Quality meat: how do you get it?
"It's a quality meat! Who hasn't heard this phrase even once? It's a term ("quality") used over and over again, both in advertising and in stores. Are there such things as poor-quality breeds? What is quality meat, or rather, what makes a meat quality or not? The aim of this article is to define this nebulous and probably controversial term. Of course, this is our own definition - the one we at Meaty feel is the most appropriate and fairest. This article addresses the essential criteria that define quality meat, covering both objective criteria (culinary aspects, for example) and subjective criteria (ethical aspects). Some readers will disagree and differ on certain chapters, but this is perfectly normal; everyone has their own expectations and requirements when it comes to quality criteria.
Limousin beef rib in preparation
Defining meat quality
Gastronomic criteria
Needless to say, the more tender the better. Indeed, quality meat should be consistent on the plate but melt in the mouth. Generally speaking, we can speak of "quality meat" when it is fine and juicy when tasted. This desired consistency depends on the maturation time, the cooking process and the grain of the meat. Meat grain is the fineness of muscle fibers, and depends essentially on the animal's breed. At Meaty, two of the breeds offered by our breeders are fine-grain breeds: Aubrac and Limousine.
From a gastronomic point of view, the quality of a meat also depends on its "flavour". Flavor is a term used to describe the smell, taste and aroma of a food. During cooking, all the flavor compounds are released through molecules. These are the molecules that also enable the aromas to develop. It's essential to emphasize that fat favors the development of aromas, which in turn enable us to obtain a complex, rich flavor. Among the selective criteria that have been identified, we feel it's important to include juiciness. Meat must be juicy; a juicy piece will always be more pleasant to eat than a dry one.
Nutritional criteria
Beef is a rich source of essential nutrients for those who want to eat a balanced diet; it's rich in protein, minerals (notably iron, zinc and selenium) and vitamins (A, B, E). However, some studies have shown that, depending on the animal's diet, meat does not have the same nutritional value. In fact, grass-fed beef tends to contain more vitamins A and E (antioxidants), a better omega 3/omega 6 ratio and a higher quantity of conjugated linoleic acid (an essential fatty acid known to inhibit tumor development).
Ethical criteria
At Meaty, the environmental aspect is important. We believe that "quality" meat is meat that is produced in accordance with its geographical environment. This means that the resources used are consistent with those available. Thanks to its topology and particularly suitable environment, Switzerland is a good example. To find out more, read our article: Should we feel guilty about eating meat?
Animal welfare is also a criterion that needs to be taken into account, and it's in this context that Meaty was born. We believe that this is a key criterion, which is why, from the outset, we have been keen to work with breeders who share our values. For more information on our partner breeders, visit the dedicated page.
Finally, we all agree that the only way to feed Geneva's economic fabric is to consume locally. With this in mind, Meaty has focused exclusively on Geneva's meat supply.
Aubrac beef from Ferme Desbiolles (Meinier)
Production stages and impact on quality
Breed
One of the decisive factors in meat quality is breed. Indeed, taste and tenderness differ according to the breed. Some breeds, such as Salers, have a subtly different taste, due to the breed's hardiness and the environment in which the animal is raised. On the other hand, other breeds, the result of more recent crossbreeding, such as Belgian white-blue, will be tender but with little taste. Choosing the right breed is above all a matter of preference, and there is no single best choice.
Breeding
Breeding is obviously a crucial factor in meat quality. There are several approaches, and these vary according to climate, species and individual preferences. The main ones are: pure grass and fresh plants all year round; grass and fresh plants part of the year and cereals and hay silage the rest of the year; and cereals and hay silage all year round. It is interesting to note that Bio Suisse imposes a maximum of 5% cereal-based feed for cattle. In addition, an animal that is respected and cared for will produce more tender meat, as its muscles and nerves will have been less stressed.
Slaughter
According to Meaty, a quality slaughter is one that takes into account the respect and dignity of the animal throughout the process. By way of example, when we buy beef from Anthony Desbiolles (a breeder in Meinier), the animal takes less than two minutes to get from the farm to the slaughterhouse. It doesn't wait in front of the slaughterhouse with its fellow animals, and it doesn't hear any stressful or hostile noises. In Switzerland, it is compulsory by law to stun an animal (brain death) before bleeding it, so that it feels absolutely no pain. A quality slaughter will also influence the tenderness and acidity of the meat. In other words, an animal that has undergone no stress during the slaughtering process will offer better-quality meat.
Meinier slaughterhouse
Maturation
After the rigor mortis process (which generally takes place within 48 hours of slaughter), the carcass rests under suitable refrigeration conditions. The free water available in the cells evaporates, making the meat tastier and more tender. The longer the carcass rests, the more tender and flavorful the meat. This process is called "maturation". At Meaty, we don't settle for the minimum required for beef (7 days). On the contrary, we triple this period to enhance the taste experience.
Cutting and trimming
It's during the cutting and trimming process that the butcher comes into play. A good cut is essential to obtain quality meat, which is why the butcher observes the direction of the muscle fibers in detail in order to make the best use of the meat. While handling the meat with finesse and precision, he trims all around the meat the parts exposed directly to the air and adjusts the quantities of fat.
Conservation
Refrigeration conditions are crucial from the outset. The hygrometer, temperature and air speed provide the best conditions for improving product quality. Sous vide is also one of the best solutions for preserving meat under refrigeration, protecting it from oxygenation, bacterial transfer and odors. Unfortunately, the disadvantage is, of course, the over-consumption of plastic. We are currently looking for an alternative solution to this problem.
To understand how best to preserve meat, here's a dedicated article.
Meat quality guarantees
Origin
Not all meat-producing countries impose the same rules on the various players in the sector. In Switzerland, there is a set of laws governing foodstuffs, animal treatment and agriculture. These laws are known to be relatively strict, making Swiss meat a guarantee of quality.
Labels
At Meaty, the vast majority of the meats we offer are GRTA-labeled. This is a guarantee mark created in 2004, based on four fundamental principles: quality, proximity, traceability and fairness. Find out more about GRTA.
In addition, we also offer meats with the Bio Suisse label, whose guidelines are very strict and much more comprehensive than its EU organic cousin. It should be noted that some producers are not interested in labeling their meat, even though it meets all the quality criteria listed above. Labels are therefore good benchmarks, but should not be used exclusively.
Meaty's main meat labels
Conclusion
It's clear that the term is far more complex than it seems. Depending on the players involved and consumers' own expectations, the term "quality" may or may not include certain criteria. At Meaty, we believe that meat can be considered "quality" when, in addition to meeting purely gastronomic criteria, it has been ethically raised (and slaughtered). Enjoying a tasty piece of meat is an essential factor, but in our opinion, it can only be excellent when the animal has been treated with respect and dignity throughout its existence. We'd also like to point out that it's impossible to know whether a piece of meat is of good quality simply by looking at the package, which is why we advise you to choose transparent shops.
We hope this article has been able to enlighten you in some way. More articles on the subject of meat.
