17 hours ago, liuzhou said:
literally 'toothpick beef'.
I have a question about the beef in China. Is it all free range beef? Do they age it in any way? Does it have any fat marbling? Whenever I have had any beef stir-fry or anyting of the type that you were talking about in a good Chinese restaurant, the beef seems to be very tender. Is it in the marinade that they use?
I could really use some advice because the beef here is terrible. It is a free range, Brahma crossbreed that has no fat whatsoever. The closest thing that they ever come to aging is if the truck on the way from the slaughterhouse to the butcher shop gets a flat tire. Thank you.