Steak for the masses

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Steak for the masses


Yang Tae-min, a senior researcher at CJ CheilJedang, poses in front of the Gourmet hamburger steaks at a media event at the food company’s headquarters in central Seoul on Tuesday. Yang shared the secret behind the steak’s juiciness, and said “The hard part about the patty was maintaining the juice inside after the product was frozen and defrosted.” The steak is composed of two types of meat of different densities. The denser meat covers the chopped meat so that it forms a layer that prevents the juices from flowing out. [CJ CHEILJEDANG]

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