The Ultimate Guide to Buying Beef: How to Spot the Best Quality Meat

11 September, 2024

Beef is a nutritious and expensive dish often served at family meals. There have been multiple warnings from the media about traders mixing low-quality meat, fake beef made from old sows, etc. To buy good beef, keep in mind the following:

Pay attention to shops that hang their beef high up.

A distinctive feature of beef is that it needs to be dry, so many beef sellers will hang it up. Fake meat sellers never dare to do this because hanging it up will cause water to drip, indicating that the meat has been frozen or seasoned to taste like beef. So, if you see beef hung high, confidently ask them to cut and sell that particular piece. If the meat is thawed, pumped with water to increase its weight, or seasoned to taste like beef, no one would dare hang it up.

High-hanging beef — Good beef doesn’t drip water and can be hung high

Moreover, when selling beef in a large market, they often hang it high because the meat is exposed to more air and the environment, which can cause it to spoil faster. Therefore, when selling in the market, the sellers usually hang the beef to avoid contact with the damp surface of the table, thus preserving the meat for a longer time. Beef is usually sold more slowly than pork, so the display time is longer, and hanging it up helps to keep it longer.

Pay attention to the color of the beef.

Good beef is still fresh and hasn’t been mixed with frozen meat. It will be dry and won’t drip water onto the table. The meat should be bright red, with light yellow fat and white tendons. If the beef is pale and unevenly colored, stay away from it as it may have been frozen or seasoned.

Evenly colored beef — Good beef has an even color

Press it with your finger

Fresh, good-quality beef has better elasticity, so when you press your finger into it, you can tell if it’s good or bad. If it feels sticky and bounces back quickly when touched, it’s good beef. If it feels cold, wet, mushy, or has a slimy liquid, don’t buy it.

Pay attention to how the seller cuts the meat.

Good, fresh beef that hasn’t been frozen or faked will stick to the knife when cut. So, pay attention to the seller’s cutting technique. The meat should be sticky and stretchy.

Observe the meat fibers.

The fibers of good beef are usually small and long, while pork has short and large fibers that don’t look smooth. The fat is also dull white. Fake beef made from buffalo has a dark color, large, rough fibers.

Pay attention to the smell.

When you get close, you will notice the distinctive smell of beef. However, if you smell something strange when the seller is cutting it, and it doesn’t smell like beef, it could be fake.

Frequently asked questions

Look for bright red meat with white fat marbling. The meat should be firm to touch, and the package should not contain excessive blood or liquid. Avoid discolored or slimy meat, and ensure the packaging is intact and undamaged.

The grades are Prime, Choice, and Select. Prime beef has the most fat marbling, making it juicy and flavorful, ideal for grilling and roasting. Choice is leaner, still tender, and great for everyday cooking. Select grade is the leanest and benefits from slower cooking methods.

Fresh beef should have a bright, vibrant color. Avoid dull or brownish meat. It should also smell fresh, with no off-odors. Check the packaging date and buy from a reputable source to ensure freshness.

Wet-aging is a process where beef is vacuum-sealed to retain moisture. It can improve tenderness and flavor, but the impact is milder than dry-aging. Wet-aged beef is still of good quality and is often more affordable.

Yes, different cuts suit different cooking methods. For grilling, try ribeye, strip steak, or sirloin. For slow cooking, use chuck, brisket, or round. For stews, choose stewing beef or shin. Ground beef is versatile and great for burgers, meatballs, and sauces.

Store in the refrigerator, consuming within 3-5 days of purchase. For longer storage, freeze in airtight packaging for up to 6 months. Thaw frozen beef in the fridge overnight before cooking.

Cooking methods depend on the cut. Grilling, searing, or roasting are great for steaks to achieve a juicy, flavorful result. Slow cooking or braising tougher cuts breaks down connective tissues, making them tender. Ground beef is versatile and can be cooked in various ways, depending on your dish.