Walking into a supermarket and seeing a beautifully packaged piece of beef can make it easy to assume that every package is exactly what it appears to be. But when you’re buying meat for your family, there are a few things worth knowing before you put that package into your shopping cart.
The first thing to understand is that the appearance of fresh beef can vary considerably depending on the cut, packaging method, lighting, temperature, and how long the meat has been exposed to oxygen. A bright red color doesn’t automatically mean that the meat is fresher or better quality.
Fresh beef can naturally change color after being exposed to air. Meat inside vacuum packaging may even look darker or purplish when first opened because of the lack of oxygen. After exposure to air, it can become brighter red. These color changes alone aren’t necessarily signs that something is wrong.
Instead of judging beef solely by its color, pay attention to the use-by or sell-by date, packaging condition, storage temperature, smell, and overall appearance.
Another thing many shoppers overlook is the amount of fat and connective tissue in a cut. Two packages that weigh the same can provide very different amounts of usable meat. A heavily trimmed piece may cost more per kilogram but produce less waste, while a cheaper-looking cut may contain considerably more fat or connective tissue.
The cut of beef also matters enormously.
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