How much is the price of beef per jin?

Beef is one of the meat foods, which is rich in protein, and its amino acid composition is closer to the needs of the human body than pork, which can improve the disease resistance of the body. it is especially suitable for people who grow and develop and recuperate after surgery and illness to supplement blood loss and repair tissue. Usually the market price of beef is 2 to 3 times higher than that of pork. Let's take a look at how much beef costs per jin.

How much is the beef?

The price of beef will be affected according to different parts, fresh meat or frozen meat, ordinary cattle or high-grade cattle, imported or domestic, grain feed or grass feed, fattening cattle or service cattle, beef cattle or eliminated cattle, buffalo or yellow cattle, etc. the price of chilled beef of domestic fattening cattle is 40 yuan to 50 yuan per jin, frozen beef is about 20 yuan cheaper than chilled beef, 30 yuan to 40 yuan per jin, and frozen minced meat is 20 yuan per jin. The price of modified atmosphere packaging, box packaging and pickled meat is 50 yuan and 75 yuan per jin. The price of imported frozen beef is 2535 yuan per jin, and the price of minced meat or piece of meat is 18,25 yuan per jin.

Identification of good and bad beef

1. Color: fresh meat is evenly red and shiny, and the fat is white or creamy yellow. The color of the second fresh meat is slightly darker, the section is still glossy, but the fat is not glossy. The color of the spoiled meat is dark red and dull, and the fat is dark until green.

2. Smell: fresh meat has the unique normal smell of fresh beef, secondary fresh meat has a slight ammonia or sour taste, and spoiled meat has rotten smell.

3. Touch viscosity: the surface of fresh meat is slightly dry or has air-dried film, which does not stick to the hand when touching. The surface of the fresh meat is dry or sticky, and the new section is moist. The surface of the spoiled meat is extremely dry or sticky, and the new cut is also sticky.

4. Exploring elasticity: the depression after fresh meat finger pressing can be recovered immediately. The depression after sub-fresh meat finger pressing recovers slowly and can not recover completely. The depression after compression of metamorphic meat can not be restored, and there are obvious traces.

5. Check broth: high-quality frozen beef (thawed meat) soup is transparent and clear, fat agglomeration floats on the surface, with a certain flavor. Secondary frozen beef (after thawing) the soup is slightly turbid, the fat floats on the surface as small droplets, and the flavor and taste are poor. Spoiled frozen beef (thawed) broth is turbid, with yellow or white floc, very little fat floating on the surface, and a peculiar smell.

Identification of true and false beef

1. Hope: the texture of real beef is relatively delicate, the color is uniform red, the meat is shiny, and the fiber between muscle and fiber is milky white. The texture of fake beef is thick, the meat color is uneven, and the muscle fiber is dull.

2. Smell: the smell of fresh beef is normal meat smell, no pungent smell. Fake beef will smell strange, and stale meat will smell rotten.

3. Q: if you often buy meat in the same company and are familiar with the boss, you can ask for relevant information. Generally, in the face of regular customers, the boss will have the mentality of staying and will answer your questions more frankly. This rule is ineffective for the old and treacherous boss, but through his answer, you can observe whether he has a lying, dishonest boss, it is difficult to sell good food, be careful to buy.

4. Cutting: after pressing down, the real beef has good elasticity and can return to the original appearance, and the meat quality feels slippery and tender, and the semi-dried beef does not stick to the hand, so it feels better. After you buy it home, the slice is cut with a knife, and the elasticity is good. After the fake beef is pressed, the resilience of the meat is obviously not strong, unable to return to the original appearance, the meat quality is also thicker, the feeling of sticky feeling is uncomfortable, the cutting elasticity is poor, and it is easy to disperse.

5. Taste: the taste of real beef and fake beef is completely different. after the real beef is cooked, it looks very refreshing and chewy. Fake beef is easy to break up into small pieces when cooked, tastes like bean dregs and tastes bad.