How to Choose Meat for Cooking

In general, when choosing meats, look for well-trimmed cuts of meat. Make sure they are of uniform size so that they will cook at the same length of time. Meat color should not have gray or yellow tinges (it could be spoiled) and no dry edges. Meat should smell fresh and look moist. If you see yellow fat on meats, it could me that it is old meat.

Choose the cut of meat that is most appropriate to the method you want to use to cook it. Tender cuts from the loin, fillet, and saddle (back of the animal) are more suitable for roasting, broiling, grilling or frying. Less tender cuts from the rump, flank or breast are better for pot roasting or braising.

Store meat in the coldest part of the refrigerator. The temperature should be 30-35 degrees. Loosely cover precut meats; and wrap tightly to slow the development of bacterial. Never allow any meat to touch with other foods, raw or cooked.

Larger cuts of meat will keep longer than smaller cuts. Beef and lamb will keep slightly longer than pork or veal. Ground meat should be cooked within a minimum of two days if prepacked or one day if bought in bulk (loose). Thaw frozen meat overnight in the refrigerator, not at room temperature.

Always wash your hands, cutting boards, knives or other utensils used to prepare raw OR cooked meats. Once cooked, cool leftover meats as fast as possible. Refrigerate immediately.