When choosing meat, many rely on the decency of the seller, some on their own knowledge and intuition, someone just chooses a beautiful package. In fact, it’s enough to know a few simple principles and rules that will help you not to be disappointed in your choice.
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Where is it better to buy meat? Definitely these are large stores and manufacturers of well-known brands, they can afford to provide high-quality logistics, storage, and they also always value their reputation. Also, large chains, purchasing goods in bulk, can afford not to turn up prices. If you buy meat on the market - first of all, make sure that the sanitary standards are in compliance, check whether the refrigerated display cases work.
The seller must have a certificate of conformity and a veterinary certificate. Pay attention to the commodity neighborhood - different varieties must be stored separately. How to determine the quality of meat? Check the meat for elasticity - it should spring slightly and recover at the point of pressing.
The color of meat is one of the main signs of its freshness: beef should be red, pork should be pinkish. Pay attention to the color of the fat layer - if it is yellowish, it is better not to take this meat. The presence of blood in the pan should alert - probably the meat has been lying for a long time and all the juice has come out of it or it is thawed.
It is also important for what purposes you choose meat - for soup, cooking or stewing, you can take 2 varieties - a spatula, brisket, and rumps. For frying, you need 1 grade - edge, tenderloin. When choosing minced meat, pay attention to its uniform bright pink color, white blotches or too light color indicates an excess of fat and connective tissue.
The most important thing - do not be shy and do not be afraid to find yourself in an awkward situation! Touch the meat, smell it, ask to cut it to show - all this is absolutely normal and natural!