Source channel factors, self-production and self-marketing, few middlemen, compressed intermediate costs and lowered prices. Mainly through webcasting and platform direct sales. Without the cost of rent, the price is naturally low. Low-priced goods are more attractive to consumers. In order to increase sales, we choose to reduce prices, that is, small profits but quick turnover. The quality of steak is not very high, and it may be pieced together with minced meat, which is often called reconstructed steak.

beefsteak

Steak, also known as steak, refers to lumpy beef. Excellent steak is juicy and tender, and it is one of the most common foods in western food. In medieval Europe, beef was regarded as the high-grade meat of princes and nobles, and it was cooked with equally precious pepper and spices to show the noble status of its owner. The cooking methods of steak are mainly frying and roasting, usually not fully cooked, but adjusted to the degree of regeneration according to personal preference.

Filet mignon, naked eye steak, sirloin steak and T-shaped steak are all translated from English, and they all have their own characteristics: filet mignon, also known as beef tenderloin, is characterized by lean meat, high protein and low fat, which is more suitable for women who like to lose weight and keep fit; Sirloin steak, also called sirloin steak, is tenderloin.

Beef tenderloin contains a certain amount of fat, especially a circle of white tendons, which is more tough and chewy than filet mignon, and is suitable for young people and people with good teeth. T-bone steak (T-bone) is the backbone meat on the back of cattle. It's T-shaped, with filet mignon on one side and sirloin on the other. You can taste the tender and smooth filet mignon and feel the aroma of sirloin steak, killing two birds with one stone.