How to choose the right meat? It's not a secret that this product should be present in the diet of every healthy person. But often we are afraid to buy it, for fear of the tricks of "sellers". Our tips will help you make the right choice.
How to choose the right veal. Fresh veal has a pinkish-red hue, as well as a consistency more tender than the old, and pieces of meat are smaller. But beef has a dark red color and a little stiffer, with a lot of tendons, pieces of meat slightly larger.
How you can determine the quality of veal . As previously mentioned, a good veal has a light red shade and a more granular structure. The color of the fat is white, it is not sticky, the consistency is dense. The appearance of good meat should be dryish, and the juice released after the cut is transparent. After pressing with your finger, the surface of the meat is quickly leveled, and the finger should be dry. Consistency of meat on the cut is dense and slightly elastic, the meat is slightly moist, but not sticky. A slightly sweetish-acidic odor should be felt. Frozen veal with a light tapping with a strong object produces a clear sound.
Slightly spoiled veal. The meat is moist and slightly sticky in some places. The color is slightly darker or even grayish-brown. The surface is very dry. The tendons on the incision are wet, many spots are left on the filter paper. From fat, which has a bright yellow color, there is an unpleasant, rancid smell. The depression after the pressure is leveled only for one minute. The smell of such meat is musty, foul-smelling.
How to choose pork . In good pork, meat, quite often, is much lighter and softer than the old one. And how can you determine the quality of pork. Fresh pork meat has a pale pink color, a soft and tender consistency, a fine-grained structure with a small interlayer of fat on the cut. Fat pale pink or white. Meat on the cut must be slightly moist, but not in any way not sticky. At a cut a consistence dense enough and elastic. Pits after pressing with your finger align quickly. The smell is peculiar to this species of animals. When tapping with a solid object, fresh ice cream makes a clear sound.
The spoiled pork. Meat in some places with a small amount of moisture, a little sticky and darkened or has a very much dried surface of a grayish-brown color. On the cut, the muscles are slightly moist and the stains are left on the filter paper. Fovea after the finger pressing is leveled for a long time, about a minute. The meat has a rotten, sour and slightly musty smell.
Pork carcass is divided into 9 parts, and those are divided into 2 varieties. The first grade is the tenderloin, (the flesh of the hind leg), the lumbar part with the flank, the brisket, the loin, the ham and the scapula, the second shank and the shank, as well as the cervical pots.
How to choose a bird. The age of the bird can be easily determined by the size of the spurs on the legs. A rooster who has 6 months of spur looks like a small, softish protuberance, and one-year-olds have an already hardened, ossified spur that reaches up to 2 cm in length. The paws of the old chickens are covered with large coarse scales, on the metatarsal the skin is coarse, with small calcareous growths. In the young chick, the end of the pectoral bone is cartilaginous, elastic and elementary bending, and in the old one - completely ossified. Meat in chickens and in turkeys is not much lighter than in geese and ducks. Quality of the bird. The fresh bird's eyes are bulging, the beak is glossy, the surface of the carcass is slightly dry, white or white-yellow and possibly with a red tinge. The color of the fat is pale yellow. On the cut, the muscles are slightly damp, pale pink in turkeys and chickens and bright red in ducks and geese. But the fovea from the pressure of the finger very quickly aligned. Frozen carcasses of birds produce a clear sound when tapping them with a solid object.
A foul bird. The beak is completely without gloss, the eyes are not convex, hollow, and the surface of the carcass in some places is moist, lipped and in the groin, and under the wings and folds of the skin. Muscles on the cut are slightly damp, much less dense and elastic than the fresh bird. The fossa will be aligned after about two minutes with a finger. The smell of stale meat, musty.
Determine the quality of mutton. Young sheep meat is usually more tender and light than the old one. Fresh lamb has a bright red color of different tones (depends on the age of the ram), the consistency is elastic-grained. Fat, in fresh meat must be white and a bit elastic. On the cut, the meat is elastic and dense and does not leave stains on the filter paper. Transparent meat juice. Pits, after pressing with your finger, very quickly align. The smell of meat is pleasant and typical for lamb. Only the defrosted meat surface is bright red, the meat is completely inelastic, the consistency is similar to the dough, dimples with pressure are not even aligned.
Damaged mutton. The meat is sticky, the fat is yellowish and incomplete, the muscles on the cut are slightly moist and almost no stains on the filter paper. Surface in some places moistened, darkened or very much dried. The smell of rotten meat, musty and putrid.
We hope that our advice will help you in choosing quality meat.