inBuying Meat

Plays a starring role in most menus.

Valuable source of protein and minerals such as iron.

Is the most expensive item in the food budget.

Purchasing fresh meats

Vacuum-packed beef will have a darker, bluish-red color until packaging is removed.

The red color of ground beef decreases as the amount of fat increases.

Increased fat content usually means a lower price; however, expect shrinkage to occur during cooking.

-Should be red with fat content creamy white in color.-Texture should be fine-grained and firm.

Any fat covering on larger cuts should be firm and white.

Red meat indicates age and may mean lower quality, flavor, and tenderness.

-Veal should be virtually fat free with lean,fine-textured and firm pink meat.

Pork should be light pink rose in color with firm, fine-grained texture.

Fat should be firm and white in color, and bone should be pink.

Dark red flesh usually indicates older meat. Usually a parchment-like covering called

(fell) is found on a leg of lamb; it was left there to help retain juice. It should be trimmed from steaks and chops before cooking for best appearance and even cooking.

-Lamb should be pink to light red in colorwith fat covering or trim that is firm and white.

Apply guidelines for selection fresh meat. Frozen meats should be in well-sealed packages and fell solid to the touch. Avoid packages with tears, freezer burn, or evidence of frost crystals.

Avoid cans that are bulging or leaking. Although canned meats are cooked before packing, heating usually brings out the flavor.