How to choose fresh meat: 20 signs
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Has it happened to you: you bought meat for barbecue, and when it was cooked, it turned out to be tough, tasteless? Or does meat borscht smell like something and does not give you pleasure? But we are what we eat, and our health directly depends on meat products, since a third of the home meal is meat. Why act like detectives looking at and touching mouth-watering cuts of lamb or pork? For this, there are special stores in which everything has been taken into account and checked for a long time. Let’s figure out how to choose fresh meat.
You come to , and you just have to choose the desired muscle part. What do you need to know?
The less time has passed since the date of “cutting”, the healthier the meat.
Good fresh meat may have a thin pale red crust on the surface, without extraneous shades, and if you touch it, your hand will remain almost dry. The meat should not be slimy in any case.
We look at the ribs! It is by them that you can determine the age of the lamb: if you visually compare two pieces of meat with bones, then the greater the distance between the ribs, the older the animal was.
Have a good lamb always coarse-grained meat consistency.
The color of the lamb indicates age. Lamb, up to 8 weeks old, has a light pink color. Lamb meat, from 3 to 12 months, also has a pink color and a delicate taste. The meat of an adult ram, from 1 to 3 years old, is easily recognizable by its pronounced red color with layers of white fat.
Any meat good quality product has sanitary and veterinary expertise. It is this procedure that is the key to healthiness and freshness. A large store will always provide you with fresh, tested meat, because, as a rule, the store and the manufacturer value their reputation.
Cutting meat for the store takes place in an absolutely sterile room, where the worker, each time leaving and entering, changes his uniform and goes through sanitary control. Then the meat is packed in a film that will displace oxygen. And since there is no oxygen, there is no oxidation process.
For human consumption the meat of the animal must “mature”. This occurs within 2-3 days at a temperature of + 2-0 ° C. The secret is that fresh meat from the manufacturer is practically sterile, and meat carcasses are cut at a temperature not higher than + 2-4 degrees.
… Special events have been introduced here and operate regularly.
- Thorough, comprehensive control of products arriving at SELGROS Cash & Carry centers.
- Checking and constantly monitoring the observance of the expiration dates of the products on our shelves.
- Control over the observance of all necessary quality and safety standards by our suppliers.
- Products that do not meet SELGROS quality standards are denied access to our shelves.
- We monitor the temperature of products supplied to us that require special storage conditions using modern infrared sensors.
- With special thermometers, we measure the temperature of the supplied meat not only on the surface, but also inside.
- The quality of the supplied meat is controlled by specially trained personnel of the cutting department.
- Our employees regularly check the temperature regime in all refrigerators.
- In addition, all of them undergo preliminary training and internship in the principles of the HACCP system (Highest Standard for Food Safety Quality Control).
- We regularly clean and disinfect our entire shopping centers in accordance with specially designed plans, taking into account strict sanitary and hygienic standards.
- The quality of the water supplied to SELGROS centers is also rigorously tested on a regular basis.
- We carry out internal control of compliance with sanitary standards through covert inspections.
- We also use special reporting forms that allow us to control the stages of work and their correct sequence.
Memo to the housewife: which part is better to cook from
- Cervical part (closer to the head and neck). Stewed and boiled. Dishes: cutlets, soups, jellied meat, stew, pilaf, dolma, kebab.
- The upper part of the scapula… Young – fried. Dishes: cutlets, barbecue, stew, azu, roast, pilaf, roll, baked meat in the sleeve.
- Front leg (shank), the lower part of the scapula. Stewed and boiled. Dishes: soups, jellied meat, baked shank, roast.
- Korean. Great for baking and roasting. Food: cutlets, chops, manti, shish kebab, roast, pilaf, goulash.
- Breast. It is stewed, boiled, fried (if a young lamb), stuffed. Dishes: stew, pilaf, azu, cabbage rolls, homemade sausages, dolma, stuffed peppers.
- Ham. It is baked, stewed, fried. Food: baked dishes, pilaf, stew, barbecue, the most delicious chops, manti, dumplings.
- Golyashka… Stewed and boiled. Food: soups, jellied meat, stew, pilaf, meat with potatoes, hodgepodge with lamb.
There is always fresh meat in the Zelgros shopping center!
SELGROS Cash & Carry in Volgograd
st. Marshal Eremenko, 49
The center works around the clock, seven days a week
Phone: +7 (8442) 602-400