Tips for purchasing beef brisket

1. Observe the color

Fresh beef brisket: uniform red and shiny, with white or milky fat fat.

Sub-fresh beef brisket: The color is slightly darker, the cut surface is still shiny, but the fat is dull.

Spoiled beef brisket: The color is dark red, dull, and the fat turns dark until it turns green.

2. Smell

Fresh beef brisket: It has the unique and normal smell of fresh beef.

Secondary fresh beef brisket: slightly ammonia or sour taste.

Spoiled beef brisket: has a rancid smell.

3. Touch viscosity

Fresh beef brisket: The surface is slightly dry or has an air-dried film, and it is not sticky when touched.

Sub-fresh beef brisket: The surface is dry or sticky, and the new cut surface is moist.

Spoiled beef brisket: The surface is extremely dry or sticky, and the newly cut surface is also sticky.

4. Test elasticity

Fresh beef brisket: the dent after acupressure can be restored immediately.

Sub-fresh beef brisket: The dent after acupressure recovers slowly and cannot be fully recovered.

Spoiled beef brisket: The depression after acupressure cannot be recovered and obvious traces are left.

5. Check the broth

Good quality frozen beef brisket (thawed meat): the soup is transparent and clear, with fat agglomerates floating on the surface and has a certain aroma.

Substandard frozen beef brisket (after thawing): The soup is slightly turbid, fat is floating on the surface in small droplets, and the aroma and taste are poor.

Spoiled frozen beef brisket (after thawing): The broth is turbid, with yellow or white floc, very little fat floating on the surface, and a peculiar smell.