American beef

First of all, there are many imported beef from the United States, such as beef served at all-you-can-eat yakiniku restaurants.
But have you ever thought that it was soft or delicious for that?
We Japanese, who think that the higher the degree of marbling, the higher the quality, do not like the lean meat of American beef, but for that reason, there is a natural reason for the meat to be tender, which Japanese people like.

"Food Karakuri" (p27-) Let's summarize and excerpt from the separate volume Treasure Island Editorial Department.

If you sprinkle a drug containing a proteolytic enzyme on lean beef, it will transform into tender and soft meat.
It uses a protease-based product called a plant-derived proteolytic enzyme preparation.
Moreover, the product pamphlet carefully states that it does not need to be labeled because it is not a food additive even if it is used.
Another method is to inject the fat of Japanese beef into lean beef and harden it with milk.
It sounds good to say that the progress of food processing technology is good, but the point is only the technology for increasing the added value of cheap raw materials and raising the price to make a profit.

One of the popular menus at yakiniku restaurants is tongue, but in fact, beef tonsils are "brain, spinal cord, eyes" according to the "risk level of BSE infection by site" issued by the EU Pharmaceutical Examination Agency. It is in the group next to the highly infected group of.
It is said that the frequency of BSE increases as the meat-and-bone meal is used, but the representative who uses this meat-and-bone meal is American beef.