Are you thinking of grilling up a barbeque or preparing a meat-based meal? Picking out the right cut can be exciting yet very confusing. Every cut looks juicy and perfect for the intended meal, and the variety can make your head spin. However, there is more than meets the eye when selecting NZ pork meat cuts from the Aussie Butcher.
Here are helpful tips on buying meat:
Information found on the label.
Every meat package clearly specifies the type, the wholesale cut and the name of the cut. It also displays the weight, price per pound, sell-by date, total price and safe handling instructions. Meat should be purchased before its sell-by date. The meat package should also have two stamps; an inspection stamp and a grading stamp. An inspection stamp certifies that the meat is fit for human consumption while the grading stamp informs you of the quality or palatability of the meat.
The right cut
When it comes to meat, the most important thing to look for is which part of the cow, pig or lamb the meat is from often referred to as the cut. All cuts are different; luxury beef or pork cuts originate from the animals back. They are more tender compared to the shoulder, leg or flank. The grading system makes it easier for you to pick out the right cut.
Use your senses
When buying meat, all your senses come in handy. First, ensure the packaging doesn't have any tears or hold too much liquid. If its smells rancid or funky, don't buy it. Meat has a distinct smell that is easy to identify if it goes bad. Fresh meat should be firm to the touch, not soft or tough. When poked, it should give in to the pressure but quickly retain its shape. The meat should also be cold to the touch as it implies it was stored correctly.
Color also plays a distinct role in determining the quality of meat.
•Pork has a pinkish-red colour, and the fat should be white in colour.
•Beef should display a bright red cherry colour that often looks dark purplish-red when sealed in a bag. Once exposed to air, it should regain its bright red colour.
•Lamb should look soft pink to red in colour, and the fat or marbling should be white.
•Poultry should be pink in colour. Avoid poultry with dark wingtips and green or purple discolouration around the neck.
Marbling or fat content on a meat cut goes a long way with flavour. Well-marbled meat cuts stay juicy, moist and tender when cooking. Ultra lean cuts quickly dry out when they aren't basted. When buying meat look for flecks of fat rather than big streaks.
In a nutshell, there is a lot you need to know when buying meat and unless you originate from a family of butchers, it is tough to keep up. Do not be afraid to ask your butcher questions, and they will be happy to suggest the best cuts depending on what you have planned.
