Taikang Salted Beef

Taikang Salted Beef

　　Produced in Taikang, Henan. Taikang salted beef is primarily made from the meat of locally slaughtered yellow cattle, cured with a variety of seasonings. During slaughter, all the blood must be drained to ensure the meat remains bright red; the skin must be carefully removed to keep the meat cuts intact. After the skin is taken off, the entire carcass is butchered, typically yielding 10 pieces per cow. These include two pieces from the front legs, two from the neck, two from the ribs, two from the loin, and two from the hind legs. Once all the pieces are separated, they are rinsed clean with water and thoroughly air-dried before being placed in a curing vat. When placing the meat in the vat, a layer of meat is alternated with a layer of salt. The ratio of salt to meat is 1:20, and it’s best to mix a small amount of saltpeter into the salt to help it penetrate the meat more quickly. After the vat is filled, the meat is turned and tumbled twice daily. This process ensures the beef remains bright and transparent, allows the salt to cure evenly and quickly. After tumbling for over ten consecutive days, the brine fully permeates the beef pieces. At this point, two rib pieces are selected to cover the top of the pile. The meat can then be cooked at a later time or left as is. However, it must not be disturbed if not yet cooked — any movement will cause the meat to turn from red to green and negatively affect the flavor. The optimal time for curing is from the 10th lunar month of the previous year to the first lunar month. When cooking, traditionally made broth is usually used. The meat must be added when the water is boiling — adding it in cold water may lead to food poisoning. The meat is placed in the pot with the flesh side down and must remain submerged without rising above the water. Seasonings such as Sichuan peppercorn, star anise, galangal, cardamom, white atractylodes, and deer cinnamon are packed in small cloth bags and cooked together with the beef. Cooking starts over high heat, then gradually reduces to low heat. The meat is turned once every hour. After five hours, it becomes tender, and it is turned one final time before the heat is turned off. Let it sit covered for two hours until the broth cools down to 50°C. Then, the fat on the surface is skimmed off, and the beef pieces can be taken out. It is renowned worldwide for its bright red transparency and tender, flavorful taste.