How to BUY MEAT FROM YOUR BUTCHER? ( If you can find one.)

Being a Meat Cutter and retired Meat Manager . . . The information I give will help you when purchasing meat. HOW TO get the best meat at the lowest price. HOW TO be on the look out for reduced meat. HOW TO spot the best meat and HOW TO get more for your money.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• The information that I am going to give you.
• You will need to get to know your Meat Cutter or Meat Manager.
• You should try to find an old fashioned "Butcher Shop" if you can. Where you can buy locally raised beef free of . . . ( WHO KNOWS WHAT.) If you know what I mean.

1. Find a shop that still gets their meat this way. LOOK FOR A GOOD PLACE TO PURCHASE YOUR MEAT. If you can find a Old Time Butcher Shop . . . THIS IS WHERE I RECOMEND YOU PURCHASE YOUR MEAT.
2. Local farm raised meat for me. FIND OUT WHERE YOUR MEAT IS COMING FROM. Buying locally is the best advice that I can give you.
3. Nothing like a good steak. Realize that the best PROPERLY AGED piece of meat is not the bright red piece. And that the "best before" date DOESN'T MEAN THAT THE MEAT IS NOT GOOD AFTER THIS DATE. The best piece of meat is probably the one that has only one day left on the best before date. THE CHAIN STORES ARE NOT ALLOWED TO SELL YOU THE MEAT AFTER THE BEST BEFORE DATE HAS PASSED. This is why buying sides of beef from your local butcher ( if you can find one.) is your best way to go.

Tips & Warnings

• Buy local farm raised meat if you can.
• Buy whole sides of beef if you must use frozen meat. ( freeze it yourself.)
• Make sure it is properly wrapped. ( to prevent freezer burn.)
• Get to know your local meat man.
• Don't be afraid of darker reduced meat.( properly aged.)
• PROPERLY AGED is another important question. Don't overlook the piece of meat that is a little darker in color. It would be the most tender piece. Years ago good resturants would pick out a nice 15-18 pound rib of beef and have it put aside for about three weeks, until there was mold all over it. Then they would buy it, CUT OFF THE MOLD and then cut up the rib into steaks. When you were served one of these steaks you would say that that was the best steak that you had ever had. For the most part the meat that we eat today is TOO FRESH.
• There is a difference between properly aged and meat that has gone bad. THE MEAT SHOULD BE AGED IN A COLD DRY PLACE. ( DRY is the key word ) It's like cheese, You cut the mold off, and then you eat it.
• Don't buy pre frozen meat.
• Don't buy meat that you don't know where it has come from.
• Don't be afraid to ask questions. ( because your eating it.)