Before the upcoming holidays, many of us want to treat our family to a rich meal. New Year's table - how to recognize and choose fresh meat?
However, it often happens that something completely unexpected is found on the table from what we dreamed of. Or at least you didn't warn in time that it wouldn't happen?
Usually, mistakes happen with the meat we buy, which, as we know, is the king of every table and therefore it should be fresh and tasty. To prevent your butcher from giving you what he wants and for what he claims is an "excellent piece of meat", why not "by eye" recognize what is really worth your purchase.
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The most important thing is to keep in mind that meat that is exposed in butchers, unpacked like that, can stand there for days and be thawed several times.
A red spot like lamb or beef should be bright red, not dark or blue. If you notice a purple color on some parts, know that it has been exposed to oxygen and do not take it at all.
If you are able to touch it with your finger, if not, watch the meat move as it is in the hands of the butcher. If it quickly returns to its original form when you press your finger, you know it's fresh, otherwise, don't buy it.
Smell will be one of the main indicators. In fact, the meat should have almost no smell, except for the one that indicates freshness and rawness.
What is also important is that if you do not intend to use the meat on the same day, do not unwrap it from the paper in which the butcher packed it for you. If you intend to use it after a few days, then unwrap it, put it in a clean freezer bag. Squeeze out as much air as possible and keep it in the fridge for four hours. Only then freeze it.
Another helpful tip is that you should never cook frozen meat before thawing it. Otherwise, you will end up with a dry and sour steak.
The longer you keep a piece of fresh meat in the refrigerator, the more it will release and lose all useful ingredients, as well as the color will decrease. Always make sure that the meat is completely cooked, otherwise you risk getting poisoned or getting some of the bacteria.
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