Learn how to Select the Best Quality Meats

[Thrifty Sister]

Meat can be expensive. Even when it’s on sale, meat can account for a large portion of your food budget, so it makes sense that you would want to get the best meat you can—not meat that was packaged a week ago--for your money. Here are some thrifty tips that will ensure you are 100 per cent happy with your next meat purchase:

When you’re paying full price for meat, you need to know it’s fresh. Take ground beef, for example: Fresh ground beef will be bright red in colour and firm to the touch. Also, check the bottom of the package for blood. The more blood there is, the longer it’s been sitting in the cooler, or it can be an indication of poor packaging. You can eat the less-fresh ground beef, but don’t pay full price for it. Learn to identify the older meat and bargain with the butcher for a lower price.

Now, when you’re selecting other cuts of meat--like steak--the same rules apply. The meat should be bright red in colour, not dark brown or grey, and there should be little to no blood in the package.

Thrifty Sister

[Luckybustert]

Meat can be expensive. Even when it’s on sale, meat can account for a large portion of your food budget, so it makes sense that you would want to get the best meat you can—not meat that was packaged a week ago--for your money. Here are some thrifty tips that will ensure you are 100 per cent happy with your next meat purchase:

When you’re paying full price for meat, you need to know it’s fresh. Take ground beef, for example: Fresh ground beef will be bright red in colour and firm to the touch. Also, check the bottom of the package for blood. The more blood there is, the longer it’s been sitting in the cooler, or it can be an indication of poor packaging. You can eat the less-fresh ground beef, but don’t pay full price for it. Learn to identify the older meat and bargain with the butcher for a lower price.

Now, when you’re selecting other cuts of meat--like steak--the same rules apply. The meat should be bright red in colour, not dark brown or grey, and there should be little to no blood in the package.

Thrifty Sister

That bright red coloring may not be the indicator of freshness we're led to believe: http://www.nytimes.com/2006/02/21/na...meat.html?_r=1