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A Guide to Buying Meat

By Edited Mar 25, 2016 8 12

What to Look for When Buying Different Types of Meat

It can be quite difficult in figuring out what is the best meat to buy. Where should you buy your meat? From the supermarket? From the butcher? What is best? Organic or non-organic? You want the best quality of meat, but don’t know what to look for. And with all the different types of cuts of meat, what is the best type for your meal or recipe? This guide will help you be informed about the different types of meats and cuts available.

Choosing Meat

meat

When selecting meat, there are some key factors you need to be aware of and look for, regardless of what type of meat you are purchasing.

  • Fat found around the edge of the meat should be a creamy-white colour. If it is a yellowish colour that suggests that the meat is aged.
  • The surface of the meat should be dry and sticky, not wet.
  • Too much gristle will make the meat tough. While a thin layer of gristle is normal, if there is a thick layer of gristle between the fat and the meat, it means that the cut probably came from an old, tough animal.
  • Don’t by pre-packaged meat if it is swimming in blood.

By keeping an eye out for these points when you are next buying meat, you should be able to make sure that you are purchasing the best, freshest cuts of meat. Now let’s look at the different types of meats and cuts that are available.

Beef

Beef comes from bullocks or heifers that haven’t bred. Veal comes from calves that are a few months old, and the most widely bought and available beef comes from yearlings, who are between eight and ten months old.

Different Cuts of Beef

FILLET: also called tenderloin and is the leanest and most tender. It is usually quite expensive, but can be roasted whole or cut into steaks for grilling, barbequing or pan-frying.

RIB ROAST: the finest type of beef. Rib eye is usually cut into steaks.

SIRLOIN: usually roasted or cut into steaks. T-Bone and Porterhouse steaks are part sirloin and part fillet. All three are tender and lean, making them perfect for quick cooking.

MINCE: this ground beef comes in various different grades, with the best being topside mince.

BRISKET: is tough unless properly slow-cooked.

SHIN: comes with or without the bone and is cooked very slowly for a long time to produce a tender, full-bodied stew.

Lamb

Lamb comes from the animal when it is between three and ten months old, were mutton is when the animal is two or more years old. Although meat from younger animals is considered to be tenderer, it doesn’t necessarily mean it has the best flavour.

Different Cuts of Lamb

LEG: a tender piece of meat that is mainly used for roasting. It is sold on or off the bone, or as a butterfly cut. It can also be cut into shanks and steaks for grilling, pan-frying, barbequing or slow cooking.

LOIN: this cut is the most tender and great for roasting and barbequing.

BACKSTRAP: a boneless cut that is good for grilling or barbequing.

FILLET: also called tenderloin, it is delicate in texture and flavour, and is ideal for quick cooking.

SHOULDER: either boned or on the bone, this cut is usually makes for a cheaper and more flavoursome roast. It is also sold as chops and cubed for stewing.

FOREQUARTER: comes from the upper should section and is sinewy, so as chops or as a roast it is best slow-cooked.

RACK: is a tender cut of the first eight ribs of the lamb. It is either sold as one piece, or cut up into cutlets for grilling or pan frying.

BREAST: also sometimes called ‘flap’, this is a cheap, fatty cut of meat that can be used for pot-roasting.

SCRAG: the middle section of the neck is sold in thick slices to be used in stews.

CHUMP: from just above the leg, and is usually cut into chops for grilling, but can be roasted as a whole piece.

Pork

When buying pork, keep in mind that it is the general consensus amongst top chefs that female pigs taste much better than male pigs.

Different Cuts of Pork

LEG: a tender cut that is best roasted. You can also get pork steaks, which are great grilled or pan-fried. The hock or shank is usually slow roasted or sold pickled. The pork hind leg is usually cured for ham.

LOIN: can also be roasted, but also cut into chops or cutlets.

FILLET: can be flavoured and cooked quickly.

BELLY: a fattier cut that is usually braised or slow roasted. There is also the pork spare ribs in this section, which can be marinated and either barbequed or slow roasted.

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Comments

Feb 23, 2013 11:41am
moronkee
I have stopped eating meat for so many reasons.The fat content,not getting fresh meat etc.
Thanks for the points you indicated.
Feb 23, 2013 3:06pm
Lithium77
Yeah unhealthy meat on our shelves is actually quite common, it's awful. Thanks for reading.
Mar 4, 2013 6:43am
dixongal
Very informative article. Expecially loved the section about the different cuts of meat. I actually love to buy from my neighbrohood butcher as I see the delivery truck everyday and I get to see him make the cuts for me so I know exactly what I am getting. Even the ground beef I know where it comes from as he does not buy it from these large supliers but grounds it himself.
Mar 5, 2013 5:47pm
Lithium77
Yes, local butchers are much more reliable. Thanks for reading.
Mar 4, 2013 8:39am
mikerobbers
A very useful article! Thumbs up!
Mar 5, 2013 5:48pm
Lithium77
Thanks!
Mar 5, 2013 5:43pm
m_spicer
Great article, you really get the the meat of the issue!
Mar 5, 2013 5:48pm
Lithium77
Haha, thanks!
Mar 16, 2013 7:42am
eileen
Great descriptions on the different cuts of meat. Yes I would love to see the meat cut up like in the old days by the butcher. I think you forgot one cut of lamb, although you do not see it these days. Well with sheep there used to be 3 types. Lamb, Hogget and then the old mutton for stews.
Can you still buy hogget or has just been fazed out. thumbs up
Mar 21, 2013 6:29am
elki_lidlwoolf
Nice work cramming so much info into such a short article! Meat is such a delicious yet complex thing, some of the books out there on the topic are several inches thick! As long as the animal was reared as naturally as possible, had a happy life and we respect it by consuming as close to nose-to-tail as we can, I'm all for it!
Apr 2, 2013 9:08pm
jenndave25
You did a great job of breaking it down for us. Thank you!
Jun 25, 2013 11:42am
nestorv
Thanks for the tips on choosing the right cut of meat. :)
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