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 whether the steaks you've selected is really good beef. Here are a few tips on the best way best to ensure you get good meat.

The quality grade doesn't automatically mean you will be getting great meat. Some cuts of meat are just naturally more tender than others. You should look for cuts from the used muscles along the back like the rib and loin sections. The shoulder, flank and leg cuts will be more demanding.

How to Ensure 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 whether the steaks you've selected is really good beef. Here are a few tips on the best way best to ensure you get good meat.

- The superior grade does not automatically mean you will be getting great meat. Some cuts of meat are just naturally more tender than others. You should look for cuts from the used muscles along the back like the rib and loin sections. The shoulder, flank and leg cuts will be more demanding.

- The USDA beef quality grade is similar to this prime, choice, select, standard, commercial, utility, cutter and canner. The best beef which you may find is obviously prime, but this is quite tough to discover and does come with a huge price tag. The majority of the beef which you find at your neighborhood grocery will be choice, pick or standard. Standard is generally sold as un-graded or as"brand name" meat

- Roast and steaks should be firm. Do not buy soft or squishy feeling roast or steaks whatever the sort of meat.

- Assess the purchase by date and no purchase after that date. You should purchase the meat before or on the day which is the"sell by date".

- Check the packaging for any sort of damage. The meat ought to be cold and wrapped securely.

- The package should not include any moisture. This could indicate that the temperature of the meat has been above 40 degrees and that will create the taste of your meat to be quality.

- Look for beef that's bright red in colour and contains thin creamy white fat evenly dispersed throughout the roast or beef. On the other hand, veal shouldn't be bright red; it ought to be almost white in colour or lightly pink.

- Before you buy any meat find out whether it's been injected with flavorings. You don't want to buy any meat that's been injected with flavorings, this may cause your own meat to break down and become mushy.

- Do your own tenderizing. Do not buy meat that's been tenderized by the butcher. He uses piercing products which enables the natural juices and flavor to escape from the meat, which will be produce a tough and un-flavorful meal. Try to buy dry aged if at all possible. This sort of meat will likely only be found at a butcher shop. Dry aging is a process where the meat is removed in the bag that it arrives into the butcher and is wrapped in a cooler for a specific period of time to wash out. This will make the price go up, but the aging adds more taste and tenderizes the meat. If you purchase your steak from the supermarket, the steak was cut, wrapped in plastic, and it has aged on the way to the shop.

- When in doubt, speak to your butcher. He can answer all of your queries concerning the various kinds of meat, cuts and might even have some fantastic recipes for you to try.