Selecting the best type of meat from the grocery store is a difficult task.
The quality of the meat, its cost, and the type of cut are just a few factors to consider without knowing the individual service that your butcher can provide, as well as packaging that can hinder an honest analysis about the product.
Have you heard that the worth of the meat industry is projected to increase in the world by 838 billion in the year 2020 and to reach 1 trillion dollars when it comes to the year 2025? Mind-boggling, isn’t it?
However, a number of meat products appear similar when you walk through the aisles at an animal store. How do you pick the right piece for you? Find out more here!
1. The color of the meat
The majority of us believe that the darker the meat is fresher. However, this isn’t always the case. The most fresh meat is almost always purple in hue. This is because the meat reacts with oxygen within the air, forming the red we recognize well.
Red meat should be dark-colored and have a variety of shades of purple, red and brown. If it appears brown, don’t fret. It’s just a sign that the meat was exposed to oxygen, but is perfectly safe to consume.
Pork should appear to be mild, blush-colored pink and game meat must appear dark and dark. When it comes to chicken, their color of the meat varies significantly, based on the type of diet they are eating.
2. The Meat Smell
This may sound odd because people who eat meat don’t like the flavor of raw meat. However, the smell must be taken into consideration when buying.
A lot of us are unable to discern whether the smell is the smell of the meat or if it’s been spoiled. If the smell is somewhat pungent or sour be sure not to eat the food.
3. Make sure you are looking for clean cut
The best type of meat can be easily identified by the way it’s been cut. Be on the lookout for cuts that are smooth and generally uniform in dimensions. Avoid buying pieces of meat with sharp edges, particularly in the case of chicken meat.
Low quality poultry is typically not well-butchered This means that the tiny joints and bones aren’t removed with care. These tiny pieces could get stuck in your throat, causing severe discomfort. If you’re not a fan of bones or joints, think about buying meat cut with better quality cuts.
4. Grains
If you carefully look at the red meat, you’ll see that the fibers of meat. The grains of these fibers tell you if the item is tender or hard. If the meat grains appear rough and coarse , with many fibers, this indicates that the meat is hard and will give you plenty of flavor.
These are great to slow cook. If you’re purchasing tenderloin from beef, you won’t be able to see these grains on the surface of the meat. This implies that the beef is soft and tender.
5. Meat Fat
If you find an item that is white streaks and flecks fat scattered throughout it, it will be much more delicious and soft. This kind of fat is referred to as marbling. The greater the marbling is, the better taste.
You’ve probably had the pleasure of hearing about Wagyu beef that is renowned for its beautiful marbling and delicious taste. However, such succulent pieces of meat are also expensive.
6. The texture of the Meat
Beef meat should be hard, dense, and dry. The muscle fibers must be tight and compact. This is also true when it comes to poultry meat.
If you find the pieces breaking apart or feel brittle this could be caused by inadequate handling or poor quality of the meat. If the item is sticky or slimy, it is best not to purchase the piece. This applies to nearly all types of meat whether it’s beef lamb, poultry or chicken.
7. Packaging
The outermost packaging may not directly affect the quality of the meat There are indications regarding how the meat was handled. If you find dirty or grimy marks within the packaging, it likely indicates that the person handling the meat didn’t adhere to proper hygiene guidelines.
A slice of good meat would have a clear ‘marble pattern’ and it should feel slightly hard (when cold). The colour of fresh meat should be bright red; the redder the meat, the fresher it is. If the meat is turning reddish-brown, that means the flesh has been exposed to air for at least half an hour.
