User Site "Peekaboo" nick ArsenZa posted a story about how to choose the right meat: "When I wrote a post about the tricks of the sellers in the stores, in the comments, a host of negative comments about the fact that I insult honest workers the counter and even butchers are not better, and ignorant doctors, it is generally a nightmare.
It should be noted that these positions are not a purpose of education vegans, to which I am pretty bad, or insults someone else, and created in order to sharpen the reader's attention on the important stuff, allowing to save money and health. "
So, today a post about how to choose the meat on the market and in the store. And some of the tricks of the butchers.
I say at once - there is no consensus on where to take the meat. With the hands or on the market is often a natural meat and higher quality, but on the other hand, the higher the risk of dangerous infectious diseases. The store - the larger the store, the more secure, but at the same time, the quality of meat and its taste often leave much to be desired, and even common zhoporukaya cutting meat.
In any case, we must always be attentive to the choice, even if the place "verified" and everything was fine. Here are some evaluation criteria:
The presence of the fascia (films, tendons, hymen)
Each muscle in the body is covered with a thin connective tissue membrane. These films are quite difficult to remove, buyers do not like them, and yet, this jacket - a natural sign of quality. In shops and markets, when a piece of meat is delayed or begins to deteriorate, it is cut with the top layer of 1-2 centimeters, and continue to sell (by the way, cut pieces are often sent to the beef, should also keep this in mind). And so until then, until sold or until there is nothing to be cut off. Of course, employees of any of the hypermarket will say that this will never happen, all unsold meat is written off and disposed of in time. Whom to believe, decide for yourself. Thus, if a piece of meat in front of you covered on three sides of the fascia, and a piece of film carefully stripped - it is better to take films. And yes, these films put veterinary stamp: a piece of uncut branded - this is especially good. And yes, I am aware that the fresh meat is bad, it must mature and lie down, and still think it's better to buy fresh meat at an early stage of maturation, so safer.
Even mistakenly called seal. On the carcass placed four stamps. One on the shoulder blade and the thigh on each side of the carcass. Stigma must be oval in shape with a clearly distinguishable six digits. The first pair - the region number (license plate regions do not match), the second - the number of district / city in the region, and the third - the number of laboratory / slaughterhouses / meat processing plant. If at least one of the pairs is illegible or indiscernible - meat "left". We unscrupulous traders in the course of the stigma with cut numbers or those that are specifically leave a lightly greased trail.
Some are left with all the hallmarks digits, as expected, but the punishment for such a focus is much stricter, so it is a rarity. Number stamps must conform to the veterinary certificate of the form №2 (blue paper A5). It is clear that everything can be faked, but by the nervous behavior of the Seller (if you ask vetsvidetelstvo and will carefully consider the stamp), you can assume that there is something fishy, and simply do not buy from this seller.
bone size and number of fat
The important point for pork, lamb and veal. Keep in mind that too small bones - suspicious. No sane farmer will not clog young - it is not profitable economically. Clog "culling", that is sick, weak, injured animals. Chances of finding something nasty to increase substantially. Too large bones - too bad: the old animal may sow or cow, culled from the herd "of age". Such animals also produces an excessive amount of fat (beef some cunning sellers issue is the "marbling").
Separately want to say about the veal. It is often distinguished by the color of the meat, but it is not too correct. We veal characteristic feature is the absence of color in addition to the fat (it just does not have time to be deposited), rather large dice (normally developing healthy calf skeleton greatly outstrips the growth of muscle) at a considerably smaller amount of meat on them. I add from myself - good beef rare, most often under the guise of selling her any crap, like under the guise of "piglets".
How do I find a good butcher
Good butcher seen from the deck. She had even (if sloppy hack on the side where you cut, dimple formed quickly), white - grated beef fat. This is an important criterion in the well rubbed grease pack the meat does not come into contact with the tree, you will not come across chips. And yes, if the butcher morning rubbed deck fat, in the evening he will have to clean it thoroughly and fill with salt, otherwise it tightly stink. Therefore, smooth, fat grated deck - a sure sign of a responsible person who has an idea of the sanitary norms. Such a person can buy pork ribs and ask to chop "in the cartridge belt" - most likely, the result will not disappoint you.
Buying packaged meat
Provided unbroken packaging and proper labeling / safety labeling of the meat above (but not absolute, there is no guarantee of negligence or violation of the packer during storage / transport temperature). However, more likely to buy a lot more bones / fat / tendons, than it seems at first glance. Frequent manipulation of a straight cut - not everyone in the eyes tell a piece of ham from the blade pieces, etc. Therefore, in large stores is better to buy the meat, "a showcase" and ask the seller to show the meat on all sides...
It is very common in large stores. This is when the semifinished bone more than it should be (in entrecote not cut down the vertebral body, in Loin left vertebral body and a long edge), or when a large and seemingly beautiful piece actually has within a few tendons and in the preparation falls apart into several pieces . In the former case you buy the bone at the price of meat, the second value is greatly reduced cooking meat and many dishes you can cook from it.
Here I would like to mention disgusting industrial-cut pork ribs that leave only the intercostal muscles, and a layer of meat on the ribs are cut to zero. Formally, these actions do not violate any rules and regulations, in fact you are deceived by selling at the price of meat what should go into the ground meat and soup kits.
The beef in any case sent the meat of the third grade. In absolutely anywhere nobody in their right mind would not let good for stuffing meat. Stuffing can be fresh and safe - but it is always the third grade. Want a good stuffing - buy meat and make for yourself - it's the golden rule. If you bought the meat and ask to grind it for you at the store, ask the meat grinder washed and collected by you, otherwise it could end badly.