The taste of a dish directly depends on the quality of the products from which it is prepared. When you choose meat, you want to be sure that the fresh cut of the animal in question is being sold to you, and from that part of the carcass that you need to prepare the intended meal.
Instructions
Step 1
Try to buy meat from the counter, not prepackaged. Through the packaging, you will not be able to fully appreciate the quality of the offered piece.
Step 2
Look at the color of the meat. Different types of meat have different shades, but it always ranges between pink / light cherry / red. Press on the meat with your fingers through a plastic bag or plastic wrap. If there is a small dent after your pressing, the meat is tender and fresh.
Step 3
If you see too much liquid in a package with meat, then this is low-grade meat.
Step 4
Any cut that you buy should have a pleasant smell of fresh meat, the cut should be clean and smooth, both on the meat itself and on the bone, without tears or breaks, without protruding tendons.
Step 5
When buying beef, choose a piece with the least amount of external fat. The fat should be of a delicate creamy color, the bones should be soft, smooth, with red blotches. The meat itself should be firm, fine texture and cherry red. Selected pieces - evenly penetrated with thin strips of light fat.
Step 6
Lamb is lamb slaughtered before the age of 7 months or earlier. It differs from lamb, which has a more distinct aroma and flavor. Lamb is pink in color, with red bones on the cut, moist and porous. The external fat on the lamb is hard, white, and its layer is not very thick.
Step 7
Good pork is pinkish white or pink in color, smooth and pliable to the touch. Yellowish fat indicates low grade meat.
Step 8
Veal has a light milky smell, almost white light pink color, velvety texture. Her bones are red, small and soft to the touch.
