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(1)It reminds me of the heyday of frozen pork belly.
(2)The heyday of frozen pork belly was in Brusta’s 1980s.
(3)It began with its appearance and lasted until the mid-1980s.
(4)There are many people who don’t have it.
(5)Let’s just know this!
(6)If high-quality pork is rapidly cooled and supplied for restaurants, the price does not become cheaper just because it is frozen, but in the case of retail distribution, freezing is cheaper than refrigeration.
(7)For example, when you say cold pork belly,
(8)The price of chilled pork belly is not the same.
(9)Like black pork.
(10)And there’s a pig with a brand.
(11)The same goes for frozen pork belly.
(12)For example, if you buy level 2 pork when it’s cheap,
(13)You can freeze it for 6 months and distribute it.
(14)After slaughtering good pork from Jeju, you can cool it down in a few days and deliver it right away.
(15)- Characteristics of Cold Sam Restaurants –
(16)1 Use differentiated good meat
(17)2 Preserve the map with rapid cooling.
(18)The meat is fresh because it has a high rotation rate.
(1)Source: Naver Blog
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(2)They say, “Water comes out.
(3)It’s a drip drip.
(4)It becomes dark red like this.
(5)Ice particles are sticking to the surface.
(6)1 Less drip is better maintained meat. 2. If it is grayish white, keep in mind the storage date.
So
It is more expensive than refrigerated meat because good pork is rapidly cooled and sold at the time of release after death.
There was a time when I ate cold pork belly, so I thought it was cheap because I ate it like that in the 80s.
Meat that does not have drip or color change when grilling meat is well managed cold ginseng.
So, expensive cold ginseng is not a cheap meat, but a different way of eating meat.