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How to choose the right beef?
Beef is a source of protein and iron, it contains vitamins A, PP, C, B and minerals: calcium, selenium, magnesium, potassium. Beef is the basis for many culinary dishes, from simple soups to gourmet filet mignon… Beef dishes are delicious and tender not only due to unique recipes, the taste of the dish also depends on how fresh and juicy the meat was chosen.
So, let’s go to choose beef!
Buying fresh meat
Fresh meat is more valuable than frozen meat. There are several reasons: firstly, it is completely ready for cooking, and secondly, such meat is easier to choose and consider when buying.
- Color… Fresh beef has a deep red color, without blotches of greenish or dark color. The meat of an old animal has a brownish tint (from such meat – do not expect a juicy and soft dish). Conclusion: meat – only red.
- Fat… The fat should be light white and dense – in this case, the meat is considered to be of high quality. In young beef, the fat even crumbles a little. Yellow fat indicates the toughness of the meat. The best type of beef is considered to be marbled meat – such meat is permeated with small fat layers. It is difficult to spoil this meat during the cooking process – the dishes from it will definitely turn out juicy. Conclusion: the fat is white and crumbles.
- Surface… A slight airing of the surface of the beef is allowed if it was cut a few hours ago. The main thing is that there are no spots or crusts on the piece of meat. Fresh beef is firm and dry to the touch. The cut edges may be slightly damp. To check this quality of beef, you need to put your hand to the piece – the palm should remain dry. You should not buy meat that lies in puddles of blood; it is better to buy dried meat than wet meat. Conclusion: fresh beef must be dry.
- Smell… It is not always possible to sniff the meat, but if the seller allows you to do this, be sure to take advantage of this offer. Fresh meat smells nice, without additional odors. If in doubt, it is better to refuse to buy such beef. Conclusion: there should be no unpleasant odor.
- Elasticity… If possible, then it is worth conducting a test for meat flabbiness. If, when you press with your finger, the formed hole in the meat is immediately smoothed out: in front of you is fresh meat. Conclusion: fresh meat is firm.
- Price… The question of price is rather complicated, because all meat is in approximately the same price category. But it is worth remembering that the meat of village cows fed on grass with hay will be of higher quality and more expensive than the meat of cows from an ordinary farm. Conclusion: quality beef cannot be cheap.
Buying frozen beef
When properly frozen and thawed, frozen meat is almost indistinguishable from fresh meat. Defrosting beef should only take place in the refrigerator and the longer the better.
- Production time… First of all, you need to look at the timing of the sale of meat, they should be indicated on the label. Shelf life of frozen beef is 10 months, veal is 8 months.
- Manufacturer country… Carefully consider who the beef producer is. It is better to take domestic meat – it is likely to be fresh imported.
- Packing… You should definitely pay attention to the integrity of the packaging. There should be no breaks on the substrate, and the film should be intact.
- Color… During the freezing process, the beef does not change its color dramatically, so it is worth choosing pieces with a lighter color. If the meat was stored without oxygen (it was in polyethylene or packed in a vacuum), then it may be dark red, but when thawed it will regain its correct color.
- Ice… The presence of a large amount of ice and snow on the package indicates that the product was either stored incorrectly, or it has already been defrosted. It is better to refuse such a purchase. The presence of ice only on the outside of the package is permissible.
Choosing beef for a specific dish
Some people can spoil a good piece of meat due to improper cooking. Going to the store for beef, you need to have a clear idea of what you need it for.
- For frying… Lean and soft meats are perfect for this. It is a sirloin, thick edge, thin edge, or rump.
- For baking… For baking, it is better to choose pieces of meat with layers of fat, in which case the meat will be moderately juicy and soft. The sirloin, tenderloin is suitable.
- For extinguishing… Use less lean beef for this cooking method. The thick edge, thigh, brisket, sirloin are well stewed.
- For soup… Beef broth should be light, moderately fatty and rich. For rich broths, beef with cartilage, tendons, and large bones is suitable.
- For jellied meat… Shank, shank and tail are indispensable for jellied meat. The ratio of bones to meat should be the same. It is in the lower leg that the substances that give the jelly jelly are contained, so no gelatin is needed here.
The ability to choose meat comes with experience, which in turn takes years. And yet the advice in front of you will be useful when buying a good piece of beef!