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Q: How do I choose meat?
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Buy for the Cut of Meat, Not the Price
Buying the cheapest package of meat is not always a good way to save money. Meats of poor quality contain a lot more of the things you don't want like bone, fat, and gristle. The more expensive cuts usually are much leaner, giving you an overall better value for the money. Buy for the cut of meat, not the price.
Cut Tenderness
When looking for tender cuts of meat, choose beef labeled loin or rib. These cuts come from the central suspension muscles so they are exercised less. The less exercise the muscles get, the more tender the cut of meat. You can prepare these tender cuts using dry heat cooking methods such as grilling and broiling.
If you choose cuts of beef labeled chuck or round they will be less tender. These cuts come from the front and rear muscles which are responsible for movement. These muscles are heavily exercised and therefore are less tender. Prepare these cuts using moist heat cooking methods such as in a crock pot.
