As you order your pounds of beef at your local butchery, do you ever wonder whereabouts the meat comes from? While we generally trust our butchers and local supermarkets, does the concept of beef suitability cross your mind? The majority of us purchase our steaks and shanks without any consideration of the origin; however, it is recommended you take some time to think about the meat in order to obtain the best cut possible. This article will provide you with information many beef importers use to purchase the most desirable slices of beef possible.
Beef is a highly versatile type of meat and is used in various dishes worldwide. It is found globally and is a primary meat in the Middle East, Brazil, Australia and Europe. As a beef importer you must be aware of the correct cuts of bovine meat to suit the recipes most effectively. As each type of cut is obtained from different areas of the body, they will also require various cooking and preparation times dependent on the position of origin.
When locating the most suitable and effective cuts of beef you must take various factors into consideration. One of the most important points to take into account is the marble of fat found within the meat. If the marble is large, the meat will be very tender; however, if the marble of fat is small the cut will be tough to eat.
It is also important to determine the freshness of the meat before purchasing the stock. The freshness of the beef can be determined via the smell of the beef. If the meat has a rich fragrance it is suitable for importing; however, if there is a rancid fragrance emanating from the beef it should be considered unhealthy or ‘off’. Off meat should not be purchased or imported as consumption of this type of meat can have damaging health side effects for the consumer.
‘Off’ meat can also be identified by any beef importer via the color of the cut. Fresh, healthy raw beef will present with a bright red coloring; however, if the meat is pink and soft to the touch it is undeniably bad. It is important to remember that aged beef presents with a chocolate brown or dark red color. If the aged meat is very dark with a slimy feel it is an unhealthy cut.
Despite the fact that many individuals will attempt to save money by purchasing cheaper cuts of beef, it is highly recommended that you determine the quality of the meat in addition to the cost. Purchasing food in bulk has been known to assist with saving money, but this is not always applied to meat. Beef has a sensitive handling process and very short shelf life; therefore maintaining quality both at the store and during importing is vital. Always ask the wholesaler or butcher about the shelf life of the cut to ensure you are receiving a high quality piece of beef.