How to solve the problem of beef with a strong gamey smell

When beef has a strong gamey taste, it can be improved by soaking to remove the fishy smell, blanching, marinating with spices, neutralizing with acidic seasoning, and selecting high-quality parts. The gamey taste is mainly related to the high content of volatile fatty acids in beef fat, and appropriate treatment can significantly improve the taste.

1. Soak to remove fishy smell

Cut the beef into pieces and soak them in clean water for 1-2 hours. Change the water 2-3 times in the middle to help separate the blood and some fishy substances. A small amount of salt or flour can be added to enhance the adsorption effect, which is particularly suitable for the pretreatment of stewed dishes. Note that the soaking time should not be too long to avoid loose meat.

2. Blanching treatment

Boil in cold water, skim off the foam, add ginger slices, scallions, cooking wine and other deodorizing ingredients, blanch for 3-5 minutes, remove and rinse. High temperature can dissolve and release fishy substances in fat, making it suitable for cooking methods such as braising and braising. After blanching, it is recommended to rinse with warm water to avoid sudden shrinkage of the meat.

3. Seasoning

Mix spices such as Sichuan pepper, star anise, cinnamon with cooking wine and soy sauce to marinate the beef. Apply evenly and refrigerate for at least 2 hours. The aromatic compounds in spices can penetrate meat and neutralize fishy odors, making them particularly suitable for grilling or frying steak. Can be marinated with vegetables such as onions and celery to enhance the effect.

4. Acidic seasoning neutralization

When cooking, add acidic ingredients such as tomatoes, lemon juice, vinegar, etc., and their organic acids can undergo esterification reactions with fishy substances. Adding an appropriate amount of acidic ingredients to red wine stewed beef or black pepper beef fillet can soften fiber and transform odors. Note that the amount of acidic substances added should not exceed one tenth of the total amount of ingredients.

5. Choose high-quality parts.

Prioritize selecting parts with lower fat content such as tenderloin and beef tenderloin. Grass fed beef has a lighter gamey taste than grain fed beef. Fresh beef is bright red in color and has elasticity. Avoid choosing meat products with yellowed fat or slippery surfaces. It is recommended to pack and freeze after purchase, and place in the refrigerator to slowly thaw during thawing.

When processing beef in daily life, it can be cooked with natural deodorizing ingredients such as white radish and hawthorn to avoid using excessive seasonings to mask the meat aroma. For people with gastrointestinal sensitivity, it is recommended to stew beef thoroughly until soft and tender to reduce fat intake. Frozen beef stored for a long time has a strong fishy smell, and the blanching time can be extended or a secondary blanching method can be used. If you are extremely sensitive to fishy odor, you can choose cold fresh meat that has been treated with acid or try soaking it in milk. The milk protein in milk can effectively encapsulate the fishy odor molecules.