3 time-tested ways to identify quality meat in a market or store.

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Today I will tell about three time-tested ways to determine quality meat when buying it in the market or in a store. I have been using these methods for many years and they have never let me down.

1. First of all pay attention to the color of the meat. Quality meat can have color only red, depending on the species, the shade changes: beef - deep red, pork - pink, lamb - slightly darker than beef, calf meat - has a bright pink color. But under no circumstances in meat there should be no yellow, greenish shades and any streaks. You also need to pay attention to the color of the fat - it should not be yellow, since this suggests that this meat is an old animal and it will be very tough. The fat should be white or whitish pink.

Photo taken by the author (meat in the store)
Photo taken by the author (meat in the store)

2. Test the meat for elasticity, for this Press lightly on the meat with your finger. If the formed the hole leveled out quickly - in front of you quality meat, if the fossa remains unchanged or leveled off only half - it is better to refuse to buy. If you buy meat from the market, you can ask the seller to put pressure on the meat, do not hesitate.

Photo taken by the author (press on the meat)
Photo taken by the author (press on the meat)
Photo taken by the author (the meat should immediately return to its original shape)
Photo taken by the author (press on the meat)

3. The third way is the easiest one - sniff the meat. It must have unsaturated pleasant meaty taste. If even the slightest unpleasant notes are present in the smell, the meat is definitely of poor quality. And the most reliable way to check meat by smell is to ask the seller to cut off a small piece and set it on fire with a lighter if it smells like barbecue, then you can take the meat. But of course, this method is not suitable for a store, and it is not very convenient to take a lighter specifically for this. The article was helpful - put your thumbs up!

Photo taken by the author (meat in the store)

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