Telltale Signs of Good Meat


The Butcher, who respects the quality of his products, will usually have well cut pieces of meat on display. Good Butchery skills will be noticed by the precise Cuts of even size and thickness as well. The cuts of meat should always be smooth with no ragged edges, hacked bits or uneven sections. Colour could vary as this depends on what part of the animal the cut is from. However, fresh meat should have a rich and vibrant colour, kind of eye-catching. The uneven colouring is a good indicator of quality; discoloured spots are a sure telltale sign of poor handling or meat past its prime. When you press a finger into fresh meat, the pressure hole quickly disappears, and the meat goes back to its original shape (just like fresh dough of pasta).  When in contact with fresh meat, your palm should stay dry and not sticky. The fat of the fresh meat must be soft with a creamy look to it. Yellow fat is a definite indication that the meat is not really fresh.

There are several more telltale signs to look out for, nevertheless the points here are a good start for you the consumers. Remember to get to know your butcher, and they will also advise you on what cuts are best suited for your method of cooking or style of dish, after all, one could argue that your health is in their hands.

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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