Useful tips for meat
How do I recognise the quality of meat?
One way to assess the quality of meat is to have a closer look at the marbling. Strongly-marbled meat, ie that shows a lot of fine veins of fat, is more tender and juicy than lean, low-fat meat. The very basic quality rule of thumb says it all: more marbling, more taste.
And do I recognise spoiled meat?
Spoiled cutlets or chops, steaks or fillet take on a darker colour. Pork turns dark pinkish, chicken and turkey yellowish grey, while beef and venison will turn brownish.
Another indication of spoiled meat is a smeary or grimy surface texture as well as a musty, sweetish meat smell.
How do I know when the meat is done?
We do not recommend puncturing or cutting into the meat to determine how well it is done. It is better to use the so-called ‘pressing test’ with barbecue tongs, or even with your fingers. This is how it works: cooked meat becomes firmer, so you will know that it is still raw inside if it feels soft. Once the meat feels firm and does not yield to the pressure, it is well done.