Fat beef rolls popular in hot pot restaurants. Lamb rolls and beef rolls are very popular dishes and are sold in some restaurants in Asia

The vast majority of fat beef rolls on the market are synthetic. The word "fat cow" does not refer to a certain part of the cow's body, but to a trade name, which is similar to "ham sausage".

Duck meat rool

The method of making fat beef is also a bit similar to that of ham sausage. Generally, after cattle are slaughtered and cut, the minced meat is collected, bonded with additives, and pressed into meat bricks. It is then shaved into meat rolls by machine.

Similar to the picture below, the cylindrical "piece of meat" that the blade is cutting is obviously not a ready-made part of the cow. Of course, you don't want to say that it looks like a cow's thigh, even if the cow's thigh grows like this, it can't be without bones in it......

Beef can't be directly shoeed into fat rolls, because its tissue is relatively large, it is easy to fall apart in the pot, and the fat and lean are uneven, which is not good to look at, and the taste is also superior. Therefore, the use of ground meat restructuring means for secondary processing can not only improve the taste, but also efficiently use the ground meat.

The modern food industry can not only make ground beef into fat beef rolls, but also make minced chicken and duck meat into fat beef rolls. These cheap meats, mixed with butter, and then pressed and sliced, through the use of various food additives, a duck can be more like beef than the original cut fat cow.

At present, in addition to fat beef rolls and fat beef flavored duck rolls, there is also a very popular hot pot item called raw cut fat beef.

The original cut fat beef is what people imagine, and the meat that is sliced from the cow is like cutting pork belly, not reconstituted meat. Its texture, including the taste, is quite different from that of a fat beef roll.

So how do you tell what kind of "beef" you are eating? The easiest way is to go to a regular, relatively large brand hot pot restaurant, such as some common chain brands.

Then mark "original cut" and "whole cut" on the menu is the original cut beef, and if it is not marked, it can be directly defaulted to reconstituted beef rolls. After all, good things will always be marked.

Finally, when you cook in the pot, you can also observe the meat. The kind of fat and thin is very neatly divided, and it will fall apart as soon as the pot is opened, and it is probably not a good meat.

But the taste is OK, smooth and tender, except that you can't eat beef.

If the name of the fat beef roll is a dish product, and the ingredients are only beef, drinking water and salt, this is better. The price will be a little more expensive.

In addition to beef, there are many additives in some meat roll ingredients, including but not limited to sodium tripolyphosphate, sodium bicarbonate, sodium pyrophosphate, glutamine aminotransferase, etc., generally thickeners, and moisture retention agents. This kind of will be cheaper.

Well, the easiest and quickest way to pick a fat beef roll is to look directly at the price......

As for the original cut fat cattle, it is not the same as the implementation standard of the fat cow roll, the original cut fat cattle is GB 2707 national food safety standard fresh (frozen) livestock and poultry products. Reconstituted Beef Rolls are SB/T 10379 quick-frozen prepared foods and Q/HSP 0002 S-2019 prepared prepared meat products.