If you like pork kebab, then you will be wondering how to choose the softest and freshest meat. If you approach the preparation of barbecue correctly, starting with the choice of meat, the result will exceed all expectations.
1 Where to choose?
In the market or in the supermarket? The difference is small, as sellers in the market seldom sell homemade pork. If you buy meat from the market, always ask where it comes from. And if you think that homemade pork will always be better, then I hasten to upset you. It is believed that farm pork is injected with antibiotics and hormones, and then pumped with water. But all these stereotypes are wrong. The farm is under constant veterinary control and tests are taken. And domestic pork is sold in large quantities, and documents are made for one carcass in order to save time and money. They also save on feed at home and often feed pigs with various waste, and on large farms, feed is also tested for quality. Another plus in favor of farms is the constant age of slaughtering of pigs. At home, a pig is slaughtered when it can be sold, and on the farm there is a certain age at which the pig is put under the knife. The optimal breeds are also selected on farms, while the domestic pig can be raised for a long time on lard, and the meat will be quite tough.
Thus, we understand that you can buy homemade pork from your friends, in whom you can be sure. In all other cases, it is best to take farm meat, and it does not matter where - in the market or in the supermarket.
2 What?
Here are the best kebab cuts (most tender)
Tenderloin (filet mignon) The softest and most tender part of the carcass, but there is absolutely no fat in its composition. When buying such meat, you should remove the stringy film from one side of the tenderloin with a knife, otherwise this part will become very tough over the fire.
Neck (undergrowth) The second softest part in the carcass, contains a certain amount of fat, which helps to fry the meat until golden brown. Sometimes you come across quite fat necks, in which case the excess fat must be cut off, and the scapular and vertebral cartilage can also be caught. Examine the cut carefully and make sure that the butcher has cleaned the meat well enough, otherwise you will have to do it.
Loin (cue ball) Loin is also soft meat, but loses to two higher ones in juiciness. The structure is uniform and without fat in the thickness, there is a very thick vein on top and there may be some fat. The sinewy part must be cleaned off, since it will be impossible to chew it later.
Ribs. The meat between the ribs is also very soft, but it is necessary to choose ribs with a low amount of fat. Very often this cut is too fat.
If such cuts were not found, which is unlikely, there are backup options:
Ham (pulp, fillet) The meat from the hind leg is more tough and does not like being overexposed on the fire. There is one kuso in the ham, which is also called an "apple" in the market, it is very sinewy, you should not take it, it is easy to distinguish it - it is round. Examine the cut in the meat, there should be no veins.
Scapula. Not much different from a ham, sinewy pieces are also found. It is necessary to carefully examine the piece and if there is not a large number of veins, you can take it.
General recommendations:
The structure of the meat. Be sure to look at the structure of the meat, if there is a large amount of fat or veins, then take another.
How to buy fresh? If you choose in the market, then ask him to look and smell, if you do not like the smell, then go to another seller. If you are shopping at the supermarket, be aware that the meat display cases are illuminated by a red lamp. Take the package and step away from the refrigerator and take a closer look. You can use your finger to make a hole in the package on the backing and sniff. Meat is put in this package in the supermarket and sealed in the same place, if you do not like the meat, no one will force you to buy it. These substrates can change the date, so this is the best way to find out if the meat is fresh.
Preparing for pickling. It is always worth rinsing the meat; when cutting, parts of the log or other dirt could get on it. In any, even the best piece, veins or cartilage, and sometimes glands and blood vessels, can be caught. Remove any parts you don't like.
