Cry vegetarians! Applaud the predators! Cooking meat! Confident specialists rush to the market. The best meat is that which has not been frozen. But you have no time, the market is far away, and there is no personal butcher who would offer a perfect piece. And time too. The guest is on the doorstep. And the first question: how to choose meat?
Remember a few simple rules and be known as a culinary expert. One of the main signs of the freshness of the product is color: good beef should be bright red, pork - pink, veal is similar to pork, but has an even lighter color, lamb can be delicate scarlet, ruby or brown-raspberry, (the lighter the color, the younger the animal was).
A thin pale pink or pale red crust from drying out the meat is quite normal, but there should be no extraneous shades or stains on the meat. Place your palm on fresh meat and it stays dry.
Also, you should know: when you cut a really good meat, you can see that the fat is dispersed all over its surface. In pork and beef it is white, in lamb it is creamy. Beef fat should crumble, mutton, on the contrary, be dense.
Important! Fresh meat springs back when pressed: the hole you left by pressing with your finger is immediately smoothed out.
The sense of smell also helps to determine the quality. It is known that calf meat has a sweetish-milky smell, beef should smell so that you would like to immediately make a steak out of it. If you decide to impress your loved ones with your culinary delights, "turn on the scent."
When buying this or that cut, you should have an idea where it is located in the animal carcass and how many bones it contains, then you will not have to overpay for bones.
And, of course, it would be nice to know what dish you are planning to cook in order to choose a successful bite.
