Approaching a butcher shop is not an easy task in big cities, where supermarkets abound with prepared meat trays and small vacuum packs to keep in the fridge for a few days. The traditional visit to the neighborhood store is not as common as it was decades ago. What must be taken into account to detect where the good meat is? In EL PAÍS, we have asked Carlos Ronda, manager of the meat company Discarlux, what are the elements that must be taken into account when approaching to buy. “When it comes to taste, it’s important to note that pink-looking meat is lighter and easier to eat. It is the most suitable for children or older people. Old meat will have a stronger flavor, higher cholesterol and it is easily identifiable because it will have very visible fat infiltrations”, explains Ronda.
The aspect is relevant to know what we buy. We will recognize old meat by its yellow color, which indicates that the animal has grazed. That intense color also indicates that it holds up better on the grill. Old meat is matured for between 25 and 30 days to be tender. Being dehydrated, it has a more concentrated flavor. Its intramuscular fat is an added value for its flavor, like Kobe beef. Meat matured between eight and 10 days. Paler and recommended for the pan.
Another of the fundamental elements to identify the meat is the cut. If we order top loin at the butcher’s, that meat is the best for grilling and frying. The low loin, perfect for frying and the tenderloin, the most tender.