To prepare delicious homemade food, you only need to use fresh, high-quality ingredients. What to look for when buying meat and poultry? What are the signs that you can tell that they are fresh and have not been on the counter for several days? Let's try to figure it out.
Instructions
Step 1
Pay attention to the color of the meat. Meat of animals up to a year can be of all shades of pink, with white glossy fat. From one to two years - all shades between dark pink and light red, with white shiny grease. If the animal was more than two years old, then such meat is bright red, with white matte fat.
Step 2
Press your finger on the meat - watch how quickly the hole disappears. If the meat is steamed, the hole will disappear almost instantly. If the hole remains, then the meat is stale or thawed.
Step 3
Films on fresh quality meat are transparent and light. The cut is wet and glossy. The juice flowing from a piece when cut is transparent, scarlet.
Step 4
If you can't buy fresh meat, buy a piece of frozen meat. Look at the color of the tendons and fat on such a piece. If the tendons are red, the meat has been frozen and thawed repeatedly.
Step 5
Place your finger on a piece of frozen meat. If there is a bright red trail, then the meat is fresh.
Step 6
Look at the color of the frozen meat. It can be of all shades from light pink to burgundy. It depends on the age of the animal. The surface of frozen meat should be dull and not very bright.
Step 7
Keep in mind that 1 kg of fresh, boneless meat will make approximately 650 g of the finished product. Of the same amount of frozen meat, 500 g will remain during cooking.
Step 8
When buying poultry, remember that chickens and turkeys have pink flesh, while geese and ducks have red flesh. Fresh poultry meat is firm, glossy, slightly moist.
Step 9
Pay attention to the skin of the bird. It should be light, shiny, without blueness and airing.
