How to taste beef from pork. How to tell beef from pork
How often do we choose products based on real knowledge? How to distinguish a quality product from a low-quality one? If you often ask yourself these questions, the advice of experts on how to choose meat, what to look for and how to distinguish spoiled meat will be very useful.
What is meat?
The basis of the product is muscle tissue - the muscles of the animal, in addition, these are the remains of blood, blood vessels, nerves and ligaments. When making a purchase, you need to know exactly how to distinguish a benign product, because only fresh frozen or chilled meat is balanced in composition and does not contain harmful microorganisms that can affect the human body.
Meat is considered one of the basic food products. This is the main source of protein, iron and B vitamins. The taste and aroma of freshly cooked meat dishes, as well as the extractives contained in it, are the strongest stimulus for the production of gastric juice.
What is meat, classification
By type
The meat of different animals differs in color, texture, nutritional content and taste. This classification will tell you how to choose meat with the properties you need.
Beef is obtained from an adult, older than 3 months, cattle. It has a dense texture and bright red color, contains relatively little fat, and is rich in iron. "Young" beef is called veal. It is softer than beef, the color of the meat is lighter, the fat content is lower.
Pork is usually obtained from animals between 8 and 10 months of age. It is soft, contains a lot of fat and wide layers of fat. The younger the animal and, accordingly, the smaller its weight, the lower the fat content of the product.
Lamb is obtained from castrated rams, not older than 1.5 years or sheep, not older than 3 years. It is quite hard, has a specific smell. If you are thinking about how to choose the most environmentally friendly meat, you should pay attention to lamb.
Turkey and chicken meat is soft, lean, has a light pink color and a thin layer of subcutaneous fat. The smell of turkey meat and waterfowl is specific. Goose and duck are dark red in color, lean in themselves, but separated from the skin by a thick layer of subcutaneous fat.
When considering how to choose a meat product that is best suited for its taste and nutritional properties, it is worth considering the above classification.
This classification is based on the time elapsed since the cutting of the carcass and storage conditions.
- Paired meat is called animal meat within 3 hours after cutting the carcass. It is not recommended to use it directly for cooking, as it is tough and may have a specific unpleasant odor.
- Fresh meat is called cooled during the first days after cutting. If during this time it has not been sold or cooked, it must be frozen or refrigerated.
- Cooled at a temperature of 0 to 4 degrees, it can be stored up to 2 days after cutting. Two words about how to choose such meat: pay attention to its surface. If it is wet, there is a chance that it is not chilled at all, but thawed frozen.
- Frozen meat at a temperature of - 30 - 40 degrees, the product can be stored under appropriate conditions for a long time. If you are interested in how to choose meat for long-term storage, then this is the right option.
Depending on the form of sale, meat products are divided into bulk and packaged. After the slaughter of the animal, the carcass is cut in accordance with veterinary rules for sanitary control by specialists. After receiving the appropriate permit certificate, the carcass is divided into smaller pieces for retail sale.
- The weighed product is laid out on the counter in an open form, therefore, it is easier for the buyer to assess the color of the meat, its smell and texture. That is why, according to the advice of Howbaycell specialists, it is right to choose this particular form.
- Packing allows you to see only the color, texture and smell of meat cannot be assessed. In this case, you should pay attention to the date of packaging and the presence of smudges inside, this will help to distinguish spoiled meat.
According to the advice of Haubicell experts, to determine the freshness, you need to evaluate the appearance, color and smell of the meat. To buy, choose a piece that is completely dry to the touch. If you pick it up from the surface on which it lay, there should be no wet traces under it. Excess moisture can be a sign of spoilage of the product or that it has undergone chemical treatment - injection.
The color of the meat depends on its type according to the above classification, but in general varies from pale pink to dark red. Grey, dark brown or uneven coloration of the fiber is a sign of infected meat.
Fresh meat, cooled or chilled, has a subtle, subtle characteristic aroma. A product with a sharp foreign odor should not be chosen, most likely it is infected meat.
Assessing the condition of a frozen product is more difficult, so it is better to choose chilled than frozen meat. How buy sell recommends paying attention to the color of the ice crystals inside the package. If the freezing was carried out correctly, the ice is transparent. The red or pink color of the crystals indicates thawing and re-freezing. Would you like to learn how to select frozen meat by smell? It is necessary to pierce a small piece with a heated knife. If it is spoiled meat, an unpleasant odor will appear.
Howbuysell specialists draw attention to the fact that not only the color of the meat matters, but also the shade of the fat layer. Fresh or chilled beef has a bright red color with white fatty layers. With prolonged storage, it darkens, and the fat acquires a yellowish tint. Veal is usually pale pink in color with white fat. Pork has a pink-red color, lard is colored evenly along the entire layer in white or cream color. The meat of a young ram is bright red, of an older animal - red-brown. Lamb fat is white or yellow. Chicken and turkey are pale pink in color. Fat in a young bird is white, and in an old bird it is yellow. In waterfowl, the meat is dark red, the fat layer is much thicker and has a yellowish tint.
There are signs by which you can accurately distinguish a damaged product. Haubisell recommends that you refuse to purchase if at least one of the following defects has been identified:
- Gray color means that the product has been exposed to heating above the temperature established by the current standards, it can be dangerous;
- The appearance of mucus on the surface, excess moisture or cloudy juice indicate a bacterial infection;
- Uneven fiber coloration, gray or burgundy spots, as well as blood clots indicate non-compliance with the storage and processing conditions of the product;
- The pinkish color of the fat indicates that the meat has been soaked in a potassium permanganate solution to eliminate signs of spoilage;
- The uneven blurry edge is the result of soaking in a vinegar solution to increase shelf life and eliminate odor.
If you don't know how to choose the right chilled meat, Howbuycell suggests the following procedure:
- We examine the proposed product from all sides, select a piece with a dry, matte, evenly colored surface without excess moisture.
- Lightly press on the surface of the selected piece, the dent should straighten out immediately. There should be no traces of moisture on the palm.
- Blot the meat with a napkin, while the paper should not leave traces of moisture or blood.
- Please cut a piece. We choose meat of uniform color with a small amount of transparent juice.
- We take a small piece on a fork and smell it. You should smell a slight smell of fresh meat.
And the last rule of choice: in order to fully verify the good quality of the product, conduct a “cooking test”. To do this, you need to cook the broth from a small piece of meat. If the choice was made correctly, it will be transparent, light in color, with large yellowish particles of fat.
- and now I gathered my courage and decided to write the same one, but about meat. If you search the Internet, you find an illogical, albeit understandable, pattern: there are so many recipes that you won’t cook in a lifetime, and you won’t find sensible information on how to choose the right products for this recipe in the afternoon with fire. Meat is a special product that requires the right approach, and therefore, by no means considering myself an expert, I will still give a few tips that I myself follow.
Meat is not yogurt or biscuits in standard packaging, which you can pick up from the supermarket shelf without looking. If you want to buy good meat, it is best to go to the market, where it is easier to choose and the quality is often higher. Another reason not to buy meat in stores is the various dishonest tricks that are sometimes used to make the meat look more appetizing and weigh more. It’s not that they don’t do this in the market, but here you can at least look the seller in the eye.
Those of us who have not embarked on the path of vegetarianism eat meat more or less regularly. The best thing you can do in this situation is to get "your" butcher who will know you by sight, offer the best cuts, give valuable advice and order meat for you in case it is not available now. Choose a butcher who is humanly pleasing to you and who sells decent goods - and do not forget to exchange at least a couple of words with him with each purchase. The rest is a matter of patience and personal contact.
A butcher is a butcher, but it doesn’t hurt to understand meat on your own either. The color of meat is one of the main signs of its freshness: good beef should be confidently red, pork should be pinkish, veal is similar to pork, but more pink, lamb is similar to beef, but darker and more saturated.
A thin pale pink or pale red crust from the drying of meat is a completely normal phenomenon, but there should not be any extraneous shades or spots on the meat. There should be no mucus either: if you put your hand on fresh meat, it will remain almost dry.
As with fish, smell is another sure-fire guide to determining the quality of a product. We are predators, and the barely perceptible fresh smell of good meat is pleasant for us. For example, beef should smell so that you want to immediately make a tatar steak out of it or. A distinct unpleasant smell suggests that this meat is no longer the first or even the second freshness, and you should not buy it in any case. The old, proven way to sniff a piece of meat "from the inside" is to pierce it with a heated knife.
Fat, even if you intend to cut it off and throw it away, can tell a lot by its appearance. Firstly, it must be white (or creamy in the case of lamb), secondly, it must have the right consistency (beef must crumble, lamb, on the contrary, be quite dense), and thirdly, it must not have an unpleasant or rancid smell. Well, if you want to buy not only fresh, but also high-quality meat, pay attention to its “marbling”: on a cut of really good meat, you can see that fat is dispersed over its entire surface.
The same as with fish: fresh meat springs when pressed and the hole that you left with your finger is immediately smoothed out.
When buying frozen meat, pay attention to the sound it makes when tapped, the smooth cut, the bright color that appears when you put your finger on it. Defrost the meat carefully, the longer the better (eg in the refrigerator), and if it has been frozen properly, then cooked will be almost indistinguishable from chilled.
When buying this or that cut, it is good to know in what place of the carcass of the animal it is located and how many bones are in it. With this knowledge, you will not overpay for bones and will be able to correctly calculate the number of servings.
Well, we traditionally share our secrets about how you personally choose meat, where you try to buy it, what you love the most and everything else in the comments.
Meat is a product adored by many. Being healthy and tasty when properly prepared, meat purchased at the market or in the supermarket at the same time can be of poor quality or even dangerous to health.
What could be worse than the situation when instead of horse meat they sold you beef or turkey, and instead of ostrich meat they slipped you veal or pork? And it's not even about the price - after all, a certain type of meat can cause allergies not only in a person prone to allergic reactions, but also in a healthy adult or child!
Today we will teach you to distinguish one type of meat from another. according to external characteristics, as well as tell you what restrictions and prohibitions exist in the use of meat, and what benefits this or that type of product has.
Why does proper nutrition involve regular consumption of meat?
Fashion for proper nutrition has not bypassed one of the most useful products of animal origin. Whatever rumors go around meat - vegetarians become less aggressive, live longer, get less cancer, and so on. However, not a single fact is supported by competent nutritionists who will unanimously tell you that moderation is important in the use of any product.
5 good reasons to eat meat:
- Meat products are rich in iron- liver, mature beef, lamb and other types of red meat contain an element that plays an important role in the formation of red blood cells in the human body. Iron is the main component of hemoglobin, which, in turn, provides our body with oxygen. In addition, iron from animal products is absorbed more easily than vegetable iron.
- Meat is the main source of animal protein- horse meat, rabbit, beef, veal, lamb, chicken, turkey contain the largest amount of protein - up to 22 g per 100 g of product. nutritionists tell in detail in our feature article.
- Meat provides the body with vitamins of the groupB- this is your immunity, memory, strong nerves, normal functioning of the organs of vision, good mood, healthy sleep, good nails and healthy hair. What other arguments are needed in favor of meat?
- Meat is a source of creatine, in other words, energy. Of course, one should not overeat meat in the name of beautiful muscles, but this product should be present in a healthy diet. Nutritionists and athletes tell more about a person in our feature article.
- Meat products are rich in zinc- it maintains the balance of amino acids, and also plays an important role in the secretion of sex hormones. Meat also contains Sodium, Magnesium, Phosphorus, Potassium and other elements, each of which plays a role in the healthy functioning of your central nervous system and the smooth functioning of the cardiovascular system.
What kind of meat do Russians buy most often, and what exotic species can be found on the shelves?
Today, on the shelves of stores, the choice of meat products makes our eyes run wide, and our hearts worry about the thickness of the wallet. However, despite the wealth of choice, the Russians remain faithful to the traditional types of meat.
What kind of meat do Russians prefer:
- Poultry, especially chicken, is the most popular type of meat, which has a relatively affordable price and many useful properties.
- Pork and beef take second place in the list of the most popular types of meat among Russians.
Between poultry and pork today there are not very healthy sausages - but satisfying and inexpensive. But exotic types of meat remain on the shelves for a long time - Russians buy them only for special holidays.
What exotic types of meat can be found in Russia:
- Buffalo.
- Kangaroo meat.
- Crocodile.
- Ostrich.
- Python meat and others.
How easy is it to distinguish one type of meat from another by external characteristics and not fall for the seller's deception? Learning to independently distinguish between cheaper and more expensive types of meat
A huge selection of meat in stores does not mean that you will bring home exactly the product for which you paid. Cunning sellers want to make money at any cost, and under the guise of expensive meat, they will easily slip you a cheap option.
And it’s good if you don’t notice - the nerves will be safer. And if, after a hearty dinner, an allergic reaction, nausea and other unpleasant consequences of eating the “wrong” meat suddenly appear? So close to a hospital bed!
That is why it is very important to learn to distinguish not only a high-quality and fresh product, but also to distinguish one type of meat from another.
Benefits and external description of various types of meat: summary table
This table will help you understand the most popular types of meat, and buy exactly the product that you need on the counter.
| Type of meat | External characteristics and features | Beneficial features | Usage restrictions |
| Beef | A large amount of iron gives the meat a special burgundy-red hue. The pieces of meat are tough, the fibers are large, with many veins, the fat is hard, white or light yellow. The meat will feel slightly friable to the touch. Among other things, beef is marbling. The ribs are flat, the shoulder blades have a pronounced triangular shape and a sharp bone in the form of an angle. The smell of beef is slightly milky. |
Low calorie meat. Valuable source of amino acids. It is quickly absorbed by the human body, saturating it with energy. It contains B vitamins, a lot of zinc, as well as phosphorus, iron, potassium and other elements. It is able to neutralize hydrochloric acid and gastric juice enzymes, thereby contributing to the normal functioning of the intestines. |
Of course, those who are allergic to beef should avoid eating this type of meat. Excess protein in the human body leads to serious stress on the digestive tract and kidneys. Avoid overly fatty beef. |
| Veal | The color of the meat is slightly less saturated than that of adult beef. Choose pink meat. When the seller seems suspicious to you, you can check the color of the veal with a napkin - blot a piece of meat thoroughly. If bright spots remain on the napkin, it is better to refuse to buy the product. Surely, under the guise of veal, they are trying to sell you old pork dyed with dyes. The structure of the meat is tender, with a low content of connective tissue fibers. The smell of veal is pronounced milky. |
A set of B vitamins and easy digestibility contribute to the improvement of the nervous system and the restoration of mucous membranes. Veal increases the acidity of the digestive tract, activating the work of the intestines, and also helps to increase appetite. |
When cooking, it releases a certain amount of nitrogenous substances into the broth. That is why nutritionists recommend not to use the first and even the second broth after veal. Contraindications to the use of veal are gout and arthritis (salts that are formed when the body digests meat are deposited in the joints). |
| Pork | Color - light pink, pale pink, often with a grayish tint. The meat of old pigs is red. A distinctive feature is a lot of fat. The structure is tender, the granularity is fine, the meat is smooth to the touch, dense, practically has no films (this applies to young pork). The raw product has practically no smell. |
Rich in protein, zinc, iron, magnesium, B vitamins. Useful for children - a large amount of amino acids, vitamins, micro- and macroelements contributes to the proper growth and development of bones. |
Pork consumption should be limited to people with atherosclerosis, inflammation of the bile ducts, as well as patients with cholecystitis or duodenitis. Avoid pork if you have gastritis or stomach ulcers. People who are prone to a heart attack or have recently experienced it, it is also better not to eat fatty pork. |
| Mutton | The shade of meat is light brick or red brick. The old one is dark red. The structure of the meat is dense, the subcutaneous fat is white. In the section, small dense graininess is noticeable along with fibrousness. The meat has a light and specific ammonia smell, which makes it possible not to confuse lamb with fatty beef, for example. Another opportunity to choose good meat is to inspect the ribs: carcasses with short and poorly developed rib arches indicate that the meat is young. |
This meat is one of the most useful: lamb contains many high-grade proteins, as well as the so-called extractive substances that stimulate the secretion of digestive juice, which means they contribute to better absorption of food. The meat is rich in zinc, sulfur, fluorine (prevention of caries), iron, folic acid. In addition, lamb is in itself a less fatty type of meat than pork. |
Due to the immaturity of the digestive system, it is not recommended to give lamb to children. The same should be noted when breastfeeding - during this period, it is better for the mother not to abuse lamb, but for pregnant women, young meat will be useful if it was previously present in the diet. Despite all its usefulness, lamb is contraindicated for people with atherosclerosis, gout, arthritis, hypertension. In addition, meat is undesirable if you have high stomach acid, an ulcer, are at risk of developing multiple sclerosis, or have had problems with the kidneys and liver. |
| horsemeat | It is distinguished by rather coarse fiber, the color of the meat is dark red, often with a specific bluish-violet tint, especially noticeable in the open air. There is no marble. Adipose tissue is yellow. Foal meat has no smell, but an old horse will give out an unpleasant smell. |
Horse meat is rightfully considered the most environmentally friendly meat, because foals simply need free range in the steppes, unlike cows and pigs, which are most often kept in cramped stalls and pens. Horse meat differs from other types of meat in the optimal balance of amino acid composition in proteins, a large amount of vitamins, macro- and microelements (phosphorus, iron, sodium, magnesium, potassium, B vitamins, as well as A and E). In addition, horse meat is hypoallergenic, which allows it to be used in baby food. Horse meat is digested faster than beef, and also produces a choleretic effect (useful for people suffering from urinary tract dyskinesia). The calorie content of this type of meat is very low. |
Of the minuses, of course, the stiffness of horse meat should be noted, although gourmets consider this not a disadvantage, but the specifics of this type of meat. Proper preparation solves this problem. Horse meat should not be consumed by people who have serious liver problems - when bile is released into the stomach in large quantities, such meat can aggravate the course of the disease and adversely affect the work of the stomach. |
| Chicken | Chicken breast is white meat, unlike the ham, which has a pinkish tinge. Being low-fat both in appearance and nutritional value, chicken meat is considered dietary. Chicken meat is difficult to confuse with other types. For example, a turkey is larger and more of a deep pink color. Chicken meat fibers are thin and tender. |
Chicken meat protein is one of the best elements for building human muscle mass. It has a beneficial effect on the growth and division of cells, and also promotes the development of bones and brain. Chicken meat contains little collagen (connective tissue), so it is very easy to digest. Chicken is good for people with any acidity of the stomach (if you have gastritis, chicken should be one of the main items on your menu), and should also be present in the diet of patients suffering from diabetes and obesity. Contains a complex of vitamins of group B, which support the health of the skin, hair, and also have a beneficial effect on blood formation. In addition, due to the large amount of polyunsaturated fatty acids, chicken serves as a prophylactic for coronary heart disease, heart attack and stroke. Of course, chicken meat brings the maximum benefit in boiled or stewed form, but fried meat is not so useful. Chicken broth should be prepared from the breast - only such a drink helps the heart muscle work stably and normalizes blood pressure. |
The harm of chicken meat directly depends on whether you eat fried, smoked or grilled meat. Cooked in this form, chicken contains a lot of cholesterol. Chicken carcass is prone to bacterial growth, so stale or improperly cooked meat can cause poisoning. Among other things, it should be noted that home-grown chicken will be useful, but store-bought carcasses, chopped with antibiotics or grown in terrible sanitary conditions, will cause irreparable damage to your health. When choosing chicken meat in a store, one can hardly be sure that the chickens were not fed with hormones. By the way, it is in the hams of the chicken that all harmful substances accumulate - that is why nutritionists recommend eating only the breast. |
| Duck | Duck meat has a more rigid structure compared to chicken, and also belongs to dark varieties. Fat is concentrated in the skin. |
Duck is useful for people suffering from anemia, and also has a beneficial effect on the functioning of the nervous system. Duck fat contains a large amount of omega-3 unsaturated fatty acids, and serves as a real storehouse of health for the cardiovascular system and the human brain. In addition, duck fat increases potency by stimulating the active work of the male genitourinary system, the production of male hormones and the secretion of the gonads. Duck is also rich in amino acids, B vitamins, as well as A, E, K. |
The first disadvantage of duck is fat content. If you are overweight, this type of meat will have to be abandoned. The second disadvantage is relative rigidity. Duck meat will be difficult for a sick stomach to perceive, and also puts a strain on the liver. |
| Rabbit | Although many people are afraid to bring home a cat instead of rabbit meat, it is not difficult to distinguish rabbit meat. Firstly, sellers often leave fluff on the paw of a butchered animal - so the buyer can be sure of the originality of the product. Secondly, rabbit fat is white, in a cat it will be yellow. And thirdly, the femur of the rabbit has three dens, and the hind legs are much longer than the front, while the cat has all four paws of almost the same length, and the femur has one den. In addition, rabbit meat has a soft pink color, while cat meat will be red. |
Rabbit is easily digestible and has a clear separation between meat and fat. Rabbit meat contains a large amount of amino acids and does not cause allergies. Like other types of meat, rabbit meat is rich in B vitamins, and also contains potassium, calcium, magnesium, phosphorus, sodium, iron and other elements that have a beneficial effect on the human circulatory system. Patients with gastrointestinal disorders can safely consume rabbit meat, since this type of meat does not cause complications of the disease, and does not burden the stomach. |
Rabbit meat is contraindicated if you have arthritis or gout - when meat is digested, a large amount of nitrogenous bases are released into the body, settling in unhealthy joints. Another contraindication is psoriasis. With the digestion of rabbit meat, the acidity of the stomach increases, which can lead to an exacerbation of the disease. |
| Ostrich | Ostrich meat in structure and color resembles a calf tenderloin. In terms of taste, ostrich meat cannot be confused with any other species, but when choosing a product in a store, you will not be able to taste it cooked. The first thing that distinguishes ostrich meat is its high price. The second is a rich red color and almost no fat (beef and veal have intramuscular fat). Of course, it is difficult for an unknowing person to distinguish an ostrich from cheaper veal in a cut form, but if the carcass is cut in front of you, the chance of deception is reduced to zero. To the touch, ostrich meat is more tender and softer than beef. |
This is a dietary type of meat, so it can be safely consumed by everyone who follows their figure and health. The protein of ostrich meat is completely absorbed by the human body, so it does not burden the stomach. By the way, the protein in ostrich meat is 22%, but the fat content is very low. The meat contains a complex of B and E vitamins, as well as zinc, magnesium, potassium, calcium, copper, phosphorus, sodium, manganese, and selenium. Ostrich meat is useful for heart failure and high blood pressure. |
Ostrich meat will be harmful only in case of individual intolerance to the product. |
| Venison | This rare type of meat is characterized by rigidity and dryness in the case when the carcass is not in a hurry to cut. Quickly butchered fresh venison will be softer. In terms of taste and color, venison resembles beef, however, almost no fat will make it possible to distinguish deer meat. |
Venison is lean and easy to digest. The use of this type of meat is an excellent prevention of diabetes, hypertension, atherosclerosis. The increased amount of iron makes meat one of the best foods for preventing anemia. The amount of cholesterol in this type of meat is minimal. |
There is no fiber in venison, so this type of meat should be consumed along with vegetables. |
What spices are suitable for different types of meat
Properly selected and fresh meat is half the battle. After all, only the right spices can emphasize the special taste of each type of meat.
This table will help you figure out and remember once and for all which spices this or that meat loves.
| Type of meat | Herbs and spices that fit |
| Beef | Barberry, mustard seeds, ground black pepper, paprika, dried garlic, cinnamon, basil, tarragon, rosemary, marjoram, cloves, allspice. |
| Veal | Ground black pepper, paprika, cinnamon, cloves, coriander. |
| Pork | Turmeric, barberry, ground black pepper, paprika, thyme, dried garlic, cinnamon, ginger, cloves, saffron, marjoram. |
| Mutton | Barberry, paprika, thyme, cinnamon, ginger, sesame, black pepper, red pepper, allspice, basil, rosemary, bay leaf, sage, marjoram, cloves. |
| horsemeat | Black pepper, garlic, pine nuts, zira. |
| Chicken | Curry, oregano, ginger, turmeric, coriander, rosemary, marjoram, thyme, garlic. |
| Duck | Cinnamon, ginger, garlic, leek, cardamom, star anise. |
| Rabbit | Savory (thyme), marjoram, leek, shallots, crushed garlic combined with olive oil, black pepper. |
| Ostrich | Zira, garlic, black pepper, arugula, cilantro, pomegranate, quince. |
| Venison | Thyme, bay leaf, ground black pepper, mushrooms, juniper berries, mustard seeds. |
Meat is not only insanely delicious, but also very healthy. Different types of this product have a beneficial effect on blood formation, the functioning of the nervous system, the growth of muscle mass and the development of human bones.
Of course, meat should not be abused, especially if in your case there are contraindications to a certain type of product. But you don’t need to deny yourself meat dishes either - many of our recipes will help you cook a new and unique dish every day!
How to distinguish beef meat from pork? and got the best answer
Answer from Pearl[guru]
Pork meat is lighter, pink. And the beef is red.
Answer from 2 answers[guru]
Hey! Here is a selection of topics with answers to your question: How to distinguish beef from pork?
Answer from Andrey Obolonsky[newbie]
Beef meat is darker
Answer from Olika[newbie]
in color and appearance: beef is dark red when it is old and reddish pink when it is a young calf, and pork is pale pink, the fibers of beef are longer and denser than that of pork.
Answer from Mr. One[guru]
Yes Yes! As the above-mentioned speakers said, pork meat is not so bright. Another thing is that in some places they like to tint pork and suck it in like beef. At the same time, an old pig that died in old age is much easier to make a cow.
In short, for a person who has never dealt with meat, it is almost impossible to distinguish beef from pork. Use trusted sellers. 🙂
Answer from *** Tapcosaurus ***[guru]
It’s very easy to tell if the meat hums means beef, and if it grunts, then pork. And it happens that rabbits meow and sheep bark, you need to be careful and, for example, don’t buy a rabbit in the market if you don’t leave a skin on your paws.
Answer from Ўliya[master]
In color, pork is lighter
Answer from Alisa Bogdanova[newbie]
color and smell distinguishes beef, pork and lamb
Answer from ALEKSA_[guru]
Distinguishing pork from beef is very simple, and anyone can do it. Pieces of fresh (chilled) meat only at first glance are no different. Pork, unlike beef, is fatter and lighter. Beef has a denser and darker texture. Pork fat is the softest, followed by beef fat, followed by lamb fat. Accordingly, both the consistency and color of these types of meat differ. Usually, the pulp goes on sale with a cut of a whole muscle, that is, a beef tenderloin will be larger than pork. Meat differs even in smell.
I.e:
1. by color: beef is much darker, dark red, pork is pink.
2. by smell: does beef smell like milk, but does pork smell like meat? whether
3. by the size of muscle fibers: beef is larger, pork is smaller.
Answer from Kostya Vlasov[guru]
beef, - the darkest meat (from red to burgundy). Pork is the lightest (from pink to bright red).
Beef meat is the most "wiry" and fibrous. , and pork is the most "smooth".
It seemed that an experienced housewife could not be concerned about the difference between pork and beef at all, but, nevertheless, more and more often buyers are faced with the fact that in the markets and even in public catering places, these two types of meat are being replaced. Many will not pay attention to this, especially if the meat is fresh or perfectly cooked, but there are people for whom this is a matter of principle. For example, Muslims and Orthodox Jews do not accept pork in their diet, but there are many beef dishes on their menu. The inhabitants of India, on the contrary, consider the cow a sacred animal, so treating an Indian with beef is a terrible insult. Do not forget about those who are allergic to cow's milk protein. People suffering from this type of allergy are also not recommended to eat veal and beef. In these cases, it is especially important not to make a mistake with the choice of meat. Therefore, we offer some ways to distinguish pork from beef.
How to differentiate between raw pork and beef
Beef includes the meat of bulls, cows, oxen, young bulls and heifers. The word itself has the Old Russian root "beef" - that is, cattle. The color of this meat varies from bright red to burgundy. This shade of meat is due to the fact that it has a high content of iron. There is no lard in beef, and the piece itself is fibrous, hard, with many veins. The smell of young beef and veal is milky, if you get bull meat on your table, then it has a specific, even unpleasant smell.
Beef
Pork is most often pink in color, the younger the meat, the lighter the shade. Pork has a large amount of fat, most often it is white or light in color. The meat itself is smooth, the fibers are smaller when compared with beef. The smell of raw fresh pork is almost imperceptible, but at the time of cooking, such meat smells very specific.
Pork How to differentiate between cooked pork and beef
The color of muscle tissue changes during cooking. During heat treatment, pork will turn white, and beef will become gray.
Pork and beef are cooked differently. Pork is rarely boiled, due to the fact that the meat is very fatty, in addition, when cooked, the fat becomes gray, becomes tough and smells unpleasant. Therefore, most often pork is fried. Beef, on the contrary, is more often boiled or stewed, as the meat is quite tough and takes a long time to cook.
If breaded meat is served in a cafe or restaurant, and at first glance it is difficult to understand what type of meat is in front of you, it is enough to make an incision. The beef will separate into fibers, and the pork will look whole and not fall apart into fibers.
Findings site
- When raw, beef has a reddish hue and smells of milk, while pork is more often pink and almost odorless.
- Beef is tough, with many veins, and pork is soft tender meat.
- Pork has fatty layers, but beef does not.
- During heat treatment, pork becomes white, and beef becomes gray.
- Beef is fibrous meat, while pork is smooth.
- When cutting a ready-made piece, beef can be divided into fibers, and pork will be divided into a whole piece.