Why Dodge Poor-Quality Meat
Skimping on meat quality isn’t just about taste – it’s a health hazard. Here’s why:
Nutrient Drain: Watered-down or badly stored meat loses vitamins, minerals, and protein.
Bacterial Dangers: Spoiled or waterlogged meat can host E. coli or Salmonella, leading to food poisoning.
Taste & Texture: Fresh meat cooks evenly and tastes great. Bad meat? Tough, bland, or yucky.
Tips for Nabbing the Best Meat
Want to be a meat-picking pro? Here are some quick tips:
- Look for Natural Color: Bright red beef, light pink poultry, pinkish pork.
- Press & Check: Firm and springy, not slimy or wet.
- Give It a Sniff: Trust your nose. Bad smell? Bad meat.
- Eye the Cut: Uniform with visible fibers means fresh.
- Ask Away: Don’t be shy. Grill the vendor about the source, storage, and freshness.