How do we eat the meat and how do we keep it?

 

  The obligatory calf slice in Greece lasts for a week and follows a specific procedure at the end of which the result is to break down collagen into the tissues. It is forbidden to sell beef if it does not pass through this period of slaughter, because the natural biological processes necessary for it have not been made in the tissues that make it earthy. These have to do mainly by breaking down the protein chains that give amino acids which eventually improve the cooking flavor. Behind these changes there are bacteria that grow under the right conditions and gradually transform the meat, enhancing its meat flavor and softening tissues. By the way, do not worry that a slaughtered animal often hangs it for 2-3 days in outdoor conditions before it enters the refrigerator. It is also part of the process of graying in its early stages.

   Thus, in this sense, every meat that is sold is of course "gaudy". But a spatula that has only been legally suited and is 10 days 'fresh' is sure to be relatively harsh and tasteless from whatever animal it comes from. That's why when we talk about real script we talk for at least 3 weeks and up. In Europe and America, there are pieces of meat that populate for 3 to 8 weeks at an incremental price of 100 € per kilogram, based on their growing flavor, which is recognized in all advanced culinary countries.
The right thing to eat with gastronomic terms is:

• The butcher hides a large piece of meat (eg, the whole back with the balls of fat surrounding it) in a very clean professional refrigerator (no other smells or food) where cold air circulates at a constant temperature of 2 ° - 4 ° C and a relative humidity of 70% -85%.

• This refrigerator should not be opened but rarely.

 If the meat stays there for more than 15 days from the date of slaughter, in some cases, 6 or 8 weeks, three things will happen:

   1. The controlled growth of these beneficial bacteria will continue and will increasingly soften its tissues and will improve it to the limit of the piece, depending on wheat conditions as well.

  2. As a matter of weeks, a dark crust that is admittedly ugly to the eye will form around the dried meat (and then it must be cleansed), while keeping the meat internally as fluid as it should.

   3. The meat along the way will lose fluid and blood that will gradually reduce its weight, concentrating and intensifying along the way, its meat flavor.