It can be difficult to choose the right kind of meat from the supermarket.
Without the help of a local butcher, the quality and price of meat, as well as the type and cut of meat, are all important considerations that a buyer must consider. Crowd Cow provides you best quality of meat.
These tips will help you choose the best meat from the supermarket, avoid poor cuts, and eliminate common errors that can lead to lower quality products.
- What year was the meat first packed?
Your packaged meat will have the packing date prominently displayed. Vacuum-packed meat may also have a used by date. The more fresh your meat, the more storage options and uses options you have.
Ideally, you would choose the day’s packed meat. However, meat in its knockdown price phase can be tempting, especially if you are cooking it the same day.
It doesn’t matter if the meat was packaged a long time ago. It’s better to avoid meat that is too dark, too bright, or seems slimy.
- Avoid pre-sauced and pre-sliced meats
These days, you can buy vacuum-packed meats that are full of meat.
If you don’t plan to slow cook it, I recommend buying the cut you like and spending a little more time cooking it to your liking before you use it.
- Do your research about organic meats.
There are many types of organic meats – each type has its own certification. This can have a dramatic impact on the cost of your cuts.
You should ensure that you have thoroughly researched the meat brand and certification before you buy your groceries or other grocery items. This will ensure that you get a great product at a fair price.
To see what brands are available in your area, look at their animal welfare policies.
- Know the price of your cuts.
You will be able to save money and get better quality if you have a better understanding of the prices for different cuts of meat. Although I am always looking for weekly deals or low prices on expensive meat cuts, it is essential to have a basic cut of meat that is good quality and affordable to help I stick to my shopping budget.
- Ground beef in packages
Look for packaging that clearly identifies the cut of meat, poultry or fat used to make the best ground beef packages.
Avoid using simplified labels such as “hamburger”, which often come from multiple off cuts that were all ground together.
Even better, ask the butchers at your local supermarket to cut the meat for you. Or, do it yourself.
- Keep meat cold.
Do not buy meat packages that aren’t cold to the touch. Don’t buy meat that isn’t cold to the touch.
To keep raw meat fresh and healthy, it must be kept at cool temperatures.
This applies to the time you buy your meat and chicken during each shop visit. The longer your meat is out of refrigeration, the more susceptible it will be to developing unhealthy bacteria.
If you are doing a large weekly grocery shopping, make sure the meat aisle is your last stop before heading to the cash registers.
- Fat means flavor.
Marbled meat or meat and beef with a higher fat level are acceptable. Your meals will taste better if you’re willing to do the hard work of trimming and draining any excess ground beef fat after cooking.
You can expect that higher fat meats will be more expensive to buy, particularly mince. This is because home cooks believe lean meats are healthier and more sought-after.
It all comes down to how much you are willing to spend on preparation and cooking to enhance the flavor and cost of pre-packaged meat.
