Healthy Ways to Process Meat

Meat terminology is all things related to all about fresh animal meat that is suitable for human consumption; including fat, trace, blood and meat itself. This time we only limit beef which is commonly consumed in our country because it is easy to obtain and process. More than that, most of us are accustomed to meat from cows with little parameters, compared to for example fish, but beef has many variations. Originally there are only 2 types of beef, local and imported; both have different qualities. But that does not mean that local meat is not good or difficult to cook, there are also ways to learn to handle it so that your dishes become delicious.
Meat terminology is all things related to all about fresh animal meat that is suitable for human consumption; including fat, trace, blood and meat itself. This time we only limit beef which is commonly consumed in our country because it is easy to obtain and process. More than that, most of us are accustomed to meat from cows with little parameters, compared to for example fish, but beef has many variations. Originally there are only 2 types of beef, local and imported; both have different qualities. But that does not mean that local meat is not good or difficult to cook, there are also ways to learn to handle it so that your dishes become delicious.

During summer, sweat production has increased. This is very popular for the bacteria that cause prickly heat. So, try to always maintain the coolness of the body so that bacteria do not develop further and cause skin infections. Light cotton clothing can keep the body cool so that sweat production can be reduced.
The following notes are also tips for processing good and right meat to be good for our bodies. Hopefully it can be an addition that might help you to buy, process, store up to consume beef.

  • The shape of the meat cuts varies from fillet meat to steak to empal meat. At first glance, the look is similar, but it looks deeper, the texture and fat make it very different. Make sure you choose correctly.
  • Divided into 14 main pieces in each cow, the inside is always used for steaks because of a little fat. For other parts, you can process according to the recipe made.
  • Two types of fresh and frozen beef are available. Low temperature is needed to store meat for a long time both of them have gone through a standard aging process.
  • A practical guide is to have knowledge of the origin and types of pieces from the livestock section. From here we can determine the tenderness or texture of the normal meat needed for the dish to be prepared.
  • The ideal temperature for storing fresh meat is 3 ° -4 ° C for a maximum period of 2-4 days. To store more than 6 months, a freezing temperature of -18 ° C or lower is required.
  • While minced meat, it must be used within 24 hours to ensure the best quality & taste.
  • Meat can only be frozen once before use, do not freeze and melt the meat many times. The goodness of the meat and the nutrients it contains will disappear and the quality will change
  • Never cook frozen meat with the aim of melting and ripening at once
  • The more fat and muscle that is contained, the cooking process takes a long time so that the meat can be consumed easily (not tough)
  • Handling of fresh meat requires a clean, hygienic place and use a cutting base and a knife for meat only. If replacing food, rinse thoroughly before using it again to avoid contamination.
  • Meat contains 50-70% water, in the process of cooking the clear red liquid will still come out called 'juice' or quintessence is not blood.
  • Provision of salt long before the cooking process begins will make the 'juice' liquid appear on the surface of the meat. If you want steak to remain tender, avoid overheating so that the meat becomes dry.
  • The taste of meat is also natural aroma is determined by feed eaten by livestock; grass, leaves or bji2an like corn, etc.
  • The tenderness of meat is determined by the age of the animal, the younger it becomes tender because of muscle tissue and fibers that have not been formed; meat will be more easily consumed.
  • Hard meat can be crushed by flattening it with a meat hammer so that muscle tissue can be crushed before cooking. Another way is to stick with a fork or chemically by adding meat tenderizer.
  • The use of addition of fat / oil when cooking helps meat to maintain the original flavor especially on steak or fillet meat
  • Solid fat can be added to beef by tucking it into the center of the cut or wrapping it before cooking
  • All types of pieces of meat / parts can be consumed, the key is the addition of the right spices and cooking methods.
  • Soaking the meat in the spices may reduce the nutritional value, in the process of cooking the nutrients in return with the addition of other ingredients that are suitable to produce tasteful taste.
  • The length of cooking in the meat ingredients recipe is rather difficult to determine because the maturation is very dependent on the type, lot and thickness of the meat used
  • Heating or cooking meat also aims to eliminate evil organisms for the body. If you are not sure about the quality of meat, adding cooking time can be done with the risk of the meat being dry and tough.
  • Mature meat can be stored in the refrigerator after 2 hours of cooking. Use a closed container.
  • The ideal cooking process is 1 time only. Re-cooking the semi-finished meat will only make the meat hard and dry.
  • Local recipe dishes often give a heavy spice for meat dishes to get good results because of the different quality of meat. You can replace the meat with the best quality and a little spice; You can also find natural meat flavors.
  • The choice of cooking meat is fast cooking with hot or slow fire with medium heat. Burning the steak over the coals or sautéing the fillet on a hot plate will keep the taste and texture still soft. And to get medium quality meat (or have a lot of bones) to be needed cooking with medium and long fire.
  • Never wash meat with water or rinse it; use absorbent paper (paper napkin) to reduce excess liquid