MEAT EVALUATING

Beef

When your in the Grocery store trying to decide which meat looks the best what do you look for. In this tackk I'm going to help you decide which meat looks best to pick.

BEEF EVALUATION TIPS

When looking for a good piece of beef, you want to look for fat content. Also you wan to look at the redness of the meat. Bright red with a mixture of fat. Not a lot of fat but not to less. The fat given the meat flavor. You don't want to be chewing on fat throughout your meal. Below is a good marbling(fat) in the meat.   

Below is not enough marbling.

Below is to much marbling.

Maturity, firmness, texture, and color of lean, and the amount and distribution of marbling within the lean all affect the grade of the beef.

Grades of beef

Prime: Beef graded prime comes from steers. This is the best in class.High-end meat.

Choice: More affordable and available, choice is an appealing alternative to prime. Large variability with choice steaks. The lower quality end is referred to as “small marbling,” and the higher end is called “moderate marbling".

Select: Select is the last labeled grade you’ll likely see at the store. It’s the least marbled of the top three, so it tends to be on the lean, dry side.

Deformities

Dark spots, not showing bright redness.

Swine Evaluation

Graded:

Grade is determined based on quality indicating characteristics of the lean and expected yield of the four lean cuts; ham, loin, picnic shoulder and Boston butt.

Deformities

It will affect the pigs growth and the quality of meat. If the pick bad meat it will most likely affect you. Always carefully look at your meat and try to pick the best one.  

Tips

Look for a strong pink color.  

Good marbling.

Bone-in helps flavor and retains moisture.

Shop for fresh cuts.

Higher grade, better quality.

                                Poultry

Poultry Tips

Color of the meat.

Marbling.

Quality of cut.

Grade.

Age of the meat.

Grades for Poultry

Poultry and beef have the same USDA grading score.

Quality Grades - for tenderness, juiciness, and flavor

Yield Grades - for the amount of usable lean meat on the carcass

Prime grade- abundant marbling, excellent piece of meat. Very tender, juicy, and flavorful.

Choice grade- less tender cuts, such as those from the rump, round, and blade chuck, has less marbling than prime.

Select grade- normally leaner than the higher grades. Fairly tender, but, because it has less marbling

            Three grades of poultry meat

PRIME

Prime-- Good marbling, thickness is good. The best flavor would come from the prime.

CHOICE

Choice-- Has less fat than prime, but more than the choice. Probably the best economical choice the your money.  

SELECT

Select--- Has very little marbling, the leanest.

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