When choosing meat in the market or in the store, many people do not know which category or variety it belongs to. In order to determine the similar characteristics of a given food product, certain rules exist.
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Instruction manual
1
Pay attention to the appearance of the meat. If you buy beef, then consider the fact that the highest and first grades include meat that has high culinary advantages, has well-developed and most delicate muscle tissue. Muscle fibers of beef of the first grade contain a small amount of weakly stable collagen, which allows it to be used for frying. Tenderloin is classified as top grade, and thick and thin edges, upper and inner parts of the hind leg - to the first grade.
2
Take beef meat to the second grade, if these are the side and outer parts of the hind leg, shoulder blade, and brisket. Collagen is more stable than in the muscles of the 1st grade meat. Meat of the second grade contains up to 5% of connective tissue. It is mainly used for stewing.
3
Recognize the third grade of beef, if it is a neck, flank, knuckle, shank, shank. Such meat contains the largest percentage of connective tissue with collagen, it is well suited for cooking jellied meat.
4
Define the varietal category of lamb and pork also by external signs of meat. The first grade (according to the structure of muscle tissue of meat and the best culinary qualities) includes the hind leg and loin, to the second - the brisket and shoulder blade, to the third - the cervical part.
5
Pay attention to the categories of meat depending on the fatness. Categories for beef: - fat meat - stigma No. 1; - meat above average fatness - stigma No. 2; - medium fat meat - stigma No. 3; - meat below average fatness - stigma No. 4.
6
Categories for pork: - sebaceous - stigma No. 1; - half-burnt - stigma No. 2; - ham - stigma No. 3; - meat - stigma No. 4.
7
Categories for lamb: - fat fatness - stigma No. 1; - above average fatness - stigma No. 2; - medium fatness - stigma No. 3; - lower than average fatness - stigma No. 4.