I'm going to show you how to buy the best meat from the store to take home and enjoy it with your family.
- Beef (good)
Three things affect flavor: Breeding, feeding & handling.
The cheaper the cut the bigger the flavor but the longer it takes to cook (excluding mince and sausages)
Marbling (tiny white/cream colored flecks of fat within the meat ) increases juiciness and tenderness.
Labels ensure ethics. Scoth Beef, Tractor Mark, Organic, Freedom Foods, LEAF all inspect farms to ensure high standards of animal husbandry.
The darker the meat the better hung (air dried / dry aged) it is likely to be. Hanging uses natural enzyme activity to break down the fibers of the meat, increasing the strength of flavor and the tenderness. 2-4 weeks is sufficient.
Abattoir affect tenderness. If an animal gets stressed before slaughter the meat is noticeably tougher. A quality abattoir works hard to reduce stress. In Scotland the quality abattoirs & hauliers carry the Scotch brand.
- Beef & Swine Beef is graded as whole carcasses in two ways:
- quality grades - for tenderness, juiciness, and flavor.
- yield grades - for the amount of usable lean meat on the carcass. There are eight quality grades for beef. Quality grades are based on the amount of marbling (flecks of fat within the lean), color, and maturity.
The USDA grades for poultry are A, B, and C.
- Grade A is the highest quality and the only grade that is likely to be seen at the retail level. This grade indicates that the poultry products are virtually free from defects such as bruises, discolorations, and feathers. Bone-in products have no broken bones. For whole birds and parts with the skin on, there are no tears in the skin or exposed flesh that could dry out during cooking, and a good covering of fat under the skin. Also, whole birds and parts will be fully fleshed and meaty.
- Grades B and C poultry are usually used in further-processed products where the poultry meat is cut up, chopped, or ground. If sold at retail, they are usually not grade identified.