When choosing meat in the market or in the store, many people do not know which category or variety it belongs to. In order to determine similar characteristics of a given food product, there are certain rules.
Instructions
Step 1
Pay attention to the appearance of the meat. If you buy beef, then take into account the fact that the highest and first grades include such meat that has high culinary advantages, has a well-developed and most delicate muscle tissue. First grade beef muscle fibers contain a small amount of weakly stable collagen, which allows it to be used for frying. The tenderloin is classified as "Extra" Class, and the thick and thin edges, the top and inside of the hind leg, are in the first class.
Step 2
Consider beef meat to the second grade if it is the lateral and outer parts of the hind leg, shoulder blade, brisket. Collagen is more stable here than in the muscles of 1st grade meat. Second-class meat contains up to 5% of connective tissue. It is mainly used for extinguishing.
Step 3
Recognize the third grade of beef if it is a neck, flank, edge, shank, shank. Such meat contains the largest percentage of connective tissue with collagen, it is well suited for cooking jellied meat.
Step 4
Define the varietal category of lamb and pork also by the external characteristics of the meat. The first grade (according to the structure of the muscle tissue of meat and the best culinary qualities) includes the hind leg and loin, the second - the brisket and shoulder blade, and the third - the cervical part.
Step 5
Pay attention to meat categories based on body condition. Categories for beef: - fatty meat - brand №1; - meat above average fatness - brand №2; - meat of average fatness - brand №3; - meat below average fatness - brand №4.
Step 6
Categories for pork: - greasy - stamp No. 1; - semi-lard - stamp No. 2; - ham - stamp No. 3; - meat - stamp No. 4.
Step 7
Categories for mutton: - fatty fatness - brand №1; - above average fatness - brand №2; - average fatness - brand №3; - below average fatness - brand №4.
