Beef with mushroom and cauliflower stir-fry is one of my favorite Chinese food recipes that I usually cooked for my family. But, I would like to share something about the meat here in Canada. I’ve noticed that all meat here in Canada particularly the beef is very tender. I’ve learned that there are many ways of aging meats shortly after an animal is slaughtered. The most common is Cryovac-aged. In this process the carcass is broken down into smaller cuts that are vacuum-packed in moisture-vapor-proof plastic bags and aged under refrigeration. The removal of oxygen reduces mold, bacterial growth and […] Read more »