Is it that better-quality meat is so expensive or is it that sub-standard meat is sold at a cut price and is a bad value? With everything we’ve learned, we’ve made it a priority to buy better-quality meat. A good butcher (hard-to-find) can tell you the animal’s breed, the farm it was raised on, whether it was grass-fed, how long it’s been hung, and perhaps other answers to your questions such as how to prepare a certain cut.
You can tell a lot about the quality of meat just by looking at it: the surface of meat should be matte and dry with a dark, rich red or even slight purplish color and creamy white fat around the edges. Don’t buy bright red pieces that are wet with blood; this indicates the meat was not hung properly.
Buying best-quality meat will cost you more, which might mean that you choose to buy it less often. This results in less meat eaten, which is better for your health anyway.
Recipe: Meatless Moussaka (it just felt right!)
