Various meats are a significant part of the diet of many modern people. It is very important to choose the meat carefully so as not to stumble upon a low-quality product that can be hazardous to health.
Shop or market?
You should not buy meat from stores that use dishonest methods, which are often resorted to to make it more appetizing. Ready-made packages do not allow you to assess the true state of affairs, so it is better to buy meat on the market from a trusted seller. Of course, in the market you can also be misled, but here you, at least, can evaluate the product from all sides.
If you regularly eat meat, it makes sense for you to get "your" butcher. Walk around the nearest good market, look at the offered product and how different vendors behave, try to buy meat from your favorite butchers and choose the best based on the results. A good butcher will certainly advise you on all questions that arise.
Of course, you shouldn't rely on the butcher for everything; it is advisable to have at least a little understanding of meat. Its color is one of the main signs of freshness. Good, fresh beef should be deep red, pork should be pinkish, veal should be slightly pinker than pork, and lamb should be darker than beef.
Organoleptic characteristics
Be sure to inspect the surface of the meat. A thin, pale red or pale pink crust that dries up is fine. But there should be no stains or extraneous shades on the surface of the meat. If you put your hand on a piece of fresh meat, it will remain almost dry. The characteristic mucus indicates that the meat is stale.
Smell is another important sign of freshness. Fresh good meat smells not too intense, but a pleasant smell. If you smell a heavy and unpleasant smell, this indicates that such meat should never be bought. If you doubt the freshness and you have such an opportunity - pierce a piece of meat with a slightly heated knife, this will allow you to smell the meat "from the inside".
Pay attention to the appearance of your body fat. Even if you are not going to use fat in your cooking, its appearance can tell you about the freshness of the meat. The fat layer should be white (and in the case of creamy lamb) and have the correct consistency - beef fat should crumble, mutton fat, on the contrary, is very dense. It should not have an unpleasant odor. A cut of good quality meat shows that the fat is evenly dispersed over the surface.
Be sure to do a bouncy test. Fresh meat bounces when pressed, and the dimple left by your finger is smoothed out very quickly. If the indentation persists for a noticeable amount of time, the meat is not worth buying.
