Recognizing good meat - what to look out for!

Recognizing good meat and checking its freshness and quality requires a lot of experience. These tips will help you become a pro! We dispel misconceptions and myths!

When it comes to choosing meat, it's important to pay attention to various factors to ensure you're buying high-quality and tasty meat. Here are some tips to help you recognize good meat.

1. the color of the meat

Pay attention to the color of the meat. Fresh beef can have different shades of color. We usually see a deep red to cherry red color. This color is maintained by certain gases in meat packaging. However, we do not pack our meat with such gases, as we freeze it directly after the refinement process, thus preserving the taste and quality. As nutritionists, we are firmly convinced that this is even fresher!
Depending on the maturing method, there may be a color gradient in the meat. The edges may turn darker than the core. A slight grayish discoloration is also not a sign of loss of quality. This occurs in conjunction with oxygen (the very process that certain gases are intended to prevent). The color alone therefore provides no information about the freshness of the meat.

For pork, a pale pink is ideal, while poultry should have a light pink to beige color.

If the color changes to green or brown and is accompanied by an unpleasant smell, it is not advisable to consume the meat!

2. marbling

Marbling is a popular criterion for the quality of meat. However, as much as we love and perfect wagyu meat, we must also point out that marbling alone is not an indicator of tasty meat. Good marbling generally ensures more juice, flavor and tenderness. However, there are also less marbled cuts that are at least as juicy and aromatic as more marbled meat. In our selection, we make sure that your pieces taste particularly good. The degree of marbling can vary greatly. It is a natural product that always looks different. However, our hand-picked selection of cuts always guarantees high quality and Wagyu (beef) and Iberico (pork) always have above-average marbling.

3. smell

The smell is another important indicator of the freshness of meat. Fresh meat has a mild, neutral to nutty, spicy smell. If the meat has an unpleasant odor immediately after unpacking, this is not necessarily a cause for concern. Pat the meat dry and leave it to air for a few minutes. Dispose of the meat juices and packaging properly. Once the unpleasant smell has disappeared, the meat is edible (please check the taste again). If a pungent or even putrid smell remains, you should not eat the meat under any circumstances!

4. texture

The texture of the meat can say a lot about its quality. However, the maturing method, the cut and the animal species are decisive here. Depending on this, the meat may have more or less tension. Don't consider this criterion to be too important or take a closer look at the characteristics of individual muscles (steak cuts) and the maturing methods. You can find more information on this in our blog articles or the Meat 'n' Great videos on YouTube!

5. origin and type of farming

Find out about the origin of the meat and how the animals are kept. Meat from animals raised in a species-appropriate way (e.g. pasture-raised) often has a better quality and a more intense taste than meat from factory farming. Labels such as "organic" or "free-range" do not usually say what we imagine and want them to say. All the factors that make up meat quality cost money, so a good piece of meat is usually more expensive. However, there are also big differences here. We take care of the experience and selection for you. So that you are always sure to get good quality.

6. packaging and shelf life

The freshest meat is: frozen meat! As nutritionists, we have done a lot of research into this topic and were bitterly disappointed when we realized that the meat in the butcher's counter or fresh food counter in the supermarket is the most contaminated and therefore the least fresh. Next comes the chilled meat in the flavored packaging from the refrigerated section. However, the freshest meat is that which is frozen directly after the maturing process. Here we get maximum flavor, keep the germ load to a minimum and ensure the longest shelf life!

When meat is delivered, "air pockets" may occur. This is not a disadvantage for the meat at first. However, you should use up these pieces first or repackage them. This is because long storage can lead to "freezer burn". This leads to a loss of quality. Air pockets cannot always be avoided. The packaging may also be slightly damaged during transportation. This is also not a problem at first. You should deal with it in the same way as with air pockets.

Choosing good meat requires attention and knowledge of the various quality characteristics. With these tips, you'll be well equipped to make the right decision the next time you go shopping and prepare delicious dishes.Good luck with your shopping and bon appétit!