photo: Martin Čejka Archive, with permission/Martin Čejka, butcher and delicatessen
Minced meat is the basis of many excellent specialties. But one principle applies: they must always be prepared with carefully selected fresh meat. “There are two types of ground beef. Fresh from the butcher’s shop or durable and chemically treated semi-finished product,” Martin Čejka told the PrahaIN.cz portal.
The heir to the famous family of butchers and delicatessens emphasized that fresh meat is not comparable to the vacuum-packed semi-finished products offered by some supermarkets. In addition to being rich in fats, its shelf life is guaranteed by chemical treatment.
“For the customer this simply means that the longer the meat lasts, the worse its quality. You also don’t see fat in supermarket minced meat. On the packaging, for example, it says that the fat content is 10%, but in the end it could be 40%. Since the meat is ground much earlier, no one can know”, warns Martin Čejka.
He also said that we live in a pretty fast time and many people struggle with time.
However, he recommends favoring fresh ingredients.
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The butcher’s shop is a certainty
“We all don’t have a lot of time. As a business owner, I know that. But I think we should make time for some things. And this also applies to what we cook with at home and what we consume. There are two types of minced meat. Fresh, that you buy from your butcher, and then minced meat, as vacuum-packed semi-finished products, which you can buy at the supermarket.
Naturally, meat packaged in this way will last much longer, as it is a salted semi-finished product, to which a good dose of chemistry is also added. Try comparing a hamburger or steak tartare prepared with fresh meat and with a semi-finished product. The difference is fatal, because seasoning minced meat can only be done in the kitchen, at home”, explains Martin Čejka.
“At the butcher you can be sure of seeing the exact piece of meat, which he then grinds in front of you while you wait. Furthermore, every self-respecting butcher declares that the minced meat must be consumed within 24 hours. This is pure meat, with no added salts and without added etc”, concluded the member of the famous family of butchers and butchers.
2024-01-15 10:04:17
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