5. Fat Distribution
Fat is a critical elemen
t in determining the flavor and tenderness of meat. When choosing cuts with fat marbling (the streaks of fat within the muscle), know that the finer the marbling, the more tender and flavorful the meat will be. Wagyu beef, for instance, is famous for its marbling and is known for its exceptional taste and tenderness. However, marbled meats tend to be more expensive.
6. Texture of the Meat
The texture of meat can tell you a lot about its quality. Beef should feel firm and dry with tightly packed muscle fibers that give it a dense structure. If the meat feels soft or like it might fall apart, it could be a sign of poor handling. The same goes for poultry: if it feels slimy or sticky, it’s best not to buy it. Consistency in texture is key for ensuring quality.
7. The Sell-By Date
While “best before” dates focus more on the quality of the meat rather than its safety, it’s still important to buy meat with the latest possible date. This gives you a few extra days to cook or freeze it. Although you can consume meat past this date, you’ll need to use your judgment on whether it’s still fresh.
