How to Choose Good Red Meat?

Red meat is indispensable on the table. Each part of the meat obtained from small or large animals is valuable. Selection of red meat, which is used as the main and auxiliary ingredient of many dishes in Turkish cuisine, is also a sensitive issue. Of course, we do not have the time or the possibility to visit different places and buy 1 kilo of meat from there and try it. If you are looking for a reliable company to buy meat, which is a powerful nutritional source, you are at the right place. Avşar Farm brings 100% natural red meat to your table.

Hygiene is one of the most important issues in places where meat is purchased. Unhygienic meat spreads diseases, just like other products. When meat is not processed, there is a higher chance of bacteria forming on it. This will cause you to experience serious problems such as digestion and circulation. When choosing red meat, reliable brands should be preferred. In fact, good meat can be understood from its pattern. We can say that meat that has a marble pattern and is firm is fresh. Meat that is not fresh looks more messy and flat.

Tips to Consider When Choosing Meat

Choosing red meat is an issue of great importance for health. Many of us want to choose lean meat. But it is the fat that adds tenderness and taste to the meat. It is ideal to have thin veins when the meat is cut. In addition to this appearance, which we also call marble-like, there may be too much edge fat in some parts of the meat.



These oils should be cleaned or separated after cooking. However, you can also state that, in general, fat and meat quality are directly proportional. In addition, the choice of red meat and the consumption technique of the meat will have a direct impact on the quality. If you want to consume meat in thin slices, you can do this. But beating the meat is not a correct technique.

How to Understand Quality Meat?

When choosing red meat, the type of consumption should also be taken into consideration. In general, you should choose a veined meat instead of steak or lean tenderloin. Again, if you prefer entrecôte or tenderloin, do not use the thinning technique by beating. Since you damage the tissues of the meat, the meat may fall apart during cooking. There is also a technique called the dry aged method used to add flavor to meat.

Dry aged, which we can also describe as resting the meat, is widely used to soften the meat and give it flavor. Although it is easy to cook meat at room temperature, if meat with ice on the outside is thrown directly into the pan, the inside will not thaw and a sealing situation will not occur. In addition, marinating the meat with acidic substances such as yoghurt, milk and onion juice before cooking will increase its taste. No special processing is required for steak and entrecôte.

Things to Consider When Buying Red Meat

When choosing red meat, it is necessary to know which part of the meat is used for what. If a barbecue or cast iron pan is to be used, sections called tenderloin, entrecôte or sirloin should be preferred. These parts, taken from the still parts of the animal, are soft and delicious. Tenderloin is a special dish for those who prefer tender and lean meat. In casserole dishes, shank or veal shoulder is used. Since meat that goes into the freezer loses its flavor, you should not choose frozen meat.


One of the issues to consider when choosing red meat is the smell of the meat. There should be no unpleasant or strong odor from the meat, so rested meat should be preferred. Consumers who have problems with the smell of meat can consume it safely by suppressing the smell of meat with marinating methods. As  we brighten up your table with 100% natural red meat products and help you access meat and meat products that you can consume safely.

What is the Color of Good Meat?

Choosing red meat is a very sensitive issue. To understand quality meat, we can also evaluate it based on its color. Because tone differences can also be seen in red meat. The body structure of the animal is the determining factor on these colors. In fact, when buying meat, consumers generally perceive a dark red color to mean that the meat has been aged. However, dark colored meat does not mean that it has waited too long. The absence of dark purple rings means the meat is fresh.

The color taken into consideration when choosing red meat actually varies depending on the breed of the animal, its age and the region where it is grown. While cow meat is pale red in color, bull meat is very dark in color. Mutton is brick red in color. Even though the meat purchased has different shades, quality meat is the one that does not have colored rings on it. If there are clearly dark circles on the meat, it is worth paying attention.

It is also a certain criterion that the surface of the meat is not dried. Because according to experts, quality meat has a fresh appearance. In addition to meat whose surface is not dried, meat with a soft texture on it also means unhealthy. The meat left in the mouth after chewing and the ease of cutting the meat into pieces are also indicators of the quality of the meat.


Meat taste and quality are also directly important in meat selection. If a strong smell of medicine is detected when the lid of the pot is opened, then the meat should not be consumed. It is not recommended to keep meat outside as it will cause bacteria formation. It is most logical to divide it into pieces and use it for consumption. When choosing frozen meat, the meat should not be thawed and then thrown back into the freezer.

What are the benefits of red meat?

Choosing red meat is also important for health. In order to get the expected benefits from meat and meat products, it is necessary to pay attention to many factors such as the color, taste, smell, waiting time and cooking method of the meat.

• Red meat contains an essential amino group of acids. It is extremely rich in iron and zinc.
• It has a blood-forming and anemia-preventing effect.
• It benefits mental development.
• Red meat, which is rich in vitamins such as biotin, B12 and B6, contains B complex vitamins.
• The digestion rate of red meat, which is a complete source of iron, is 35%.
• Meat, which contains more than 50% enzyme structure, is a source of zinc, and 50% of the zinc people need is met from red meat.
• It is preferred to prevent anemia problems.
• It has pregnancy supporting properties. Consuming adequate amounts of meat during pregnancy contributes to the expectant mother's nutritional intake. Its effects on bone, muscle and respiratory system pass to the baby with the consumption of the pregnant mother.
• Red meat protects cardiovascular health and gives energy.
• We all know that a person's brain shrinks as he gets older. However, brain health is protected with omega 3 fatty acids from meat.
• It prevents chronic psychological disorders.
• It helps delay the formation of cataracts in the eyes.
• Supports cholesterol level.
• Red meat, which strengthens muscles, also has a direct effect on skin health.
• Red meat is a great opportunity to get vitamin D, which protects against rickets.
• It provides the energy necessary for the body.

Of course, these benefits will be provided by choosing quality red meat. You should also be selective when buying red meat.