How to choose the right meat for minced meat: cutlets will be fluffy and juicy
Minced meat is the main ingredient needed to make cutlets, meatballs, patties or filling for dumplings and pies.
Many people choose store-bought products.
But those who prefer to prepare minced meat themselves get much tastier dishes.
It is very important to choose the right meat.
If we are talking about beef, it is better to buy the shoulder or brisket of the carcass. It is better not to cut off the fat. After all, the latter component gives the product a special juiciness.
But when it comes to pork, it is advisable to cut off excess fat. The thing is that the product is already quite fatty. At the same time, the best part of pork for mince is the neck or shoulder.
When you want to cook a lamb dish, you need to choose the thigh or rump for the mince.
A more dietary product is obtained if you use poultry. To prepare the blank for cutlets and meatballs, you need to take the breast or legs.
