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Practical tips for South Tyrolean meat

Recognizing and preserving freshness

The meat must be fresh. This is easy to see. It should also be stored correctly after purchasing to prevent it from losing its outstanding quality. What’s the best way to do this?

Here are a few tips:
  • An intense red color of beef shows that the meat is fresh. Fresh pork is characterized by a pale pink Color.
  • Pay attention to the marbling: meat with fine streaks of fat is succulent and tender.
  • Meat should be placed in the fridge immediately after purchase. It can be kept at 0-2°C for a couple of days. 
  • You can also freeze beef to preserve it for longer. However, pork only keeps its taste for 4-6 months, beef for at least 6-8 months.
  • Fatty meat doesn’t keep as long in the deep-freeze.
  • Frozen meat should always be thawed in the fridge. Less juice is lost in this way.
  • The meat should always be cut across the fibers (at a right angle). This stops the meat from falling apart. It also loses far less of its hape and size during cooking. 
  • Use a large, sharp knife with a smooth cutting edge for cutting up the meat.
  • Do not add salt until just before or during preparation. Salt draws the juice out of the meat. Meat salted too early is prone to dry  out.