How to determine fresh and high-quality meat, and how stale is it?

1. Rules for choosing fresh meat
2. How to determine the stale meat?

Those who are looking forward to the weekend in order to go with friends or family to their farmland familiar feeling of anticipation of a small holiday. And what a holiday in the country without kebabs. In order to enjoy plenty of delicious grilled meat on the grill, it is important not only to choose a delicious marinade and cook it properly, but to initially purchase high-quality meat.

Rules for choosing fresh meat

We give examples of how to choose beef meat. This information can be applied to any kind of meat.

So, cow meat is divided into three categories:

• veal is called tender meat of an animal, whose age is from two weeks to three months;
• meat of young stock is a product from animals from three months to three years;
• beef is the meat of an animal whose age has passed for a three-year term; Beef is obtained from cows, bulls and neuter.

The most nutritious and tender meat is veal and from young stock. But if you compare the taste, then with beef get more rich and fragrant broth for the first courses.

Those who wish to choose fresh meat on shish kebab should pay attention to the color of its crust. When the meat stays in the open air, a crust forms on its surface. On fresh meat, it is light pink, and on meat that has already been frozen, the crust turns red. When pressing a finger on the crust, its integrity should not be broken. The recess must quickly recover. If there is such an opportunity, then you need to attach the palm of your hand to a piece of meat. Fresh meat does not blot the palm. It will remain dry and clean.

Fat should be soft and smooth. All tendons and muscles should be firmly attached to the bones. Broth made from fresh beef is obtained transparent, very fragrant, resembling straw in color.

How to determine the stale meat?

Signs of stale meat are as follows: when adjusting the palm of your hand to a piece of meat, wet traces form on it. Meat tissue becomes less elastic, with further storage, it becomes even flabby. Another reason for which it will be possible to doubt the product's staleness is the muddy suze and the sour smell emanating from the meat.

From the fresh meat will turn out muddy broth, with a lot of foam.

But if the stale meat does not carry a danger, then a frankly spoiled product must be able to recognize it.

On the surface of a stale piece of meat there is a muddy mucus. No dried crust on meat. Brown spots may appear on the entire surface. The structure of meat is loose. When pressing on the meat, the notch is not leveled, but filled with mucus. When cut from the meat comes out brown, and unpleasant-smelling liquid. From the meat will come the smell of hydrogen sulfide and ammonia.

It will be useful to know that fresh meat is suitable for 48 hours, and chilled meat remains usable for 72 hours.

Let these simple tips help you choose fresh meat, do not spoil the planned pleasant evening in house in the village in the circle of close friends and relatives.