Mar 13 2012

Cooking and Buying Beef Tips Part 1

Published by at 4:07 am under Meat Cooking and Preparation

There many kinds of meat available in the supermarket, choosing a kind that will suit for dinner can sometimes be overwhelming. With different cuts and types of meat ranging from beef, pork, goat, and chicken buying what makes a perfect meal could truly be challenging, so we provided a few tips to help you become a smart meat shopper.


  • Do not be misguided by a beautiful packaging, but be particular with the tears, holes and leaks.

  • Avoid packages stacked too high in meat cases because they cannot be cold and firm enough. Make sure that the package are stored in right temperature.

  • Check the sell-by date.

  • Be particular of the meat color and never buy if it has turned grayish and slimy.

  • Refrigerate the meat right after shopping especially if you came from a long travel. We suggest that you bring a cooler with ice packs if the travel time will take a hour or more.

  • Buying online could be an option, you can get meat direct from the farm with guaranteed freshness.


The cut of meat and the amount of bone and fat varies the servings per pound of beef, pork, goat, and chicken. We suggest a daily serving of 4 oz. of meat per person, buy you can always do your own measurement.

  • Boneless cuts such as ground beef, loin, tenderloin and parts of the chuck and round can create 3 to 4 servings per pound.
  • Bone-in cuts like rib roasts and pot roasts makes 2 to 3 servings.
  • Very bony cuts like back ribs, short ribs, shanks, brisket and spareribs are good for 1 to 1 ½ servings.


  • Beef cuts can be stored in the fridge 3 or 4 days at temperatures between 33°F and 40°F. If you do not intend to consume the product within a day or so put the cuts in the freezer.

  • Purchasing frozen beef on-line can be put in freezer and could last almost indefinitely.

  • Steak and roast cuts should be cooked in 3 to 5 days after purchase to get the most of its flavor. (unless delivered frozen)

  • If you wanted to store meat for weeks, replace the store bought packaging with aluminum foil or plastic freezer bags where air will not penetrate (unless it was shipped frozen with vacuum cyrovack packaging) Place the meat inside a container that will prevent the juices from getting into the other stored food.

  • Label the container or the wrappers with the name of the cut, type of meat, and the date of storage. 

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