Easy Enough, Here's How To Distinguish Goat Meat And Cows So They Don't Get Wrong

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JAKARTA - When you get the sacrificial meat of Eid al-Adha, you often don't find a label that explains exactly what meat is received. Cows or goats? What part? You can identify it through the following instructions, as reported by ANTARA, Tuesday, June 27.

Goat meat has a distinctive aroma and tends to be strong, or what is commonly called prengus (has a distinctive aroma). While beef is not flashy and not too empirical.

The goat meat has thicker fiber so that the texture is rougher and when it is held it feels softer. While the fibered beef is smaller and looser, when held it feels smoother and smoother.

Beef also has a long fat white line, while goat meat does not. The fat of goat meat gathers in certain parts only.

If you pay more attention, these two meats have different colors. Beef has a pale color and will turn dark brown when exposed to air. While the goat meat is bright red and will turn slightly purple when exposed to room temperature.

Of course, when cooked the taste of the two meats is also different. The goat meat has a more flavored taste than beef. The taste of goat meat is influenced by its aroma.

If you get beef, you don't need to be confused about what to choose the right dish for certain meat pieces. There are several recommendations for a menu that matches each piece of meat.

If you get the external has, pieces of meat from the lower part of the ribs to the outside have the inside, try processing it into steak or mouth. The inner cut from the middle of the cow's body is suitable for cooking into a mouth, soto or tumis meat.

Meanwhile, underwater support, meat from the lower chest, is suitable for soto, rawon and meatballs. If you get an ankle, the front of the cow's feet, try cooking into soup, soto, rawon, rendang or meatball.

While the tail of the cow taken from the tailbone is a suitable ingredient for making clear soup, broth and burning trails. Short ribs pieces, aka shorter cow ribs, by including a little ribs, you can cook into a conro soup or fire. You can use the remaining swallowed for the ingredients to make broth.