Shopping at the Meat Counter (Part 2)
August 15, 2016 | Justine Hoover
Last week, I shared what I do at home to prepare for a visit to the meat counter at the grocery store. This week, I have a few other ideas to share that will (hopefully) make your future trips to the meat counter a little easier.
- First, and most important, is to talk with the staff at the meat counter. They are very knowledgeable and can help you make the best decisions to fit your needs. Some grocery stores sell only pre-packaged meat, while others have a combination of a meat counter and pre-packaged meat. In some cases, the pre-packaged meat may be more affordable. If you are looking for help, but do not have a full service meat counter, click here for an interactive butcher counter that can help you make selections.
- Second is to choose your cooking method. Cooking methods fall into two categories, dry heat and moist heat.
- Dry heat cooking is to grill, broil, or pan-fry meat. This method uses high heat, little or no liquid, and is quicker. Dry heat cooking is best for tender cuts of meat.
- Moist heat cooking is to pot roast, braise, or stew meat. This method uses low heat, liquid is added, and it takes a longer amount of time. Moist heat cooking is best for less tender cuts of meat.
- Here and here are some great tips for cooking meat many different ways.
- Third is to choose your cut of meat. The cut of meat you choose is dependent on the cooking method. Here is a great resource on cooking different cuts of beef. In general, cuts with more marbling (fat threaded through the meat) are more tender and cost more. These cuts are best with dry heat cooking methods. Leaner cuts are typically less tender and cost less. These cuts are best with moist heat cooking methods.
I wish you luck with your next trip to the meat counter!