How to choose the right meat - useful tips with photos

How to choose the right meat - useful tips with photos

Before cooking a delicious dinner, in addition to choosing a dish, an important value for the cook has a choice of high-quality, fresh products for its preparation. And if the choice of products for the side dish is not a special difficulty, then the choice of meat in most cooks causes difficulties. Once in front of the meat counter, an inexperienced cook will come into confusion from the abundance of the choice of various varieties of meat and the pieces of different parts of the carcass proposed by him. The first advice that gives the absolute majority of experienced cooks - for good meat you need to go to the market . Butches on the market as a rule will not be bought to help in choosing meat and give really valuable recommendations, as they are interested, so that the client satisfied and returned again and again. Another thing is that buyers themselves do not always want to listen to the advice, and choose meat based on their own ideas.

How to choose the right meat - useful tips with photos

Meat on the market.

First ,What should be paid to this is a suitable piece of carcass For the preparation of a conceived dish. Pre-examine this question or consult with the butcher.

How to choose the right meat - useful tips with photos
How to choose the right meat - useful tips with photos

Second - This is a color. Good high-quality meat - red, with a large variety of red shades, without any gasoline divorce, greenery, black. A good, fresh veal will be a gentle pink color, beef - the crimson-red, slightly rushing, darker beef is lamb, pork - soft pink. Unscrupulous sellers - craftsmen can resort to tricks to refresh the color of the polar meat, exhausting it in a solution of manganese potassium (mangartee). This secret is easy to reveal, looking at the color of fat and bones - they will get pink and yellowish colors.

How to choose the right meat - useful tips with photos
How to choose the right meat - useful tips with photos
How to choose the right meat - useful tips with photos
How to choose the right meat - useful tips with photos

Third - Examine the surface of meat . If you discovered a pink or reddish crust, then nothing terrible, probably this piece flew a little on the counter and taped slightly. At the same time, note that there are no stains and outsider on the surface. The main thing is the lack of mucus.

Fourth - Look at the fat, He can tell about many things, even if he is not needed and you are going to simply cut it and throw it out. If you see yellow fat - in front of you the carcass of the old animal, and it follows from this that the meat when cooking will be tough. There is a good meat fat white (lamb-cream), with proper consistency and odorless. Barbuses fat will be very dense, in fresh high-quality beef fat will crumble, the pork fat will have an elastic and pink-white color. High-quality meat fat is dispersed on the entire surface of the meat.

  • White Fat (Fresh Meat)
How to choose the right meat - useful tips with photos
How to choose the right meat - useful tips with photos
  • Yellow, brown fat (the meat is old or not fresh, it is not worth buying)
How to choose the right meat - useful tips with photos

The next thing to pay attention is how the meat you choose smells . Freshly not enjoyable meat has a pleasant light smell. If even a slightly unpleasant fragrance is felt, then such meat should not buy. An old reliable way to check meat along a spicker or a lighter to set fire to a small meat piece, and if it smells like a delicious usual smell of meat - then you can safely take.

Meat in the store.

If you do not have a proven butcher on the market, which you can accurately purchase high-quality meat and have to choose meat in the supermarket, then attention should be focused on the following points:

How to choose the right meat - useful tips with photos

- give preference to local producers;

- Check the shelf life;

- Be sure to check the packaging integrity.

When buying frozen meat, learn the label on the package. She will tell you where it is meat, what is his shelf life. Defront it naturally, the longer, the better, then the meat in cooking will not be rubber and tough. But still it should be remembered that on frozen meat it will be very difficult to understand whether it was kept correctly and how much the smell of defrosting, there is hormones and antibiotics in it.

I sincerely wish that these practical advice will be able to help you choose the right meat in the future and enjoy the dishes prepared from it.
I will be very glad to husky, comments and subscription to my channel =)
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Culinary school online: how to choose the meat

If you search on the Internet, an illogical, although explaining, regularity: recipes so much that you can't cook the recipes, and explanatory information about how to choose the right products to this recipe, you will not find the day with fire. Meat - the product is a special, requiring the right approach, and therefore, in no case, not counting yourself as an expert, I still give a few tips, how to choose the right meat of pork, which guided by itself.

Choose pork, cut

Vybor_Miasa.

(picture increases by clicking)

Tip first - market, not shop Meat is not yogurt or cookies in standard packaging, which can, without looking, take from the shelves of the supermarket. If you want to buy good meat, it is best to go to the market, where and choose easier, and quality is often higher. Another reason is not to buy meat in stores - various dishonest techniques, which sometimes resort to the meat to acquire an overoperative look and more weighed. Not that they did not do in the market, but here you at least you can look into the seller.

Council Second - Personal Butcher Those of us who did not get on the lame of vegetarianism eat meat more or less regularly. The best thing to be done in this situation is to get "your" butcher who will know you in the face, offer the best pieces, give valuable advice and order meat for you in case it is not available now. Choose a butcher, who is likely to you are pleasant, and trades a decent product - and do not forget to throw it with him at least a couple of words with each purchase. The rest is a question of patience and personal contact.

Council Third - Explore Color Butcher Butcher, but he also does not hurt to understand the meat itself. The color of meat is one of the main signs of his freshness: good beef should be confidently red, pork - pinkish, veal is similar to pork, but more pink, lamb is similar to beef, but a darker and rich shade.

Beef Veal Pork Mutton

Tip Fourth - Exercise the surface

Thin pale pink or pale red crust from drying meat - the phenomenon is quite normal, but there should be no extraneous shades or stains on meat. There should be no mucus if you attach a palm to fresh meat, it will remain almost dry.

Fifth Council - sniffy

As in the case of fish, the smell is another faithful adviser in determining the quality of the product. We are predators, and barely catchy fresh smell of good meat for us are pleasant. For example, beef must smell so that you want to immediately make Bifstex in Tatar or Carpacho. A distinct unpleasant smell says that this meat is no longer the first and not even a second freshness, it is not worth buying it. Old, proven way to smell a piece of meat "From within" - pierced with a heated knife.

Council Sixth - Examine Fat Fat, even if you intend it to cut and throw it, can tell about many things. First, it should be white (or cream in the case of lamb), secondly, to have a proper consistency (beef should crumble, bars, on the contrary, to be sufficiently dense), thirdly, not to have an unpleasant odor. Well, if you want to buy not only fresh, but also high-quality meat - pay attention to its "marble": there is really good meat on a cut that fat is dispersed through its entire surface.

Choose beef, cut

Goviadina.

(picture increases by clicking)

Seventh Council - Elastic Test

The same as with fish: Fresh meat when pressed, spring and the pocket, which you left with your finger, is immediately smoothed.

The Council eighth - we buy frozen

When buying a frozen meat, pay attention to the sound that it makes up when tapping, a smooth cut, a bright color that appears if you attach a finger to it. Turn the meat carefully, the longer the better (for example, in the refrigerator), and if it was correctly frozen, then prepared, it will be practically not distinguishable from the cooled.

Tip Ninth - Cunning Babs

Buying one or another cut, to know well, in which place of the carcass of the animal is and how many bones in it. With this knowledge you will not overpay for the bones and you can correctly calculate the number of servings.

Choose lamb, cut

Baranina.

(picture increases by clicking)

Tip Tenth - purpose and means

Often, people by buying a good piece of meat, until unrecognizable spoil it when cooking - and there will be no one to blame, except for themselves. Choosing meat, have a clear idea of ​​what you want to cook, and do not hesitate to share this with the butcher. Frying, quenching, baking, cooking in order to get broth, jelly or digestible meat - all these and many other types of cooking suggest the use of various cuts. Of course, no one forbade you to buy a beef fillet and cook broth from it - but then you overpare money, and the meat will turn, and the broth will get so-so.

Such here are wonderful advice. From myself I will make two additions. I hope the author will not be in the claim, especially since he himself offered to share his considerations about this.

To the Council of the Fifth: Buying beef for meat in Tatar, choose that piece that is not only smell, but also will cause you a desire to eat it raw. You know, it happens, you look at meat, and it is so beautiful that it's just sorry to cook it. This is meat for beef in Tatar. This is not a private advice, as you might think, and the common - beef for meat in Tatar is the highest, impeccable quality.

To the Council of the sixth: the yellow fat, the older the animal. For the second dishes, preferably young meat, for an older broth with a yellow fat. But even if you need meat for broth, avoid meat with a coarse fibrous structure. Otherwise, having prepared such a piece, you will certainly remember the melancholic remark of the portrait about the chicken of Mrs. Coknar: "Damn it! How sad! I respect old age, but not in boiled or fried! "

This article sent this article to our forum Olli . It seemed to me that these valuable advice would be useful to you.

Knowledge of secrets, how to choose fresh meat, help avoid unsuccessful purchases.

After all, despite the active movement of vegetarians, meat dishes remain the main source of proteins, vitamins, amino acids. A good piece of fresh meat is the basis of a set of dishes, the taste of which will appreciate both adults and children.

The meat product requires a special approach in choosing. Based on personal experience, I hurry to share several secrets of purchase.

Content:

We go to the market, not in the store

Meat is not the product in a package that can not be glad to take from the shelves of the supermarket. Wanting to acquire really high-quality, fresh meat delicacy must be visited by the local market.

KAK-VYBRAT-SVEZHEE-myaso (4)

Only in such a place, looking into the eyes of the seller, under the sincere, unhurried conversation it turns out to choose for yourself the perfect piece of pork, beef or lamb.

Good when there is a personal butcher

Those who have meat dishes in the diet daily, I advise you to make friends with the butcher in the bazaar, which will help choose the best piece, will give, if necessary, the valuable advice, or order for you the desired amount of necessary.

KAK-VYBRAT-SVEZHEE-Myaso (7)

Carefully study color

Even if the butcher on the market has already become your friend, you should not lose vigilance. It is important to be able to independently understand the freshness of meat products.

Color - main quality indicator. A truly fresh piece of beef has a pure red color, pork sloped pinkish shade, veal has a more rich pink color.

Look at the surface

Slightly noticeable, thin, pale pink crust on a piece of pork - the phenomenon is normal. It is unacceptable on the surface of mucus, blood lectures, stains. Applying palm to the chosen piece, the skin should remain clean.

KAK-VYBRAT-SVEZHEE-Myaso (10)

Sniffing either will not hurt

One of the main indicators of freshness is a natural meat smell. If I sniffing the chosen meat piece, the desire to prepare the masterpiece from it did not disappear, boldly make a purchase.

But the unscrupulous seller all sorts of ways trying to disguise the pan slightly spoiled meat. This uses acetic solutions with a variety of dyes.

Check the quality of meat easily. To do this, attach a clean paper napkin to the selected piece. If it remains dry, without stains, you can safely shop.

KAK-VYBRAT-SVEZHEE-Myaso (2)

How to choose fresh pork

No one will argue that pork is the most popular meat product. Who does not like pork kebabs, juicy big chops. Selecting the market for meat, it is important to understand how to choose it correctly.

Attention, boar!

Choose a pork is easy if the manufacturer is conscientious and does not fit the pulp of a clogged non-ripped boar (boar).

While the meat is raw, it is not much different from ordinary pork. But as soon as the selected piece begins to cheer on a pan, you know how cruelly deceived the market trader.

The flesh of a boar during heating makes malware ammable, which is impossible to confuse with other odors.

Our grandmothers knew one secret as not to buy a boar. Metallic knitting needles took to the market. Heated with its match, the flesh was pierced, and if no extraneous unpleasant smells were found, the pork could be bought.

Always sniff

A pronounced smell, the pig testifies to its low quality, and it is better to refuse to buy. Also should alert the smell of sharpness or rot.

The quality product does not have extraneous, unpleasant odors. The exception is the milk piglet, whose flesh has a thin fragrance of milk.

Pork fat has a property very quickly. Even if the seller cut it off, the pulp still has time to absorb the unpleasant odor of the voiced fat.

Kak-Vybrat-Svezhee-Myaso (9)

All secret in softness

Choosing a pork, many try to get the most soft piece. This is mistake. Excessively soft pork fat.

Also, the unfinished manufacturer in pursuit of clients is slightly reformized by pork in the solution of starch, water and pinching salts.

Such pork does not change its taste, but acquires unusual softness and changes the structure. With frying, such pork rarely acquires the necessary crust.

Moderate amount of silent mess makes the flesh more dense.

Kak-Vybrat-Svezhee-Myaso (8)

Which piece for frying, and what kind of soup

Experienced hostesses know that the fattest and juicy part of the pork is the neck. Most often, it is taken to prepare a delicious kebab. For baking, the blade is perfect.

Fry with pieces well carbonate. For baking, the back of the pork carcass is well suited. Ribs or breasts are good for soups and broths.

KAK-VYBRAT-SVEZHEE-myaso (6)

Farm meat

A rich selection of manufacturers of meat products puts the consumer to a dead end. What to choose? Swing or beef on the market, or delicacy is not always a well-known manufacturer in the store?

Unfortunately, even a pig grown in small farms is not always a guarantee of high-quality raw materials. Only by the method of trial and error you can find your manufacturer of the best pork.

How to choose beef

Tasty, exquisite beef dishes are obtained only under the condition of the use of fresh meat. Consider in order how to choose a high-quality beef:

  1. Correct color. Only fresh flesh has bright red. Any interstitations of green, brown or black indicate that the flesh begins to deteriorate. Conclusion: high-quality beef only red.
  2. The presence of fat. A small amount of fat has a dense structure, and in young beef will even crumble. Fat color only white. Yellow tint is the main sign that the flesh is stupid, old. Conclusion: Fat in beef is only white and dense by structure.
  3. Perfect surface. If the carcass was partition a few hours ago, on the surface of the pulp can be seen easy tangling. A piece of meakty remains dry and elastic. Applying a hand to a piece, the palm should remain dry. Conclusion: Fresh, high-quality meat without blood and sucrovitsy.
  4. Right smell. Beef need to sniff. If the seller does not allow this to do, alert. Most likely, the goods are already spoiled. Conclusion: Fresh steak does not have nicoih odors.
  5. Test for elasticity. Click on the fillet with your finger. A hole when pressing should be disclosed in a few seconds. If this did not happen, then the beef is spoiled. Also, in the process of frying on a piece of a piece, bubbles appeared, most likely, the product was repeatedly dropped and frozen. Conclusion: Fresh beef elastic.
  6. Question price. Spaning prices on the market on beef can be big, but it should always be remembered that the quality fresh cutting cannot cost cheap.

KAK-VYBRAT-SVEZHEE-myaso (5)

What a piece for what dish

Perfect roast beef or bifstex, can only work out of fresh high-quality Koradz. For a roast, the goose is better to choose the ebb.

Medallones are fry from the fillet part. An excellent barbell will be made of neck or cut. On the first dishes you can take a breast, Chelyasko.

How to determine the freshness of lamb

Unfortunately, few people understand the true, sophisticated taste of lamb. And all because high-quality meat is fresh, and find it problematic.

Going to the bazaar, remember a few simple rules:

  1. Always sniff a meat product. Lightweight, barely lit milk smell - a sign that you are a carcass of a young lamb. The pulp of an old animal gives her urine sharply. Such flavors will not be able to remove any seasonings.
  2. Pay attention to the lamb color. Do not buy a dark color pulp, heterogeneous by shade. From such an old, and most likely, there will be no more frozen meat.
  3. Fat fresh lamb white, with a slight sandy tint. Old lamb has a fat layer of a saturated yellow and even gray. Also, the freshness of the product is evidenced by the consistency of fatty mess. They should be dense and easily separated from the pulp.
  4. Choosing a ram carcass, pay attention to his ribs. The underdeveloped joints suggest that you are young lamb.

Check fresh lambs can be simply pressing your finger. There are no dents in the fresh product, and the old lamb is at the point of pressing the pitch is formed, in which blood accumulates.

Kak-Vybrat-Svezhee-Myaso (1)

Tips for those who love rabbit

The meat of freshly beaten rabbit is soft-pink, without mucus, blood leaks. In no case can not buy a carcass of gray.

It is worth remembering than a darker in the color of the carcass, the older was the rabbit. Dishes from such a product are difficult to bring to the perfect taste and softness.

Rabbit carcass must be carefully inspecting, touching his fingers. To the touch, the flesh of the Rabbit Snow Skinny, Spring. If you press the flesh with your finger, there should be no straw.

Never take a rabbit carcass if he has no legs. Otherwise, the risks are very large to acquire a cat carcass.

KAK-VYBRAT-SVEZHEE-Myaso (3)

So, summarize: the purchase of meat products will be successful if you clearly adhere to the advice of experienced owners and qualified chefs.

[Total: 1Middle: 5/five]

At one time I wrote an article on how to choose the right fish - and now I am going with the Spirit and decided to write the same, but about meat. If you search on the Internet, an illogical, although explaining, regularity: recipes so much that you can't cook the recipes, and explanatory information about how to choose the right products to this recipe, you will not find the day with fire. Meat - a special product, requiring the right approach, and therefore, in no case, not counting yourself as an expert, I still give a few tips that guided myself.

Tip first - market, not shop

Meat is not yogurt or cookies in standard packaging, which can, without looking, take from the shelves of the supermarket. If you want to buy good meat, it is best to go to the market, where and choose easier, and quality is often higher. Another reason not to buy meat in stores - various dishonest techniques, which sometimes resort to the meat to have a more appetizing look and more weighed. Not that they did not do in the market, but here you at least you can look into the seller.

10 tips on how to choose the right meat - Photo

Council Second - Personal Butcher

Those of us who did not get on the lame of vegetarianism eat meat more or less regularly. The best thing to be done in this situation is to get "your" butcher who will know you in the face, offer the best pieces, give valuable advice and order meat for you in case it is not available now. Choose a butcher, who is likely to you are pleasant, and trades a decent product - and do not forget to throw it with him at least a couple of words with each purchase. The rest is a question of patience and personal contact.

Council Third - Explore Color

Butcher Butcher, but he also does not hurt to understand the meat itself. The color of meat is one of the main signs of his freshness: good beef should be confidently red, pork - pinkish, veal is similar to pork, but more pink, lamb is similar to beef, but a darker and rich shade.

Tip Fourth - Exercise the surface

Thin pale pink or pale red crust from drying meat - the phenomenon is quite normal, but there should be no extraneous shades or stains on meat. There should be no mucus: if you attach a palm to fresh meat, it will remain almost dry.

Fifth Council - sniffy

As in the case of fish, the smell is another faithful adviser in determining the quality of the product. We are predators, and barely catchy fresh smell of good meat for us are pleasant. For example, beef must smell so that you want to immediately make Bifstex in Tatar or Carpacho. A distinct unpleasant smell says that this meat is no longer the first and not even a second freshness, it is not worth buying it. Old, proven way to smell a piece of meat "From the inside" - pierce it with a heated knife.

Council Sixth - Examine Fat

Fat, even if you intend it to cut and throw it, can tell about many things. First, it should be white (or cream in the case of lamb), secondly, to have a proper consistency (beef should crumble, bars, on the contrary, to be sufficiently dense), thirdly, not to have an unpleasant odor. Well, if you want to buy not only fresh, but also high-quality meat - pay attention to his "marble": on a cut really good meat it can be seen that fat is dispersed throughout its surface.

Seventh Council - Elastic Test

The same as with fish: Fresh meat when pressed, spring and the pocket, which you left with your finger, is immediately smoothed.

The Council eighth - we buy frozen

When buying a frozen meat, pay attention to the sound that it makes up when tapping, a smooth cut, a bright color that appears if you attach a finger to it. Turn the meat carefully, the longer the better (for example, in the refrigerator), and if it was correctly frozen, then prepared, it will be practically not distinguishable from the cooled.

Tip Ninth - Cunning Babs

Buying one or another cut, to know well, in which place of the carcass of the animal is and how many bones in it. With this knowledge you will not overpay for the bones and you can correctly calculate the number of servings.

Tip Tenth - purpose and means

Often, people by buying a good piece of meat, until unrecognizable spoil it when cooking - and there will be no one to blame, except for themselves. Choosing meat, have a clear idea of ​​what you want to cook, and do not hesitate to share this with the butcher. Frying, quenching, baking, cooking in order to get broth, jelly or digestible meat - all these and many other types of cooking suggest the use of various cuts. Of course, no one forbade you to buy a beef fillet and cook broth from it - but then you overpare money, and the meat will turn, and the broth will get so-so.

Finally, I will give a link to your detailed article about how to choose a pork, and I will give a small (minute with something) a video about how to determine the quality of beef:

Well, with its secrets about how you choose meat personally, where you try to buy it that you love most and everyone else is traditionally divided in the comments.

How to choose the right meat - useful tips with photos

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