HALLMARKS OF QUALITY

Because meat is a natural product, quality and flavour are not always uniform and may depend on the various breeds of animal and what the animal was fed.

Generally, beef should be deep red in colour and have a fine fibred marbled texture. Fresh beef should feel firm when handled.

Lamb is lighter in colour than beef, while good quality pork is generally white with a pink hue. The quality of red meat will be better in younger animals than mature animals.

PREPARATION METHODS

The tenderness of cooked meat depends as much on the preparation and cooking method, as on the quality of the meat. So-called "cheaper" cuts of meat can be more tasty and as tender as the more expensive cuts of meat if they are prepared and cooked correctly.

The three most common preparation processes are Maturation, Marinating and Tenderising

Maturation – the meat is stored between 0 Celcius and 4 Celcius for up to 3 weeks . During this time, an enzyme action breaks down muscle protein, thus causing the meat to become more tender.

Marinating – the meat is left to soak in a seasoned liquid and tannic and lactic bacteria loosen the meat’s connective tissues so that the meat becomes more tender.. This process also extends the shelf life of the meat.

Tenderising – the meat is pounded with a hammer or passed through a tenderising machine. This breaks the strands of connective tissues and also helps to make the meat of uniform thickness.

MEAT – INFORMATION, PREPARATION,  BASIC CUTS ETC

Despite a number of health concerns, beef, lamb and pork are still popular with South African consumers – with braais still a big favourite!

Eaten in moderation, good quality red meat can be an important and tasty part of a balanced diet. Yet, many consumers cannot differentiate between good and poor quality meat, or  are unsure how to prepare or cook the various cuts of meat.

COOKING METHODS

There are three main cooking methods for meat:

1. Roasting/Grilling/Frying
2. Boiling/Stewing
3. Braising

 The first method (Roasting etc.) uses dry heat and is suitable for tender or well matured cuts only.Braising , Boiling and Stewing are suitable for tougher cuts of meat, and make use of moist heat to break down the tougher tissues.Dry or tough meat is often the result of overcooking or using an unsuitable method of cooking. Take care to cook the cut you have chosen in the appropriate way!