Some secrets to distinguish fresh and good meat!!
When buying meat, we should keep in mind certain factors in order to choose the best: Beef, like Buffalo, needs to be aged. That is, it needs to have been in the butcher's refrigerator for a certain period of time (from 10 to 20 days). Ageing is considered to make the muscles mature, the fat develop and, by extension, the meat become more tender and tastier.
Breastfeeding is a necessary practice for beef, and not for milk veal or other meats (lamb, pork, etc.) because as the animal (the ox) grows older, the collagen found in the muscles makes its meat tough. An alternative practice, used for these tough meats (game) that need to soften and become more tender before cooking, is marinating.
Greek Buffalo meat from Kerkini
The characteristic color of buffalo meat is the intense dark red color. Buffalo meat has the advantage of having peripheral fat and not intramuscular, i.e. the fat of buffalo meat is clearly visible and this gives it the advantage of being eligible or not. Don't be fooled by other meats and especially beef when you see red color without fat. What is certain is that it contains at least 30% fat that is intramuscular. (intermediate in the tissue). The only way to be sure that you are buying buffalo meat is the traceability process that only our company applies. Greek buffalo meat BORAS is vacuum packed which ensures its quality and safety.
Veal, or suckling veal
In this meat, which has less fat than beef, the color matters, the lighter it is, the more certain we are that this animal was fed milk. Meat whose color is close to white is tender and has a very good flavor, while when it is pink or red, then the calf from which it came was older.
Lamb or goat
When buying lamb or goat, we must keep in mind that the milk lamb or kid, the one that has been fed exclusively with milk, and is less than 4 or 5 months old, produces meat that resembles veal (the milk calf) and is quite light in color. The meat of the older lamb and goat (which is not milk) that is up to a year old, is darker pink, while the meat of sheep that is older than 1 year has a much darker color and a strong, characteristic smell.
Pork
When buying pork, we should pay attention to its color being pale pink, with a relative humidity but without becoming wet or particularly greasy. Its fat should be white and the bones should have a shade of red. When the color of the meat reaches red, the fat is beige and the flesh of the meat is rough and tough and the bones are completely white, it means that the animal was old, so its cooked meat will be less tender. The color of the meat bone is also important, when it starts to turn black, it means that the meat is going stale.
Chicken
For the chicken, it is important that the color is light pink and not beige or brown. If it is cut into pieces, make sure that it does not have dark spots with blood and of course that it does not have a discolored color.
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