This seemingly obvious difference, but it turns out many people still don’t know.
If it’s a piece of raw meat, it’s too easy. Unless the seller intentionally fakes it, you just need to look at it to know that the two pieces of beef and pork are very different.
The first difference is in color. Beef is red meat, so obviously the meat must be red – to be more precise, au red, accompanied by a characteristic yellow fat vein. Meanwhile, although not considered white meat like chicken, but pork always has a lighter pink color, with white fat.
Beef and pork are very different in color.
When cut, beef has a smaller grain than pork, and if you cut it crosswise, you can see that the cut of beef also looks smoother. When holding the pulled meat, the beef also feels tougher.
Beef is also somewhat stronger than pork.
Beef is also somewhat stronger than pork. This is a very specific smell, but you only need 1 contact with two pieces of beef and pork “100% authentic” to definitely distinguish it.
Indeed, every element of the color of the meat loses its value when cooked – especially with dishes like steak. However, we still have a way to distinguish it by slicing it out .
Fresh beef is red, when cooked, it will turn brown. If it’s a rare steak, when you cut it, you’ll still see the flesh inside has a reddish pink color of blood.
Cut beef can be red if it’s rare, while pork is white.
The beef is brown when cooked.
Cooked pork is pale white when cut.
What about pork? When cut out, it will have a pale white color, very easy to distinguish. Only bacon, ham and salt beef are exceptions. With such processing methods, pork will be pink, while beef will be redder.
In terms of smell, this factor is a bit difficult to recognize, because depending on the way it is marinated and processed, the characteristic scent of meat may disappear.
However, if you are a regular cook and have a rather delicate sense of smell, you will probably feel the difference. Because after all, beef and pork, when cooked, also leave different scents.
Beef is more fleshy, more succulent, the taste is also stronger and more specific than pork.
The taste and texture of the meat when cut is also quite easy to distinguish. If you are a regular steak eater, you will surely know right away whether the meat you are eating is beef or pork. Beef is more fleshy, more succulent, the taste is also stronger and more specific than pork.
In terms of texture, the beef is smaller but firm, looking very smooth, while the pork is somewhat friable and crumbly (depending on the part, but most of it is).
Unexpectedly, the answer is yes. In terms of color, we have two types of beef: red and white, depending on which part of the cow the meat is from .
The types of beef we see in the market are the corn, rump, shoulder, back… that are red, sweet and turn brown when ripe. Another type of meat that is less red is the breast and belly of beef, when cooked, it will have a white color similar to pork, but not as delicious as red meat.
However, meat in these regions is usually thinly sliced and blanched, but rarely cut into pieces for steak.