Do you love meat? If so, then it’s probably best to assume that you always go for “top-quality” meat. But with “top-quality” being so vague and subjective, how exactly does one determine the best kind? Do you go by the supplier’s word or do you dig around to find out the source of the meat?
While discussing the source of where your next meal comes from might be a sensitive topic for some, it’s quite important, as a consumer, to ensure the quality of the product you are buying. It’s essential to know everything—from the processing all the way to the treatment of the animals pre-slaughter.
Below are some important factors to take note of in guaranteeing that top-quality meat is on your table:
Important Factors Top Quality Meat:
- Proper care – The welfare of the animals must be taken into consideration. All animals that are kept for meat, be it chicken, pigs or cattle, have their own unique habits that should not be curtailed. For instance, cows love wide open spaces where they can graze for hours on end. Keeping cattle healthy and allowing them to grow and thrive guarantees high-quality meat.
- Correct feeding – High-quality meat comes from animals being fed only indigenous plants such as green forage and feed grains. No GMO soy flour, no illegal administration of antibiotics and bone meal, and no hormones or any harmful products and artificial additives in a bid to hasten meat supply.
- Breeding location – All animals should grow up in the most natural habitat to avoid diseases.
- Finishing period – Before an animal is slaughtered, it is taken through a finishing period where hay or pellets are used as the main feed. This adds fat and increases flavor in the meat.
- Slaughter age – For quality meat, the animal should have grown naturally instead of being rushed through the cycle. Slaughtering an animal when it is mature enough makes for a juicier, more flavorful and healthier meat product.
- Traveling distance – The animals must be comfortable and the distance to the slaughterhouse should be short to avoid stress. A lot of stress leads to adrenaline production which in turn affects the meat flavor.
- Meat processing – The way meat is processed determines how it will taste. In the process of wet aging, the meat hardly comes into contact with air, while in dry aging, meat matures under low humidity in a tiled fridge. As it loses water, it dries and becomes more expensive.
As a reputable food distributor in Bali, we here at Puri Pangan Utama makes sure that our meat is the best quality for our clients. We use outstanding methods in processing and storing our meat products in order to provide our customers with only the finest quality.