A list of the contents of this article:

How to choose mutton

1. No matter what kind of mutton you choose, the most important thing is fresh, so it is the same with choosing mutton. First of all, the color of fresh mutton is more bright, and the color of meat that is not bright is darker.

2. Look at the muscles. Sheep meat is sticky, goat meat is divergent, not sticky; look at the wool on the meat, sheep wool is curly, goat meat is hard and straight; look at muscle fiber, sheep meat fiber is thin and short, goat meat fiber is thick and long; look at ribs, sheep's ribs are narrow and short, goat's are wide and long. The effect of mutton: warming and tonifying spleen and stomach. It is used for the treatment of nausea, weakness and cold fear caused by deficiency of spleen and stomach. Warming and tonifying liver and kidney.

3. It takes skill to choose mutton. Let's take a look at the following skills. The less subcutaneous fat exists, the higher the quality of mutton. Because it proves that the metabolic rate of this kind of sheep is higher than that of other sheep, and the higher metabolic rate will reduce the "smell" of mutton to some extent. If the taste of mutton is not soft enough or even irritating to the nose, it largely shows that the sheep are "homely" when they are alive.

4. First: meat skin when we choose mutton, we first take a look at the mutton skin. If there are red spots on the mutton skin, it means that the meat is of poor quality and is not recommended to buy. If you see the meat skin neatly above, there are no red spots, this can be used for further observation.

How to choose and buy high quality mutton?

1. How to select mutton and how to choose high-quality skin: when selecting mutton, take a look at the skin of mutton first. if there are red spots on the skin of mutton, it means that the meat is of poor quality and is not recommended to buy. If you see the meat skin neatly above, there are no red spots, this can be used for further observation.

2. Choosing fresh and high-quality mutton is the key to ensuring delicacy and nutrition. Here are some suggestions for choosing fresh and high-quality mutton: observe the color: fresh mutton should be bright red or pink, the surface looks moist but not greasy. If the mutton shows dark red, brown or green spots, it may indicate that the meat is no longer fresh. Check the meat quality: when pressing the mutton, the meat should be elastic and can be quickly restored after pressing.

3. Check fat: high-quality mutton fat is white or yellowish, evenly distributed and closely connected with muscle tissue. If the mutton is too fat or yellowish green, it means the mutton is of poor quality. Choose parts: choose the right parts of mutton according to cooking needs. For example, stew can choose lamb leg, kebab can choose mutton shoulder, rinse hot pot can choose lamb tenderloin, and so on.

4. look at the density of meat: if the meat of mutton is hard and tender, it is fresh mutton. This meat tastes the best, so don't worry to buy it. If the meat is soft, it is inferior mutton. Look at the degree of fat and thinness: the lean meat of fresh mutton is generally mixed with a little fat, which is distinct and will never be mixed. No matter what kind of mutton you choose, the most important thing is fresh, so it's the same with mutton. First of all, the color of fresh mutton is more bright, and the color of meat that is not bright is darker.

5. We should pay attention to its color, texture and whether there is any peculiar smell to ensure the purchase of fresh and high quality mutton. Lamb Spine Hot Pot Lamb Spine Hot Pot refers to the pieces of meat on both sides of the vertebrae of sheep, which are similar to scorpions, hence the name. This part of the meat is relatively fresh and tender and has a certain fat content, which is suitable for making Lamb Spine Hot Pot hot pot or stew. When buying Lamb Spine Hot Pot, we should pay attention to its color, texture and whether there is a peculiar smell to ensure the purchase of fresh and high quality mutton.

How to choose mutton

In the selection of mutton, we first choose from the freshness: first smell: generally fresh mutton itself will have a strong taste. When we can't smell the smell of mutton, it means that mutton has additives. The faint smell means that it is no longer fresh. Look at the color: fresh mutton will be bright red. The light color means that the mutton is watered. The dark red color means that the mutton is not fresh.

Look at the muscles. Sheep meat is sticky, goat meat is divergent, not sticky; look at the wool on the meat, sheep wool is curly, goat meat is hard and straight; look at muscle fiber, sheep meat fiber is thin and short, goat meat fiber is thick and long; look at ribs, sheep's ribs are narrow and short, goat's are wide and long. The effect of mutton: warming and tonifying spleen and stomach. It is used for the treatment of nausea, weakness and cold fear caused by deficiency of spleen and stomach. Warming and tonifying liver and kidney.

It takes skill to choose mutton. Let's take a look at the following skills. The less subcutaneous fat exists, the higher the quality of mutton. Because it proves that the metabolic rate of this kind of sheep is higher than that of other sheep, and the higher metabolic rate will reduce the "smell" of mutton to some extent. If the taste of mutton is not soft enough or even irritating to the nose, it largely shows that the sheep are "homely" when they are alive.

[purchase of frozen mutton] look at the frozen mutton with good color and luster after thawing, the muscle color is bright and shiny; the second-quality mutton is slightly darker after thawing, the meat and fat are lack of luster, but the section is still glossy, and the fat is slightly yellowish; after thawing, the meat color of the spoiled frozen mutton is dark, the meat and fat are dull, the section is also dull, and the fat is yellowish or light yellow.

Look at the color the normal color of mutton should be red and white. However, due to the age of sheep, the depth of red is also different: adult mutton is bright red, old mutton is dark red, mutton is light red. Generally speaking, fresh mutton has bright color and uniform meat quality. Take the mutton roll as an example, the fresh mutton roll is pink, red, white or yellowish fat, hard and crisp after freezing.

How to choose mutton?

Look at the density of meat: if the meat of mutton is hard and tender, it is fresh mutton. This meat tastes the best, so don't worry to buy it. If the meat is soft, it is inferior mutton. Look at the degree of fat and thinness: the lean meat of fresh mutton is generally mixed with a little fat, which is distinct and will never be mixed. No matter what kind of mutton you choose, the most important thing is fresh, so it's the same with mutton. First of all, the color of fresh mutton is more bright, and the color of meat that is not bright is darker.

Look at the muscles. Sheep meat is sticky, goat meat is divergent, not sticky; look at the wool on the meat, sheep wool is curly, goat meat is hard and straight; look at muscle fiber, sheep meat fiber is thin and short, goat meat fiber is thick and long; look at ribs, sheep's ribs are narrow and short, goat's are wide and long. The effect of mutton: warming and tonifying spleen and stomach. It is used for the treatment of nausea, weakness and cold fear caused by deficiency of spleen and stomach. Warming and tonifying liver and kidney.

In addition, the color, elasticity, viscosity and smell of mutton should be identified when selecting. The color of fresh mutton is bright red and uniform, shiny, fine and tight, elastic, slightly dry, non-sticky, fresh smell and no other smell. The age of the sheep also affects the meat quality and taste. The old mutton is dark red, thicker and not easy to cook, while the lamb is light red, firm and flexible.

When many people buy mutton, they choose it casually and will not choose which part of mutton according to what dish they cook. My family loves mutton very much, so after decades of experience in buying mutton, I only buy three parts every time I buy mutton, because the meat of these three parts is the most delicious. Every time I buy the meat of these three parts, my boss always says that I am an expert. The first kind: sheep's upper brain "sheep's upper brain" is the mutton on the back of the sheep's neck and both sides of the spine.