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質問

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Meat， game and poultry

Following the healdlscares of recent years， your best bet is to
choose organic beef approved by Soil Assodation farmers who
maintain organic standards, use natural food with which to feed
their cattle and no giowth-promoting drugs， and who are
ultimately concerned with animal we1fare.The best beef comes
from animals that are about eighteen months old,but this must
be matured,or‘hung',for ten to twenty days at low temperatures
in 'order to tenderise it and improve its flavour and keeping
qualities. The lean meat on Properly hung beef should be a
deep-plum-red colour and slightly moist. lt should have a good
outer covering of fat， creamy to pale yellow in colour and of
firm texture.　　　　　
　The tastiest and healthiest pork comes from pigs that have been
kept outside and allowed the freedom to live as natural a life as
possible.The best pork should be pink, smooth and firm to the
touch;freshly cut surfaces should look sligtly moist and there
should be no excessive fat.The fat should be firm and a clear，
milky white in colour; avoid cuts with soft, grey and oily fat. The
skin, or rind, should be thin, pliable, smooth and free of hairs.
　Choosing good lamb is relatively simple. Lambs cannot be
factory farmed and their Pasture is not normally sprayed, so most
lamb is free from chemical residues.The time of year when
slaughtering takes place affects the appearance of the meat:
good-quality, winter lamb is dark red, with creamy;marbled fat，
while spring lamb is slightly lighter (dark pink), with white fat.

　Although many types of game are commercially frozen and
therefore available all year round， the flavour is at its best in
freshly killed and well-hung game,which is available in autumn
and winter. It is best to purchase game from a reputable butcher
who knows the origins and hanging times of the meat that he
is selling．

回答No.2

bakansky

ANo1 の続きです。

> Choosing good lamb is relatively simple. Lambs cannot be factory farmed and their Pasture is not normally sprayed, so most lamb is free from chemical residues. The time of year when slaughtering takes place affects the appearance of the meat: good-quality, winter lamb is dark red, with cream, marbled fat，while spring lamb is slightly lighter (dark pink), with white fat.

ラム（子羊の肉）の選択は、わりと簡単だ。ラムは畜産場で生育させられるわけでないし、牧草地は普通は農薬の散布もされないから、残留農薬の心配がない。肉の見た目は殺処理された時期で異なる。それが冬場だと肉の色は暗赤色で、脂肪がクリーム色の大理石模様になっている。そして春だと、もっと明るい色合い（暗いバラ色）で、脂肪は白い。

> Although many types of game are commercially frozen and therefore available all year round， the flavour is at its best in freshly killed and well-hung game, which is available in autumn and winter.

販売用の肉は冷凍されているので、1年を通じて供給できる。けれど、風味は殺処理がされた直後と十分に寝かせた肉が最もいい。それらは秋と冬に入手できる。

回答No.1

bakansky

> Following the healthcares of recent years， your best bet is to choose organic beef approved by Soil Association farmers who maintain organic standards, use natural food with which to feed their cattle and no growth-promoting drugs，and who are ultimately concerned with animal welfare. The best beef comes from animals that are about eighteen months old, but this must be matured, or ‘hung', for ten to twenty days at low temperatures in 'order to tenderise it and improve its flavour and keeping qualities. The lean meat on Properly hung beef should be a deep-plum-red colour and slightly moist. It should have a good outer covering of fat，creamy to pale yellow in colour and of
firm texture.

近年の健康志向によれば、ソイル・アソシエーション（英国土壌協会）認定を受け、家畜に自然な飼料を与えて成長促進剤を用いず、また家畜の快適さを心掛けているような農家から出荷されたとされる有機牛肉を選ぶことが一番であるいえる。最高の牛肉は生後18ヶ月のもので、10日から20日をかかえて低温で保存して肉質を柔らかくし、風味を良くし、品質を維持して熟成させたもの、つまり「吊るし」を経たものだ。適切な「吊るし」を経た赤味の肉は、濃い赤紫色をしており、やや湿り気を帯びている。表面には細かい脂が見られ、その色はクリーム色から淡い黄色で、肌理がはっきりしているものでなければならない。

> The tastiest and healthiest pork comes from pigs that have been kept outside and allowed the freedom to live as natural a life as possible. The best pork should be pink, smooth and firm to the
touch; freshly cut surfaces should look slightly moist and there should be no excessive fat. The fat should be firm and a clear，milky white in colour; avoid cuts with soft, grey and oily fat. The
skin, or rind, should be thin, pliable, smooth and free of hairs.

最も旨い、健康的な豚肉は、戸外で飼育され可能な限り自然な生活を自由に送った豚の肉である。良い豚肉はピンク色をしており、滑らかで触った感じがしっかりしていて、新しく切った切り目はやや湿っており、また余分な脂分のないものである。脂身はしっかりした硬さがあり、鮮やかなミルクのような白さを有するものがよく、柔らかくて灰色で油っぽい切り口を見せるものは避けるべきである。その皮、つまり外皮は、薄くて柔軟で滑らかで、また毛の無いものがよい。

* 途中までですが、睡魔が襲ってきたので、とりあえずここまでにします。