WHEN BUY­ING MEAT

GQ (Australia) - - TASTE & TRAVEL -

Beef. It should have a nice deep cherry-red colour. If it’s dark it could be an older an­i­mal, if it’s light or pale it may mean it’s younger, it won’t have the de­sired flavour. Look for flecks of mar­bling – a good sign that an an­i­mal’s been well-raised. Fat should be creamy white, not yel­low. In veal, it should be pink, not dark. Lamb. The meat should be pink­ish with white fat and no odour. If it has a strong smell, it may be an older an­i­mal like mut­ton. And you know what they say about mut­ton mas­querad­ing as lamb. Well, you should.

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