We’ve all been there – sitting there waiting for a much-anticipated meal, only for it to turn out tasteless. It is as tough as old boots, even though the person cooking it has all the kitchen skills. If you want to avoid this tragedy, you must learn how to choose your meat. Your taste buds will thank you for it. So, let’s go through the main points of selecting the best quality meat. This will cover labelling, visual checks, and everything in between.
Understanding Meat Labels
Common Terms and Certifications
We know that supermarkets and food stores like to overwhelm with information and understanding the labels on meat packages can be a bit of a minefield. Here are some explanations of common terms and certifications:
- Organic: In this instance, organic means animals that have been raised without using synthetic hormones or antibiotics and have been given organic feed. This ensures that the meat is free from harmful chemicals and can result in a better taste.
- Grass-fed: In this option, animals have been allowed to graze on grass rather than being fed grains. This type of meat is typically leaner and has a richer flavour due to a diet that reflects what they would eat naturally.
- Free-range: Having access to outdoor spaces improves animal welfare and can produce healthier, more flavourful meat. This can be due to the animals’ ability to move around and express their natural behaviours, which results in less stress. Less stress = tastier meat.
- USDA Grades (Prime, Choice, Select): The USDA grades meat based on marbling and age. Prime is the highest quality meat and has a lot of marbling. Next down is choice. This is still of a high quality but has less marbling than Prime. Select is leaner and is, again, less marbled.
Decoding Packaging Information
When you’re choosing your meat, it’s essential to pay attention to the information on the packaging:
- Sell-by and use-by dates: These dates tell you about the shelf life of the meat. As a general rule, you should choose meat with dates that give you plenty of time for consumption.
- Freshness indicators: The more air that circulates around the meat in its packaging, the higher the likelihood of spoiling. Look for vacuum-sealed packaging or tightly wrapped meat. This will help maintain its freshness and thus prevent spoilage.
Visual and Physical Inspection
Colour and Appearance
You can tell a lot about the quality of meat from its colour and general appearance. Here are some things to look out for:
- Beef: Good-quality beef should be bright red with a slight purple tinge. Avoid beef that looks brown or grey.
- Pork: A light pinkish-red colour is what you want. If the pork is pale or grey, it can be a sign of inferior quality.
- Poultry: This should be a pale pink with no discoloration.
There are several signs of spoilage that you want to avoid. These include discoloration, dryness, and if it has a slimy texture beyond what you’d associate with a normal meat texture. Always choose meat that looks fresh and healthy.
Marbling and Fat Content
Marbling means the white streaks of fat that you can see within the meat:
- Importance of marbling: Contrary to previous decades when fat was seen as the bad guy, we now know that marbling is key to the flavour and tenderness of the meat as the fat melts during cooking, which allows the meat to baste internally.
- Differences in fat distribution: You’ll notice that different cuts have varying levels of marbling and fat distribution. A prime example is ribeye steaks, which are famed for their high marbling, while other cuts, like tenderloins, are leaner.
Texture and Firmness
The texture and firmness of meat are indicators of freshness and quality:
- Check the texture by touch: Your meat should feel firm to the touch but with a slight springiness. Anything that feels mushy or also overly hard should be avoided.
- Indicators of freshness: You’re looking for a consistent texture without any unusual softness or graininess.
Smell and Sourcing
Freshness and Smell
Your sense of smell is a key ally here! The smell of meat is a very reliable indicator freshness indicator:
- Identifying fresh meat: Fresh meat should have a clean, slightly sweet smell that is not unpleasant to the nose. Any sour, ammonia-like or off-putting odours are good signs of spoilage. If it makes you flinch or wrinkle up your nose, don’t use it!
- Warning signs: If it smells unpleasant, it’s best to avoid it to ensure safety and quality. Be aware, though, that sometimes the tray can smell a bit dubious as it has collected all the juices, but the meat itself is fine.
Knowing Your Source
We firmly believe that where you buy your meat is crucial:
- Benefits of buying from local butchers and farmers’ markets: Local sources often offer fresher, higher-quality meat through shorter travel times and closer relationships with their preferred suppliers. You get a more personal service and can ask questions about the animal’s diet and living conditions.
- Questions to ask your butcher: If you’ve got questions about the origin of the meat and how it was raised, as well as any recommendations for the best cuts for the meal you have in mind, ask your butcher! Butchers can be a mine of useful information and might be able to throw some cooking tips your way that you hadn’t thought of. They take pride in knowing their product and their craft.
Specific Tips for Different Types of Meat
Beef
When choosing your beef:
- Best cuts: Ribeye, sirloin, and tenderloin are popular high-quality cuts. They all provide tenderness and flavour and you can guarantee that everyone will have a preference and will enjoy telling you why they are in the right!
- Recognizing high-quality beef: As we mentioned before, choose beef that has a bright or deep red colour with a good quantity of marbling. For an extra touch of flavour enhancement, dry-aged beef is also a good choice. In many butchers, dry aging is standard, but less standard in supermarkets.
Pork
When choosing your pork:
- Key characteristics: Good pork should have a pinkish-red colour and a firm, moist texture.
- Pork fat and flavour: Quality pork will have a layer of creamy white fat around it but it is a good idea to avoid pork with yellowish fat, as this can be a sign that it is old.
Poultry
When selecting poultry:
- Freshness indicators: When you’re choosing your chicken, it should be a pale pink colour with no discoloration or patchiness. The skin should be intact and free from any tears.
- Texture: The meat should feel firm and springy to the touch. Anything with a slimy texture or an unpleasant odour should be avoided. Your touch and smell will often know if it’s no good.
Lamb
When selecting lamb:
- Quality cuts: Lamb chops, rack of lamb, and leg of lamb are excellent choices for tenderness and flavour if you want to roast, grill or fry. If you’re looking for a slower-cooked option, shank and shoulder are great too, and with just a little bit of TLC, are seriously tasty.
- Understanding lamb flavour: You’re looking for a rosy-red colour with a nice firm texture. The fat should be white and well-distributed throughout the meat.
Ethical and Sustainable Choices
Animal Welfare
We think that choosing meat that comes from humanely raised animals is important:
- Importance of humane treatment: It is well understood that well-treated animals provide better quality meat. Look for certifications like ‘RSPCA approved’ and ‘FREPA free-range’ to help with your decision-making. Pork will also be labelled as ‘Free-range’ or ‘Sow-stall free’ if these processes are followed.
- Finding ethical meat: You can ask about the farm’s practices in butchers or at markets.
Environmental Impact
Support sustainable farming practices:
- Lower environmental footprint: Grass-fed and pasture-raised animals typically have a lower environmental impact than conventionally raised livestock.
- Supporting sustainable practices: Choose meat from farms that prioritize sustainability, such as rotational grazing and organic farming methods.
Conclusion
We know it might seem like a lot of information to take in, but it actually becomes second nature very quickly. Choosing your meat is basically a combination of using your knowledge and using your senses. Once the meat labels have been demystified and you’ve got the grasp of inspecting the colour, texture, and smell and investigating how to source your meat responsibly, you’ll be well away. Next time you’re planning a meal and are out looking for meat, put these tips into action to make informed, delicious choices.
