How to Recognize Good Beef
Recognizing good beef depends on your definition of good. There is beef that tastes good, and then there is beef that still tastes good but is also better for you. What your doctor considers good beef may not be what you consider good beef. A lot depends on how you plan to cook it, and certain parts of a cow are better for different ways of cooking. Read on to learn how to recognize good beef. Does this Spark an idea?
Instructions
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Choose beef according to its cut. Prime is better than Choice and Choice is better than Select. The better the cut, the more expensive the beef is.
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Buy your beef from the butcher's counter rather than packaged. Your butcher is also a good source of information to help you recognize good beef. He also can advise you on how to cook it.
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Recognize good beef by its color and texture. It should be light red, firm, and have a fine texture.
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Go for beef that has marbling if taste is what you're after. This is not the leanest cut, but the fat running through it will give it more flavor.
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Purchase leaner cuts such as sirloin, round or flank and your circulatory system will appreciate it.
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Avoid packaged meat that is past its date, has excessive liquid, or is dark red.
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Tips & Warnings
You can buy ground beef that is lean. Ground sirloin will be 90 to 93 percent lean.
If you can't resist sinking your teeth into a T-bone or rib eye steak, that's OK as long as you don't do it weekly. Make the rest of the meal relatively fat free to balance it out.
