Important Meat secrets

Because high-end meat is never high-end by chance!

Meat dishes are highly associated with Greek diet and meat is essential to proper human nutrition and development. It contains proteins, iron, vitamin B12 which can only be obtained from animal products etc. Each kind of meat has a unique taste.

Written by Moulkiotis Panagiotis

What is meat maturation?

Meat maturation is a physical process which makes meat more tender and tastier. It is a slow process which begins with slaughtering and is completed at least 4-7 days later. It is crucial that during the maturation phase meat is stored at a temperature which ranges between 0°C and 2°C. For this reason, for us specialists of Moulkiotis butcher shop, meat maturation is extremely essential. During the maturation process lipolysis (fats breakdown) and proteolysis (proteins breakdown) give proteins and fat a far more important role in meat taste.

What are the factors that affect meat color?

Red color is caused by myoglobin, the protein which carries oxygen to muscle cells. It is caused by hemoglobin that is found in blood as well. The color is also affected by the animal’s age, its species, its sex, its diet, even by how much it moves. Older animals’ blood is darker because the level of myoglobin in blood is increased along with age.

What does it mean if the color of meat changes while it is stored in the refrigerator?

Changes in color can be observed when the product is stored either in the fridge or in the refrigerator, without affecting meat quality. However, you can reduce this effect by wrapping it to a special refrigerator wrapper and remove as much air as you can from the package.

If minced meat is red on the outside but brown on the inside does that mean it is rotten?

No, the difference in color doesn’t necessarily indicate that the meat is rotten. Vivid color is due to oxygen reacting with meat coloring agents, while dark color on the inside shows that much less oxygen penetrates under the surface.

Meat Roasting Secrets

• Large pieces of beef are best cooked in casserole. If you want, you can add some vegetables to achieve a nutritionally balanced meal, rich in taste and aroma.
• Steaks should initially be roasted at a high temperature so that they are cooked forming a crust on the outside and keeping their juices on the inside. Continue cooking at a lower temperature to avoid getting them dry and tough.
• As beef doesn’t contain much fat and it can be dried, it would be a good idea to add butter or oil while sautéing or cooking.
• During roasting you mustn’t poke holes, carve or squeeze meat or it will lose its juices and become sour and tough.

Moulkiotis Panagiotis is the owner of Moulkiotis G.P. butcher shop which is established in the municipality of Mandra-Eidillia. He is responsible for the selection of the products that are available in the shop as well as for the preservation of quality.

Do not hesitate to ask for the advice of our shop’s specialists on the proper piece of meat and the best way to cook it.