Useful Tips for Buying High-Quality Meat

You can’t always rely on your meat supplier to give you the best cut of meat, particularly if it’s mass-produced. If you go to an independent meat supplier, like your local butchers, you’re more than likely able to find out more about the meat you intend to buy, where it came from, whether it’s the right cut of meat for what you intend to cook and even how to cook it. However, there are other things that you need to be aware of, such as what its colour looks like and how it smells. This article covers this and more to provide you with useful tips for buying the best meat out there.

How is the Livestock Kept and Fed?

Research has shown that happy livestock is connected to good quality meat. It therefore makes sense for animals to live in good conditions, plus it’s humane. The quality of their feed also impacts on their taste, as Grutto knows only too well, so anything you ingest should be as close to being chemically free as possible. Natural green grass for grazing will make meat taste incredible. Besides, animals that graze tend to build both meat and fat in equal portions.

As you may be aware, not all fat is bad and a bit on your meat can considerably enhance its flavour. Some meats, like beef and lamb, have flecks of fat interspersed with meat, which is known as marbling. Whilst being cooked, this type of meat will baste itself, meaning it will stay moist and tender. Lean cuts of meat are unable to do this, which is why they often dry out when cooked.

The key to finding good bits of marbled meat is to look for white flakes in the meat. If there are long streaks then there may be too much fat. Also, don’t get confused with gristle, which isn’t nice to chew on.

Smell, Touch and Sight?

Don’t underestimate your own instincts when buying meat. But if you’re unsure here are some things you can look out for

1. Smell – if the meat smells bad, then chances are it’ll taste bad, possibly even giving you food poisoning. Granted, different types of meat have their own distinct smell, but cuts from the same type of meat should have a similar type of smell. If the smell of a piece of meat makes you recoil, then don’t buy it. Furthermore, if a butcher doesn’t let you smell the meat, as weird as that may sound, then they may be hiding something.

2. Touch – Fresh meat will be firm to the touch, only yielding slightly. Anything that’s either too firm or too soft, then avoid it. Also remember to thoroughly wash your hands after handling raw meat, even if it’s to prod it.

3. Sight – Out of all three senses, it’s often our sense of sight that will initially sway our choice to purchase meat. White meat that is grey or red meat that is brown will often indicate they’ve been sitting on their shelf for far too long. When looking for halal meat products, make sure the meat’s color and overall appearance are fresh and consistent, as this means the meat has been handled and stored properly.

Bones In or Out?

Sometimes this isn’t an issue, as the cut will not have any bones naturally in it. Other times, you may have to decide whether you want to keep the bone in whilst your cook. Usually the bone adds more flavour to the cook, and will help the meat cook quickly, which is because they’re good heat conductors.

Leftover bones are also good for making broths and soup stocks, with a few added ingredients, like herbs and vegetables. 

Sex, Age and Breed

Gone are the days when cooking was left solely to the women to do, with limited food groups and items available in the supermarket. Nowadays, there is so much availability of a whole variety of foods from around the world, with food hacks and recipes at the touch of our fingers thanks to the internet.

With this culinary freedom, knowledge about where our food is sourced from has increased. When it comes to meat, we want to know what makes it good quality and that it’s been ethically produced. 

The animal’s sex can help determine the quality of taste. For instance, beef from a female cow tends to taste good, although so is a castrated bull or bullock. Age is also another consideration, and can often take precedence over sex when it comes to taste.  

For most meat, the best tasting tends to come from animals that are over 4 years of age. Although with poultry, the younger the animal doesn’t always mean it’s tastier. Many chefs agree that the meat that requires a bit more chewing often carries a better taste.

Ask the Butcher

This isn’t done nearly as much as what it should be, and it’s a shame because your butcher has a wealth of information from how to store and cook your meat to the best cut for your needs. 

Don’t be afraid to ask your butcher for advice because most will be willing to help you and good ones will only be too happy to share with you what they know. For instance, any butcher worth their weight in steak will know what cuts of meat will suit different types of cooking, including pan-frying, roasting or grilling. They may even suggest other extras to add to your dish that you hadn’t thought of.

There may be times when you’re after a specific cut of meat or something that isn’t standard, perhaps for a special occasion or new recipe you want to try. It’s worth asking your butcher to see if they’re able to source the produce for you. If it’s an unusual cut, it means that it’ll more than likely be freshly prepared for you. 

These tips will help you source the ideal meat for your dish. Meat is often the centre point of any meal, so it’s important you purchase the right cut that’s also fresh for you and your guests to enjoy. Make use of your butcher’s expertise, trust your instincts, and we guarantee that your meal will be your best tasting one yet.