what a fig it is bright red, and inside it is normal, when you cut it, then the cut also becomes red
Maybe nitrite pumped?
it is bright red, and inside it is normal, when you cut it, then the cut also becomes red. This is blood. Neher cut beef with live cows
As a result, three forms of myoglobin can be formed. In the presence of atmospheric oxygen, myoglobin oxidizes and forms oxymyoglobin (MbO2, which gives the meat a light red color. However, this compound is unstable. Under the influence of light, air, exposure time, heating, deeper oxidation occurs. The heme iron changes from bivalent to trivalent and forms met-myoglobin (MetMb) brown-gray. web page
What a fig it is bright red, and inside it is normal, when you cut it, then the cut also becomes red. Take a meat in Miratorg. There everything is OK, everywhere is normal.
Is it in vacuum packaging? in ashana?
go cow in the crack
mother of his crack ohazhivay!
go lick your pussy
have you already gotten the gallery?
your turn came, getting a sledgehammer in the lop or are you just eating dandelions?
I shit with butterflies and you eat a lot of horse meat
Is it in vacuum packaging? in ashana? They have both in a vacuum, and not in a vacuum, everything is quite decent, I tried many different things, and it’s better for Asana’s two heads (never take it at all). I go to their company store (see the addresses on the site where there is more choice. It happens in Crossroads, in Bills, and in other trifles.
OK, we will see. I saw the Mirathorg farms, they are in the Bryansk region
everything is quite decent. Typical pickle meat.
Miratorg need to bypass past. I take only on the ecomarket in the ridge. There always fuck
Have you eaten country meat? I just lived in the village for 5 years, and I know what good meat is.
Miratorg should be bypassed and what is wrong with him?
I just lived in the village for 5 years, and I know what good meat is. For me, there is good in Bill, but only from their own workshop (in foam trays, wrapped with foil and not factory packing (in airtight plastic trays). True, this is me for pork I say – neck and loin.
It is not true. They have very dry meat, you can clearly see the difference with the stuffed one. Also, I have a familiar meat technologist, he approves.
and I know what good meat you tell us, what is it? and I, I think, understand what a good pork is, but what a good beef is – no, in our village beef was not very popular
Dadada, after freezing the defrost half of the vacuum package is water. And in general, meat from just carcass carcass is completely different. They also have a tenderloin of such dimensions often that it was probably cut from an elephant.
So I know about pork, I don’t shave at all in beef
here only specialists on huyatin
Good beef is fried on high heat for 7-10 minutes and it turns out juicy soft steak: easy to cut, chew and melt in the mouth. As a rule, it is meat of specially grown breeds of cows. But young meaty is also delicious. The leader, who needs to be stewed and hover for hours to become soft – these are old cows. Such meat even in goulash and pilaf will be bue.
Any meat from which a lot of water flows out during cooking is uniquely bue. At a minimum, fuck: pay for meat, and get water. By taste it is absolutely tasteless. About the quality and safety do not know anything. I Miratorg constantly take pork in spices. I do in a slow cooker and oven. I have no complaints about the quality of this meat. I bought exactly the same quality in German stores.
Beef what color?
Fuck, literally, a piece of meat what color? Or are you ready-made, or pickled, frozen, vacuumed shit buy?
a piece of meat what color fuck write in Russian
Why are you chatting with Clara?
Special beef for steaks stand, so the meat is dark in color. Plain red beef. Young meat without veins and yellow fat, evenly colored.
Good beef is fried on high heat for 7-10 minutes and it turns out juicy soft steak: easy to cut, chew and melt in the mouth. As a rule, it is meat of specially grown breeds of cows. But young meaty is also delicious. Clara, I xs, will this be a discovery for you, but even if not_specially_grown_kor will have parts with good, and with bad meat, so__specifically_grown_korov will have dick pieces live through. but at the same time my question was different – how to determine the appearance of meat, is it worth it or is it worth it to look at another piece
meat without veins and yellow fat, evenly colored. and here dick! it is red outside and dark inside, and after cutting it quickly turns red in this fucking question, and not in your fucking marinated steaks
Yes, damn. Normal meat eventually weeds and darkens, but does not redden. You xs what you bought and now explain to you the phenomena. Take a picture of your meat before and after the cut under the same lighting conditions, let’s see at least
I take pictures, I just bought it in Molokovo, I’ve been buying there for a long time, I bought pork, I bought beef for the first time.
This is just a sample of the wrong meat in the picture. In general, the photo is good, for good photos, even instead of apple juice, oil is poured. Normal meat is not red! Rather, it should not reach the buyer with red. It somehow changes so strangely within a couple of days, that rather gray-brick-brown Also, pork in spices, sold in a store and bought by you, this meat is on the verge of a stench or shelf life. panimaish
there may be a white balance is wrong just and yes, it looks very good
Let’s, if no one is against it, let us share the secret of perfectly cooked meat (beef, pork, lamb). Only real experience, not retelling read on the Internet.
We will share the secret of perfectly cooked meat for a long time instead of sausage I use boiled beef tongue, IMHO, a very high-quality substitute. The cooking recipe is very simple – I bought the product (even in the same Auchan, my tongue is a rarity at home I boil for 4 hours (I turn it over 2 hours, I throw the spices in the water). After 4 hours of cooking, turn off the gas and give 15-20 more minutes in water stay – then peel off the skin, wrap in foil, let it cool – and in the fridge, for use
Fish can? Pisces is boring. The fish can only be overdried, and even then it can be chewed.
I never overdried. And you? If so, why?
and you do not take it, you still have no money for this
Yes, I do not need this for free
Such chunks are good for steaks, the fat is melted and the meat is juicy and soft. Without fat there is absolutely more crap how to do well without a restaurant trick with butter. Although this particular image has a bit of fat, I take 30 percent less.
We were talking about shit-trimming, or still about the sirloin?
instead of sausage, you can bake the pork a colleague taught me 1. you take the neck, you pinch it with garlic (I take a wide knife, make an incision and go down a narrow knife there flatly, but thickly chopped a slice of garlic 2. salt + pepper + meat for meat that is in the house 3. smear with mustard, optionally add sour cream at all optionally smearing with peppered 4. in foil and for a day in the refrigerator 5. in a day or in the oven for 190-200 for