bite, which is soft and tender and not easy to loosen.