When choosing meat, many rely on the decency of the seller, someone on their own knowledge and intuition, someone simply chooses a beautiful package. In fact, it is enough to know a few simple principles and rules that will help you not to be disappointed in your choice.
Where is the best place to buy meat? These are definitely large stores and manufacturers of famous brands, they can afford to provide high-quality logistics, storage, and they always value their reputation. Also, large chains, purchasing goods in bulk, can afford not to raise prices. If you buy meat on the market - first of all, make sure that the sanitary standards are met, check if the display cases - refrigerators are working.
The seller must have a certificate of conformity and a veterinary certificate. Pay attention to the commercial proximity - different varieties should be kept separately. How to determine the quality of meat? Check the meat for firmness - it should spring slightly and recover at the point of pressing.
The color of the meat is one of the main signs of its freshness: beef should be red, pork should be pinkish. Pay attention to the color of the fat layer - if it is yellowish, it is better not to take this meat. The presence of blood in the pan should alert you - it is likely that the meat has been lying for a long time and all the juice has come out of it, or it is thawed.
It is also important for what purpose you choose the meat - for soup, cooking or stewing, you can take 2 grade - a shoulder blade, brisket, sirloin. For frying, you need 1 grade - edge, tenderloin. When choosing minced meat, pay attention that it is a uniform bright pink color, white blotches or too light color indicates an excess of fat and connective tissue.
Most importantly, don't be shy or afraid to find yourself in an awkward situation! Touch the meat, smell it, ask to cut it to show - all this is absolutely normal and natural!
