Quality is another key factor when buying beef, pork, or poultry.
noting that both common scenarios are potential indicators of buying low-quality meat.
“Typically, the reasons for lower-than-average prices are not in the consumer’s favor,” Mata says.
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Mata explains that the absence of this kind of detailed information is cause for concern.
This inevitably begins with sight, and the most important physical feature you’ll want to note is color.
“Beef items will go from dark red to brown.
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When the color turns, it shows age but not in a good way.”
“Don’t be afraid to smell what you are buying,” Dodson says.
In terms of texture, watch out for slimy or tacky meat.
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Similarly, beef and pork cuts can also succumb to a gummy, shiny, or crusty exterior.
you’re free to even test meat’s firmnessan excellent age indicatorwith some quick pokes through the cellophane.
Fresh, quality meat should slowly bounce back afterward, while spoiled meat will stay indented.
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But, in the meat department, you should.
At many supermarkets, most meats are packaged using styrofoam trays and plastic wrap.
Instead, look for meats that have been vacuum-sealed.
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This packaging method helps to slow down oxidation and bacterial growth.
Proper storage is another critical piece of the puzzle.
Mata explains that meat should typically be stored at around 29.5 degrees Fahrenheit to maintain optimal conditions.
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This happens more than you might think.
While you’re reading the fine print, look for any indications that the meat was previously frozen.
Freezing and thawing can change the appearance of meat and affect its moisture levels and overall taste.
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Mata also notes that “poor butchery might manifest in uneven cuts.”
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