2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
High quality meat, ie fresh meat, which guarantees the preparation of a tasty and healthy dish, is always covered with a very thin crust in pale pink or pale red color.
If you press this crust with your finger, your skin should stay dry. When cutting quality meat, it does not stick to the fingers, the juice from it is transparent.
When cut, the color of the meat is red if it is beef or pork, white-pink if it is beef, brownish-red if it is lamb and pink-red if it is pork.
Fresh beef and veal has a white fat, which can also be beige or yellowish in color, it is hard and crumbles under pressure, not smeared like butter.
Lamb fat is thick and white in color, pork is soft, pale pink in color or white. Quality meat is fat, which has a pleasant aroma.
The easiest way to determine if the meat is fresh is to boil a small piece of it. Quality aromatic broth is obtained from quality meat, large circles of fat float on its surface. Such broth is extremely tasty and nutritious.
The broth of not very fresh meat is cloudy, small circles of fat float on its surface, its smell is quite unpleasant. Cooked chilled meat is immediately covered with a dry crust after removing from the broth.
The meat, which is not very high quality and fresh, has a dark skin or a moist surface, is sticky and covered with mucus. When cut, it is dark and too moist. The juice that flows from it is cloudy. The fat is grayish, smells sour or smells rotten.
Frozen meat is very difficult to analyze. But if it's good quality, it makes a clear sound when tapped. Its tendons are white, the flesh itself is a pleasant color, without gray areas.
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