Superseded80% confidenceDecision RuleTime unknown
追求纯肉嚼劲选用牛后腿腱子肉（瘦肉多、纤维长）制作的手撕/风干牛肉干；追求软嫩多汁选牛霖或肩肉制作的产品，牛肉棒因绞肉重组口感最软但含肉纯度最低
1
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80%
Confidence
Long-term
Relevance
-
First Seen
This knowledge claim has been superseded by newer content
选原切牛排而非'合成/拼接/调理'牛排：配料表只有'牛肉'为原切；出现卡拉胶、谷氨酰胺转氨酶(TG酶)、水、植物油、腌料的为重组或腌制肉，成本低但口感是碎肉压制Sources
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