High quality guarantees unique taste of beef. But what defines high quality? To choose the best cut of beef, you should pay attention to several important features – colour, texture and smell. Check what characterizes beef that is worth eating!

Colour

The colour of beef is one of the most obvious indicators of its quality. Beef should have a light red colour indicating its freshness. You should absolutely avoid brown or grey meat, as it may mean that the meat is old or poorly stored and has lost its taste. Beef from European farms usually has a natural, intense colour, which results from proper nutrition of the animals and care for their health.

Texture

The texture of beef can also say a lot about its quality. Fresh meat should be not only firm, but also tender and moist. Meat with a texture that is too hard or too soft may indicate poor quality. If, after gently pressing the meat, it quickly returns to its original shape, it means that it is perfect for consumption.

Marbling

The amount and distribution of intramuscular fat is a key factor affecting the taste of beef. Good quality beef should have even, fine strips of fat visible throughout the meat. The better the marbling, the juicier and more aromatic the meat will be after cooking. It is also worth remembering that the fat strips should have a creamy, light shade.

Smell

The smell of beef is another important indicator of its freshness. Good quality beef should have a delicate, fresh smell. You should absolutely avoid meat with a strong, unpleasant or acidic smell.

European breeds – which are worth betting on?

It is worth knowing that beef, depending on the breed of cattle from which the meat is obtained, may differ, for example, in taste or culinary use. For example, the meat of Limousine cattle, which comes from France, is characterized by high juiciness and a characteristic fat pattern. Thanks to it, the fat melts evenly, which makes the meat obtained from the Limousine breed ideal for preparing steaks. In turn, meat of the Belgian White-Blue breed is widely used in cooking due to its exceptional tenderness and low fat content, and is therefore very delicate.

Feed and the taste and quality of meat

The feed consumed by cattle translates into the quality of meat produced, and European beef producers know this very well. Cattle feeding in the EU is aimed at the desired reduction of carcass fat while increasing beneficial PUFA acids. Moreover, a common practice leading to obtaining high-quality meat is increasing the intensity of fattening. This factor increases the amount of intramuscular fat, which directly affects desirable quality characteristics such as juiciness, marbling and aroma intensity. Beef producers also ensure that the animals’ diet includes vitamin D – it is crucial for maintaining the appropriate meat tenderness.

European beef is recognized around the world thanks to high standards of breeding and production. European beef producers comply with strict EU standards regarding animal welfare, sustainability and feed quality. Thanks to this, meat from European farms is very tasty and has a wide range of culinary uses. Beef from Europe is a guarantee of high quality that you can trust!