How To Choose Meat For Barbecue

In the warm season, there is nothing better than the heat from the grill, delicious smoky flavor and hot juicy meat. Did you salivate? Let's cook a delicious barbecue!

In the warm season, there is nothing better than the heat from the grill, delicious smoky flavor and hot juicy meat. Did you salivate? Let's cook a delicious barbecue! 

An excellent kebab depends, first of all, on the quality of the meat. We will tell about this. So, learn how to choose the right meat for barbecue.

 

The first thing you need to pay attention to is the freshness of the meat, or to be more precise, its appearance, smell, elasticity.

The meat must be clean. No traces of blood, dirt, mucus and other obvious defects. Good meat is bright red, on the cut it gives off pink.

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Fresh meat is always slightly moist, does not have a sticky layer and does not emit a cloudy liquid. The juice is only clear, without blood. Meat should smell like meat. It should not smell of odor or other odors. Fresh meat is dense and elastic, if the hole quickly levels out when pressed with a finger, buy it. If the meat does not recover its shape after being pressed, or recovers, but slowly, such meat is either stale or has been frozen several times. Pay attention to fat, if any. In fresh meat, the fat is always white, smooth and hydrated. If the color is yellow, matte, and the layer is sticky or strange slime is present, such meat definitely should not be consumed.

 

Choose young meat. Age can be easily determined by color and texture. Pork is more pink, beef is red, lamb is red, but with obvious white layers. But any piece should be glossy, moist, elastic, and if a thin piece is easily torn by hand along the fibers, this indicates its freshness. If the meat is too dark, then it is obviously old, and after cooking it will become tough and rubbery. Choose chilled meat or meat that has been frozen no more than once. In other cases, the barbecue may turn out dry and tough.

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What part of the pork to use for barbecue

Pork is good because almost any of its tenderloin is ideal for frying. But it is still better to use the neck, this is a tenderloin near the neck along the ridge. But if you didn’t get the neck, don’t be discouraged, take a whole cut of the ridge, but before cooking, you should remove the excess layer of fat, otherwise the meat will be too fatty. 

 

What part of lamb to use for barbecue

Lamb shish kebab is a classic, and in order to feel all the juice and charm of such a dish, you should buy only young lamb or lamb meat up to a year old. The older the animal, the drier and tougher the meat, and you will not feel any delicate juicy taste. The tastiest part for barbecue is the flesh of the hind leg. It has few veins and bones.

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What part of beef to use for barbecue

It is best to use veal, but it is expensive. As for beef, the fillet, brisket, the inside of the hind leg of the carcass will remain soft and tender after cooking.

By the way, special attention should be paid to the marinade, since beef is the most rigid and dry compared to other types of meat. The ideal base for the marinade is carbonated water. The gases split and soften the fibers, making the shish kebab tender and juicy.

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To prepare a delicious barbecue, be sure to use the marinade, fortunately, there are a lot of options. It is better to cut the meat into medium-sized pieces so that enough juice is retained, and if you are afraid that the meat will still be tough and dry, we recommend planting a few small slices of bacon between the pieces.

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