What are some of the reasons why a steak cracks after frying?

There are three general reasons why a steak cracks, all of which are episodic events and can occur with both chilled and frozen steaks. Cracked steak and irregular steak shape, which affects one's intuitive senses, is an important reason that spawns steak shaping operations (e.g., the addition of shaping glue), and the following are a few of the ways that steak cracks.

1, knife cut crack

The steak cutting process is a whole cow - dichotomous - quartered - split meat, this process, a whole cow is divided into more than 60 parts, which are sawed, there are artificial knife, to the end of the time when it is divided into strips, it is the knife cut out.

So the question is, knife cut may be so neat exactly round and square? Obviously not. Beef internal will have a small amount of knife cut crack or natural crack in the inside, and then wrapped into this shape vacuum packaging, frozen into this corresponding situation, so there will be part of the knife cut cracks exist; knife cut cracks exist in the chilled steak frozen steak have.

2, fat crack

Fat is a firmness ductility are slightly less meat, especially when the temperature is low, due to muscle and fat thermal expansion and contraction deformation is not the same degree of fat curing and temperature is different, for example, at minus 4 degrees Celsius, the fat has been cured to become hard, while the muscle is still soft; both sides of the low-temperature refrigeration stress even lead to the steak inside the fat block Direct cracking; especially at some layers of fat segments, the manifestation of the fracture will increase significantly; the manifestation of this cracking is usually characterized within the fat or at the fat layering and muscle connection.

3, muscle layering crack

The reason for steak cracking is actually related to the muscle bundling membrane; he is the extension of the outer muscle membrane to the inner muscle, the role of which is to wrap around each bundle of muscles, to ensure that the bundle of muscles and other bundles of muscles are separated from each other.

It is also the presence of the muscle bundles that makes it possible for a cooked steak to crack; note that it doesn't have to crack, it can. The muscle bundle membrane will become fat-like when heated, separated from the muscle, and the mutual adhesion with the muscle decreases, the strength of heat deformation is different from that of the muscle, and it is easy to deform and crack, but it is not necessarily cracked.

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