Ten Proven Tips to buy the Best Meat Available
As you look through the meat section at your local grocery store
you are probably like so many others asking yourself if the
steaks you have chosen is really good meat. Here are some tips
on how to make sure you buy good meat.
The quality grade does not necessarily mean that you will be
getting good meat. Some cuts of meat are just naturally more
tender than others. You should look for cuts from the less used
muscles along the back such as the rib and loin sections. The
shoulder, flank and leg cuts will be tougher. How to make sure
you buy good meat
As you look through the meat section at your local grocery store
you are probably like so many others asking yourself if the
steaks you have chosen is really good meat. Here are some tips
on how to make sure you buy good meat. - The quality
grade does not necessarily mean that you will be getting good
meat. Some cuts of meat are just naturally more tender than
others. You should look for cuts from the less used muscles
along the back such as the rib and loin sections. The shoulder,
flank and leg cuts will be tougher.
- The USDA beef quality grade is like this prime, choice,
select, standard, commercial, utility, cutter and canner. The
best beef that you can find is of course prime, but this is very
hard to find and does come with a large price tag. Most of the
beef that you find at your local grocery will be choice, select
or standard. Standard is usually sold as un-graded or as "brand
name" meat
- Roast and steaks should be firm. Do not purchase soft or
squishy feeling roast or steaks no matter the type of meat.
- Check the sale by date and no buy after that date. You
should buy the meat either before or on the day that is the
?sell by date?.
- Check the packaging for any type of damage. The meat should
be cold and wrapped securely.
- The package should not contain any moisture. This could mean
that the temperature of the meat has been above 40 degrees and
that will cause the taste of your meat to be less quality.
- Look for beef that is bright red in color and has thin
creamy white fat evenly distributed throughout the roast or
steak. On the other hand, veal should not be bright red; it
should be almost white in color or lightly pink. - Before you
buy any meat find out if it has been injected with flavorings.
You do not want to purchase any meat that has been injected with
flavorings, this can cause your meat to break down and become
mushy.
- Do your own tenderizing. Do not buy meat that has been
tenderized by the butcher. He uses piercing products that allows
the natural flavor and juices to escape from your meat and this
will be produce a tough and un-flavorful meal. Try to purchase
dry aged if at all possible. This type of meat will probably
only be found at a butcher shop. Dry aging is a process where
the meat is taken from the bag that it arrives in to the butcher
and is hung in a cooler for a certain amount of time to dry out.
This will make the cost go up, but the aging adds more flavor
and also tenderizes the meat. If you buy your steak from the
local grocery, the steak has been cut, wrapped in plastic and
has aged on the way to the store.
- When in doubt, talk with your butcher. He can answer all
your questions regarding the different types of meat, cuts and
may even have some great recipes for you to try.
About the author:
Anita is author of
Steaks, Seafood and Barbeque Recipes at Steaks-Guide.com
