What do you need to do to buy meat in the UK?
Meat, eggs and milk are an indispensable food in everyone's life, and the British egg crisis has been going on for a long time. Today, the editor summarizes for you a full set of purchase strategies for meat, eggs and milk.
The variety of meat sold in British supermarkets is easy to see, and the editor now summarizes the common meat in British supermarkets.
pork
Beef
chicken
mutton
Here it is recommended that the friends collect it first, and then take it out for comparison when the use arrives. Why is it recommended that you buy meat and cook it yourself, because these meats usually can be enjoyed without very troublesome processing steps, and you only need to pay some effort to save a lot of money.
Generally, meat is bought in the common Tesco/Sainsbury's/Lidl/M&S/Aldi supermarkets, M&S and waitrose, their quality is better, and the corresponding price is slightly higher. Local famous butcher shops can also be considered, generally tell the desired location, the boss will cut it directly, and it is very affordable.
Maybe the friends know the types and parts of meat, but they don't know what they need, and the editor here also sorts out the characteristics and practices of common parts of beef and pork.
Beef dividing line
■ Fillet filet mignon
My favorite part is that there is very little fat here, and the meat is firm and tender
■Sirloin steak
There is little fat, there is a circle of fat on the outside, the meat is tendoned, the meat quality is moderate, and it is chewy
■ Ribeye beef eye steak
The oily flowers like snowflakes are beautiful, and the middle is rich in fat and chewy
■ Rump hip steak
A piece of grease sold in the outer ring is relatively cheap, less tendon, it is recommended to cook 3-5 times and be more tender
■Flatiron shoulder clip steak.
This ultra-affordable is chewy and very solid
Note: Please note that there are generally keywords Dry aged (dry mature steak), Argus steak, organic farming
These textures taste even more delicious
■ Beef burgers beef hamburger
Just add a little oil to the pan and fry, LidI, an Angus burger with rich juices and delicate meat
■ Beef meatball beef meatballs
You can cook hot pot, soup, and pasta
■ Beef mince beef
Note that the lower the fat content, the cheaper, and there will also be pork and minced beef
The mixture is used to wrap dumplings with some green onion, fried ginger, garlic, leeks, and light soy oysters
Oil, salt, and white pepper can be used as fillings according to personal preferences
■Brisket brisket
Suitable for slow cooking, rich in fat, the meat is very solid, bought diced beef shin from Lidl supermarket, also suitable for slow cooking, that tendon stew is soft, very fragrant
■Beefshank beef tendon
To make braised beef slices, it must be said that this braised and cooled slice is the kind in China, and it is generally bought in the butcher shop
Pork dividing line
■Pork ribs with pork ribs (rib soup, sweet and sour ribs, baked ribs, baked ribs, braised ribs)
■Pork fillet pork tenderloin (The most tender lean meat, usually made with sweet and sour tenderloin, pineapple goo grandma, meat sliced soup, hot pot.)
■ Smoked Bacon smoked bacon (generally very salty, used in English breakfast, bread for breakfast, sometimes pasta.)
■Pork sausage (this is quite delicious, it is raw and directly grilled with a crispy outer skin, dipped in dry dish chili, with a little grease, not salty enough)
■Pork belly slices pork belly (braised pork, braised pork rice, meat tea, Korean barbecue, Korean pork belly bibimbap:
■Pork mince pork (just stir it with chopsticks without chopping, make dumplings and wontons, spaghetti tomato meat noodles, stir-fried peas, ball soup, make meatloaf, croquettes...)
■Pork shoulder steak (This part is tender, it is recommended to grill it or pan-fry it directly to make teriyaki/teriyaki rice)
■Basted pork loin steaks (fat and lean, suitable for braised steaks, the meat quality is not woody at all, I will also put some Chinese super bought tofu bubbles and eggs in and braised together)
■Pork loin medallion's lean steak (if you don't like fat, use this to make braised steak)
postscript
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Author|Nuole
For other questions, please consult the editor