Secrets Your Butcher Won’t Tell You

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1. If you throw your meat straight into the freezer in the packaging it came in, freezer burn is inevitable. Instead, take the meat off the tray, rewrap it with plastic wrap or aluminum foil, then put it in a Ziploc freezer bag and squeeze out as much air as possible.

2. Want to save a few bucks per pound at a butcher shop? Try buying a whole top sirloin and asking your butcher to cut it into steaks. Or get a whole chuck and ask him to make you some chuck roasts, beef stew cubes, and ground meat out of it. The bigger the cut, the more money you’ll save.

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3. Most people cook their meat too long. Get a cooking thermometer and remember, food keeps cooking even after you remove it from heat. So that filet mignon that’s rare when it comes off the grill will be medium rare after you rest it.

4. Despite all the hype, “Certified Angus Beef” is pretty much just a marketing gimmick that doesn’t necessarily indicate the meat is any better than other beef with the same USDA grade.

5. I know grass-fed beef is the hot thing, and it’s supposed to be healthier, but it sure doesn’t taste as good.

6. Like your steak well done? That’s your call, but don’t bother buying an expensive cut. Once you cook it that much, it all tastes pretty much the same.

7. Want fresh meat? Check the pack date. Ideally you want to get packages dated that day or the day before.