| Ten Proven Tips to buy the Best Meat Available | | | | You should buy the meat either before or on the day |
| As you look through the meat section at your local | | | | that is the "sell by date". |
| grocery store you are probably like so many others | | | | 5. Check the packaging for any type of damage. The |
| asking yourself if the steaks you have chosen is really | | | | meat should be cold and wrapped securely. |
| good meat. Here are some tips on how to make sure | | | | 6. The package should not contain any moisture. This |
| you buy good meat. | | | | could mean that the temperature of the meat has |
| The quality grade does not necessarily mean that you | | | | been above 40 degrees and that will cause the taste |
| will be getting good meat. Some cuts of meat are just | | | | of your meat to be less quality. |
| naturally more tender than others. You should look for | | | | 7. Look for beef that is bright red in color and has thin |
| cuts from the less used muscles along the back such | | | | creamy white fat evenly distributed throughout the |
| as the rib and loin sections. The shoulder, flank and leg | | | | roast or steak. On the other hand, veal should not be |
| cuts will be tougher. | | | | bright red; it should be almost white in color or lightly |
| How to make sure you buy good meat | | | | pink. |
| As you look through the meat section at your local | | | | 8. Before you buy any meat find out if it has been |
| grocery store you are probably like so many others | | | | injected with flavorings. You do not want to purchase |
| asking yourself if the steaks you have chosen is really | | | | any meat that has been injected with flavorings, this |
| good meat. Here are some tips on how to make sure | | | | can cause your meat to break down and become |
| you buy good meat. | | | | mushy. |
| | | | 9. Do your own tenderizing. Do not buy meat that has |
| 1. The quality grade does not necessarily mean that | | | | been tenderized by the butcher. He uses piercing |
| you will be getting good meat. Some cuts of meat are | | | | products that allows the natural flavor and juices to |
| just naturally more tender than others. You should look | | | | escape from your meat and this will be produce a |
| for cuts from the less used muscles along the back | | | | tough and un-flavorful meal. Try to purchase dry aged |
| such as the rib and loin sections. The shoulder, flank | | | | if at all possible. This type of meat will probably only be |
| and leg cuts will be tougher. | | | | found at a butcher shop. Dry aging is a process where |
| 2. The USDA beef quality grade is like this prime, | | | | the meat is taken from the bag that it arrives in to the |
| choice, select, standard, commercial, utility, cutter and | | | | butcher and is hung in a cooler for a certain amount of |
| canner. The best beef that you can find is of course | | | | time to dry out. This will make the cost go up, but the |
| prime, but this is very hard to find and does come with | | | | aging adds more flavor and also tenderizes the meat. |
| a large price tag. Most of the beef that you find at | | | | If you buy your steak from the local grocery, the steak |
| your local grocery will be choice, select or standard. | | | | has been cut, wrapped in plastic and has aged on the |
| Standard is usually sold as un-graded or as "brand | | | | way to the store. |
| name" meat | | | | 10. When in doubt, talk with your butcher. He can |
| 3. Roast and steaks should be firm. Do not purchase | | | | answer all your questions regarding the different types |
| soft or squishy feeling roast or steaks no matter the | | | | of meat, cuts and may even have some great recipes |
| type of meat. | | | | for you to try. |
| 4. Check the sale by date and no buy after that date. | | | | |