Farmer's meat: reviews. How to distinguish farm meat from domestic?

About 70 kg per year is eaten by pork and beef an average person. At first glance, it seems that it can be more natural? However, no one refuses to earn extra money. Supply and sale of meat products is no exception. What actually comes to the shelves in the guise of a pair of pork or beef? The manufacturer claims that this is a farmer's meat slaughtered in the morning animal, but is it edible, and how to make sure of the naturalness of the product? Read more about this in the article.

Checking the composition of ground beef

On one of the state-run television channels, a program was broadcast on the right choice of meat products. And it showed an experiment on samples of ground beef, bought in the market. So, out of seven purchased samples in four were pork impurities. The fact is that beef is more expensive. And crafty sellers, making ground beef, mix fresh farmer's meat of pig into it. As a result, with each sold kilogram of such a product, an additional 50 rubles is earned.

When the program reporters came to the market to expose the sellers, some of them argued that they had mixed up the trays and sold the other stuffing, and the chopped product disappeared from the rest of the outlets. Therefore, if you need to buy minced meat, it is better to buy meat and ask the seller to twist it on the spot.

Careful, hormones!

Chinese pork 10 years ago, until it was imposed a moratorium, entered the Russian market, stuffed with antibiotics and hormones. Such growth stimulators have an amazing effect on the animal. It is not sick, is not afraid of cold, while quickly overgrown with meat. It turns out with the minimum costs the maximum benefit. A person who consumes such a hormonal product may face serious health problems.

Today, for Chinese pork, the market is again open, and before entering the sale the product undergoes examination of the examination and customs. But smuggling of illegal meat still exists. Therefore, it makes sense to buy domestic meat, rather than to prepare a contraband, unsuitable for food product. Moreover, farm meat is grown with the use of approved drugs.

Melted meat

An experiment was conducted. The woman took 1 kg of pork on the market, and when she started frying it in a frying pan, a dubious amount of liquid formed. After preparing the dish without adding any ingredients to the output, the scales showed 0.5 kg of finished meat. That is, instead of taking 40% for staking, 50% turned out.

This is a common practice. To increase meat in bulk, the sellers get into a piece of polyphosphates and food chemistry. With this brine, the product can be increased to 20% in weight. Another experiment showed that the least amount of liquid contains farm meat. The greatest weight loss during preparation is observed in vacuum products with the inscription "semi-finished product".

How to recognize quality meat?

The consequences of using the hormonal product for health are clear, but how come to the market, to understand that the seller is trying to sell smuggled goods under the price tag with the inscription "homemade farm meat"? The first rule: you need to choose a piece on the bone. In illegal deliveries, it is not advantageous to carry bones, so if you need to buy one flesh, you should resort to the second option for testing.

The second rule: if the seller is confident in the quality of the goods, he will not refuse the buyer in a small piece of meat for inspection. Why is this necessary? The fact is that in a practical way to identify a hormone-packed product is not difficult - you can set it on fire. If you feel a rubbery and unpleasant smell, then the animal was grown in violation of technology.

The third rule is tactile contact. You need to press the finger on the meat. If there is a dent, then a piece stale or punctured with brine.

Range

On the market, walking through meat rows, marvels are given to a huge assortment of pork, veal, lamb, brought from different cities of Russia. On the price tags flashed inscriptions: Ryazan, Lipetsk, Voronezh. A former meat lover in an interview with a documentary admitted that in 95% of cases this is not true. All outlets for meat are distributed between two or three hosts, and the product is delivered from one farmer slaughterhouse.

Starting to choose meat, the seller immediately compliments on his goods. They say that they killed the cattle only in the morning, the meat is paired and homemade. So, according to normative documents, meat is considered as steamed for three hours after slaughter, then rigor begins, and the food becomes unsuitable for food.

Therefore, quality farm meat should go through a period of ripening in a cool room, and it can not be a priori a pair. This is a chilled or cooled product. But there is another deceit in the shop - a thawed meat under the guise of a chilled one. Check easily. You need to touch the piece with your finger. It should be non-sticky, elastic, and the muscle fibers appear elastic. If you smell the product, then the smell is fresh meat, not damp. In general, there is no harm to health of thawed meat, it spoils the taste of the dish.

How to distinguish farm meat from domestic?

This question does not concern only those who have friends in the village, who grow a small number of livestock. But how to be a mother who wants to feed her child with a natural product? Farmer supplies are massive. There, the owners work purposefully for quantity. Of course, they use some (albeit permitted) drugs for the growth of cattle. Pets are raised on food waste, leaves and hay.

How to distinguish rustic meat from farmer? The answer is simple - appearance. The color of the homemade product is uneven, each part of the carcass is of a different shade. Farmer's pieces look uniformly colored. Still it is necessary to pay attention to fat. Cattle, grown in rural conditions, has a thick (5-10 cm) layer of fat. Therefore, at the point where the thin fat is realized, most likely, the meat is unnatural.

Farmer's meat: reviews

People stopped trusting each other. This is justified. Now farm products are hard to find. After all, under their guise, an overbought commodity is sold, no one knows where it came from and who it has grown. The price is the second problem. One of the restaurateurs says it's cheaper to take a calibrated French duck breast than buy a farmer's.

In general, the idea of selling farm products is excellent. After all, the grandmother does not always know whether her cow is ill or not. And vaccinations? Conscientious farmers grow animals for all requirements: timely vaccination, clean drink, separate residence of birds and cattle. If the goods from such a farm are received on the counter, then the product is pleasant to the buyer with its taste qualities and the absence of consequences from its use.