When running a restaurant, it’s crucial to have access to good quality meat – this isn’t just about providing your customers with a great dining experience; it’s also about ensuring that your restaurant is profitable. If you buy low-quality meat, your customers will likely find themselves dissatisfied and not returning, impacting your business. However, with many Sydney kebab manufacturers, it can be quite challenging to pick the right one. Don’t fret; this blog tells you what to look for when choosing meat for your restaurant, whether its beef, chicken, lamb or pork.
Are You Buying Whole Cuts Or Pre-Packed?
If you’re looking for whole cuts, make sure the butcher chops them at the counter, and this allows you to ask about the age and provenance of any particular cut. If you’re buying pre-packed doner kebab meat, keep an eye out for reputable labels.
What Colour Should It Be?
The most important factor in how fresh the meat is will depend on what you’re buying. Red meats such as beef and lamb should be a dark, purplish red, while pork, chicken, turkey and duck are deep pink or reddish brown. The more colourless cuts of meat, such as veal or chicken wings, can be lighter in colour with a whiter hue.
What Does It Smell Like?
The smell of fresh, good quality doner kebab meat is an important indicator of the product’s taste. When looking at whole sides of beef or hams in the grocery store, smell them before you decide which one to buy. The best beef should have a very mild smell, while bad beef will likely have a sour smell due to acidity. If the package says that it’s been vacuum-sealed, give it a quick sniff and see if any rancid doors are coming from inside. A rotten smell from beef can indicate spoilage, so it’s important to keep an eye out for this sign. Beef shouldn’t have a sour smell, either.
What’s Its Consistency Like?
Aged meats can have a firm texture, but fresh meat should feel soft. If the meat is stiff, it may be too old and not safe to eat. Alternatively, if the meat feels slimy or mushy, that could mean it is too young and hasn’t had enough time to age properly. The best way to know what you’re getting is if the package contains information about the sell-by date and how long after opening it you should use or freeze it.
How Can You Test Its Tenderness?
Find the centre of the meat and prod it with a fork. Tender cuts will break easily, so be gentle. The cut is probably too tough if you hear an audible crack sound. Another good way to test tenderness is by pressing on the surface of the meat with a finger or knuckle and feeling how much pressure it takes before you press through and hit another part of the roast, steak, or chicken.
Keep these variables in mind when looking to buy kebab meat for your restaurant. Get samples from different kebab manufacturers, check the quality, and compare the prices to find the best deal.
