MEAT INFORMATION

• Neck :  low in fat and chewy

• Loin :  tender and rich in flavor

• Rib :  slightly chewy but rich in flavor

• Striploin :  tender low in fat

• Tenderloin:  low in fat and rich in flavor

• Topside :  fine texture, tender and low in fat

• Butt & Rump :  low in fat and chewy

• Brisket : tender and high in fat

• Shin & Shank : low in fat and chewy

• Blade :  fine texture and slightly chewy

MEAT OF GOOD QUALITY

• The color of meat

• The color of fat

• The texture of meat

HOW TO CHOSE GOOD QUALITY MEAT

Beef: 

1. Colour of the meat

As the length of time the beef is left in the fridge extends, the meat will improve in quality. When the meat is cut and the surface of the cut has clean shining colour, don’t hesitate to purchase.

2. Colour of the fat

Between white to light yellow is the right colour for the fat.3. Intramuscular fat

4. Texture of the meat

Fine and glossy textured meat is of higher quality.

Pork: 

1. Colour of the meat

The ideal colour for pork is close to pink.

2. Colour of the fat and the stiffness

In general, white and hardened fat is tender and has no scent.

3. Texture of the meat

Fine meat with elasticity is fresh, tender and delicious.

MARBLING AND RIPENING

What decides the taste of the beef is the marbling and the ripening.

Koreans have the tendency to prefer meats with good marbling.

Cattles that’s been raised in Australia is fed with wild grass. Cattles like this will lack in marbling and be a bit chewy but will have clean taste.