Get Prepared for Easter with Fresh Farms | Now Available Baby Lambs
(Please Ask Our Meat Department For Assistance. Available at all stores except for Devon Ave)
In everything, even if it is not meat, we must always check the information on the label that will help us specify important details of what we are buying. Usually included on a meat label are: the name of the item (if it is a beef, pork, sea foods, or chicken), the name of the cutting style on the meat, the weight per pack, the price, and the manufacturing date and the date it should be consumed. Inspection stamps can also be found on packages of meat that means that the meat of that animal is for human consumption, technically means that the meat passed the inspection.
Your sense of touch, smell, and site are also needed when buying meat and poultry. It is a must to ensure that the meat is firm to touch, as well as ensuring that the package is fully secured from holes or tears. With the sense of smell, you must make certain that the meat doesn’t have any foul odor.
The pork should be pinkish-red, the fat should be white and there should be no darkening. Avoid choosing light-colored meat.
For a good quality beef, it should be bright cherry in color. When the beef is in a sealed bag, the color is usually dark purple red. It turns bright red as soon as it touches the air.
Choosing the best lamb available is often a difficult choice. Lambs are less common than other types of meat, so many do not know how to make informed decisions. The color of the lamb should be pink to red and the fat or marbling should be white.
Regardless if you’re choosing packaged chicken or turkey, it should look pale pink, with a little white fat, little or no odor, and is soft and moist. If you see pink, the chicken is fresh. If the chicken looks grayish or translucent, the meat may be there for a while and it is not fresh anymore.
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Eat well.
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Live better.
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