Consumer Council│Gourmets and Traders with Pork in Beef Balls: Cut the cost by half or increase the taste

The weather is freezing, and many people like to gather around the stove. The Consumer Council announced yesterday (17th) the meatball test. The genetic test of 20 types of beef balls (beef balls and tendon balls) showed that 3 types of beef were meat animals. The proportion of genes is 100%, but the proportion of meat animal genes detected in seven beef ball samples and one beef tendon ball sample is less than 50%.

Chen Yuecheng, the director of Tai Po Zhenxing Meatballs, which was found to be 100% pure beef balls in the test, believes that the main purpose of using pork or chicken is to reduce costs, and he described it as "reducing the cost of ten mosquitoes to five mosquitoes".

He agrees that it is difficult to know if the beef balls are mixed with other meat products, "Many people will get the heavy beef periosteum, beef soup powder, and beef essence. The smell is so obvious!"

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"The cost of using pork is reduced by half, and the ten mosquitoes are reduced to five mosquitoes, which is very economical."

The Consumer Council announced yesterday that the meatball test showed that seven beef ball samples and one beef tendon ball sample detected less than 50% of the meat animal genes from cattle.

Among them, Shichao D flourless beef tendon balls, the proportion of chicken genes accounts for 55%, which is higher than the 35% of cattle and 10% of pigs.

Chen Yuecheng, director of Tai Po Zhenxing Meatballs, which makes pure beef beef balls, believes that the use of pork or chicken is mainly to reduce costs, but it is not ruled out that it is to make meatballs with different tastes.

He said that when mixing different meats into beef balls, "especially if it is pork, the cost is halved, and the cost of ten mosquitoes is reduced to five mosquitoes, which is much more economical!" With many years of experience in making beef balls, beef thighs with less fat, leaner, and more muscles are known. The meat is better, "If you want to mix it with other meat, it will be better to have a lean chicken. It will be "glue" if it is frozen enough and strong enough, and it will not be able to make it without adding pork!"

He made beef balls with his father's unique recipe. To get good beef balls, you don't need to use only beef. You can use an "emulsifying machine" to make beef balls at low temperature and uniform speed. It will not become sour, the old generation will add lard." But when asked if he has been making beef balls for many years, can he distinguish pure beef balls?

"I don't dare to say that Gui Niu Ball has a natural beef flavor, but because many people will get rid of the heavy beef periosteum, beef soup powder, and beef flavor, it is really difficult, but a few will feel that it has luncheon meat. The smell, or the smell of pigs, is obvious!"

(Provided by Consumer Council)

Foodie Liu Jianwei: Adding fat and fatty pork makes the beef balls slippery and loose

Foodie Liu Jianwei said that adding pork to beef balls is the practice of many insiders, not the business practices of businessmen in recent years. Fat and fatty pork make the "beef balls" slippery and loosen, similar to the mangosteen beef in Cantonese dim sum; and 100% pure beef balls are Chaozhou-style. Cost, "It's just about looking at the recipe, and it's not about money, but most people think that it's purely beef, and the ideal way is to write it down, because some people will not eat pork for different reasons, it's not very good. "

Chaozhou Aberdeen - Chaoshan Beef Ball Food Store, Chaozhou Hand-made Beef Balls sells for 59 yuan, with a total rating of four stars.

(Photo of Chaozhou Aberdeen website)

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