Why does the beef from Chinese beef & brocolli dishes always seem like such low quality?

Question

Sometimes pieces in beef and brocolli are bright red, and have a sour/bitter taste. Why is that? Also, what's the comparable steak cut (filet mignon, new york strip, etc.) that the beef in Chinese food comes from?

Answer 1

i think your going to the wrong chinese place

my food is fine when i get it

Answer 2

I doubt most Chinese restaurants would be using filet, ny strip or any tender cuts of beef.

At best, they would be using cuts from the sirloin.

bright red beef... due to marinades where the salt cures the meat... similar to corned beef.  

sour/bitter... don't know.  beef could be off?  too much meat tenderizer or whatever they throw into the marinade (too much msg?)

Answer 3

A low end Resturant will serve the poorer cuts of meat.

The big problem is not the less expensive cut but the poor preparation.  If the meat is sliced thin it will be tender to eat.

If is smell do not eat it.

High quality places use better quality meat and cut it thinner.

Answer 4

Beef has so many different cuts and they always no doubt use the cheaper ie tougher parts to increase their profits, don't expect to find there or in McDonalds (though they use minced beef and it does't show so much) for that matter meat from the more tender and more expensive cuts.

It could also be that they use tenderisers to soften tough meat which would make it look strange.

Answer 5

Well, in all honestly unless you are at a corporate chain Chinese restaurant (panda express) it probably is lower quality beef. However the sauces they are prepared with are high in sodium and tend to make the beef look cheaper then they are.

Answer 6

what you pay is what you get!