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In a statement to the media, Gintaras Bačkovas, a meat expert at the retail chain Iki, recalls how minced meat differs from minced meat: Lithuanians like meat from both preparations almost equally.
According to G.Bačkovas, minced meat is produced up to 6 days after the slaughter of the animal.
Minced meat can be produced as long as the carcass is valid. Minced meat belongs to the group of meat preparations or meat preparations. It can be said that it is the same fresh minced meat to which other foods have been added. Salt, starch, protein, soy, pepper, or other flavoring substances or food additives can be added to the minced meat. You can find out what the ground meat has been seasoned by looking at the composition on the label.
It is best to choose minced meat or minced meat made with front ham. This part of the meat not only has muscle but also some fat, so the minced meat will be delicious and juicy.
Photo by Vida Press / Minced meat
What to look for when choosing?
According to a meat expert, like any meat, when choosing minced or minced meat, we need to know some basic rules by which we will choose high quality.
- When choosing such meat, the first thing you need to pay attention to is that how she looks. “I am probably not wrong in saying that we shop with our eyes first. Therefore, when choosing minced or minced meat, we must also inspect it. Before buying this product, we must first assess its color: it should be pink, fresh, slightly shiny, not dry, dark or gray, ”says G. Bačkovas.
- Another thing to consider when choosing meat: Expiration date. The longer the meat lasts, the fresher it will be. Fresh meat should be eaten within 2-4 days, it is not recommended to keep it in the refrigerator any longer. If we keep meat hotter than indicated on the label, the deterioration process begins twice as fast, so it is important to follow the instructions written on the labels.
- Another thing that, according to Bačkov, we should pay attention: muscle to fat ratio – this information is given on the label of each product. If the packaging indicates that the fat content of the minced meat is up to 20%. – We have to assess with our own eyes whether this is really the case. The fattier ground beef can be used to make chops or zeppelins, and the leaner meat can be used to make, say, chili stew.
When asked whether buyers should grind meat at home, G. Bačkov assures that due to the high requirements of meat products, minced meat or minced meat sold in stores is of extremely high quality, so It’s just not worth bothering to produce minced meat at home. However, if you prepare a dish at home that requires a special type of minced meat, you can grind it yourself.
The meat expert also shares a recipe for Minced Beef Stew with Vegetables.
Minced beef stew with broccoli
Ingredients (for 2 servings):
- 220 g of minced meat;
- 0.5 broccoli;
- 0.5 onions;
- 1 clove garlic
- 1 pinch of hot pepper powder;
- you go out;
- Sesame seeds;
- Oil for frying).
Doing:
1. Finely chop the onion and garlic. Heat the oil in a frying pan and fry the onion until soft. Add the garlic and heat for a few seconds until a pleasant aroma is spread. Add the minced meat and sauté, stirring constantly, and add a pinch of salt.
2. Divide the broccoli into smaller inflorescences. Once the meat is cooked, place the broccoli in a skillet, cover, and simmer for 1-2 minutes. It is important that the broccoli is crisp without overcooking.
3. Prepare the sauce: Heat the honey to blend, add the soy sauce. Add the starch, spices and stir. Pour sauce over beef and broccoli, sprinkling lightly. The sauce in the skillet will become sticky and coat the meat and broccoli.
4. Serve with rice dusted with sesame seeds.
Photo by Vida Press / Minced meat and broccoli stew
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