A Guide In The Butchers’ Choice On The Best Cut of Meat

The type of cut of meat you choose can greatly affect the taste and flavor of your dishes. Not only that, marbling is also vital when it comes to premium meat. That is why if you are preparing for a fancy dinner with family and friends, then you should know what a butcher would prefer when it comes to the best cut to buy at the meat wholesalers Melbourne.

Go For The Premium Cuts

If you are considering going for the premium cuts for a special occasion, then it is vital to know which of them is considered ‘the good stuff.’ Remember that price varies when it comes to the cuts. Generally, the more expensive they are, the better they should be. So if you are looking for something tender, flavorful, and with amazing texture, then you can go for the traditional cuts – sirloin, rib eye, T-bone, and Scotch fillet.

Cheaper Cuts That Are Worth Trying

Not everyone can afford the expensive cuts of meat. So what will be your next choice? Of course, there are cheaper cuts that are worth trying too. With these cuts, you don’t have to spend hundreds of dollars to prepare something special for this occasion. You can certainly go for what the butchers call the ‘secondary cuts.’ This includes the flank steak, rump cap, inside skirt, and the flat iron. They are surely as enjoyable to eat as the other steaks that many are familiar with.

Tips To Spot Bad Meats

Now that you know the cuts that you should go for, how will you know that you are not getting bad meat? It doesn’t mean that it’s a premium cut, it’s the best that you can pick from a display. Sometimes, you need to shop around to differentiate the good from the bad ones. There are certain things that you need to look for when buying the best cut of meat.

  • When choosing from the display, you need to look for the ones with the bright and vibrant cherry color. Never go for a cut that looks too dark.
  • Another thing to consider would be the marbling. Going for the ones with nice marbling because they have deposits of intro-muscular fat is a sign that the animal was well-raised.
  • External Fat. The last thing to look for would be the creamy white external fat linings. When looking at these, never go for external fat that is too yellow.

Once you know how to pick the right kind of cut and how to choose from what your butcher can offer, then you will have a peace of mind knowing that you have the best for the recipes that you will be preparing for this special occasion. So before you head out, review the information above, especially if you are buying in bulk.

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