1, look at the shape

Generally, the shape of the whole cut steak is irregular and round. If the chef does not use a knife to extract it, the shape of the steak will not be very round. If the shape of the steak is regular, the reason is that the producer uses a round mold to shape the minced meat, and finally it comes out round.

2. Look at these lines

Let's go to the supermarket, get an expensive filet mignon and a cheaper steak to compare our lines. You can see that. There are usually no black and white lines.

Step 3 look at the price

After a cow is slaughtered, there are only two pieces of tenderloin, beef tenderloin (filet mignon) and one piece is about 2.7 kg, which means that a cow can only produce 5-6 kg of tenderloin. Therefore, the price of beef tenderloin should be at least 400 yuan/Jin.

Matters needing attention

Be careful when buying steak, and distinguish carefully for your own health. Don't believe that those steaks with 10 10 are basically combined meat.

In addition, according to professionals, this kind of spliced steak or reconstituted steak in China has been fully mechanized, such as the fully automatic forming machine for reconstituted meat. As long as all kinds of minced meat and adhesives are put in, 1 hour can make a whole piece of meat. Food additives such as carrageenan will degrade in high temperature and acidic environment, and the degraded carrageenan may cause gastrointestinal diseases!