Tips to Buying the Best Meat


Most people seek the bright red piece of meat on the shelf when shopping for red meat. Fresh flesh is a darker shade of purple than you may think. Oxygen reacts with meat pigments to produce the red hue everyone is familiar with. It’s time to talk about dark meat. The question is whether or not it has been damaged. In the following paragraphs, find out what to check for when purchasing meat from a meat market.

The Colour of the Meat

If you’re buying meat, it’s essential to know what colour it should be. Meat that is red or brown is considered red meat. If it’s brown, it’s just been exposed to oxygen. You can consume it without fear! Pork should have a faint flushing pink tint, whereas game meat should have a dark brown tone.

As you’ve already seen, poultry’s flesh has a somewhat inconsistent hue due to the nutrition it is fed. So, fresh poultry might be blue-white or yellow in hue.

The Odour

When it comes to the smell of raw meat, not everyone (including meat lovers) enjoys it; thus, many home chefs have difficulty distinguishing between the odour of natural raw meat and that of spoilt meat. However, the easiest method to tell if the meat is still fresh is to smell it. Stay away if the stench is intense or if it resembles decaying flesh!

Make Sure the Cut Is Straight.

Butchering is an easy method to perform if the meat is of high quality. Cuts that are consistent in size and smooth to the touch should be avoided. This is especially true when it comes to poultry. The joints and bones of lower-quality birds are not generally removed with care. If you don’t like a chicken with many little bones in it, choose a higher-grade cut.

The Texture of the Meat

A thorough inspection of red flesh will reveal fibres. Tender or tough meat may be identified by the grain of the fibres. Meat with many visible muscle fibres and coarse meat grains signifies tough and flavourful meat. These meats are ideal for slow cooking. The absence of these grains in beef tenderloin means it will cook to a soft state.

Dry, solid, and thick beefsteak should be sought for its flavour. Muscle fibres should be homogeneous and closely packed. Low handling or poor quality can cause the meat to crumble and break apart. In addition to being firm and dry, poultry flesh should be free of any visible signs of moisture. If the flesh seems to be slimy or sticky, avoid it at all costs! This rule applies to all sorts of meat, including beef, lamb, chicken, and pig, as well as seafood.

Fatty Meat

White specks and streaks of fat scattered throughout the muscle will make the meat juicier and more tender. You’ll get more flavourful food as you go finer and finer in your marbling. The marbling and flavour of Wagyu beef make it highly sought after, and it is also noted for its softness and taste. The price of these meats is likewise higher.

The Expiration Date

For the most part, use-by dates are only a guideline for quality control. The producer assures the product’s freshness if consumed before a specific date. It is up to the customer to determine whether the food item is still safe to eat after that date.

When purchasing from a meat market, look for the most advanced best-before or sell-by date if you won’t be cooking it right away. A few days in the fridge is enough time to prevent it from getting spoilt.