Beef shackle

By beef shackle is meant a cut of the carcass of an animal, which contains a large amount of the most tender, juicy meat, poor in fibers, located on the last 3 ribs closer to the pelvic region. Beef pellets can be roasted whole without or with bones, but most often it is cut across the fibers into portions, and then prepared on its basis appetising beefsteaks or rhomsteaks in a pan or over an open fire.

As you know, in Russia, the herd of cattle today is not developed enough. It is worth noting that mainly most of the livestock stock falls on a private farmstead, the amount of which is insufficient for industrial processing. That is why there are twice as many imported beef on Russian shelves as domestic. However, before exports, foreign beef must undergo careful control.

Having come to a grocery store or meat market, many customers are lost, not knowing how to choose the right beef, in particular beef skins. Experts advise purchasing an exclusively chilled meat product, since frozen beef shackle not only reduces taste, but also increases the risk of buying water at the price of meat, which is often deliberately spurred by meat. This is done to increase weight and, accordingly, reduce the cost of beef shackle.

Meanwhile, frozen beef shackle is much cheaper, so you need to be able to choose it. For example, no additives should be present in the composition of a natural meat product - this is always written on the packaging of a semi-finished product. If, in addition to beef, you have found any other components on the label of the frozen product, you should not only ignore it, but also report the violation to the relevant quality control authorities.

If you need meat for baking or frying, always get first-grade beef, which, in fact, includes beef trimmings. When choosing frozen meat, make sure it is red with a creamy pink fat colour. If beef shackle is dark with yellowish fat, then you are offered meat from an old animal. At the same time, the gray color of fat may indicate that this beef shackle has undergone chemical treatment. A high-quality piece of beef shackle should be fibrous and elastic to the touch.

On the surface of a frozen beef shackle, there should be no ice crystals, and when defrosting the product, pay attention to the amount of moisture that has been released from the meat. If too much of it is observed, then, most likely, you were not lucky - the poor-quality manufacturer still pumped the meat with water.