Beef is one of the most versatile meats in the world. The beef comes from Bovines and it is the primary meat used in the Middle East, Brazil, Europe, and Australia. Buying a piece of beef right for your recipe is sometimes confusing. Every piece means a different cooking time. It depends on the part of where it came from.
Chuck is located in the neck of the cow and is usually used for hamburgers and grants. Ribs are divided into three parts: short ribs, ribs, and ribs. Brisket is located at the bottom of the chuck and is usually used for soup and other cooking methods that need a slow and old time. You can buy the best quality Wholesale Beef in Brisbane, Sydney & Melbourne via B&E Foods.
Always remember that more fat marble in meat, getting gently. You can always ask your butcher to give you the right piece for your recipe. They always know who cut your recipe. To check the freshness of beef, make sure it doesn't smell foul. Good meat is strong meat so make sure to touch and check the beef before buying it.
Color is also an important part of buying beef. Raw beef is red and brightly colored. If it's pink and soft, it's definitely bad meat. Old beef is different. Old beef has brown and reddish for it. Be sure to buy what is needed and not what is economical. We all know that buying in large quantities saves a lot of money but does not apply to meat.
Beef, for example, has a very sensitive handling procedure and short shelf life that cannot be stored at home for a very long time and maintains its quality. So make sure that when you buy beef, to buy what is called in the recipe. Ask your butcher for the shelf life of the meat and the right temperature to store it if you won't cook it immediately.