{"id":803,"date":"2022-10-18T16:41:29","date_gmt":"2022-10-18T16:41:29","guid":{"rendered":"https:\/\/maquinariacarneypescado.com\/como-comprar-y-conservar-la-carne\/"},"modified":"2024-09-21T17:56:39","modified_gmt":"2024-09-21T17:56:39","slug":"how-to-buy-and-store-meat","status":"publish","type":"post","link":"https:\/\/maquinariacarneypescado.com\/en\/how-to-buy-and-store-meat\/","title":{"rendered":"How to buy and store meat"},"content":{"rendered":"

Meat isn\u2019t chosen solely based on the cut; there are other important characteristics to consider, such as the specific section of each cut and what you intend to use it for. Depending on the area of the animal, some cuts have more or less fat, making them more or less tender.<\/p>\n

The most prized cuts come from areas where the animal does less physical activity (like the loin and tenderloin). These cuts don\u2019t serve a muscular function, so they are more tender and contain less fat. In contrast, the shank is tougher because it\u2019s where the animal exerts the most.<\/p>\n

Aside from differentiating between cuts, it’s important to note that even within the same cut, different parts can vary in texture. For example, the front of the tenderloin isn\u2019t the same as the back, and the front and rear sections of the shank are also different. Depending on the specific part chosen, the meat may be tougher or more tender, even though it\u2019s the same cut.<\/p>\n

For instance, the front shank is more gelatinous and, when cooked, becomes juicier than the rear. This doesn\u2019t mean the front is better than the back; it all depends on what you\u2019re looking for. Knowing which type of meat is best suited for your dish is essential.<\/p>\n

Here are a few examples of the best cuts for different cooking methods:<\/p>\n