Shopping For Meat Online: How to Choose the Perfect Meat

It is believed that the correct choice of meat is a whole science. Be sure to go to a specialized, meat, market, feel and sniff all the pieces, listen to the proposals – honest and not very – butchers, and, in the end, to get something. However, the chance that you still, one way or another, will not be deceived still remains. And because only experienced housewives can afford such “entertainment”. Others, in general, especially do not bother with the choice of good meat in the city, and simply buy a frozen piece in the supermarket – at your own peril and risk. In this article we will talk about where else you can buy good meat, and why it is more profitable than going to the market or to the store.

The advantages of buying meat from Carina North Quality Meats Online

Whatever you are a specialist in meat, the market cunning sellers often already chopped carcass into small pieces. Therefore, only a professional can determine from which part of the carcass this or that piece. That is, most likely, you under the guise of meat of the first grade (which you allow and need for preparing a delicacy) will slip the meat of the second or third grade. On the merits of frozen meat from the store and can not speak. The maximum that can come out of it well is mincemeat for meatballs.

Meanwhile, you can not spend so much time and nerves on shopping and markets, but simply order a good piece of meat, in general, without leaving your home.

But is it possible to buy good meat in the online store? Indeed, in the photographs all the pieces, of course, will look great. And what will you get in the end? But in fact, the online seller has less desire to deceive you than a butcher on the market or a consultant in a supermarket. Yes, and there, and there, you can bring a poor-quality piece back. However, you will have to do it yourself, spend time and money on the road, and then also explain how you yourself are so foolish and bought the goods with “eyes closed”.

If the courier brings the meat to you, then before you pay for it you have every right to touch and smell it. There are few ways to identify a fresh piece, and they are all known:

• No unpleasant smell;
• Pleasant red or pink color – depending on the type of meat;
• Finger extraction should quickly disappear;
• Fat, depending on the meat, is either white or slightly pink, but not yellow.

And if something does not suit you, you can safely escort a courier with a poor-quality piece. And the seller is extremely disadvantageous. But perhaps the most obvious advantage of ordering fresh meat online is the ability to buy the product on any day of the week, or every other day if it is a farm store in which the days of slaughter are regulated.

How to choose meat in the market?

The market is the place where you can really find fresh and good meat. Here are the main principles.

Make sure the market is supervised by a veterinary service. This can be done in the Veterinary Committee.

Look at the surface of the meat. If it is covered with a dark thin crust, it is “weathered”, it is not scary – so the meat is protected from drying out. If a piece of meat is covered with a film of mucus or lies in a nugget on a pallet, you do not need to take it – it is dangerous.

Ask the seller from Carina North Quality Meats for adivce and assistance. Some sellers sprinkle or rub the meat with water to make the product look juicy. This makes the meat dangerous, promotes the growth of bacteria. If you see that the seller conducts such a procedure, do not buy anything from him.

Pay attention to the layer of fat. If the fat is white, it means that the animal was young, its meat is tender and tasty. If the fat is yellow – the animal is old, the meat will be tough.

Poke a clean finger (preferably through a plastic bag) into your favorite piece of meat.

If the resulting hole quickly healed – the meat is fresh. If the mark remains and does not disappear until the end, give up the purchase.

Ask the seller to cut the meat . It should be even, uniform color, relatively dry. Beef color should be saturated, red. Veal is paler and more tender. Lamb darker than beef. And lamb has a rich pink color. The color of pork is pink, from rich to pale.

Choosing a piece, do not forget to smell the meat. This old way never fails. If the meat smells of vinegar, acetone, chemistry, or has a sour smell, you should not buy it.

On uncut carcasses are definitely printed in blue. This suggests that the meat is sold legally and verified by wind control. On beef seals – 4 pcs., On pork – 1 pc. Ask to show at least one carcass.

You have the right to ask the seller for a batch veterinary certificate. His date is today’s or yesterday’s date. If the certificate is issued a week ago – in front of you deceivers.

For more information about choosing and cooking meat the right visit this tutorial.