Meat is an essential part of the human diet. In Georgia, beef, chicken, and pork are the most commonly consumed types, each with its own benefits. To get the most out of any meat, it’s important to choose fresh, unfrozen products that have passed laboratory checks.

How to recognize fresh, healthy meat

The surface should be dry. A paper towel placed on the meat shouldn’t get wet. When cutting, the surface should be slightly moist but not sticky.
Color varies by type: beef should range from bright red to dark red; veal is pale pink; pork ranges from light pink to red.
Fat should not be yellow. Beef fat can be white, straw-colored, or slightly yellowish. Pork fat is soft and ranges from white to light pink.

Once you’ve ensured the meat is fresh, it’s important to select the right cut for your dish. Different recipes call for specific parts of the meat. Here’s a guide to choosing the ideal cut.

Beef cuts and their ideal uses:

Chalaghaji - This is a lightly worked part of beef, making it very tender. It’s perfect for steaks or grilling.

Entrecôte - Cut from the back of the cow, it’s used for both grilling and roasting. Entrecôte also makes delicious stews and braised dishes.

Beef trimmings - Ideal for minced meat. If you’re making kofte, dolma, or cutlets, choose the soft part of barkali.

Suki - Also called shoulder meat. Suki is tender and lean, making it perfect for grilling or steaks. Because it’s lean, it can be dry if cooked without marinade, so it’s often marinated before cooking. Its tenderness also makes it great for boiling.

Boiled meat is very nutritious and is commonly used in children’s meals or diets.

Artala - Often referred to as the shank. Artala is perfect for soups and stews. When cooked with the bone, it produces the most flavorful and aromatic broth.

By following these recommendations, you can prepare the ideal dish. Don’t forget the rules for selecting fresh meat: buy from trusted supermarkets where all safety and quality standards are met. Nikora supermarkets are stocked daily with fresh, high-quality Georgian meat. Thanks to proper transport and storage conditions, their meat is always fresh, healthy, high-quality, and delicious.