Probably it is impossible to find a person who would be indifferent to barbecue. The meat dish originally from the Caucasus has become a hit of all countries. Recreation in nature without barbecue is somehow difficult to even imagine. The pleasant smell of a fire, green grass and a good summer mood are again associated with this dish. But it is important that when leaving for a picnic, the kebab is soft and juicy, and this is based on the correct choice of meat.
Meat should only be fresh
The key to a well-prepared barbecue lies precisely in the choice of fresh meat. The piece of meat should be flat and firm. It should be completely free of blood, fluid and mucus.
In the cut, fresh meat has a bright red color, the surface is moist, but not sticky, the meat juice should be transparent. If the meat is stale, then when pressed on it, a cloudy juice is released, and it is sticky and wet to the touch.
There are no negative emotions when smelling fresh meat. It is worth refusing to buy meat with an unpleasant smell.
The density of the meat is an indicator of its freshness. When pressed with a finger, a pit is formed, which quickly disappears if the meat is fresh. If the fossa disappears slowly, then the freshness of such meat is questioned, but in poor-quality meat, the surface of the piece will not take on its former shape.
The consistency of the fat can also tell about the freshness of the product. The suspicion should be caused by sticky and dull fat. A yellow-gray fat, sometimes with mucus, will be frankly unsuitable.
Young meat is preferred
The age of the meat must be taken into account when choosing it for barbecue. The advantage should remain with young meat. The meat of an old animal is darker, and its muscle fibers are denser. A kebab made from such meat will be very tough.
The color of young meat is uniform and natural, glossy, but not matte. Pork is pink, beef is deep red, lamb is red with layers of white, but not yellow fat. A sign of an old animal is the dark color of the meat.
Frozen, chilled or steamed meat
Until three hours after slaughter, meat is considered fresh. Those who believe that such meat is preferable are mistaken. For kebabs, such meat is not suitable at all, since due to its hardness, it will turn out to be inedible. But ripe, aged meat will be soft, as the muscles will relax over time.
Meat that is stored at 0 to 4 degrees is refrigerated. If possible, then you need to choose just such a meat, it has high taste.
Frozen meat is perfect for barbecue only if frozen once. You can identify meat that has been frozen again by pressing your finger on it. The fingerprint on just frozen meat will turn dark, otherwise the color will not change.
So you need to choose high-quality meat for barbecue, for this the selection process should be unhurried, you need to look closely and test. This is a very important matter, because with the wrong choice, you can ruin not only your mood, but also your health.
