7 Tips on Identifying Good and Fresh Meat Before Buying

During the last 6 months, our lifestyle has been drastically changed. Buying behaviors shifted, and even the way we dine-out has also evolved. Many of us would now rather cook at home rather than go out to restaurants. Hence, to somehow give you better aid in cooking restaurant-quality food at home, here's a tip on identifying the right meat to buy when doing your groceries. 

Is it possible to easily identify fresh meat? How can one judge from the flesh of the meat if it is still fresh or not or if it has been just artificially pigmented to give it a fresh-looking color? Is the meat natural – it is not easy to give feedback just from looking at the meat, hence there are some details to take into serious consideration. Another important thing to note is that it is often easy for meat to get infected with bacteria when handled with poor hygienic conditions, and this will affect the smell, texture and even the taste of the meat. Anyway, let's get onto some of the elements. 

1. The color
The color of the meat varies and this depends on the species and age of the animal. For younger animals, the color is usually brighter as compared to older ones. Fresh meat is dark and when it is still good, it is somewhat varicolored. If going for lamb, fresh lamb normally has a bright red color and may probably have a minor marbling fat. For pork, when fresh, it has a bright and shining color with small darkish pink

2. The surface structure of the meat
The surface area of the meat has to look smooth and not rough. So, it is important to pay close attention and carefully examine the meat’s surface before purchasing. Meat wholesalers Melbourne always ensure all the different types of meat being sold are pretty fresh.

3. The marbling
Fresh meat is usually crossed by veins such as fat accumulation and always tastes really juicer and tender than lean meat. The more meat is marbled, it tastes better because the fat on it carries several flavors which come only when it is being fried or cooked.

4. The smell
Meat which is of good quality, in other words, fresh always has a neutral to mild smell but it is never unpleasant. The smell depends on the type of meat and it is also accompanied by minor acidic components.

5. The expiration dates
When the expiration date becomes due, assume that it's already bad despite possible indication of freshness. You don't want to risk any bacteria-related incidents. Hence, always check and ask for the expiration date of any packaged meat before purchasing it. Meat needs to be sold a few weeks after being butchered. 

6. The Packaging
When buying any packaged meat, the package has to be clean with no traces of damage. The inner part of the film has to be always dry especially when it comes to vacuum-packed meat. Any tiny dew on the film on the package could be a sign that the meat was not cooled sufficiently. 

7. The flesh of the meat
When looking for fresh meat to purchase, go for meat that has firm flesh and avoid one whose flesh is limp. Normally, with fresh meat, it returns to normal when pressed with the finger. Meat usually loses its firmness when it stays for long – thus seeing traces of the finger on the meat is not the best to go for. Equally closely examine the fibers of the meat and go for those with muscle fibers that look tight and even. The quality of the meat is questionable if it appears loose with broken fibers.

There you go! I hope these tips will be helpful in ensuring that you have a restaurant-quality experience when dining at home. 

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