1.There is no “good” or “bad” meat. There are only “suitable” and “unsuitable” meat parts for what we want to cook.
2.The meat’s flavour and tenderness are at odds. In each part, the more flavourful it is, the less tender.
3.The front parts of the animal, and older animals, provide more flavourful meat, at the expense of tenderness.
4.Hanging is only recommended for parts you wish to roast. Hard parts do not grow soft, no matter how long you hang them for!
5.Hard but flavourful parts soften and release their flavour when boiled, while tender, but less flavourful parts release their flavour when roasted, fried or grilled.
6.To get a flavourful and aromatic stock, we must place the meat and cold water together in the pot. If we place the meat in after the water has boiled, we will have flavourful meat, but a thin stock.
7.Meats suitable for roasting are tender, juicy and flavourful, and require less cooking.
8.Fat improves the meat’s tenderness, flavour and aroma. However, the quality of the flesh does not change if we remove the visible fat.
9.Fresh meat is red, bright and firm, while old meat is brownish, dull, flaccid and washy.
10.In house refrigerators, meat must be well ventilated and be kept only for 6-7 days. In the freezer, it must always be wrapped airtight or be placed in a container and kept for up to 3 months.