Selecting Cuts
There's anticipation or impulse when it comes to selecting the perfect cut,
whether for tonight's family dinner or tomorrow's menu choice at your favorite
restaurant. Along this line, your supermarket and food service supplier must
anticipate your decision far enough in advance to be sure that your selection
is ready for your enjoyment.
In either event meat cuts should be selected with the following standards
and reason in mind.
- How you plan to serve it. This determines the actual cut selection.
Examples such as roasting, broiling, and sautéing each require a suitable
cut that performs best under those conditions.
- Color of the cut is important. It is another effective way to determine
the freshness and conformity. For lamb and beef a bright red attractive color
will ensure quality. Darker red colors tend to mean a mushy to tough cut.
Coloration is more controlled by pH, the level of acidity. Lower pH indicates
"very acid" whereas higher pH indicates "very alkaline."
The pH level can affect everything from the storage life to its color, tenderness
and eating quality.
- Read the label. Whether it is on a retail tray package or a wholesale
master carton, the label provides the verification you need for a wholesome
cut of meat. All the information about what, when and how are required by
law to protect you from making the wrong selection.
