The final result and taste will depend on how responsibly you choose the meat. The classic steak is made with beef, but there are options for lamb, pork and chicken. For such steaks, choose lamb neck, thighs or fillets, pork shoulder, thigh or pig’s neck and chicken drumstick and thigh.
- Don’t take frozen meat
When frozen, irreversible changes occur in the meat, the quality of the product decreases, the meat becomes completely different in structure and when defrosting, although it looks juicier, it becomes tasteless and unusual when cooked.
- Pay attention to the color
The color of the meat is as follows: beef is red, pork is pink, lamb is dark red.
The fat layer in the meat is white and only lamb has a slightly beige tint. The fat itself in lamb is very dense, and the beef is crumbled.
- Buy meat from the market
The meat does not stale on the market, it can be examined closer and it is carefully controlled. It is not packaged and is usually fresh.
- Check elasticity
Be sure to do a firmness test: press the meat with your index finger. If there is a dent left, the meat is fresh. If the meat quickly returns to shape, then it is tough and rubbery.
- Take meat with fat
To make a steak juicy, fat is simply necessary for it. When frying, it will melt and give all the juices to the meat. Choose meat with thin layers of fat.