How To Select Meat At A Grocery Store??
On this poster I will teach you how to select quality meat at a grocery store. It is important to select a healthy meat because an unhealthy meat can cause many diseases such as obesity with the amount fat on it, sometimes it can have dark spots or bacteria that can cause you "E-coli".
Beef Evaluation Tips:
Marbling: Marbling in meat is how much fat is present inside the meat. A reasonable amount of marbling will produce good quality meat. For example, the picture below shows three different types of Meat grades based on their marbling. The more marbling the juicier
Fat Content: Fat content is the amount of fat found in the meat. The more fat the less productive the meat will be. Fat can cause blood pressure problems so it is best to choose the meat that contains less fat "white stuff" on the outside of the meat. Below is an example of a meat that has low fat.
Visible hints when selecting meat can be a lot. For example, to choose the best, healthy meat, it has to have a nice color and smell. To select a meat with nice color it should be light to dark red, black spots on meat is an automatically NO,NO!!
The USDA grades meat and classifies them into 4 categories. Prime choice being the best and Canner being the poorest. Below are the top 3 meat quality grades.
Meat at the grocery store can have many deformities which most of them are not healthy. Four main types of deformities in meat can be dark spots, bad smell of meat, a lot of fat on the edges and the thickness of the meat.
Swine is some what difficult to choose the best. To choose the best meat you would need to look for the leaner meat. The meat has to look smooth and juicy. Another thing to look at is the thickness of the meat. The thicker the meat the more you can get out from it, but the price will also be little higher. The color of the meat has to be a pinkish color, if the meat is red or black it is another sign that it is unhealthy. If the smell is too strong then the best thing to do is to leave the meat. The best grades to look for are U.S No.1.
The deformities to look for in swine meat would be the same as in beef meat.
When selecting Poultry meat at the grocery store many factors determine the quality of meat. When you are buying a whole chicken you should make sure the feet, head, feathers and small organs are removed. You want to make sure that the body features are normal for example the wing is not crooked or missing. The color of the chicken should be a colorless white. The best grade to get is an A, this is typically sold in stores because of the amount of meat it has. Along are the Grade B and C which don't usually contain much meat.
Prime: The meat is from a well-fed cow and it contains enough fat and its sold in restaurants.
Choice: Less marbling but its still high quality.
Select: Less juicier because it doesn't contain much marbling.
Standard and Commercial: Poor quality
Utility, Cutter and Canner: Used to make processed foods because of the low quality.
USDA No.1: Thick Muscling
USDA No.2: Thick but not enough
USDA No.3: Thin leaner meat.
USDA No.4: Usually not sold in stores.
USDA Utility: Poor quality
A: Sold in stores
B: Often not sold in stores.
C: Processed for other foods.