I tried exploring the secret of super super cheap sirloin steak with 2 sheets at 498 yen

There are not a few people who are cutting eating habits by the deterioration of the global economy, but the other day I went to the supermarket to buy "Two beef sirloin steak (frozen) Australian 498 yen"Being unbelievably cheap or so super cheap beef rolled," There is something behind ... ... "such as the overwhelming feeling that there is no gap to hold a slight disturbing feeling Grasp it in the hand with quickness and throw it in the super basket and shut it out without being conscious of the gaze being doubted by the feeling like "whiskers ...... what meat ...... a bit cheap?" I bought it as much as I could.

It is where the photograph is burning the real thing, how is it? It looks yummy.

So why do you actually feel like meat, what is its identity, how the taste was, etc. Why do not you just review photos and movies anywhere. Details of shudder are from the following.
This is a mysterious frozen sirloin steak bought. There were two types of 498 yen for 2 pieces and 488 yen for 1 piece.


I'm frozen in a ticket


This is super super Cheap sirloin steak


It is 498 yen for 2 pieces, what kind of cheapness.


Looking at the raw material name somehow it is written other than beef. Yes, this is what is called so-called "injection processed beef".


By the way, the brand name of this meat is "Sakka Meat" (Shikkaku).


There is a detailed explanation on the following page. Let's read it for a moment.

Do you want to know Mott about Sakka meat? Product information Injection Process Beef Soft Process Beef is not a frosting of the real monkey sword cat anomaly

Snow fresh meat is a beef processed seafood processed with soft processing and marbled processing.

It is a processed food processed seasoning so that it becomes soft and tasty beef which is hard to taste good when baked normally. (Since it does not make sense to process soft bean with soft quality softly)

Because it is an unheated product, you can cook by heating according to the application under the customer · user.


The beef tallow based white sauce seasoning liquid is put into the meat by a method called injection processing (disperse) and softens the meat quality. Also, as the white sauce seasoning liquid coagulates in the meat, the part where the meat is cut looks like meat-like frosted meat. (It is different from the frozen meat of the honmono.)

White sauce seasoning liquid is made from beef tallow · milk protein · citric acid · soy sauce · condiments etc. However, white sauce seasoning liquid is not fat of equal beef. Only 1 to 30% of white sauce seasoning liquid is using beef tallow. If you processed 100% of beef tallow in the meat, when you baked it and ate it, it is not very, but it is greasy and can not be eaten. It is like substituting salad oil for sauce and eating grilled meat. I am glad that inside my mouth is Arimasen.

Therefore, about 70 to 90% of the white sauce seasoning liquid of the snow crab meat is made of moisture. It is for that reason that the calorie is low although it is processed to marbled wind.

It is the above reason to convert into beef that is mellow and juicy when beef that is baked and roasted is processed into snow cooked meat.

Temperature is like this feeling like this


And this is 488 yen sirloin steak with 1 piece.


After seeing the price of exception of 498 yen with 2 pieces, it is fake because it makes me stupid even at such a price.


Raw material is like this. Although it has become seasoned processed goods, in fact it does not rarely taste so strong, so you need to wear down properly. That area is the same as normal beef.


Thinness looks like this


Compared to fingers for reference level


I compared the two. One on the left is 488 yen, the other on the right is 498 yen


If you look at this way you feel a price difference that can not be convinced only by the difference in surface area and thickness difference


And this was the thawing.


When I wrote this article, I noticed that when decompressing "Transfer from freezer to refrigerator, cut a part of the vacuum pack, put in air and thawIt seems that it was better to do it.


When thawing in vacuum packed state, the moisture (seasoning liquid) of the meat gradually comes out of the meat with the pack pressure as thawing. Maybe I wanted to write it in the package ....


As a result, like this, moisture of meat appeared considerably. what the hell.


Viewed from the side. You can see that it is more petty than before thawing.


Even if I cried, I had no choice but to take it out for the time being.


Actually hand touching this super cheap person does not collapse shape even if it is held by hand.


On the other hand, if you have a slightly higher one this time, it is Fung Pu-nyu, can not you break with your own weight? It is so soft. If you look closely it is surrounded by sirloin and lean body wrapped around and this one is fine in the arts.


Sprinkle mix peppers and salt and taste


I noticed that this meat was taken out from the vacuum pack, but I did not smell much more than general meat. It looks fresh and raw, the touch feeling is also Fufa Nyan, but the odor is not so persistent there.


First of all, I try to bake it from two super cheapest.


Juju.


I turned it over. I could see it as a ginger ginger baked ....


However, the fragrance is completely beef. It mixes with the scent of pepper, making it very nice feeling.


I will keep baking. Unlike usual beef, the water in it is the life, so burn the surface first with a high heat so that the water inside will not leak and then let the fire slowly pass through. It is not flesh to eat like rare, so it is necessary to pay attention only to throw fire frequently.


I tried quite burning, but the softness is alive as usual


Completion


The cross section looks something like this


Continue to try to burn some of the more exclusive highlights left.


Juu ~


Unlike the previous one, this one feels like a steak


The amount of fat is horrible here


Baking up. It's not scorching, just the two burnt pieces burned before are stuck together.


The section is like this


Pretty juicy


It was juicy and it was able to be successfully burned well by mistake


Regarding the taste of the main thing, when I tried to catch the editorial staff who was watching this with an indecent face,

Editing member C:The cheapest one is a bit too blunt ... ... The taste that I can still eat though the higher one is not so good.

Editing member D:It can not be said that either one is delicious, but the higher one is just a little better.

Editorial staff F:The tall taste still has a decent taste, the cheapest one feels like shredded beef that is included in Jinjao Rosu

Editing member B:The cheapest one is also tasty as it is, the taller one is already a mistake! It is! This is ... a steak! It is!

To the touch.

Personally, the cheap one was as it was a taste and texture that is moderate. Although the texture is rather rigid and should have been seasoned the same way why the taste of taste is bad feeling. For those who are nearly twice as expensive as the price, it is likely to pass as "sirloin steak" if it is a bit thicker. The biggest difference is juicy. There is a thing that just wraps fat around the surroundings, and overall it feels like "everything is a sirloin steak", so if you do not know, you can definitely deceive it. Probably if there is more thickness, it seems to be able to reproduce the taste and texture as "cheap but delicious steak as it is" comes out with eating out. Bukkake, you can fight this high.

By the way, because it is progressing steadily compared to the "injection processed beef" of a long ago, even if it is served out with a lunch shop or eating out, it can not be broken if it is not good. It seems that it is still evolving, so it may ultimately reach a level that does not differ.