What do you think of meat

Tips for shopping

Which meat is suitable for which preparation? And what should you pay attention to at the dealer? We'll show you what to look out for.

When buying meat, you should give preference to products from farmers in your region and from animal-friendly husbandry. In this way you avoid long transport routes that are stressful for animals and the environment.

Hygiene is important

Fresh meat is a delicate and easily perishable food. Raw poultry can also be contaminated with salmonella. Special care is therefore required when handling in the store and later at home.

Check the hygiene in the store and at the point of sale. The counter should make a clean impression and the sales staff should behave in accordance with the hygiene requirements. The sellers are obliged to wash their hands regularly, to keep their clothes and the workplace clean. You should wear gloves or handle the goods with a fork and not with your bare hands. If the salespeople work at the meat and cheese counter at the same time, they should wash their hands when switching between the counters.

Make the right choice

Buy meat according to the intended use. Meat that has little connective tissue, marbled and well-matured meat is suitable for short frying. For cutlets or schnitzel, choose thicker slices that are small, as these are more juicy after frying. Meat that is rich in connective tissue and not matured as long is also suitable for cooking and braising.

Notice the appearance. The meat should look dry and not watery at the cut. And take the fat content into account: marbled meat is slightly richer in fat, but remains juicier.

For packaged meat and meat products, pay attention to the best-before date or use-by date and avoid offers from heavily iced and overfilled freezers.

Do not buy fresh meat until all other purchases have been made. The cold chain is only briefly interrupted. It is best to use a cooler bag in summer.