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When buying mutton, which part of the meat is the best?

1. Sheep's upper brain, the part of "sheep's upper brain" is the mutton on the back of the sheep's neck and both sides of the spine. The upper brain of the sheep is the most delicate meat of the sheep, the meat of this part. Lamb Spine Hot Pot and Lamb Spine Hot Pot are sheep vertebrae. Because they are similar to scorpions in shape, they are named Lamb Spine Hot Pot.

2. I think which part is the best to buy mutton: mutton is the best meat, which can strengthen muscles and bones, tonify kidney and tonify qi. The ribs of lamb are crisp, the meat of leg of lamb is rich, and the back of lamb is both. Lamb tenderloin, also known as Sheep Feili, is more expensive.

3. I think the delicious parts of goat meat include lamb tenderloin, mutton neck meat, mutton shoulder meat, mutton back meat, mutton leg meat and mutton breast meat and other common parts, each of which has its own advantages.

4. The first part: the upper brain, this is the most delicate part of the whole sheep, its marbling is more obvious, and it is also the characteristic of high-quality mutton, which is very suitable for frying or eating hot pot. Like to eat more fresh and tender mutton, remember to buy this part. This part is next to the back of the sheep and the tenderloin.

5. The meat of leg and shoulder of lamb is chewy and suitable for stewing or baking. The meat of sheep breast and back is relatively tender and slippery, which is suitable for cooking or rinsing hot pot. The meat of sheep neck and tripe is elastic and suitable for stewing soup or porridge.

6. I know that the best part of Mongolian Hot Pot's mutton is the upper brain. The most tender part of mutton is the brain meat, where the meat is the most delicate, fat and even, but the value is the most expensive. Loin meat is located on the inside of the ribs, fat and thin evenly, the content of fat meat is higher, so there will be greasy feeling when eating.

How to choose fresh 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.

Observe the color: fresh mutton should be bright pink or light red, and there should be no dark or green spots on the surface. If the mutton is gray or dark purple, it may be a sign that it is not fresh. Check the meat quality: fresh mutton should be strong and elastic, when you press with your fingers, the meat can quickly return to its original condition.

Meat should be stored in the refrigerator or freezer to keep it cold and prevent bacteria from growing. In short, to identify the freshness of mutton, we need to comprehensively consider many factors, such as meat color, texture, smell, packaging, gravy, muscle texture and so on. Through careful observation and proper inquiry, the probability of buying fresh mutton can be greatly improved.

First of all, fresh mutton must feel sticky to the touch, which is freshly slaughtered meat, and the sticky texture of mutton shows that the mutton has not been watered or not fresh.

Choose fresh mutton to see the color. The meat is bright red for good quality mutton, such as watered mutton when the meat is white, and mutton that is not fresh for a long time. Texture. Fresh mutton muscle structure is solid and elastic, cut into thicker slices can also stand up, not fresh on the soft ground "can not stand".

How to choose mutton, how to choose high quality mutton, how to choose mutton.

Observe the color of mutton fresh mutton should be bright red or pink with a glossy surface. If the color of mutton is dull or there are spots on the surface, it may be stale mutton. In addition, be careful not to buy mutton that is too brightly colored, which may be processed.

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.

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. Color.

The quality of mutton is mainly distinguished from color, elasticity, viscosity and smell. Fresh mutton muscle is shiny and elastic, the color is ruddy and uniform, the meat is solid and fine, the fat is white or slightly yellowish, the appearance is dry or slightly moist, non-sticky, no smell or peculiar smell.

Meat color selection of fresh mutton: high-quality mutton is bright red without spots, the meat quality is uniform and shiny, the color of stale mutton is dark, the color of deteriorated mutton is dark, and the fat is yellowish green.

How to choose delicious and cheap mutton?

1. In short, it takes patience and carefulness to choose delicious and cheap mutton. By observing, smelling, comparing and choosing purchase channels, we can find mutton that is both tasty and economical. Remember to preserve the mutton properly after purchase to keep the mutton fresh and tasty.

2. The sheep has 4 legs, 2 front legs and 2 hind legs, and the meat of the hind legs of the sheep is obviously more than that of the front legs, and the meat of the hind legs is very delicate, so the hind legs of sheep are more suitable for roasting or stir-frying. The better sheep bones can be frozen in the refrigerator and put into them when stewing Lamb Spine Hot Pot.

3. Taste fresh mutton: fresh mutton has no peculiar smell, stale mutton has a slightly sour taste, and spoiled mutton has a rotten smell. Skillfully choose old mutton and tender mutton: the meat of old mutton is rough, coarse texture, dark color, dark red; tender mutton is delicate, small texture, good elasticity, light color.

4. Consider the season: in some areas, mutton will be more delicious in certain seasons (such as winter), because at this time the feed of sheep is richer and the meat quality is better. In short, choosing fresh and delicious mutton requires careful observation, smell, touch, and combined with personal taste and cooking needs to make a choice.

How to choose high quality mutton?

Observe the color of mutton fresh mutton should be bright red or pink with a glossy surface. If the color of mutton is dull or there are spots on the surface, it may be stale mutton. In addition, be careful not to buy mutton that is too brightly colored, which may be processed.

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. Color.

Observe the product evaluation: check the comments and feedback of other consumers, especially those with pictures or videos, you can more intuitively understand the actual quality of mutton. Pay attention to the authenticity of the evaluation and whether there is suspicion of brushing.

It takes some skill and knowledge to buy high-quality mutton in the vegetable market. Here are some steps and suggestions to help you find fresh, high-quality mutton in the market: know the classification of mutton: in the market, mutton is usually divided into several different parts, including leg meat, shoulder meat, ribs, tenderloin, etc.

Choose according to the season: the quality of mutton will be different in different seasons. Generally speaking, autumn and winter is the fattest time for mutton. Consider personal taste: some people may be sensitive to certain parts or taste of mutton, so consider their own taste preferences when choosing.

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.

How do you choose mutton?

I think it is best to buy mutton: the upper brain of the sheep, the part of the upper brain of the sheep is the mutton on the back of the neck and both sides of the spine. The upper brain of the sheep is the most delicate meat of the sheep, the meat of this part. Lamb Spine Hot Pot and Lamb Spine Hot Pot are sheep vertebrae. Because they are similar to scorpions in shape, they are named Lamb Spine Hot Pot.

Meat color selection of fresh mutton: high-quality mutton is bright red without spots, the meat quality is uniform and shiny, the color of stale mutton is dark, the color of deteriorated mutton is dark, and the fat is yellowish green.

Conclusion: when buying mutton, experts buy "sheep upper brain, Lamb Spine Hot Pot, sheep hind legs" these three parts, the meat is the most delicious, the most suitable for our family to eat.

Choose parts: choose the right parts of mutton according to cooking needs. For example, stew is suitable for parts with some fascia and fat, while roast lamb chops are suitable for parts with fresh meat. Know the source: learn as much as possible about the source of mutton, such as whether it is grass-fed, whether it is organic, etc. Grass-fed mutton usually tastes better and the meat is healthier.