How to identify good beef meat? How to identify the quality of beef

Take a look to see if there are red spots on the skin of the meat, no red spots are good meat, and those with red spots are bad meat; Looking at the muscles, the fresh meat is shiny and uniform in red, and the inferior meat is slightly darker; Looking at the fat, the fat of fresh meat is white or yellowish, the fat of defective meat lacks luster, and the fat of spoiled meat is green. Second, fresh meat has a normal smell, and inferior meat has an ammonia or sour smell. Three touches, one is to touch the elasticity, fresh meat is elastic, the depression after acupressure immediately recovers, the elasticity of defective meat is poor, the depression after acupressure recovery is very slow or even can not be recovered, spoiled meat is inelastic; Second, the viscosity should be touched, the surface of fresh meat is slightly dry or slightly moist, not sticky, the appearance of sub-fresh meat is dry or sticky, the newly cut surface is moist and sticky, the spoiled meat is seriously sticky, and the appearance is extremely dry, but some meat with serious water injection is also not sticky at all, but it can be seen that the appearance is wet and not firm.

If you want to identify the quality of this beef board, you can look at its color and material, the material is authentic, and the color preference is good.

If you want to identify a good steak meat, you should mainly look at the quality of the meat, the color should be slightly fresher, and then not as little as possible, the frozen one may be a little better.

Okay, the beef plate meat is generally very bright in color, slightly with a little crimson, and it is more sticky, there is no water, the feeling of stepping on it has water, and his feeling is to hit the meat with water.

Wow of a good beef plate meat, it should be a little crimson. Or maybe it's a little fishy.

The main thing is to look at the color to see what the freshness looks like, and then what the frozen meat looks like, and the beef that is not so hard to press lightly.

Okay, you have to have his texture is very tight, and its texture is also very clear, you can see that he is good with the right eye, and then tired.

You can identify it by looking at the color and moisture of the beef meat.

For good beef, it is usually possible to see clearly based on the texture, and the quality of the beef can be judged based on the color.

In this case, you first have to look at the color of the beef plate meat, and the color should be a more authentic red.

Good beef plate meat is more chewy and real beef.

We can look at the color of the beef, and whether the beef is fresh or not, and we can see whether the beef is good or bad.

Actually, we know that you only need to look at the quality of his flesh.

How to identify your beef plate meat, you should go to the Internet to check it, or find more information about this or something.

1. The muscles of healthy beef are shiny, dark red, uniform in color, and white or light yellow in fat.

2. The appearance is slightly dry, and the new cut surface is slightly moist.

3. The depression after acupressure can be restored.

4. It has the smell of fresh beef. 5. Touch the elastic pie belt with your hands, and it has the stickiness of oil.

6. The back of the hand feels that the beef without water injection will stick to the hands, while the beef that has been injected with water will not feel sticky.

7. Test with toilet paper, and the buffalo meat can be soaked in 5 seconds, but the dry beef will not.

1. Color identification.

Fresh meat – the muscles are uniformly red and shiny, and the fat is white or creamy yellow. Sub-fresh meat - the color of the muscle is slightly darker, and the cut surface is still shiny, but the fat is dull. Spoiled meat – the muscle is dark red and dull in color, and the fat is dark until it turns green.

2. Identification of the flavor of the old key.

Fresh meat – has the characteristic normal smell of fresh beef. Sub-fresh meat – slightly ammonia or sour. Spoiled meat – has a rancid smell.

3. Viscosity identification.

Fresh meat - shirt - the surface is slightly dry or has an air-dried film, and it is not sticky to the touch. Sub-fresh meat – the surface is dry or sticky, and the new cut is moist. Spoiled meat – extremely dry or sticky on the surface, and sticky on the newly cut surface.

4. Elastic identification.

Fresh meat – the depression after acupressure is restored immediately. Sub-fresh meat - the depression after acupressure recovers slowly and does not recover completely. Spoiled meat - the depression after acupressure cannot be restored, and there are obvious traces of collapse.

1. Look at his gloss, the fresh beef is shiny and the red color is uniform. white or yellowish fat; If the surface of the spoiled beef is dull, the fat on the beef is yellowish-green.

2. Look at his mucous membrane and his ability to stick to his hands. Fresh beef has a slightly dried or air-dried membrane on the outside.

3. Smell its smell, if it is fresh it has the smell of beef, if it is bad it exudes a little smell, you will know whether it is good beef or bad beef.

4. Distinguish between the old and tender beef, the tender beef looks very salty and very lively, while the old beef is not very fresh at first glance, not how to live. This is the difference between old beef and fresh beef that makes the meat smooth. And the tender beef, its meat is red and rich, elastic, very perfect, very complete, striped, very good-looking.

How to cut off whether the beef is bad or not:

1. The color becomes darker.

The surface of fresh beef is shiny, and the color is uniform red or light red, if the surface of the beef turns gray or gray-green, or even white or black spots, it means that such meat has been spoiled and cannot be eaten.

2. The surface is sticky.

Fresh beef is slightly dry or moist on the outside, slightly moist on the cut surface, oily to the touch but not sticky, if the surface of the meat is sticky, or even drawn, it means that the beef has deteriorated and cannot be eaten.

3. Poor elasticity.

Fresh beef is tight and elastic, and it will recover immediately after pressing the surface of the imitation with your fingers, and the longer it is stored, the worse the elasticity of the beef will become, and not only can it not be completely restored after pressing, but there will even be traces.

4. Odor.

The smell of fresh beef is generally a faint smell of meat, while spoiled meat will have a distinct sour and rancid smell.

5. Look at the moisture.

Look at whether the beef has moisture, if the beef is not water, it should be put for a long time, and the person who is equipped with it will deliberately sprinkle a little water, which should be identified, and the middle banquet of the meat quality refers to whether there is moisture.

1. Look at the color. Fresh beef: The muscles are uniformly red and shiny, and the fat is white or creamy yellow.

Sub-fresh beef: The muscle color is slightly darker, and the cut surface is still shiny, but the fat is dull. Spoiled beef:

The muscles are dark red and dull, and the fat is dark until green.

2. Smell the smell. Fresh beef: It has the characteristic normal smell of fresh beef, with a faint smell of meat. Sub-fresh beef: slightly ammonia or sour. Spoiled beef: has a rancid smell.

3. Feel the viscosity. Fresh beef: The surface is slightly dry or has an air-dried film, and it does not stick to your hands when touched. Sub-fresh beef: Dry or sticky on the surface, moist on the new cut. Spoiled beef: Extremely dry or sticky on the surface, sticky on the newly cut surface.

4. Measure elasticity. Fresh beef: The depression after finger pressure can immediately restore the remnants of ants.

Sub-fresh beef: The depression after finger pressure recovers slowly and does not recover completely. Spoiled beef:

The depression after finger pressure cannot be restored, and there are obvious traces of sensitization.