Beef, Fresh Is Best

Choose beef that is bright red in colour from the fresh meat case. Vacuum packaged beef will be maroon because it has not been exposed to oxygen. Choose beef that is firm to the touch. Look for packages that are cool to the touch, have no wear or punctures, and little or no excess liquid. Always check the sellby date. Loin and rib are clues that the beef is a more tender cut. Chuck, round and flank indicate a less tender cut.

Less tender cuts will require marinating or a slower, moist cooking method.

Purchase raw meats last, make sure all meats, whether raw, pre packaged or from the butchers, are refrigerated when purchased. Fresh meats may contaminate other grocery items.

The best way to prevent this cross-contamination is to always keep fresh meats from other items. Put raw meat packages in a plastic bag so juices won’t drip onto other foods. Pack raw meats in an ice chest if it will take you more than an hour to get home, and keep the ice chest in the passenger area of the car during warm weather.

Beef Fresh Beef Product Dating Product Grading Refrigeration Freezing Cleanliness Thawing Cooking Ground Microwave Leftovers Feeding