Expert has set up an interesting strategic plan for those who don’t handle much of the subject avoid going through deception
Nothing sadder in adulthood than going to the butcher shop buying meat and being made of muggle taking bad meat or does not fit the preparation of lunch. Has it happened to you?
The Instagram profile of the butcher’s butcher @fabio_cougueiro went viral on social networks with a different tutorial and very useful for those who make daily purchases.
In the video, he appears helping everyone who doesn’t understand meat how to buy the cuts to consume during the week.
“I have brought practical tips today that will make you save time and money on,” he says in the video caption.
He says that it takes a lot of organization and management to save and buy the best quality meats, and organize to go to the butcher shop strategically.
6 tips not to be made of muggle when buying meat at the butcher shop
1. Always talk to the butcher about the cuts
Ask for indications of cheaper pieces, soft and juicy cuts. Look for promotion and what is best suited to fry, cook in the pan or make other types of preparations.
2. Lots of attention with the coloring of the meat
Meat is not just flavor and texture, you need to pay close attention to the color it presents.
A good barbecue cut will always have very intense, uniform reddish coloration. Bad cut has more “pale”, slightly yellowish, quite different from the traditional color.
Remembering that greenish meat is already rotten, unfit for consumption.
3. Keep an eye on if there is blood present in the packaging
Did you like a vacuum packed meat cut for your barbecue? Butchers indicate pay attention if it has excess blood in the packaging, as it may be compromised quality.
4. The importance of checking the texture
Butchers draw attention to a detail that many people do not notice: the texture of the meat you want to take home.
The good meat has soft, fibrous, alive texture, with very intense red. While the rotten meat already shows signs of brittle, well -softened, very degraded and well -green fibers.
5. Do not be ashamed to smell the meat
Yes, the look and olfactory help in the process of choosing a good cut to take home. Thus, it is good to pay attention to the smell of the meat before asking to take the freezer and pack.
Very strong or different smell of fresh meat aroma may indicate that it is damaged. Ask a sample to feel the aroma it exudes.
6. Try to understand the levels and types of a meat
A brief research on meat before going to the butcher will help you know what a first, second and third meat is. Also if she is ox, pig, bird or other animal.
Try to talk to the butcher about the plate you will prepare and ask for help on which cut it indicates. Many people who do not understand meat go to the butcher shop and end up badly in choices.
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