HOW TO CHOOSE THE BEST KOREA MEAT AND TREATMENT? - Information

 HOW TO CHOOSE THE BEST KOREA MEAT AND TREATMENT?

It is the most important thing how to choose the best material (Korea Meat) when you cook the best dish. I would like to explain today how to select Korea meat in consideration of menu particular referring to Korean meat grade.   

  

1.   Selection in Compliance to Menu Particular

Taste of Korea meat shall be different from the cut. Therefore we have to choose beef cut in reference to which menu and how to cook. If you want to cook the best menu with best material, you have to consider which menu and how to cook and then you choose beef cut, which portion of cow.

2.   Selection in Reference to Beef Quality Grade

Beef Quality Grade has been officially classified by the government taking into account certain standardization. When cow slaughtered, they should be compulsorily stamped with certified grade by government officials. Therefore you could check the grade and beef cut before you buy. Government is classified with two different methods, the one referring to quality and the other referring to quantity. Quality Grade is classified referring to Fat Ratio at Meat Cut, Structural View and Maturity as 1++, 1+, 2 and 3. But we could unfortunately see only the former at butcher shop when you buy the beef.   

 

3.   How to Select the Best Korea Meat and to Make Tender

There are many possible ways how to select the best Korea meat in reference to Korea Meat Quality Grade as well as meat cut since taste of each beef cut is different from cut portion and depend on induvial hobby. But following would be guide line for the selection of each beef cut. Cow Category is clarified as three groups like Korea Cow, Interbreeding Cow and Milk Cow as red stamp certification for Korea Meat, green stamp certification for Interbreeding Cow and ink stamp certification for milk cow. But we are hardly able to see this certification at the butcher shop.       

 3-1) Light Red Color of Meat

 Color of the meat should be transparent with light red. Light dark red could be acceptable in case color shows transparent. Color of meat with old cow would be darker red than young cow. If meat with young cow keeps last long after slaughtering, color of this meat would be also changed as dark red. 

 3-2) White and Light Yellow Color of Fat

This fat should be uniformly spreading as a good marbling. 

 3-3) Fine Structure and Elasticity of Meat

 When you gently press the meat, it should be quickly bounced and returned to original.

3-4) No Frozen Meat

When you keep the meat under frozen condition, fine meat structure should be destroyed in relation with ice crystal structure formation and also destroy juicy taste at the meat. Butcher shop sells sometimes frozen meat after deicing process.

3-5) Suitable Mature  Process

If you like to soften the tough meat under mature temperature, you could keep it at 0 ~ 4 Deg. C for 7 ~ 21 days which makes softening strengthened structure and makes nutrition disposition during the times. If you like to make soften the tough meat with seasoning, you could soften the tough meat with seasoning with other ingredients which boost nutrition disposition speed.