Paying extra for beef? Here’s how to tell if what you bought is actually the real thing

Beef buying, for many of us, is guided by habit and trust. A familiar butcher, a quick glance at the cut, a nod of approval, and the parcel is homebound. Only later, when the curry refuses to soften or the aroma feels off, does doubt creep in. Was this really beef?

In Kerala, the word 'pothirachi' carries weight. It promises depth of flavour, slow-cooked richness and a texture that rewards patience. Proper beef takes time to cook, but it also delivers unmistakable taste. When what lands on your plate does not live up to that promise, the difference is hard to miss.

The cattle meat sold and consumed in Kerala comes from buffalo, which is why colour, fat content and cooking behaviour matter more than labels alone. Many people assume that paying more guarantees authenticity. That is not always true. Beef sold as premium buffalo meat can sometimes turn out to be something else altogether. The clues are often there from the start, if you know what to look for.

How to identify real beef before buying
Colour matters
Good-quality beef has a deep red colour. This is one of the clearest visual cues. The fat attached to it should be white. If the fat looks yellowish or greasy, it is a sign that the meat may not be genuine beef.

Check the texture
Beef fibres are firm and dense. When pressed lightly, the meat should feel tight rather than spongy. Softer meat that looks similar can behave very differently once cooked.

Look for marbling
Marbling refers to the fine streaks of fat running through the meat. This is a key indicator of quality. Well-marbled beef cooks better, tastes richer and remains tender despite longer cooking times. Meat with very little marbling often lacks flavour and can turn dry or tough.

What gives it away during cooking
Even if questionable meat slips past the buying stage, cooking usually exposes it.

1. Cooking time tells the truth
   Real beef takes longer to cook and soften. If the meat cooks unusually fast or breaks down too easily, it may not be buffalo meat.
2. Watch the aroma
   Fresh beef has a clean smell. It should never smell sour or sharp. Sometimes meat looks acceptable at first but releases an unpleasant odour once cooking begins. That is a clear warning sign. Meat with a harsh smell should not be consumed.
3. Taste and texture
   Meat that is not genuine lacks the natural sweetness and depth that proper buffalo meat develops. The fibres may feel odd on the tongue, and the overall flavour will fall flat.

What is really sold as ‘beef’ in many markets

• Meat from aged buffalo or cattle
  Older animals have tougher muscle fibres and less usable fat. The meat looks dark and firm but takes much longer to cook and never quite softens the way good buffalo meat should.
• Poorly cut mixed meat
  Trimmings from different parts, sometimes even from different animals, are bundled together and sold as premium beef. The lack of uniform texture shows up only when you start cooking.
• Low-marbling buffalo meat
  Buffalo meat with very little internal fat is cheaper at the wholesale level but is often sold at the price of better cuts. It looks lean but ends up dry and flavourless.
• Improperly handled or stored meat
  Meat that hasn’t been rested, aged or stored correctly can feel stiff and smell neutral at first, but releases a sharp odour when cooked.

Best cuts of beef for softer, quicker cooking
Not all parts of the animal cook the same way. Choosing the right cut makes a big difference.

• Leg portion
  Suitable for curry, stew and fry. This cut softens relatively quickly and works well for everyday cooking.
• Chest or brisket
  This part has a bit more fat, which adds flavour and helps the meat cook faster and more evenly.
• Rib section
  Ideal for slow cooking. The meat turns exceptionally soft and absorbs spices well.

Cuts better avoided
Shoulder portion
This area has tougher fibres and needs much longer cooking time. It can be unforgiving if not handled carefully.

Simple tips to help beef cook better
Using a pressure cooker reduces cooking time significantly. Ginger and garlic should be used generously, as they help break down fibres. Marinating the meat briefly with ginger and curry leaves before cooking can also help.

A small amount of papaya works as a natural tenderiser. About half a teaspoon of papaya paste is enough. Using more can cause the meat to turn mushy, so restraint is key.