• Food

• The freshest there is

Three things that must be checked at the butcher to get the freshest and highest quality meat

Anyone who loves to enjoy home-made steak, roast beef or casserole knows that the level of meat is decisive and crucial.

But how do we know to choose a juicy, rich and successful portion?

Here are the little tips that will make a difference for you.

Remember and use

Tags

• Bitan Wines

Walla!

Food in conjunction with Pavilion Wines

Wednesday, 10 November 2021, 15:52 Updated: Monday, 15 November 2021, 12:08

• Share on Facebook

• Share on WhatsApp

• Share on general

• Share on general

• Share on Twitter

• Share on Email

0 comments

(Photo: Nimrod Saunders)

Many of us like to enjoy a particularly fine home-cooked meat dish from time to time. Whether you are working on the barbecue or preparing a meal in the oven or on the stove, the most basic and important thing is to know that the meat you bought is high quality, juicy, rich and successful and of course - fresh. Fresh meat is the basis for every fine dish and can be found in all Pavilion wine branches, where the butchers will be happy to help you choose the best quality and finest cuts.

Once you have come home with a quality share, all you have left to do is treat it with respect and love and it will already give you great results on the investment you have made. But how do you identify fresh and good meat? Here is everything you need to know for the next purchase.

When buying fresh meat from surgeons such as neck, ribs and shoulder, to prepare such and such casserole dishes for example, it is always advisable to see how the butcher cuts the slice in front of your eyes.

There are several factors that can affect the color of the slice, with the most significant being exposure to air, which causes the slice to darken.

At the time of purchase, look and examine the color of the meat, which should be red or light red.

In the case of stale meat, intended for making steaks or roast beef for example, the slice may be dark in circumference, but the center must still be red, light or dark.

Color, touch, aging - that's all the difference (Photo: Nimrod Saunders)

Shiosh:

What makes the difference between a steak sucks and an exciting steak?

The answer is viability, one of the most important parameters for the success of a home steak.

In chunks that are meant to be served in low-to-measure sizes (medium wall and below), such as steaks and roast beef, it is important to have a certain amount of fat, which melts during grilling and contributes greatly to the taste.

When using the term marble, the meaning is that you can see, along with the bright red color of the slice, also a white color (similar to the color of marble) all over the slice (not concentrated in just one or two areas).

This white color is the adipose tissue, which helps us enjoy a juicier steak.

Fresh meat - good meat (Photo: Alon Mesika)

So when you are going to buy chunks that are meant for making steaks, especially entrecote and sirloin, it is worth looking for and asking for the ones with the marble. It is important to note that there are other cuts that are suitable for steaks, such as fillet or sheitel, which are thinner by nature and therefore the chances of you finding them marbled are lower. If so - you have won big.

choosing cuts for steaks or roast beef, it is important to also check the aging - how many days the meat is kept at a controlled temperature. In a proper aging process, with refrigerators at a temperature of 0 degrees, the meat does not freeze, but undergoes a process in which enzymes that are naturally found in the muscles soften the slice and make it more pleasant to chew.

The best way to check if the meat is properly aged is the "pressure test" - you press on the piece with your finger, and you see that there is a dent left in it.

Fresh meat will have springiness and after pressing it will quickly return to its original shape.

In properly aged meat, the molecules that cause the springs to disintegrate so the slice succumbs to contact and as mentioned, will be more enjoyable to eat later.

So the next time you are at the butcher, do not be ashamed and ask him to click on the slice, and on the way also ask him how many days the slice has aged.

For the most part, one to two weeks of aging are enough to get a good result and there are those who age a month or more.

And have an appetite!

• Share on Facebook

• Share on WhatsApp

• Share on general

• Share on general

• Share on Twitter

• Share on Email

0 comments