Choosing meat: 5 signs of quality meat
1. Dry light crust. Fresh meat has a pale pink crust on the surface. And the palm, if you put it on the meat, will remain dry. A dried red crust on the surface of the carcass signals that defrosted meat is in front of you. Wet spots remain on the palm.
2. Elasticity… If you press on the meat with your finger, the fossa is quickly restored, and the dried film does not break. This is quality meat. Do not buy meat if the indentation will straighten out only after 1-2 minutes.
3. Pinkish fat… The fat should be soft, with a uniform pinkish color. Yellow fat is a bad sign.
4. Marbling… The muscles in the section have a reddish tint and a pronounced pattern of layers of fat.
5. Nice smell. The smell of meat is specific, characteristic of a certain type, but always pleasant, not causing negative sensations. When stored for a long timeapach acquires a distinct sour aroma.
Completely fresh – steamed – meat cannot be fried right away. Good frying restaurants use only matured meat – that which has been stored under special conditions: in vacuum bags at a temperature of about 0 ° C for at least 14 days.
When choosing meat, it is important to know that the softest meat is the muscles that are minimally used by animals when moving, and the toughest are the muscles that are maximally involved in movement. Without examining the anatomy in detail, we can say that the upper part of the carcass, starting from the back, is perfect for frying, the middle for stewing, and the lower for cooking.