5 Meat Shopping Tips

If you are like me always looking to buy the meats that are tender and cook the fastest. Well keep reading. I have listed 5 easy tips that will help educated you in terms of what to look out for when you want to purchase the tenderest part of the meat.

1.    Most people tend to always looking out for the tenderest cuts of meat. These tips are for people who wish to buy meat that are very tender. When buying a chunk roast, well look for white cartilage near the top of the roast. If you can spot with cartilage showing you’ve found the first cut which will be the most tender- part of the roast. However, always look for an eye of the roast try to find the one that is the same size on both ends. Therefore, the round stake looks for uneven a cut which is the ones closest to the sirloin.
                                                                                            

2.    I am assuming that you know that the white streaks running through meat are fat. But even if you’re not diet-conscious you should always choose well-marbled meat which will be the tenderest part of the roast since the animal didn’t exercise those muscle very often. Fat is a storage deposit for energy and for meat to be well-marbled the animal must be fed with high in rich grains such as corn. However the fat imparts flavor and moisture that helps tenderize the meat.

3.    If you’ve ever defrosted meat or fish into a microwave you would probably know that the ‘defrost’ or low-power settings are your best bet for ensuring that the outer edges of the food don’t cook before the middle can defrost. However, for the best results arrange the loose pieces of meat in a single layer with thickest parts or largest pieces towards the out sides will also ensure more even defrosting.

4.    When choosing meat or poultry at the store look out for liquid at the bottom of the package. If it’s there that simply means the meat was frozen and has been thawed out before and the cells have ruptured releasing some of their fluids. To store meat in the refrigerator wrap it in clean plastic or waxed paper. The supermarket wrapping often contains residue.

5.    If you are purchasing Green Ham or eggs, look out for a greenish glistening sheen. This effect occasionally occurs when a ham is sliced and surface is exposed to effects of oxidation. It isn’t a sign of spoilage but is caused by modification of the meat’s iron content which tends to produce a biochemical change in the pigmentation.  Check back for more tips