Sounds like you are total blur when it comes to steak. Any steak coming out from Chinese restuarants are super tenderized with cheap cuts. You don't have to buy expensive Australian beef to cook like that. For the mouth watering Western style grill, just go to Carrefour, buy ribeye steak, rub it with salt and cook on your grilling pan. Its that easy. Surf the net for ideas how to lock in the juices. That is not water btw.
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Need advise between fresh or frozen meat
- Thread starter Glaringly
- Start date
Blur? I just don't want to fool myself. A better alternative is to beat the tough meat to loosen it up, better then using chemical. Hey I don't need to take lesson from something I did not ask, and how the hell you know I am not aware of tenderizer?
It's really a very simple question, how can you tell the difference between fresh and frozen meat, both before and after cooking? Assuming the butcher knows all the tricks to fake it.
Simple answer please.
I don't think there are hardly any fresh beef of pork sold in singapore. The ones we see in wet markets and supermarkets are chilled meat supplied from the usual countries. Chilled beef certainly taste better than frozen meat.
Juice/liquid will certainly flow from meat that is grilled and for 700gm, it will be a lot especially if it it cut up and the fat content is high.
Meat that is bright red comes from grain fed while grass fed which so much better is slightly darker. You are unlikely to find grass fed in singapore except in specialist ang mo butcher or in high end restaurants. Meat that has patches of dark meat, sometimes more dark than bright red patches indicates, cattle slaughtered while under stress due to transportation or poor handling. Poor quality. Frozen meat is darker but once you thaw it , will be bright red if grain fed.
If you want a good steak, look for marbling (fats in small portions but distributed quite evenly like Kobe beef). Lean Beef with no fat hopeless but healthy, should be cut up for stir fry. For steak, just sear it at both ends with high heat on apan , then turn twice. The searing will seal the meat so the juices are retained, very little will flow on to the pan.
Juice/liquid will certainly flow from meat that is grilled and for 700gm, it will be a lot especially if it it cut up and the fat content is high.
Meat that is bright red comes from grain fed while grass fed which so much better is slightly darker. You are unlikely to find grass fed in singapore except in specialist ang mo butcher or in high end restaurants. Meat that has patches of dark meat, sometimes more dark than bright red patches indicates, cattle slaughtered while under stress due to transportation or poor handling. Poor quality. Frozen meat is darker but once you thaw it , will be bright red if grain fed.
If you want a good steak, look for marbling (fats in small portions but distributed quite evenly like Kobe beef). Lean Beef with no fat hopeless but healthy, should be cut up for stir fry. For steak, just sear it at both ends with high heat on apan , then turn twice. The searing will seal the meat so the juices are retained, very little will flow on to the pan.
Good info, thank you.
Just read up from google. Fresh meat ( chilled or fresh ) produces more liquid when cook then defrosted meat. And it also says, the redness will appear when defrosted meat comes into contact with oxygen. And some fresh meat are pack with 80% oxygen to retain the reddish color. Interesting fact about the types of feed though.
