There is no Sincere Love than the Love of Fresh Mutton Meat

There is no Sincere Love than the Love of Fresh Mutton Meat

Eating stale meat is a big No!! For every meat lover right ? Having fresh mutton meat is the basic requirement a meat lover searches for while eating their most favorite juicy and tender meat. So, let’s start with some basic techniques through which one can search for a good and fresh mutton meat for them to consume.

  

MUTTON

You must be wondering about the various questions related to mutton. So, let’s uncover some layers into the origin of mutton. The word Mutton came from the Latin word “multo” which means a male sheep which went on certain changes and came to be known as a “sheep meat” in our vocabulary. So, what is goat meat called? Goat meat is simply known as “mutton” when a sheep is in their old age. A sheep which is in its first year of age is known as a “lamb” and their meat is also called lamb meat and a sheep which is in its second year of age, its meat is called “Hogget”. The term "mutton" is applied to goat-meat in most of the Indian subcontinent. For example, mutton-curry is always made from fresh goat meat.

Techniques that are involved in uncovering the freshness of a mutton meat

  1. COLOUR

Look for the redness in the color of a meat, a deep red color will indicate the freshness of a meat. However, sometimes the exposure of oxygen causes the meat to change its color into a deep shade of purple which is not alarming. It's the same as fresh meat only.

  1. TEXTURE

The other technique is to touch the meat and sense what it feels like. If the meat is firm and comes back to its original shape after applying gentle pressure then your meat is fresh and you don’t have to worry about it. But if the meat is loose then it shows the sign of its non-freshness which you never want it to be.

  1. SMELL

Always try to smell your mutton, usually mutton does not have any specific smell but if there is a strong stink odor then it’s definitely not the fresh one you are looking for.

TYPES OF CUTS

The mutton also involves various types of cuts that have different properties & taste. Some of the prominent cuts which you can find in almost every mutton meat shop are:-

  1. Goat mutton mince or simply ( Mutton mince) :- Ground meat, called mince or minced meat outside of North America (i.e. in U.K. and Commonwealth countries), and keema or qeema in the Indian subcontinent, is meat finely chopped by a meat grinder or a chopping knife.

Ground meat is used in a wide variety of dishes, by itself, or mixed with other ingredients. It may be formed into meatballs which are then fried, baked, steamed, or braised. They may be cooked on a skewer to produce dishes such as kabab. It may be formed into patties which are then grilled or fried (hamburger), breaded and fried or braised (Salisbury steak). It may be formed into meatloaves or pâtés and baked. It may also be used as a filling or stuffing for meat pies and boreks, and also as stuffing. It may be made into meat sauce such as ragù, which in turn is used in dishes like pastitsio and moussaka, or mixed with sauce and served on a bun as a sloppy joe sandwich. It may also be cooked with beans, tomatoes, and/or spices to make chili con carne.

 

  1. Mutton chops :- A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear.

Chops may be cooked in various ways, including grilling, pan-broiling, sautéeing, braising, breading and frying, and baking. Lamb chops are often cooked with dry heat, grilled or pan-broiled. Pork chops and veal chops are grilled, sautéed, or braised, or breaded and fried (Milanese). In South Africa and Namibia the traditional way of cooking chops is to grill them outdoors over open fire coals, called braaiing.

  1. Mutton Boneless:- The thigh cut yields the best meat for a mutton curry. Having pieces of liver in a mutton curry works like an added charm though. The thigh meat is firm and yields lots of boneless pieces.

 

 Some of the other cuts that are known in India, which includes: -

CURRY CUT

This is the most used type of cut in Indian culinary with a weight around 65 to 70 gms. It is a product with both meat & bone which makes it tastier as compared to other parts. The main parts being the shoulder & leg of the animal from where it is being cut.

The famous dishes being made by addition of it are :–

MUTTON BOTI

This is the most loved part of meat because it’s boneless and mostly devoured among elderly meat lovers. It can be obtained from any part of the animal but the leg is preferred the most.

Some famous dishes made out of it are: –

 

CONCLUSION

Being a meat lover, having a fresh & delicious piece of meat is all we are searching for, so you are required to follow these sure-shot techniques to ensure the authenticity & freshness of meat. Now you all must be getting confused that at the time of this pandemic from where should we buy online fresh mutton in Noida? or healthy and best meat nearby your place? Or where in Noida and Delhi-NCR? By merely sitting at home. But don’t you worry a bit, we have got all the solutions to your problems and all the taste which can quench your meaty and juicy thirst.

You will be surprised folks!!! But at DEBON you will find all the categories of mutton, sea-food, chicken and many more with proper maintenance of health & safety standards as per the FSSAI guidelines.

 

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