5 Things to Look Out for When Buying Meat (And How to Buy the Best Quality)

1. The color of the meat

The right color depends on the type of meat you are buying. Red meat should be dark in color, and can vary between purple, red, and brown. If it’s brown, it simply means it has been exposed to oxygen. It will still be safe to eat! Pork meat should be a light blushing pink color, while game meat should be dark brown.

You might have noticed that the color of poultry varies somewhat and this is because their diet affects their meat color. So, the color of fresh poultry can range anywhere from blue-white to yellow!

2. The smell

Not everyone (even meat-eaters) Online Roulette like the smell of fresh meat, so many home cooks find it difficult to establish whether the aroma they’re smelling is a normal raw meat funk, or whether it’s spoiled.  But smell is actually the best way to determine whether the meat is still fresh. If the smell is in any way pungent (or smells like rotting flesh), then stay away!

3. Look for clean cuts

You can easily spot good quality meat by the way it’s butchered. Look for smooth cuts that are uniformly sized, and stay away from jagged edged meat. This is especially the case when buying poultry. Lower grade poultry are not always butchered well, which means care is not taken when removing joints and bones. If you don’t like small bones in your chicken, then opt for higher grade cuts.

3. The meat surface

If you look closely at red meat, you will notice meat fibers. The grain of the fibers will tell you whether the meat is tough or tender. Coarse meat grains, with many visible muscle fibers, means a tough meat with lots of flavor. Choose these cuts for low and slow cooking. When buying beef tenderloin, you will notice the lack of these grains, meaning the meat will be tender when cooked.

4. Meat fat

Meat with white flecks and streaks of fat distributed throughout the muscle, will be juicier and tender. This fat is called marbling, and the finer the marbling, the tastier. Wagyu beef is prized for its marbling and is well-known for its flavor and tenderness. These types of meat are also more expensive.

5. Meat texture

Beef meat should be firm, dense and dry. The muscle fibers should be tightly packed and be uniform. If meat looks like it’s going to fall apart, it could be due to poor handling or poor quality. Poultry meat should also be firm and dry. If the meat is slimy or sticky, then rather stay away. This stands for all types of meat, whether you’re buying beef, lamb, chicken, or pork.