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A trip to nature, a vacation in the country, a meeting with friends in the forest or by the lake – all these leisure options are not complete without a barbecue. Each has its own signature marinade recipe, but as you know, the number one for a delicious, juicy and tender kebab is the right choice of meat. And here are some tips on how to choose it:
Only fresh meat
Such meat will have a bright color, pleasant meaty smell and will be slightly moistened with clear juice. When pressing on the cut, the fossa should quickly level out, and if there are streaks of fat, they should be white.
Young animal meat
The color of the meat will tell you about the age. The richer and darker the color, the older the meat. Pull a thin strip of meat with your fingers – young meat will tear without much effort.
Use chilled
Do not use meat that has been frozen for barbecue, and fresh meat is also not suitable, but chilled meat is ideal.
Which part of the mascara to choose?
- Lamb: hind leg pulp, tenderloin, loin.
- Pork: neck, ribs, tenderloin.
- Beef: brisket, beef fillet.
How to cut meat properly
Pieces for kebabs should be medium in size, too small – it will turn out dry, and large – will remain moist inside.