Most consumers have no clue how to buy beef. You can see them dithering back and forth undecided in front of the meat counter, picking up a cellophane package now and then or commenting on the color of the meat. Finally, they purchase what’s on sale or mentally spin a beef roulette wheel hoping to land on the right cut. That method is a culinary tragedy because good beef isn’t hard to pick out; it just takes a little knowledge.
Simply speaking, meat is the red muscle of an animal. The less that muscle is worked, the more tender the flesh. This means young animals, the hind quarters, loin and particularly the tenderloin and fillet are the most succulent. However, taste is affected by these factors as well and the tender cuts are often not as flavorful as their tougher counterparts. Quality can also vary with the age of the animal, feeding and breed and length of time the beef is hung.
Aging or hanging beef allows the flavor to develop and gives enzymes a chance to break down tougher flesh creating a superior, firmer meat. A minimum of ten days aging is recommended for beef with 30 days being optimum. Due to commercial and economic pressure most meat sold in the United States and Canada skips this crucial step and one can only find well-aged meat in specialty butcher shops.
Use common sense when choosing beef. Look for a uniform, clear color (not too bright which means it is not aged). Stay clear of any meat with a slimy surface, grayish or greenish tinge, pallid color, dried edges and wet packaging. Pay close attention to the color of the fat on the beef, yellow fat can indicate an old animal (although it can also indicate grass feeding) Look for good butchering technique with even smooth cuts that follow the curvature of the muscles, comprehensively trimmed sinew and enough fat left to keep the meat moist.
Purchase beef with good marbling of fat. A lot of consumers don’t realize that marbling adds flavor and tenderness to the meat. A societal obsession with fat consumption means copious quantities of inferior beef is purchased every day. There is even a “light “beef cut predominately in the United States with less than 25% fat content which requires very slow, moist cooking.
The different cuts of beef can be very confusing and aren’t even uniform around the world. The animals usually are not dismembered according to a common standard. The most comprehensive site for learning about all the cuts, uses and descriptions of beef products is at www.beeffoodservice.com/Cuts.
Buying beef should be an informed pleasurable experience, except for vegetarians, and anyone can shop with confidence after visiting the recommended site and applying these easy common sense principles.
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