SELECTING THE BEST |
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Fresh is Best: Choose meat that is bright red in color from the fresh meat case. Vacuum packaged meat will be maroon because it has not been exposed to oxygen. Choose meat 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 "sell-by" date. "Loin" and "rib" are clues that the meat 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 deli, 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. Take meats straight home to the refrigerator or freezer. Product Dating: Product dating, applying "sell by" or "use by" dates, is not required by federal regulations. However, many stores and processors may voluntarily choose to date packages of raw meat. Use or freeze products with a "sell by" date within three to five days of purchase. If the manufacturer has determined a "use by" date, observe it. It’s always best to buy a product before its date expires. It’s not important if a date expires after freezing meat, because all foods stay safe while properly frozen. |
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