Этикет Разделования Мяса в Цен

How to divide the meat in the hierarchy in Kyrgyzstan and Kazakhstan. Ustukany.

How to carve a lamb? "Koi ethyne zhiliktep - mүchөlөө"

Today's topic is "Koi ethyne zhiliktep - mүchөlөө" (razdelyvanie lamb)

Many of us know how to eat mutton, but do not know how to properly call ustukany by name.

Have you heard of words like karchyga, porridge zhilik, kuymulchak etc? Hear heard something, but that's what they look like? To whom and how they are served?

Usually, we, the Kyrgyz people, is considered a disgrace, if God forbid someone has given the wrong ustukan (meat with bones). Glory of the shame and can reach to the neighboring villages. It would seem that what is the problem? What is the difference there? All the same, the same meat. And no, you can not !!! Everything should be on the tradition.

We will not deviate from the topic away and start from the beginning. If you make a mistake somewhere, leave your complaints and suggestions in the comments.

The very first thing - is to choose a lamb. It is said that the most delicious meat - in Naryn. This is evident to those who really versed in the meat.

young ram meat features bright, pale pink shade, but as they grow older animal meat color gradually darkens. An adult ram conventional meat is purplish-red. If you see a lamb to the dingy, gray hue - this means that before you poor quality meat, and eating it is not necessary. Mutton fat should be dry and firm to the touch, and its color should be white, not yellow. In order to correctly butcher a sheep, you need to know what parts of the carcass should be divided.

Asked when lamb becomes mutton, has no clear answer. One of the commonplaces of the rules states that the animal has attained, is considered an adult. However, some experts are taking into account the physical condition and development of the animal's teeth. Meat from animals older than one year will be called mutton. Its taste is even different from the meat of lamb; lamb a bit more dense, but in any case, not rigid.