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
http://Steaks-Guide.com
