Portion cuts of beef used! Chunks? Sirloin? Ribeye?

As you all know, Bak kwa is made from minced meat ; the mixture of lean meat and the fats, but which portion of the cuts in the meat do you think that is used to make Bak kwa? Is it the tender portion of the meat or the tough portion of the meat?

Pork is commonly used to manufacture Bak kwa, chicken and beef are the alternatives for the consumers who do not consume pork. Since the food product used in this case study is BBQ beef, I will talk about the portion cuts of beef that is used to make Bak kwa.

Which portion cuts of beef do you think is used to make Bak kwa???
Tenderloin? Short loin? Sirloin? Chunk?

The answer is Sirloin! 
WHY????

1. Economical reason
Sirloin is cut from the rear back portion of the cow.
It is the least expensive cut among the rest of the portion cuts of the beef - help the company to reduce cost

2. Physical Characteristics
Sirloin is the leaner cut as compared to other portion cuts of the beef - lean meat is required to accommodate with the beef fats when producing minced beef for Bak kwa.
It is full of bold and beefy flavour - this will result the tasty outcome of the Bak kwa
It has less connective tissue - thus Sirloin is suitable to be barbecued!

and.............. TA-DA !! HERE COMES THE JUICY AND TENDER BBQ BEEF!

Written by: Jesslyn Soh 0901026E