Get your meat straight
We know that buying meat sounds like a simple process that’s hard to screw up. But, it ain’t. And it certainly can go awry if you’re not an savvy shopper. A few quick pointers to consider…
- The closer to the source you can buy your meat, the better. A slaughterhouse is your best bet. Then, a good butcher is needed – which you should already have. Having a good butcher is like having a good mechanic or a good doctor. There’s certainly a craft to cutting a good piece of meat. Remember, take care of your butcher and your butcher will take care of you.
- Frozen meat is okay. Just make sure it hasn’t been frozen for a long time and make sure that it’s been wrapped tight before being frozen. Goes without sayin’, the best meat is fresh.
- The key to great pork is a great light pink color. This means it came from a younger pig. Younger pigs are tastier and more tender.
- In regard to marbling, the more the better. Might not be good for the waistline, but it sure will make the taste buds happier. Not to mention, meat that has marbling is going to be much more tender. So your jaws will be damn appreciative too.