Chops are incredibly tasty and healthy food. In order for a dish to truly succeed, it is necessary not only to cook it correctly, but also to correctly choose the meat in the market or in the store.
How to choose a variety of meat
The most common chops are pork or beef. Each housewife can independently choose the type of meat that she and her family members like best of all.
Pork is rich in B vitamins, as well as zinc, iron, potassium and magnesium. Pork fat contains arachidonic acid, unsaturated fatty acids and selenium. People suffering from various cardiovascular diseases should prefer pork to all types of meat.
Beef is rich in connective tissue protein, which is very beneficial for the health of blood vessels, joints and skin. The disadvantages of beef include the fact that it takes much longer and harder to digest than pork. In addition, it contains a large amount of nitrogen-containing compounds that negatively affect metabolic processes in the body.
Experts advise eating different types of meat so that the body receives all the necessary substances. Beef can be replaced with more dietary and healthy veal.
For chops, neck carb, ham, and other soft parts of pork and beef carcasses are perfect.
How to choose quality meat
Regardless of which type of meat will be purchased, it is important to choose only fresh produce. It is advisable to purchase chilled meat supplied to stores by local farmers. The quality of chilled products is always higher than that of frozen products.
Good pork should be light pink and white in fat. Quality beef should be hot pink or bright red. It depends primarily on the age of the animal. The fat of beef or veal should be white or creamy.
When you press your finger on a slice of chilled meat, it should quickly return to its original shape. If the dent in the meat still remains, then it is no longer fresh.
Before buying meat products, you must definitely smell it. It should not have a sour or putrid odor. The surface of the meat should be moist, but not wet or windy. Excessive moisture build-up indicates that the product has been frozen.
Determining the quality of frozen meat is much more difficult. In this case, you need to focus on its color and shape. Pieces with a dark color and irregular shape, most likely, were partially thawed during storage. Such a product can no longer be called quality.
