How to distinguish beef from pork and other meats. How to choose quality pork. Professional Tips How to distinguish beef from

- and now I gathered my courage and decided to write the same, but about meat. If you search the Internet, you find an illogical, albeit explainable, pattern: there are so many recipes that you cannot cook in a lifetime, and you will not find sensible information on how to choose the right products for this recipe during the day with fire. Meat is a special product that requires the right approach, and therefore, in no way considering myself an expert, I will still give a few tips that I follow myself.

Meat is not yogurt or biscuits in a standard package that you can take from the supermarket shelf without looking. If you want to buy good meat, it is best to go to the market, where it is easier to choose and the quality is often higher. Another reason not to buy meat in stores is various dishonest tricks, which are sometimes used to make the meat look more appetizing and weigh more. It’s not that the market doesn’t do this, but here you can at least look the seller in the eyes.

Those of us who have not embarked on the path of vegetarianism eat meat more or less regularly. The best thing to do in this situation is to get “your own” butcher who will know you by sight, offer the best cuts, give valuable advice and order meat for you if it is not available now. Choose a butcher who is humanly pleasant to you and sells decent goods - and do not forget to exchange at least a couple of words with him with every purchase. The rest is a matter of patience and personal contact.

The butcher is a butcher, but it doesn't hurt to figure out the meat on your own. The color of the meat is one of the main signs of its freshness: good beef should be confidently red, pork should be pinkish, veal is similar to pork, but pinker, lamb is similar to beef, but of a darker and richer shade.

A thin pale pink or pale red crust from drying out of the meat is quite normal, but there should be no extraneous shades or stains on the meat. There should be no mucus either: if you put your hand on fresh meat, it will remain practically dry.

As with fish, smell is another good guide when determining the quality of a product. We are predators, and the barely perceptible fresh smell of good meat is pleasant for us. For example, beef should smell so that you would like to immediately make a Tatar steak out of it or. A distinct unpleasant smell suggests that this meat is no longer the first and not even the second freshness; in no case should you buy it. An old, proven way to sniff a piece of meat "from the inside" is to pierce it with a heated knife.

Fat, even if you intend to cut it and throw it away, can tell a lot by its appearance. Firstly, it must be white (or cream in the case of lamb), secondly, it must have the correct consistency (beef must crumble, mutton, on the contrary, must be dense enough), and thirdly, it must not have an unpleasant or rancid odor. Well, if you want to buy not only fresh, but also high-quality meat - pay attention to its "marbling": on a cut of really good meat, you can see that fat is dispersed over its entire surface.

The same as with fish: fresh meat, when pressed, bounces and the hole you left with your finger is immediately smoothed out.

When buying frozen meat, pay attention to the sound that it makes when tapping, an even cut, a bright color that appears if you put your finger on it. Defrost meat gently, the longer the better (for example, in the refrigerator), and if it has been properly frozen, then, cooked, it will be practically indistinguishable from chilled.

When buying this or that cut, it is good to know where in the animal's carcass it is and how many bones it contains. With this knowledge, you will not overpay for bones and will be able to correctly calculate the number of servings.

Well, our secrets about how you personally choose meat, where you try to buy it, what you love the most, and we traditionally share everything else in the comments.

How often do we choose products based on real knowledge? How to distinguish a high-quality product from a low-quality one? If you often ask yourself these questions, expert advice on how to choose meat, what to look for, and how to spot spoiled meat will be very helpful.

What is meat?

The basis of the product is muscle tissue - the musculature of the animal, in addition, it is the remnants of blood, blood vessels, nerves and ligaments. When making a purchase, you need to know exactly how to distinguish a good-quality product, because only fresh frozen or chilled meat is balanced in composition and does not contain harmful microorganisms that can affect the human body.

Meat is considered one of the basic foods. It is the main source of protein, iron and B vitamins. The taste and aroma of a freshly prepared meat dish, as well as the extractives contained in it, are the strongest stimulus for the production of gastric juice.

What is meat, classification

By sight

Meat from different animals differs in color, consistency, nutrient content and taste. This classification will tell you how to choose meat with the properties you want.

Beef is obtained from an adult, over 3 months old, cattle. It has a dense texture and bright red color, contains relatively little fat, and is rich in iron. "Young" beef is called veal. It is softer than beef, the color of the meat is lighter, and the fat content is lower.

Pork is usually obtained from animals between the ages of 8 and 10 months. It is soft, contains a lot of fat and wide layers of fat. The younger the animal and, accordingly, the smaller its weight, the lower the fat content of the product.

Lamb is obtained from castrated rams not older than 1.5 years old or sheep not older than 3x. It is quite tough and has a specific smell. If you are thinking about how to choose the most environmentally friendly meat, lamb is worth looking into.

Turkey and chicken are soft, non-greasy, have a light pink color and a thin layer of subcutaneous fat. The smell of turkey meat and waterfowl is specific. Goose and duck meat are dark red in color, not greasy in themselves, but separated from the hide by a thick layer of subcutaneous fat.

When considering how to choose a meat product that is best suited for its taste and nutritional properties, it is worth considering the above classification.

This classification is based on the time elapsed since the carcass was cut and the storage conditions.

1. Paired is the meat of an animal within 3 hours after cutting the carcass. It is not recommended to use it directly for cooking, as it is tough and may have a specific unpleasant odor.
2. Fresh meat is called cooled during the first days after cutting. If during this time it has not been sold or cooked, it must be frozen or refrigerated.
3. Chilled at temperatures from 0 to 4 degrees, it can be stored up to 2 days after cutting. Two words about how to choose such meat: pay attention to its surface. If it is wet, chances are that it is not chilled at all, but thawed frozen.
4. Frozen meat at a temperature of - 30 - 40 degrees, the product can be stored in appropriate conditions for a long time. If you are interested in how to choose meat for long-term storage, then this is the right option.

Depending on the form of sale, meat products are divided into weighed and packaged products. After the slaughter of the animal, the carcass is cut in accordance with veterinary rules for sanitary control by specialists. After receiving the appropriate approval certificate, the carcass is divided into smaller pieces for retail sale.

• The weighed product is laid out on the counter in an open form, therefore, it is easier for the buyer to appreciate the color of the meat, its smell and consistency. That is why, according to the advice of Hubaisell specialists, it is right to choose this particular form.
• Packing allows you to see only the color, consistency and smell of meat is impossible to evaluate. In this case, you should pay attention to the date of packaging and the presence of smudges inside, this will help to distinguish spoiled meat.

According to the advice of Hubaisell experts, to determine freshness it is necessary to evaluate the appearance, color and smell of meat. To buy, choose a piece that is completely dry to the touch. If you pick it up from the surface on which it was lying, there should be no wet footprints under it. Excess moisture can be a sign of product deterioration or that it has undergone a chemical treatment - injection.

The color of the meat depends on its type according to the above classification, but generally varies from pale pink to dark red. Gray, dark brown, or uneven coloration of the fiber is a sign of contaminated meat.

Fresh meat, cooled or chilled, has a subtle, subtle characteristic aroma. You should not choose a product with a pungent foreign smell; most likely, it is contaminated meat.

It is more difficult to assess the condition of a frozen product, so it is better to choose chilled than frozen meat. How buy sell recommends paying attention to the color of the ice crystals inside the package. If frozen correctly, the ice is clear. The red or pink color of the crystals indicates thawing and re-freezing. Wondering how to smell frozen meat? You need to pierce a small piece with a heated knife. If it is spoiled meat, an unpleasant odor will appear.

Howbuysell specialists pay attention to the fact that it is not only the color of the meat that matters, but also the shade of the fat layer. Fresh or chilled beef is bright red with white fat layers. With long-term storage, it darkens, and the fat acquires a yellowish tint. Veal is usually pale pink in color with white fat. Pork has a pink-red color, fat is colored evenly along the entire layer in white or cream color. The meat of the young ram is bright red, the older animal is red-brown. Lamb fat is white or yellow. Chicken and turkey are pale pink in color. The fat of a young bird is white, and that of an old bird is yellow. In waterfowl, the meat is dark red, the fat layer is much thicker and has a yellowish tint.

There are signs by which you can accurately distinguish a spoiled product. Houbicell recommends that you abandon the purchase if at least one of the following defects has been identified:

1. Gray color means that the product has been heated above the temperature set by the current standards, it can be dangerous;
2. The appearance of mucus on the surface, excess moisture or cloudy juice indicate bacterial infection;
3. Uneven color of the fiber, gray or burgundy stains, as well as blood clots indicate non-compliance with the storage and processing conditions of the product;
4. The pinkish color of the fat indicates that the meat has been soaked in a potassium permanganate solution to eliminate signs of spoilage;
5. Uneven blurred edges are the result of soaking in a vinegar solution to increase shelf life and eliminate odor.

If you don't know how to choose the right chilled meat, Howbuysell suggests the following procedure:

1. We examine the proposed product from all sides, choose a piece with a dry matte, evenly colored surface without excess moisture.
2. Press lightly on the surface of the selected piece, the dent should immediately straighten out. There should be no traces of moisture on the palm.
3. Blot the meat with a napkin, while there should be no traces of moisture or blood on the paper.
4. Please cut a piece. Choose meat of a uniform color with a small amount of clear juice.
5. We take a small piece on a fork and sniff. You should smell a little fresh meat.

And the last rule of choice: to fully verify the good quality of the product, conduct a "cooking test". To do this, you need to boil the broth from a small piece of meat. If the choice was made correctly, it will be transparent, light in color, with large yellowish fat particles.

We will tell and teach

How to tell pork from beef

Are there many people among the readers of the article who can accurately distinguish beef from pork? Don't rush to answer, read the post first.

Why is the question of the ability to distinguish one type of meat from another so acute? The main reason is the dishonesty of some sellers in the market, trying to sell a piece of meat from a pig that has died of old age under the guise of beef, and young veal is sometimes successfully sold to a gullible buyer under the guise of pork.

But the buyer is picky for a reason. For some diseases, eating one type of meat can be beneficial, or it can be harmful to health.

In diseases of the gastrointestinal tract, gastritis, gastroduodenitis and stomach ulcers, it is not recommended to eat pork meat. In the case of an allergy to cow's milk protein, beef or veal dishes are categorically contraindicated.

You should not ignore the restrictions on the use of meat, imposed by various religions and faiths.

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Orthodox Jews and Muslims eat beef and lamb, but the offer to taste the pork dish will be perceived as an insult.

For Hindus, for whom the cow is a sacred animal, eating beef or veal is a terrible and inexorable sin.

You can tell raw beef from pork by color. The color of beef is compared by many to the color of ripe raspberries, veal will have a less saturated color, while pork differs from them in color ranging from pale pink to pink.

You should be aware of the tricks of some vendors trying to use dyes to give old pork a darker and more intense color.

You can recognize such meat by blotting it with a white napkin. Unnaturally bright spots on the napkin unmistakably indicate an attempt to tamper with the product.

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It also happens the other way around - young veal is soaked in vinegar in order to completely discourage the milk smell from the meat and make it look like pork. Smelling even a faint smell of vinegar emanating from the meat, step further from this trading place, the piece of meat offered to you is either fake or completely spoiled, and therefore unsuitable for human consumption.

Pork that has undergone heat treatment brightens, becoming almost white, cooked beef also discolors, but its color is gray.

Most often, pork is fried or baked because the fat it contains makes it tougher when cooked. Beef, on the other hand, due to its toughness, requires more time to cook, and therefore it is either stewed or boiled.

Smell

Speaking of smells, young veal clearly smells like milk, beef also has a milky aroma, but weaker, and pork should smell either blood or not have a pronounced smell at all.

Beef consists of large and tough muscle fibers, abundantly strewn with veins, pork meat fibers are much finer and softer, and the meat itself has a smoother surface.

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We wish that the dishes prepared by you, both from pork and using beef, were tasty and healthy!

Good appetite!

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How to tell PORK from BEEF

Pork and beef are the main types of meat consumed in Slavic countries. However, they differ in their nutritional properties. For example, pork has seven times more vitamin B1 than beef. But beef is richer in vitamin A and iron. Pork fat is easy to digest and contains many beneficial acids, and beef fat is a storehouse of beta-carotene.

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First of all, you need to evaluate the color of the meat. The pork tenderloin is pink: the younger the animal, the lighter the shade. Beef color ranges from dark red to burgundy and resembles ripe raspberries. To be sure that the meat is not specially tinted, it must be blotted with a white napkin. Unnaturally bright spots should not appear on it.

The smell of beef is slightly milky, especially veal. Fresh pork is practically odorless, except for the subtle smell of blood.

In beef and pork, the size of the muscle fibers also differs. A cow is noticeably larger than a pig and its muscle fibers are larger than those found in pork. The beef itself is tough, fibrous and has many veins.

There is no lard in beef, but there is quite a lot of it in pork. In a young animal, lard is white, possibly with a slight pink tint. The fat of the old pig turns yellow.

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The color of the meat changes during cooking. Pork turns white and beef turns gray. Due to the fiber nature of the meat, pork and beef are cooked differently. Fatty pork is rarely boiled. From this, her fat acquires an unpleasant odor and becomes tough. Fried pork is good when it becomes especially juicy.

Conversely, beef is not fried. Since there is no fat in it, tough meat does not have time to cook in the pan. Therefore, it is stewed or boiled for quite a long time. Breaded cooked meat can be distinguished by cutting off a piece. The pork will look whole and the beef will be fiberized.

1. Pork has a pink color, practically does not smell, has thinner muscle fibers.
2. Beef is distinguished by a rich dark red color, the smell gives off a little milk, has coarse enlarged muscle fibers with many veins. There is no fat in beef.
3. Pork fat is white or pinkish in young animals and yellow in old ones.
4. When cooked, the meat turns white and the fat gray and tough. Therefore, pork is most often fried. In the context, the finished meat is homogeneous and does not divide into fibers.
5. When cooked, the meat turns gray. Beef is stewed or boiled for a long time to soften it, but not fried. The cut meat disintegrates into fibers.

Resources:

1. Information portal about recipes from meat edim-myaso.ru
2. Informational portal. Smart kitchen, easy life. Everyday management smartkitchen.by
3. Encyclopedia of the economist grandars.ru

For certain types of diseases, eating pork or beef can be both beneficial and detrimental. Therefore, it is important to be able to distinguish them in appearance while still on the counter. In addition, due to the difference in price, counterfeiting by unscrupulous sellers is possible.

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Contrary to popular belief, olives and olives are the fruits of the same tree. In all countries, except Russia, the fruits of the olive tree are called olives (green or black). Only in Russia and the CIS countries, the fruits of the olive tree are divided into olives and olives.

According to legend, the coffee tradition originated in Ethiopia, thanks to a shepherd, who noticed that the behavior of his goats, after eating coffee beans, became animated. Since then, the tradition of the coffee ceremony has spread throughout the earth, being modified and influenced by local influences.

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It seems to us that we know almost everything about fruits and vegetables, and we can easily distinguish a fruit from a vegetable. But in fact, the likelihood of this is small. In reality, the differences between fruits and vegetables are not as obvious as they seem.

Black and green tea are made from the same plant. However, the difference in leaf processing makes them completely different products with unique distinctive properties.

Often people drink alcoholic beverages without thinking that all drinks have their own history and complex production technologies. This article will help you learn a little more about cognac and whiskey, their differences and common features.

Cases of falsification of meat are not uncommon on the market, especially the substitution of one type for another, cheaper one. Sometimes they try to replace the rather expensive dietary rabbit meat with cat meat. The criterion for a responsible manufacturer is the rule - leave one leg of a rabbit carcass unpicked (at least three cm) so that the rabbit hair and claws are visible. This rule has even become mandatory for traders in the market in recent years. Although not everyone performs it. Sometimes a real rabbit may be lying in the showcase, and the meat of another animal may be pulled out from under the floor. But many Europeans cannot imagine how they can eat pets.

Modern unscrupulous sellers use many tricks that make it very difficult to smell spoiled meat from fresh meat. For example, a spoiled product is washed in potassium permanganate, soaked in vinegar, generously flavored with spices, flavors and dyes.

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Therefore, it is worth knowing well the ways to distinguish a good product from a bad one. And for reliability, it is better to be guided by several principles, since spoiled meat can cause significant harm to health.

Many wine lovers prefer exclusively white or red wine. Most often this is due to the taste sensations, but the difference between red and white wine is not only in taste. Their production technologies are different.

Fried meat with salad and sauce, wrapped in a flat cake or pita bread is one of the most popular dishes in the world. Only now they call him differently everywhere. In eastern countries, it is offered as a doner, duner, or durum. In Russia, you can often find the name "shawarma" or "shawarma". Is there a difference between these dishes?

In Russia, the popularity of Eastern culture has practically supplanted Western culture. Every year the number of Japanese and Chinese restaurants is increasing significantly, more and more Russians are getting involved in Eastern culture, but most of us do not know what the Japanese know like the back of their hand, especially when it comes to rice and fish. This article will help you better understand the nutritional features of the inhabitants of the Land of the Rising Sun, and it is here that you will learn all the main differences between sushi and rolls.

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Why is it sometimes so important which meat to buy and why the question of how to distinguish beef from pork? The answer here lies not only in gourmet preferences, because different dishes are prepared from pork and beef, these types of meat have different tastes. But the main reason is religious canons. Muslims do not categorically eat pork, as this meat is considered unclean, like Orthodox Jews. And a real Hindu will never eat beef meat, because this animal is sacred to them. But having come to the market, you can stumble upon a seller who, seeing the inexperience of the buyer, without blinking, will sell a strictly prohibited product. There are some unmistakable tricks that will help you quickly distinguish pork from beef on the market by eye. In supermarkets, all types of meat are always signed on the tray, because it is not customary to cheat in this matter (they have enough of their own techniques). But on the market they like to snatch what the buyer wants, without caring about their reputation.

How to distinguish beef from pork by color

Beef always has a pronounced red color, and young veal is soft pink. Good meat, even a raspberry hue, like a ripe berry, only rich and darker. Beef is fundamentally different from pork in color, since meat, regardless of the part of the carcass, always has an even bright color, from pink to dark red.

And the pork will always be pale pink, almost white on the tenderloin and darker on the back. Pork also has more veins of fat, and of course, lard.

A seller who does not deceive buyers will always put a pork's head, leg or bacon on the counter in front of him so that the buyer can immediately see what kind of meat he is taking.

But it is not always easy to distinguish pork from veal by color, so you can resort to another method of defining meat.

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How to smell beef from pork

The smell of beef is very specific - it smells like milk. This is due to the fact that meat contains a lot of milk protein. And an allergy to cow's milk protein is also the reason that you have to learn to distinguish beef from pork in the market and in the store.

Young veal also has a distinct milky smell, which is why it is called "milky". Many people love this kind of meat, do not hesitate to smell it on the market to distinguish beef or veal from pork.

But pork has a pronounced smell of blood or does not smell at all. This feature allows you to accurately distinguish pork from beef, even when the meat is on the counter at the same vendor's.

How to replace eggs if you are allergic to protein - here are some practical tips that will definitely come in handy.

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pork looks more tender and fatty, it also looks like it is more light. And beef has a darker meat color and much less fat, and in appearance the meat seems to be tougher, one might even say. Personally, I prefer pork more, as the taste of its meat seems to me it is more tender and pleasant, and it is easier to cook it.

At first glance, this is not so important, but for some people, the question is sensitive. Muslims and Jews do not eat pork, Hindus do not eat beef, cows are a sacred animal for them, it turns out you need to know what kind of meat you are dealing with. Some people are allergic to cow's milk and beef is not desirable for them.

1. The color of the beef is reddish and it smells a little of milk, the pork is pinkish.
2. Pork is softer than beef.
3. Pork has fat layers, but beef does not.
4. When cooking, pork turns white and beef turns gray.
5. Beef meat is fibrous in structure, pork is all smooth.
6. When cutting the meat, the beef is fiberized, the pork will be separated in a piece.

Sometimes market traders, having tinted pork, can pass it off as beef, then they check it by blotting it with a white napkin.

How to tell pork from beef?

Can be distinguished by its color, the pork is lighter, pink, and the beef is darker, and the shade is dark red, almost burgundy.

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Beef is lean and not greasy, while pork is fatter and softer.

In its raw form, beef has a reddish tint and a slight smell of milk, but pork is almost always pink in color, and has practically no smell.

When cutting a ready-made piece, the beef can be easily divided into fibers, but the pork will be divided into a whole piece, not like beef.

An experienced housewife determines by eye within a second where the pork is and where the beef is.

How to quickly tell pork from beef ..

Pork is usually lighter in color than beef.

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Although acquaintances who raise pork say that pork raised at home usually has darker meat on homemade feed. Whenever I see a darker, darker colored home or farm pork like this on the market, I prefer it.

Also, a cow is a larger animal than pork. Therefore, on the market, whole pieces, carcass cuts are always much larger. Ribs and other bones are also larger in beef.

First by color. Pork has a pink-gray color, mostly with a lot of fatty layers. And the beef is red-raspberry, more lean (compared to pork). Also, if you are already familiar with both types of meat, you can distinguish fresh meat by the smell, because they are completely different. Therefore, you can easily distinguish one from the other, unless, of course, you buy meat for the first time.

Pork light meat from slightly red to pale pink. On the other hand, beef has a saturated color of mouth red to dark red, veal is pink but darker and richer in color than pork.

And of course, pork differs from beef by the presence of layers of fat, and beef is distinguished by longer and more obvious muscle fibers.

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Hostess how to define beef or pork?

then you came across bad beef

beef liver has a liver with a denser film, it must be removed. the pork liver has a thin film - you can leave it on.

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  Meat: how to determine freshness and quality

  Today we will talk about how to choose the meat for your table that meets your expectations. Modern food culture and ethical concepts dictate their own rules for the consumption or non-consumption of meat. Meat and meat products in the food system of the countries of the post-Soviet space have invariably been and remain the central dish of both familiar meals and feasts. Perhaps this is due to the physiological needs of the body of the "northern" people, and, of course, national traditions.

  Meat is a storehouse of trace elements and B vitamins, niacin (PP), phosphorus, selenium and iron in an easily assimilated form, but it is poor in calcium and magnesium. Pork is predominantly rich in vitamin B1.

  Meat is an exceptionally high energy-consuming and digestible product with a balanced formula of proteins and bioactive substances. From the point of view of the consumer, this is an excellent raw material, from which you can prepare many different dishes, including semi-finished products, salted-smoked and sausage products, canning.

  Together with "Ya Povar" we are trying to figure out what signs distinguish good-quality meat from low-quality meat.

  Signs of good quality and poor quality meat

  A piece of fresh meat should be elastic and firm in structure. Try pressing your finger on the meat cut - does the groove quickly align? This is the first difference between fresh meat, because on low-quality meat, the deepening will not go anywhere.

  The color of beef should be red, veal, on the contrary, should be pink with a slightly gray tint, for pork - white-pink, for lamb - brownish-red. Meat juice - transparent without inclusions and turbidity; the cut surface is slightly moistened, the fat layer is soft; the smell is pleasant.

  It is better not to take meat of an unnatural pink color with a loose structure, because it was probably grown using growth stimulants.

  The main signs of a poor-quality product: there is mucus and stains on a piece of meat, even mold bloom is possible, the structure of the meat is loose, an unpleasant sour and even putrid smell emanates from the piece.

  You can check the freshness of the meat at home using a test cooking: take a small piece of meat and cook it as usual. If you smell a sour or putrid smell, the broth has become dirty and flakes have appeared in it, be aware that it is not safe to use such meat for cooking.

  Nuances of determining the quality of frozen meat

  But what if you have frozen or defrosted meat in front of you, because it is not always possible to buy a fresh product - chilled beef, pork or lamb?

  Freezing increases the shelf life, but significantly degrades the quality of the meat. According to the laws of physics, water (juice) at subzero temperatures turns into crystals, which expand and push the meat fibers apart.

  After defrosting, moisture flows out, but the structure of the meat becomes flabby, since the fibers do not return to their original shape.

  Unscrupulous sellers can re-freeze the same meat product. This can be detected, since a scattering of ice and snow, bloody ice rushes that appeared after thawing and re-freezing of meat will be visible in the package.

  The surface of frozen meat is smooth with frost, if you touch it with your finger, then a red spot will remain on it, a cut of a piece of pinkish-gray color.

  The easiest way to determine the quality of meat is to take an ordinary kitchen knife, insert it into the inner layers of meat, by the meat juice that has come out on the blade, or rather by its smell, you can easily understand whether the meat is fresh in front of you or not. The method works for both frozen and chilled meat.

  Thawed meat may be moist, but not sticky, the dripping juice is clear. The structure of such meat is inelastic, therefore, if you press with your finger, the depression will remain.

  Agree that the recommendations listed by "I am a Chef" are simple and do not require special skills. Now the task of choosing high-quality and fresh meat does not seem so overwhelming.

  Food should not only bring pleasure, but also be as useful as possible, without harming our body. Remember that if you suffer from diseases of the cardiovascular, nervous systems or gout, then the amount of meat consumed in your diet should be minimized or completely eliminated.

  A series of articles on how to eat tasty and healthy:

  How to tell beef from pork

  Once on the market, it is very important to know how to distinguish beef from pork, as these types of meats differ in both price and nutritional properties.

  The main differences between beef and pork

  • The nutritional value... As mentioned above, beef contains significantly more iron, as well as vitamin A and b-carotene. But pork, in addition to essential amino acids, also contains other useful substances: it contains a lot of vitamin B1 and useful acids. However, it cannot be called a dietary product, since it is still too heavy for assimilation, which cannot be said about beef, especially veal, although the taste of pork is to some extent superior to beef.
  • Colormekitty... Beef is much healthier than pork, including the fact that its pulp contains a lot of iron, which is so necessary for normal human life, especially with low hemoglobin. This iron gives a piece of beef a rich, dark red hue, by which you can distinguish it from pork. The pork will be light, dirty pink in color.
  • Smell... Beef, especially veal, has a characteristic milky smell. The smell of pork is more meaty.
  • Muscularefiber... In a pig, they are not as large as in an adult cow, so the cooked meat is not as tough as beef.
  • Heat treatment... Pork usually takes less time to cook, while boiled pork takes on a whitish hue and beef becomes gray.

  How to choose quality beef and pork on the market

  • Pork is sometimes passed off as beef, adding dyes to the meat. To avoid falling for this trick, blot it with a white napkin.
  • When buying, be sure to smell the meat: a rotten or sour smell indicates a spoiled product.
  • Old meat usually has a yellow fat layer, while young meat has white, as well as non-ossified cartilage (if you take meat with bone). By the way, cartilage, ligaments and tendons make a wonderful jellied meat rich in useful collagen in a slow cooker.

  Remember also that not every seller on the market aims to confuse you when buying these types of meat, so he will help you distinguish beef from pork, for this it will be enough just to clarify which piece is on the showcase.

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  The beef is redder (more intense color), however, stale meat can be specially "tinted".

  Meat tricks: how to tell one type of meat from another?

  Meat is a product adored by many. While healthy and tasty when cooked correctly, meat purchased in the market or in the supermarket at the same time may be of poor quality or even hazardous to health.

  What could be worse than a situation when instead of horse meat you were sold beef or turkey meat, and instead of ostrich meat they slipped veal or pork? And it's not even about the price - after all, a certain type of meat can cause allergies not only in a person prone to allergic reactions, but also in a healthy adult or child!

  Today we will teach you how to distinguish one type of meat from another by its external characteristics, as well as tell you what restrictions and prohibitions exist in the use of meat, and what benefits this or that type of product has.

  Why does proper nutrition involve eating meat regularly?

  The fashion for proper nutrition has not spared one of the healthiest animal products. No matter what rumors go around meat, vegetarians are becoming less aggressive, live longer, get less cancer, and so on. However, not a single fact finds support from competent nutritionists who unanimously tell you that moderation is important in the use of any product.

  1. Meat products are rich in iron - liver, mature beef, lamb and other types of red meats contain an element that plays an important role in the formation of red blood cells in the human body. Iron is the main constituent of hemoglobin, which, in turn, provides our body with oxygen. In addition, iron from animal products is absorbed more easily than plant iron.
  2. Meat is the main source of animal protein - horse meat, rabbit, beef, veal, lamb, chicken, turkey meat contain the largest amount of protein - up to 22 g per 100 g of product. Nutritionists talk in detail about the role of protein in the human body in our feature article.
  3. Meat provides the body with B vitamins - these are your immunity, memory, strong nerves, normal functioning of the organs of vision, good mood, healthy sleep, good nails and healthy hair. What other arguments are needed in favor of meat?
  4. Meat is a source of creatine, in other words, energy. Of course, you should not overeat meat in the name of beautiful muscles, but this product should be present in a healthy diet. Nutritionists and athletes talk more about the role of creatine in the human body in our feature article.
  5. Meat products are rich in zinc - it maintains the balance of amino acids, and also plays an important role in the secretion of sex hormones. Sodium, Magnesium, Phosphorus, Potassium and other elements are also present in meat, each of which plays a role in the healthy functioning of your central nervous system and the smooth functioning of your cardiovascular system.

  What meat is most often bought by Russians, and what exotic species can you find on the shelves?

  Today, on store shelves, the choice of meat products makes our eyes run wild and our hearts worry about the thickness of our wallet. However, despite the wealth of choice, Russians remain loyal to traditional types of meat.

  • Poultry, especially chicken, is the most popular type of meat with a relatively affordable price and many health benefits.
  • Pork and beef rank second in the list of the most popular types of meat among Russians.

  Between poultry and pork today are not very healthy sausages - but nourishing and inexpensive. But exotic types of meat remain on the shelves for a long time - Russians buy them only for special holidays.

  What exotic types of meat can be found in Russia:

  How easy is it to distinguish one type of meat from another by its external characteristics and not fall for the seller's deception? Learning to independently distinguish between cheaper and more expensive types of meat

  A huge selection of meat in stores does not mean that you will bring home exactly the product you paid for. Sly sellers want to make money at any cost, and under the guise of expensive meat they will easily slip you a cheap option.

  And it's good if you don't notice - your nerves will be more intact. And what if, after a hearty dinner, suddenly there is an allergic reaction, nausea and other unpleasant consequences of eating the "wrong" meat? So it’s not far from the hospital bed!

  That is why it is very important to learn to distinguish not only a high-quality and fresh product, but also to distinguish one type of meat from another.

  The benefits and external description of various types of meat: a summary table

  This table will help you understand the most popular types of meat, and buy exactly the product you need on the counter.

  The pieces of meat are tough, the fibers are large, with many veins, the fat is hard, white or light yellow. The meat will feel slightly loose to the touch.

  Among other things, beef is distinguished by its marbling.

  The ribs are flat, the shoulder blades have a pronounced triangular shape and a sharp bone in the form of an angle.

  The smell of beef is slightly milky.

  A valuable source of amino acids.

  It is quickly absorbed by the human body, saturating it with energy.

  Contains B vitamins, a lot of zinc, as well as phosphorus, iron, potassium and other elements.

  It is able to neutralize hydrochloric acid and gastric acid enzymes, thereby contributing to the normal functioning of the intestines.

  An excess of protein in the human body puts serious strain on the digestive tract and kidneys. Avoid too fatty beef.

  When the seller seems suspicious to you, you can check the veal coloring with a napkin - soak a piece of meat well. If bright spots remain on the napkin, it is better to refuse to buy the product. Surely, under the guise of veal, they are trying to sell you old pork dyed with dyes.

  The structure of the meat is tender, with a low content of connective tissue fibers.

  The smell of veal is pronounced milky.

  Veal increases the acidity of the digestive tract, activating the intestines, and also increases appetite.

  Contraindications to the use of veal - gout and arthritis (salts that are formed during the digestion of meat by the body are deposited in the joints).

  A distinctive feature is a lot of fat.

  The structure is tender, the granularity is fine, the meat is smooth, dense to the touch, practically has no films (this applies to young pork).

  The raw product is practically odorless.

  Useful for children - a large amount of amino acids, vitamins, micro- and macroelements contributes to the proper growth and development of bones.

  Skip pork if you have gastritis or stomach ulcers.

  People who are prone to a heart attack or have recently experienced it, it is also better not to eat fatty pork.

  The structure of the meat is dense, the subcutaneous fat is white. In the cut, fine dense granularity is noticeable along with fibrillation.

  The meat has a light and specific ammoniacal smell, which makes it possible not to confuse mutton with fatty beef, for example.

  Another opportunity to choose good meat is to examine the ribs: carcasses with short and poorly developed costal arches indicate that the meat is young.

  Meat is rich in zinc, sulfur, fluoride (caries prevention), iron, folic acid.

  In addition, lamb is itself a less fatty type of meat than pork.

  The same should be noted when breastfeeding - during this period, it is better for mom not to abuse lamb, but for pregnant women, young meat will be useful if it was already present in the diet.

  Despite all its usefulness, lamb is contraindicated for people with atherosclerosis, gout, arthritis, hypertension.

  In addition, meat is undesirable for consumption, you have an acidic stomach, an ulcer, are at risk of developing multiple sclerosis, or have kidney and liver problems.

  The adipose tissue is yellow.

  The meat of foals has no smell, but an old horse will give off an unpleasant smell.

  Horse meat differs from other types of meat by the optimal balance of amino acid composition in proteins, a large amount of vitamins, macro- and microelements (phosphorus, iron, sodium, magnesium, potassium, vitamins of group B, as well as A and E). In addition, horse meat is hypoallergenic, which allows it to be used in baby food.

  Horse meat is digested faster than beef, and also produces a choleretic effect (useful for people suffering from urinary tract dyskenesia).

  The calorie content of this type of meat is very low.

  Horse meat should not be consumed by people with serious liver problems - when bile is thrown into the stomach in large quantities, such meat can exacerbate the course of the disease and negatively affect the functioning of the stomach.

  Being low-fat in both external characteristics and nutritional value, chicken meat is considered dietary.

  Chicken meat is difficult to confuse with other types. For example, a turkey is larger and closer to dark pink in color.

  Chicken fibers are thin, tender.

  Chicken meat contains little collagen (connective tissue), so it is very easy to digest. Chicken is good for people with any stomach acidity (if you have gastritis, chicken should be one of the main items on your menu), and should also be present in the diet of patients with diabetes and obesity.

  Contains a complex of B vitamins, which support the health of the skin, hair, and also have a beneficial effect on blood formation.

  In addition, due to the large amount of polyunsaturated fatty acids, chicken serves as a prophylactic agent for coronary heart disease, heart attack and stroke.

  Of course, chicken meat brings the maximum benefit in boiled or stewed form, but fried is no longer so useful.

  Chicken broth should be prepared from the breast - only such a drink helps the heart muscle work stably and normalizes blood pressure.

  Chicken carcasses are prone to the growth of bacteria, so stale or improperly cooked meat can cause poisoning.

  Among other things, it should be noted that home-grown chicken will be useful, but store-bought carcasses, chopped with antibiotics or grown in terrible sanitary conditions, will cause irreparable damage to your health. Choosing chicken in the store, you can hardly be sure that the chickens were not fed hormones. By the way, it is in the ham of the chicken that all the harmful substances accumulate - that is why nutritionists recommend eating only the breast.

  The fat is concentrated in the skin.

  Duck fat contains a large amount of omega-3 unsaturated fatty acids, and serves as a real treasure of health for the cardiovascular system and the human brain. In addition, duck fat increases potency by stimulating the active work of the male genitourinary system, the production of male hormones and the secretion of the sex glands.

  Duck is also rich in amino acids, B vitamins, as well as A, E, K.

  The second minus is the relative stiffness. Duck meat will be difficult for a sick stomach, and also puts stress on the liver.

  Firstly, sellers often leave fluff on the paw of a cut animal - so the buyer can be sure of the originality of the product. Secondly, rabbit fat is white; in a cat it will be yellow. And third, the rabbit's femur has three nests, and the hind legs are much longer than the front ones, while the cat has all four legs of almost the same length, and the femur has one nativity scene.

  In addition, rabbit meat is pale pink, while feline meat will be red.

  Rabbit meat contains a large amount of amino acids and does not cause allergies.

  Like other types of meat, rabbit meat is rich in B vitamins, and also contains potassium, calcium, magnesium, phosphorus, sodium, iron and other elements that have a beneficial effect on the human circulatory system.

  Patients with gastrointestinal tract disorders can safely use rabbit meat, since this type of meat does not cause complications of the disease, and does not load the stomach.

  Another contraindication is psoriasis. With the digestion of rabbit meat, the acidity of the stomach increases, which can lead to an exacerbation of the disease.

  The first thing that distinguishes ostrich meat is the high price. The second is a rich red color and almost no fat (intramuscular fat is found in beef and veal). Of course, it is difficult for an unknowing person to distinguish an ostrich from a cheaper veal in a cut form, but if the carcass is butchered in front of you, the chance of deception is reduced to zero.

  To the touch, ostrich meat is softer and softer than beef.

  The protein of ostrich meat is completely absorbed by the human body, therefore it does not burden the stomach. By the way, the protein in ostrich meat is 22%, but the fat content is very low.

  Meat contains a complex of vitamins of group B, E, as well as zinc, magnesium, potassium, calcium, copper, phosphorus, sodium, manganese, selenium.

  Ostrich meat is useful for heart failure and high blood pressure.

  The taste and color of venison resembles beef, but the practically absent fat will allow you to distinguish deer meat.

  The use of this type of meat is an excellent prevention of diabetes mellitus, hypertension, atherosclerosis.

  The increased amount of iron makes meat one of the best foods for preventing anemia.

  The amount of cholesterol in this type of meat is minimal.

  What spices are suitable for different types of meat

  Properly selected and fresh meat is half the battle. After all, only the right spices can emphasize the special taste of each type of meat.

  This table will help you to understand once and for all and remember which spices this or that meat loves.

  Meat is not only incredibly tasty, but also very healthy. Different types of this product have a beneficial effect on blood formation, the functioning of the nervous system, the growth of muscle mass and the development of human bones.

  Of course, you should not abuse meat, especially if in your case there are contraindications to a certain type of product. But you do not need to deny yourself meat dishes - many of our recipes will help you prepare a new and unique dish every day!

In order for the meat of other animals to resemble beef as much as possible, it is subjected to special processing. Let's try to figure out how not to fall for the tricks of scammers, how to distinguish pork or lamb from beef.

Marble steaks are a delicious delicacy that is loved and appreciated by gourmets all over the world. However, unscrupulous sellers also understand the value of the product, and therefore from time to time offer ignorant buyers "marble" pork, lamb, horse meat - something that is cheaper.

Only beef is marbled. Dot. And now - a memo for those who want to distinguish between different types of red meat.

How to tell beef from horse or pork?

1. Ask for a certificate

If you have the slightest doubt, ask the seller to present a veterinary certificate and the results of a sanitary and epidemiological examination.

The certificate must have the appropriate stamp, in the text - the name of the product (beef, of course), the date of sale, the name of the veterinarian.

2. Test visually

If there is no certificate or they refuse to show it, the meat must be examined.

The main differences between pork and beef are color, texture, smell.

Beef - dark red or burgundy, firm, fibrous and grainy cut. The younger the animal, the lighter the meat. Marbled beef - always with evenly distributed splashes of white or creamy solid fat.

Pork pale pink or gray-pink, fine-grained, with noticeable fatty layers. Pork muscle fibers are thinner than beef, and looser, penetrated with soft grease.

Mutton brick red, fine-grained, without marble veins. The fibers are dense, short and thick. Subcutaneous fat is white, fragile. The easiest way to tell lamb from beef is to sniff the meat. Lamb has a characteristic smell.

horsemeat has a deep dark red color; in air it becomes brown or with a purple tint. Horse meat fibers - coarse, thin, short. The fat is soft, melts in the hand. Horse meat obtained from young animals and foals does not smell.

Goat meat easily recognizable by brick red color, noticeable graininess, thick long fibers and sticky greyish white fat. Goat meat smells strong, the aroma is very specific.

And finally, the difference between veal and beef. Nothing complicated here. Veal (meat of bulls up to a year) has a pale pink or milky pink color. Milk-fed calves have white meat.

Veal is low in fat compared to beef, so it is classified as a dietary food. Dairy meat is not suitable for frying - it will become tough and dry at high temperatures.

Another thing is the meat of gobies older than a year, but younger than 3-4 years. This is the best beef - firm, firm, with pronounced marbling and incredibly tender.

Types of beef steaks: names and features

The taste, smell, marbling and tenderness of the finished steak directly depend on which part of the carcass it was produced from. Each such gourmet cut has its own name. If you do not want to get confused when placing an order in a restaurant, it is better to study the types of steaks and their features in advance so that you know exactly what dish you want to try.

What to choose: beef or pork?

When composing a diet for her family, each housewife at least once thought about what is healthier: pork or beef. They are quite expensive, so consumers try to get the maximum benefit from their use. Let's try to figure out what useful substances are contained in each type of meat, as well as which product should be preferred when buying.

The benefits of beef for the body

The human body needs proteins to function properly, and meat is the main source of these substances. The benefits of beef have long been proven by science: today even children know that it increases hemoglobin, has a positive effect on the cardiovascular system, strengthens muscles, joints and bones.

Striploin and Ribeye steaks: differences, taste, preparation

Striploin, Ribeye, Cowboy steaks - these names alone can whet the appetite of gourmets all over the world. Juicy and aromatic beef, streaked with layers of delicate fat, is in high demand among restaurant visitors and is considered one of the most delicious products in the cuisines of different countries.

Pork is a very popular meat in our country, and this is not surprising. This is a primordially Russian product, it is universal, everyone loves it, it is easy to cook. We even make kebabs from pork.

Now there is a lot of good quality domestic pork. Work in this direction has been carried out for a long time, there were problems when choosing the right breeds, it was determined which pork we needed - less or more fatty, with an emphasis on lard. And although there is a lot of imported pork on the market, I think that ours is still better.

Caution boar

It is, in principle, easy to choose pork, the main danger: you can accidentally buy boar or uncastrated boar meat from unscrupulous producers and sellers. When heat treated, it stinks. In the meantime, raw, it is exactly the same as regular pork. Until you start frying, you will not understand. Therefore, experienced buyers, especially this was common back in Soviet times, went to the market with a knitting needle. They heated it with a lighter and pierced the meat - so it was possible to determine whether it was a boar or not.

No marinades and other tricks can beat the smell of a boar. It is especially offensive if you take a large batch, and 1 kg of boar comes across in it - everything is spoiled. But this is more of a restaurant story.

Especially you need to be careful when buying a shank, there is the greatest chance of running into a boar.

Be sure to sniff

If there is a pronounced smell of a pig, it is better not to take meat, you will not get rid of this smell when cooking, if it smells of mustiness and rot - such meat can be poisoned. The meat should smell neutral, there should be nothing unpleasant and repulsive. The piglet generally smells like milk.

It's all about softness

When choosing and preparing pork, everyone tries to buy soft meat. But here you need to think carefully. If the pork is soft, then it is very fatty. If there is little fat, then the meat will be harder and denser.

Manufacturers are embracing this quest for softness. For example, they marinate meat: starch, salt, water - and the meat does not change its taste, but changes its structure. And when frying such meat, it is no longer a chop that turns out, but something strange, such as ham. You won't get any crust.

For frying or for soup

The softest and fattest part - neck, they take it for barbecue.

The spatula is also suitable for barbecue or baking.

Carbonate you need to fry, but not with thick chops, but with small medallions.

Tenderloin- specific meat, not everyone likes it, it is too dense. But it is also used only for frying.

Loin on the bone, they make chops from it. In fact, this is the same carbonate, but with uncut bone.

The back is suitable for baking, stewing.

Dangers of pink

If you choose a ham or a ham and see pork cut pink and beautiful, you should know that the meat was chemically treated here. There is, for example, potassium salt. In it, you can marinate the meat for two hours, and then boil or bake, in which case the meat will be pink. Potassium salt in large quantities is harmful. And here everything depends on the honesty of the manufacturer, if he took not too good meat, then he will marinate it in a huge amount of salt in order to give at least some marketable appearance. The baked ham should be gray. It doesn't look too pretty, but the taste is natural.

Yes, the taste of pork, and indeed meat in general, has changed since the days of the Soviet Union. In the USSR, we did not have many breeds of animals, there was only one breed, which was raised for lard and meat. They did not use medicine, medicines, did not use compound feed. In every house there was a tank where cleaning and waste was to be drained. This is what the pigs were fed.

Now even farmers find it unprofitable to feed animals with waste, to cook something for them, to cook the same potatoes. It's easier to buy compound feed. What should he do? Grow wheat for chickens? Then eggs will be prohibitively expensive. And the farmer buys the same compound feed as in the factories. Of course, the meat tastes differently.

Another thing is the breed. Now they breed new meat breeds, they have less fat, completely different meat, different fibers.

Shop or farmer

Big shops work with big manufacturers, where everything is impersonal. But a large complex also does not give a stable quality of meat.

And even big producers buy imported pork. It says that it is domestic, but in fact it is Hungarian. Huge holdings have a task - to feed everyone, there should be no holes in the supply, that's why it turns out that way.

But contacting a small manufacturer does not guarantee you 100% quality. Because every manufacturer is different. I think that you need to look for your own. Search for the pork you like and buy in one place.

This all concerns central Russia. There are more small-town shops beyond the Urals. Everything there is smaller, homely, good quality. Shops usually work with one manufacturer. So pork in the Urals and pork in the European part of Russia are completely different.